Earlier this week I finally had a chance to try Cinnamon, a new (well, new-ish) Indian restaurant in Rhinebeck. The food was delicious and I’ve had curries on my mind ever since. Yesterday I had some ground chicken in the fridge, and an idea in my head: meatballs simmered in a creamy sauce, infused with all of my favorite Indian spices.
If you use a food processor, this recipe comes together lightening-fast. And even if you chop everything by hand it shouldn’t take too much longer.
Indian-Spiced Chicken Meatballs
in Savory Tomato Sauce
1 lb. ground chicken
1 med. onion
1-2 jalapenos, seeded
2 cloves garlic
1 tsp. cumin
1 tsp. chili powder
1 Tbsp. coriander powder
1/4 tsp. tumeric
1/2 tsp. salt
Coconut oil (or fat of choice)
1 Tbsp. cumin seeds
1/2 cup plain yogurt
3/4 cup tomato sauce
1/2 Tbsp. garam masala
1/4 tsp. cayenne pepper
salt to taste
For the meatballs, combine onion, jalapenos, and garlic in a food processor and pulse until the vegetables are finely minced. Add the ground chicken and spices and process to combine. Shape into meatballs of your desired size. Melt coconut oil in a pan over med-high heat and add cumin seeds. Turn heat down to medium and let the seeds sizzle for just about 30 sec. – 1 min. until you can smell them. Add the meatballs to the pan
While meatballs are cooking, combine the tomato sauce, yogurt, garam masala, and cayenne in a bowl. Add salt to taste. (You can also add more yogurt or tomato sauce, adjust the spices, etc. The sauce is pretty forgiving.)
When meatballs are about halfway done, add the sauce to the pan and finish cooking until the chicken meatballs reach an internal temp. of 165 degrees F.
Garnish with cilantro.
Serving suggestion: cucumber and onion salad dressed with a squeeze of lemon juice; basamati rice (if you eat it) or riced cauliflower.
* PALEO OPTION
I realize that many people who follow a Paleo diet do not eat dairy. If that’s the case, my suggestion would be to add some fresh chopped tomatoes and extra onions to the coconut oil and cumin seeds, along with the garama masala and salt, allow it to cook down a bit, and then add your meatballs.
These meatballs were delicious, considering I threw them together at the last minute (since the kids ate all the taco meat I’d made!). I’m making another batch today for the freezer. I think this is a pretty versatile recipe that is easy to adapt to whatever diet you follow, whether it’s a standard diet, low-fat diet, low-carb diet, or Paleo. A little something for everyone 🙂
3 thoughts to “indian spiced chicken meatballs”
I love meatballs. I really love them over rice so that the sauce drips into the rice 🙂
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