Curried Chicken Meatballs

Alternate title: That Time I Planned a Whole Meal Around Curried Chicken and was Halfway Through the Recipe Before Realizing I was Out of Curry Powder

Good times. Don’t worry – I’m nothing if not quick on my feet! Googled it and found a recipe and all was not lost (until I accidentally poured half a bottle of peppercorns over the Israeli cous cous, but that’s another story for another night. I digress).

Earlier this week, my friend Amy sent me this recipe and the accompanying message said, “[youngest] took down 4 of them and [oldest] took a bite and said “Yum” which may be the first time in the history of the world that we had a dinner with no whining about something.” Interesting…

Well, you can only deduce what conclusion I came to essentially immediately. So here you go:

WHAT YOU NEEDcurriedchicken1
* 1T canola oil
* 1lb ground chicken
* 1 egg, beaten
* 1/2C breadcrumbs
* 1 1/2t curry powder (yep… you’re going to need this…)
3T chopped chives, plus more for garnish
1/4t pepper
* 3/4C
low sodium chicken broth
1T butter

Preheat the oven to 450F. Pour the canola oil into an oven-safe skillet and swirl around to cover the whole pan.

Combine the chicken, egg, breadcrumbs, 3 tablespoons chopped chives, curry powder, salt, and pepper. Mix by hand – always the best for meat mixtures, in my opinion.

Wet your hands with just a tiny bit of water (helps the mixture not stick to you as you make meatballs – also works great for matzah balls, FYI). Form the mixture into balls of approximately equal size, and place them into rows in the skillet you prepared earlier with canola oil. The original recipe says to make sure the balls are touching, so I did that. Not quite sure why, as they offer no explanation for this essential component of the process, but who am I to argue?

Place the skillet into the preheated oven and bake for about 20-25 minutes, depending on your oven (mine runs a bit hot). If you use a meat thermometer (I’m not that advanced), the original recipe says to bake until the balls reach an internal temperature of 165F.

When they come out, you get these beauties, which you should allow to rest for about 5 minutes in the pan before moving on to the next step:curriedchicken4

Take the “meat”balls out of the skillet and place them in a shallow, rimmed dish (in which you will serve them), and set them to the side. Take the skillet you just had in the oven, and move it to the stove top, heating over medium to medium-high heat. Add the chicken broth and bring to a boil, stirring and scraping up any bits on the bottom from the baking. Allow this to boil for about 5 minutes, until the liquid reduces.

Remove the skillet from the heat, and add the butter. Let the butter melt completely, then pour this sauce over the meatballs.

I served this with Israeli cous cous (what little could be salvaged after the peppercorn incident mentioned earlier) and steamed carrots seasoned with garlic and parsley. The original recipe served it with rice and peas. Given the rice/peas combo we enjoyed earlier this week, I thought we’d try something different, and it worked great. AND, Amy was right. No complaints around our table either. Everyone asked for seconds. Virtual high-five, Amy!

Have a great weekend, and let me know what you’re eating!

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