Consider these a version of Indian kofta or Swedish meatballs with a twist. Ground turkey can be substituted, but ground chicken is more delicate here. Served over basmati rice and topped with toasted sliced almonds, the meatballs make a great main course.
Make Ahead: The cooked meatballs can be cooled, covered and refrigerated a day in advance or frozen for up to 3 weeks. Reheat in a saucepan on the stove over low heat until warmed through, then transfer to a chafing dish or slow cooker to keep warm.
Servings: 30 - 32 small meatballs
- 1/4 cup canola oil
- 1 small yellow onion, finely chopped (3/4 cup)
- 3 medium cloves garlic, chopped
- 2 teaspoons curry powder
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound ground chicken
- 3/4 cup plain fresh bread crumbs
- 1 large egg, lightly beaten
- Leaves and stems from 10 sprigs cilantro, chopped (1/4 cup)
- 12 ounces (1 jar) medium-hot curry simmer sauce, such as Seeds of Change Jalfrezi
- 14 ounces low-fat coconut milk
- 1/2 cup low-sodium chicken broth
Heat the oil in a medium saute pan over medium-high heat until the oil shimmers. Add the onion and cook for about 5 minutes, until softened and lightly colored. Add the garlic, curry powder, salt and pepper; cook for 30 seconds to allow the curry to become fragrant. Transfer the mixture to a small bowl to cool.
Position an oven rack 4 to 6 inches from the top broiler element; preheat the broiler. Line a rimmed baking sheet with aluminum foil. Use nonstick cooking oil spray to grease the foil.
Combine the ground chicken, bread crumbs, egg, cilantro and cooled onion mixture in a large bowl; mix well. Use a little water to wet your hands as needed, then use all of the mixture to form 30 to 32 walnut-size meatballs, placing them on the lined baking sheet as you work. Spray the meatballs generously with nonstick cooking oil spray.
Place the baking sheet with meatballs on the top oven rack and broil for about 7 minutes; there's no need to turn them to broil on other sides. They will not be cooked through.
Transfer to a large saucepan. Add the simmer sauce, coconut milk and broth; stir gently to combine. Bring to a boil over medium-high heat, then reduce the heat to medium-low, cover and cook gently for 30 minutes, until the sauce has thickened and the meatballs are cooked through.
Transfer to a slow cooker or chafing dish; serve warm.
From Real Entertaining columnist David Hagedorn.
Tested by David Hagedorn.
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