Ginger Cilantro Chicken Meatballs
Serves: 4 servings
  • meatballs:
  • 1 pound ground chicken thigh (breast can be used but I prefer thigh for flavor and texture)
  • 1 egg
  • ½ cup breadcrumbs
  • ¼ cup chopped cilantro
  • 2 tablespoons chopped fresh ginger
  • 1 teaspoon kosher salt
  • 1 teaspoon curry powder
  • ½ teaspoon turmeric
  • sauce:
  • 2-3 tablespoons olive oil
  • 1 cup chopped onion
  • 1 tablespoon chopped ginger
  • 1 tablespoon chopped garlic
  • 1 tablespoon curry powder
  • 1-1/2 teaspoons cumin
  • ¼ teaspoon cayenne pepper
  • 15 ounce can crushed tomatoes or tomato sauce
  • 1 cup chicken broth
  • 1 cup light (or regular) coconut milk
  • 2 tablespoons chopped cilantro
  • ½ teaspoon kosher salt, or more to taste
  1. Mix together chicken, egg, breadcrumbs, cilantro, ginger, salt, curry and turmeric (mixture can be made ahead several hours and refrigerated). In the palm of your hands, roll into about 20 one-inch size meatballs (I find wetting my hands helps). Meatballs can be formed and refrigerated several hours ahead of cooking.
  2. Heat 2 tablespoons olive oil in a large skillet over medium heat; add meatballs in a single layer, and cook until browned, turning several times (often lightly shaking the skillet can accomplish this), about 4 to 5 minutes. Remove meatballs from the skillet.
  3. If necessary, add additional 1 tablespoon of oil to the same skillet; add onion, ginger and garlic and cook and stir over medium heat until softened, 2 to 3 minutes; add curry powder, cumin and cayenne and stir; then add tomatoes, chicken broth, coconut milk, cilantro and salt stirring to mix evenly. Add meatballs to the sauce; bring to a simmer and adjust heat to low. Cover and cook until meatballs are cooked through and sauce is just slightly thickened, about 20 minutes.
  4. Serve over cooked Israeli couscous, quinoa, basmati rice or couscous.
Recipe by A Year at the Table at