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
SPICY BACON-WRAPPED WATER CHESTNUTS II
A tangy version of bacon wrapped chestnuts.
Provided by CANDLELADY
Categories Appetizers and Snacks Wraps and Rolls
Time 1h
Yield 16
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cut each strip of bacon in half. Wrap one strip around one water chestnut. Secure with a wooden toothpick. Place in shallow baking dish.
- Bake at 350 degrees F (175 degrees C) for 20 minutes.
- While the wraps are baking, in a small mixing bowl combine brown sugar, mayonnaise, and chili sauce to make barbecue sauce. After the wraps have finished baking, transfer them (removing them from the grease) to a second shallow baking dish. Pour the sauce over the wraps.
- Bake at 350 degrees F (175 degrees C) for 10 to 15 additional minutes, or until bacon is crispy. Serve hot out of dish with toothpicks.
Nutrition Facts : Calories 116 calories, Carbohydrate 8.5 g, Cholesterol 12 mg, Fat 7.5 g, Fiber 0.7 g, Protein 3.8 g, SaturatedFat 1.8 g, Sodium 244.7 mg, Sugar 5.2 g
SPICED CHICKEN AND WATER-CHESTNUT MEATBALLS
From Brooke Vosika, executive chef of the Four Seasons Hotel Boston, and William Kovel, chef de cuisine at Aujourd'hui. Published in the Boston Globe on January 25, 2009.
Provided by WorkingMom2three
Categories Chicken
Time 40m
Yield 26 1.25, 26 serving(s)
Number Of Ingredients 9
Steps:
- In a shallow dish such as a pie plate, reserve ¾ cup of the panko.
- In a large mixing bowl, mix chicken, water chestnuts, garlic, ginger, scallions, sesame oil, chili paste, 1 teaspoon of salt, ½ teaspoon of pepper, and the remaining 1½ cups of panko until uniform.
- With wet hands, form the mixture into 26 to 30 meatballs about 1¼ inches in diameter. Roll the meatballs in the reserved panko to coat each.
- Set the oven rack in the middle position and heat the oven to 325 degrees.
- In a large skillet over medium-high heat, heat 2 1/2 cups canola oil until it registers 350 degrees on a deep-fry or instant-read thermometer.
- Carefully add about half of the meatballs and fry until deep golden brown all over, 2 to 4 minutes. Remove to a paper-towel-lined plate to drain.
- Allow oil to return to 350 degrees and fry and drain the remaining meatballs.
- Transfer the meatballs to a rimmed baking sheet, and bake until they are cooked through (160 degrees on an instant-read thermometer), about 7 minutes.
- Transfer to serving platter and serve hot or warm.
Nutrition Facts : Calories 70.5, Fat 1.2, SaturatedFat 0.2, Cholesterol 10.1, Sodium 81.3, Carbohydrate 9.1, Fiber 0.7, Sugar 1, Protein 5.5
SPICED CHICKEN MEATBALLS WITH NOODLES, BASIL & BROTH
This fragrant and filling dish is an excellent dinner party choice
Provided by John Torode
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 20
Steps:
- Whizz the onion, ginger, chillies, garlic, white pepper and half of the coriander stalks, roots (if using) and leaves in a food processor until finely chopped. Mix the milk and breadcrumbs together in a large bowl. Add the onion mix and chicken into the breadcrumbs, then season. Now, really mix - I mean mix - until the whole thing becomes a paste rather than lumpy. If you have a tabletop mixer, then use that instead of your hands. Shape into small balls around the size of a 50p piece. Place a large frying pan or casserole over a medium heat, add a drizzle of oil then fry the balls until well coloured - about 10 mins. You'll need to do this in batches, adding more oil each time. Set aside.
- For the broth, put the stock into a large saucepan, bring to the boil, then simmer. Add the sesame oil, fish sauce, ginger, remaining coriander stalks and roots, star anise and peppercorns. Simmer, covered, for 20 mins. Add the spring onions, noodles and chillies, if using. Take 6 large bowls, then divide the noodles between them - tongs are the best tool. Drop in the warm meatballs then ladle in the stock. Scatter with coriander and basil leaves then tuck in.
