SPICY CHICKEN CURRY MEATBALLS
A tasty take on chicken tikka masala. Serve over warm rice or with naan! Don't let the number of spices scare you off, the flavor of this dish is complex and satisfying.
Provided by SunnyDaysNora
Categories Main Dish Recipes Meatball Recipes
Time 45m
Yield 6
Number Of Ingredients 31
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with foil and coat with cooking spray.
- Mix ground chicken, bread crumbs, olive oil, onion, ginger paste, garlic, curry powder, salt, and pepper together in a bowl until thoroughly combined. Roll mixture into thirty 1-inch balls and place on the prepared baking sheet.
- Bake in the preheated oven until cooked through, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Meanwhile, heat olive oil in a large saucepan over medium-high heat. Add onions, garlic, and ginger paste; saute until onions become soft, about 5 minutes. Add sugar, garam masala, cumin, ginger, curry powder, cinnamon, chicken bouillon, paprika, cayenne, turmeric, onion powder, and salt; stir to combine. Stir in tomato sauce, diced tomatoes, heavy cream, and water. Cook until warmed through, about 5 minutes. Add butter and stir to melt.
- Cook sauce over medium-low heat for 30 minutes. Stir cooked meatballs into the sauce.
Nutrition Facts : Calories 486.4 calories, Carbohydrate 32.2 g, Cholesterol 113.5 mg, Fat 32.2 g, Fiber 4.1 g, Protein 23.3 g, SaturatedFat 14.7 g, Sodium 1029 mg, Sugar 8.8 g
CURRY CHICKEN MEATBALLS
My favorite Indian takeout dish is chicken curry, so I was inspired to take some of its flavors and mix them into another of my go-to dishes, meatballs. I use ground chicken, cilantro, cumin and curry powder, plus a touch of lime zest and some jalapeno for heat. The recipe makes plenty of meatballs, so if you're lucky you'll have some leftover for a lunch the next day.
Provided by Stuart O'Keeffe
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F. Toss the onion and enough olive oil to coat together on a small sheet pan and roast in the oven until browned and soft, 10 to 15 minutes. Set aside. Reduce the oven temperature to 375 degrees F.
- Meanwhile, in a large bowl, combine the panko, cilantro, egg, garlic, jalapeno, lime zest, cumin, curry powder, salt and pepper. Mix well. Add the chicken and combine all the ingredients until everything is well mixed.
- Form the meatballs with a #50 (.68-ounce) ice-cream scoop or by heaping tablespoons and place on a sheet pan. Round the meatballs gently by hand.
- Heat the 2 teaspoons oil in a large ovenproof nonstick skillet over medium-high heat. Add the meatballs and reduce the heat to medium. Cook until just browned, 2 to 3 minutes per side. Transfer the skillet to the oven and bake until the meatballs are cooked through, 6 to 8 minutes.
- Serve the meatballs over rice with the roasted onion and more cilantro leaves.
CHICKEN CURRY MEATBALLS
Chicken Curry Meatballs. Curry Spiced ground Chicken meatballs smothered in a creamy curry sauce with a hint of lime and sweetened with honey. This clean eating meal is sure to be a new favorite!
Provided by Serene
Categories Main Course
Time 40m
Number Of Ingredients 13
Steps:
- In a medium size bowl combine the ground chicken and all other ingredients except for the oil. Stir to combine.
- Pour the oil into a medium size skillet and heat over medium heat.
- Scoop the meat out with a spoon and round using your palms. Carefully place the meatballs into the heated oil to cook. Cook all sides of the meatballs, but don't cook the meatballs fully through. Remove from the pan and set onto a plate.
- Pour out the oil from the pan and return to heat.
- Cook the onion and garlic until soft. Stir in the curry paste and stir to combine.
- Slowly pour in the coconut milk and stir until curry paste and coconut milk are combined.
- Add in the lime juice and honey. Stir.
- Bring to a simmer and add the meatballs back into the sauce to continue cooking. Cover the pan and allow to simmer for about 20 minutes.
- Serve warm and with long grain white rice if desired.
