Chicken Kofta Meatballs
Ingredients
- 1 lb ground chicken or turkey choose high quality ground
- ½ medium red onion, finely chopped
- 3 fat cloves garlic, minced
- ½ cup panko breadcrumb, regular or gluten free
- ⅓ cup parmesan or grated mozzarella
- 1 medium egg
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp garam masala
- ½ tsp ground turmeric
- ½ tsp black pepper
- ½ tsp red chili powder
- 2 tbsp olive oil
- ½ cup minced cilantro
- 2 tbsp chopped mint leaves, about 6
Instructions
- Preheat the oven 375℉ for oven baking method.Combine all the ingredients, but the meat in a bowl first. This ensures all the ingredients are mixed evenly.
- Next, add the meat, then using a fork combine it with the rest of the ingredients. Simply fold and fluff just enough so the meat is combined and well incorporated with the rest of the ingredients.
- Using a cookie scoop to measure the meatballs, scoop out even sized meatballs, don't pack the meat down into the scoop, scoop out the gently roll into a neat ball and place it on a parchment paper lined baking tray. Chill for 30 minutes before you bake or fry.
- Bake in Oven Method: Place baking tray on to the center rack. Bake for 25-28 minutes (no need to turn), until golden on top. To get them brown on top, transfer the oven rack close to the heat source for 1 minute or on low grill for no more than a minute..
- Pan Fry Method: Heat 2 tbsp oil in a frying pan or skillet over medium heat. Place half the meatballs in the skillet and allow them to cook, turning frequently, for 9-10 minutes, until golden brown all over. Reduce the heat to allow for even cooking if needed. If the oil burns, wipe off and add fresh oil for the next batch.
- Best served with mint-cilantro chutney or herb raita and grilled veggies for a substantial meal.
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