Nutrition Facts : Calories 536 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 48 grams protein, Sodium 4.74 milligram of sodium
GOURMET SPICED CHICKEN MEATBALLS
I made these for the first time on the weekend and they were fabulous.The recipe is derived from 'delicious' magazine. They're actually far tastier than my orginal chicken meatballs (also on this site). I used far less oil than the recipe says - in fact I used spray oil which worked fine - so vary to your own needs. I also didn't have any fresh chilli, so threw in some dried chilli flakes - also worked fine. I had mine with just the stock, however my husband wanted a bit more 'substance' and so I stirred through some home-made napoli sauce for him.
Provided by amanda l b
Categories Chicken Breast
Time 1h
Yield 2-4 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in a saucepan over a medium heat. Add the onion and cook 5 minutes until soft, add the garlic and cook for a further minute.
- Add the coriander, fennel seeds and chilli and cook a further minute. Remove from the heat and cool.
- Place the chicken in a bowl with the breadcrumbs, bacon and parsley. Add the onion mixture. Season with salt.
- Mix together until all ingredients are well combined. Roll the chicken mixture into small balls - you should have about 20 meatballs).
- Chill the balls for at least 30 minutes.
- Meanwhile, preheat the oven to 180 degrees Celsius. Place the tomatoes cut (flat) side down on a tray and drizzle with oil (or spray with oil). Roast them for about 5-8 minutes until skins are just starting to split.
- Place a fry pan over a high heat and add some more oil (or spray with oil).
- Sprinkle the flour over the meatballs and roll them through the flour until they are lightly dusted with flour all over.
- cook the meatballs in the frypan in two batches until browned all over - taking care when turning them. Remove all meatballs from the pan.
- Discard any oil from the pan and reduce heat to medium low.
- Return the meatballs to the pan with the stock and tomatoes. Simmer over a low heat for 10-15 minutes. During this time - cook the pasta as per packet instructions.
- Once cooked, the meatballs can be seasoned with salt and pepper if desired.
- If using the passata/tomato pasta sauce, add to the pan and stir through - cook a further 2-3 minutes.
- Spoon the meatballs over cooked pasta, and served with grated parmesan.
Nutrition Facts : Calories 1860.9, Fat 57.2, SaturatedFat 10.6, Cholesterol 188.5, Sodium 729.3, Carbohydrate 233.2, Fiber 14.1, Sugar 16.7, Protein 99.2
MOROCCAN-SPICED CHICKEN MEATBALLS
Chicken meatballs may not be a traditionally Moroccan dish, but they work beautifully when spiced with paprika, cumin, cinnamon, ginger and garlic, which are commonly found in the country's cuisine. Whole-milk yogurt does double duty here: It's used to make the meatballs moist and tender, and makes for a speedy sauce to serve with them. Don't use ground chicken made with ultralean breasts; look for labels that show a mix of white and dark meat. (Or if you're feeling ambitious, grind your own boneless, skinless chicken thighs in the food processor.) Serve the meatballs with couscous and a green vegetable for a flavorful weeknight dinner that's well worth the effort.
Provided by Lidey Heuck
Categories dinner, weekday, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- First, make the yogurt sauce: Combine 1 cup of the yogurt, 1 teaspoon of the garlic, the lemon juice, 1/4 teaspoon salt and black pepper to taste in a small bowl. Mix well, and chill until ready to use.
- Make the meatballs: In a large bowl, combine the remaining 1/3 cup yogurt, remaining 1 tablespoon garlic, chicken, panko, egg, parsley, olive oil, sugar, paprika, cumin, ginger, cinnamon, 1 1/2 teaspoons salt and a few generous grinds of black pepper. Mix gently but thoroughly, until incorporated. Using an ice cream scoop or two spoons, form meatballs about 1 1/2-inches in diameter, then place them on a plate or sheet pan until ready to use.
- In a large skillet, heat 1/8-inch olive oil over medium-high heat. When the oil is hot, fry the meatballs in batches, flipping occasionally, until browned all over and cooked through, 4 to 5 minutes. (If the meatballs begin browning too quickly or the oil begins smoking, lower the heat.) Transfer the cooked meatballs to a paper towel-lined plate.
- To serve, spread the yogurt sauce in an even layer on a flat platter. Arrange the meatballs on top, and top with a sprinkle of chopped parsley and the pine nuts, if using. Serve hot.
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