Baked Chicken Meatballs in sauce
An easy, healthy recipe with chicken meatballs baked in the oven to juicy perfection and served in a delicious curry sauce.
Ingredients
For the chicken meatballs:
- 500 grams Minced chicken (1.1 lbs)
- 1 red onion finely chopped
- 1 tsp ginger garlic paste
- 1/2 tsp chili powder
- 1/2 tsp cumin powder
- 1 egg white
- 1 tbsp powdered oats/bread crumbs
- 2 tsp oil
- salt and pepper
For the curry sauce:
- 12 shallots
- 1 inch ginger
- 4 cloves garlic
- 2 tomatoes
- 1 tsp chilli powder
- 1/2 tsp coriander powder
- 1/4 tsp turmeric powder
- 1/4 tsp garam masala powder
- salt to taste
- 1 tbsp grated coconut
- 1/4 cup almonds
- 2 tsp oil
- cilantro – to garnish
Instructions
- Preheat the oven at 220°C for 10 minutes. Mix all the ingredients for the chicken meatballs and shape them into small lime-sized balls. Arrange them in a sheet pan or baking tray lined with parchment paper. Spray with cooking oil.
- Place the tray in the oven, bake for 10 minutes, then flip the chicken meatballs and bake for another 5 minutes.
- Meanwhile, prepare the curry sauce. Blend the shallots, ginger and garlic into a smooth paste. Puree the tomatoes. Heat oil in a pan, add the shallot paste and saute until it browns. Then add the tomato puree and heat until the mixture thickens. Now add all the spice powders, salt and 1 cup of water, cover and let it boil for about 15 minutes at medium heat. Blend the grated coconut and almonds into a smooth paste.
- The chicken meatballs would be ready by now. Add the meatballs and the coconut paste to the curry and let it boil further for 10 minutes or until the required consistency is reached. Turn off the heat and garnish with cilantro. Enjoy with pasta, rice, naan or bread of your choice.