Of all the fine dining establishments I’ve frequented, the most extraordinary meal that I’ve ever had was from a singularly unexpected source. My father’s kitchen. On vegetarian days my mom reigned supreme, lol, but on non-veg days my dad was King of the Kitchen.
One of his staple dishes was chicken meatball curry. It was a perfect blend of mouthwatering spices, combined with juicy chunks of meat. It’s a very nostalgic dish that transports me out of my busy life and to simpler times, and the memories and emotions that make us who we are. Our childhoods, our happiest moments…
Now, as I raise kids of my own, I strive to incorporate some of these amazing flavors into more versatile dishes. These chicken meatballs are perfect to serve as an appetizer, to add some protein to your salad, or add to pasta. You can make a batch ahead of time and use throughout the week.
- 2 lb organic ground chicken
- 1 large onion – chopped
- 1 cup fresh coriander – chopped
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp turmeric
- 1 tsp salt
- 1/2 tsp ground pepper
- 1/4 cup Olive oil for frying
Combine all ingredients in a large bowl and mix together. Make small palm sized balls and keep aside. (Keep a bowl of hot water to dip your hands into so that meatballs don’t stick to your hands). Heat olive oil in a skillet. Drop in meatballs, and cook on each side for 3-4 mins. Check for doneness by cutting it into half and make sure the inside is thoroughly cooked.