Add some spice and flavor to your meatballs by making this SIMPLE Indian Spiced Chicken Meatball recipe. It’s a dish that the whole family can enjoy.
Do you view yourself as an adventurous eater or do you stick to what you know? This is a tough question to answer because I would typically say that I will try something at least once, but when I’m cooking or baking I tend to air on the side of things I know. There is one major cuisine that I don’t venture to and it’s Indian flavored food. I’ve never made it to an Indian recipe so I can’t say that I’ve tried tikki masala or authentic naan bread.
A while back I made this salmon recipe using turmeric and coconut milk. It’s one of those recipes that you are hoping, praying and keeping your toes and fingers crossed that you didn’t just waste expensive salmon in a dish that failed. I loved the bold flavors and I decided that I was going to venture out more to see what else I could make with these spices.
On working with these new spices I decided to stick with chicken as my main squeeze. It would be easier for me to test out and especially since I was going to be making indian spiced chicken meatballs. At the end I decided to add more punch to the recipe by mixing the meatballs with a little chutney. To complete the final dish I placed it on top of pearled couscous because that is what I had in my pantry. You can do couscous or white rice but I liked the addition of couscous with these chicken meatballs. Oh and you can’t forget the warm naan bread. In fact I put a little couscous and chicken into each piece and rolled it up for one amazing bite of love.
PS: Strangest food that I’ve ever had but actually enjoyed it was rocky mountain oysters…..
Preheat oven to 350 degrees F.
Add chick peas to a food processor and blend until smooth. Pour them into a large bowl with the chicken, onions, cumin, turmeric, ginger, coriander, salt and bread crumbs. Mix with a spoon until well combined. Using a scooper or spoon place little 2 teaspoons balls onto a baking sheet.
Bake in the oven for 15-18 minutes or until internal temperature reaches 165 degrees F.
Remove the meatballs into a bowl and pour in the chutney. Mix until all meatballs are well coated. Place the meatballs over couscous and serve with warm naan bread.
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