Nutrition Facts : ServingSize 1, Calories 243 kcal, Sugar 7 g, Fat 13 g, SaturatedFat 5 g, Carbohydrate 10 g, Fiber 2 g, Protein 21 g
CURRIED CHICKEN MEATBALL WRAPS
My strategy to get picky kids to eat healthy: Letting everyone assemble their dinner at the table. We love these easy meatball wraps, topped with crunchy veggies and peanuts, sweet raisins, and a creamy dollop of yogurt. -Jennifer Beckman, Falls Church, Virginia
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 2 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, combine the first 7 ingredients. Add chicken; mix lightly but thoroughly. With wet hands, shape mixture into 24 balls (about 1-1/4-in.)., Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake 17-20 minutes or until cooked through., In a small bowl, mix sauce ingredients. To serve, place 2 teaspoons sauce and 1 meatball in each lettuce leaf; top with remaining ingredients.
Nutrition Facts : Calories 72 calories, Fat 3g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 89mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges
CURRIED CHICKEN MEATBALLS (SCD)
Make and share this Curried Chicken Meatballs (Scd) recipe from Food.com.
Provided by susan 9
Categories Curries
Time 20m
Yield 1 serving(s)
Number Of Ingredients 13
Steps:
- Mix all meatball ingredients together and shape into 36 (1 inch) balls. Place in baking dish sprayed with oil. Bake at 350 degrees for 20 minutes or approximately 4 minutes in the microwave until thoroughly cooked.
- Serve in warm sauce mixture that has been stirred well.
Nutrition Facts : Calories 924, Fat 20.5, SaturatedFat 5.3, Cholesterol 529.3, Sodium 761.9, Carbohydrate 79.5, Fiber 2.8, Sugar 72.8, Protein 105.7
PRESSURE-COOKER CURRIED CHICKEN MEATBALL WRAPS
My strategy to get picky kids to eat healthy: Let everyone assemble their dinner at the table. We love these easy meatball wraps topped with crunchy veggies and peanuts, sweet raisins and a creamy dollop of yogurt. -Jennifer Beckman, Falls Church, Virginia
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 2 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first 7 ingredients. Add chicken; mix lightly but thoroughly (mixture will be soft). With wet hands, shape mixture into 24 balls (about 1-1/4-in.). Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown meatballs in batches; remove and keep warm. Add 1 cup water to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel., Place trivet insert in pressure cooker. Place meatballs on trivet, overlapping if needed. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Quick-release pressure., In a small bowl, mix sauce ingredients. To serve, place 2 teaspoons sauce and 1 meatball in each lettuce leaf; top with remaining ingredients. If desired, serve with additional minced fresh cilantro.
Nutrition Facts : Calories 82 calories, Fat 4g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 88mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 6g protein. Diabetic Exchanges
CURRIED CHICKEN MEATBALLS
A quick dish sure to become a family favourite, the exotic flavours of the curry are the perfect enhancer to the chicken.
Provided by Allrecipes Member
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- In a large bowl mix together chicken, bread crumbs, onions and salt until well combined. With wet hands form mixture into meatballs.
- In a large saucepan heat oil over medium. Fry meatballs until golden on all sides, about 15 minutes (they do not need to be completely cooked at this point).
- Add VH® Yellow Curry Sauce and water to pan, cover and simmer over low heat for 15 minutes. Remove lid, if sauce is too thin remove meatballs and boil sauce for a few minutes until thickened.
- Serve with rice or noodles.
Nutrition Facts : Calories 503.5 calories, Carbohydrate 36.4 g, Cholesterol 150.2 mg, Fat 19.7 g, Fiber 2.7 g, Protein 43.4 g, SaturatedFat 5.4 g, Sodium 1168.8 mg, Sugar 1.5 g
GREEN CURRY CHICKEN MEATBALLS
Nice fingerfood. Yummy with sweet chilli sauce or (my favourite) a mix of soy, rice wine vinegar and chili/sesame oil.
Provided by JustJanS
Categories Lunch/Snacks
Time 1h4m
Yield 24 chicken balls
Number Of Ingredients 8
Steps:
- In a large bowl, mix all ingredients except oil together using your (clean) hands.
- With damp hands, roll about 2 teaspoons of mix into a bowl; place on a large plate, cover and refrigerate 30 minutes.
- Fill a wok or saucepan 1/3 full with oil: heat over medium heat until hot.
- Cook chicken balls 4-5 minutes or until golden and cooked through.
- Drain on kitchen paper.
- Allow the oil to come back to temperature before continuing with another batch.
Nutrition Facts : Calories 35, Fat 0.9, SaturatedFat 0.2, Cholesterol 23.4, Sodium 30.1, Carbohydrate 1.4, Fiber 0.1, Sugar 0.2, Protein 5
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