I am not a patient person. So I’m often deterred from rolling things into little balls (unless it’s bliss balls or a dessert, in which case I suck it up). So why the meatball recipe? Well, these are baked. You roll them into balls, place on a tray, then it’s into the oven and that’s it. No fiddling around trying to turn them in a frypan without breaking them (which usually leaves me cursing).
The meatballs are nice warm or cold, so handy as a starter dish if you’re having a dinner party. I also pick at them from the fridge as a snack or post-workout protein source. Leftovers are also good thrown into a roast vegetable salad, with some of the yoghurt sauce drizzled on top. If you can’t do dairy, you could use tahini in place of the yoghurt.
To make the meatballs, I use free-range chicken thigh mince (from Cannings Free Range Butchers) and Ayam Curry Powder. I’m a fan of Ayam Curry Powder because it doesn’t contain any fillers, preservatives, sugar or MSG (which can often be found in off-the-shelf spice mixes). It just contains coriander seed, dried chilli, aniseed, cumin seed, turmeric, cinnamon, star anise, white pepper, fenugreek, nutmeg and cardamom. I keep a tin of it in my pantry for times when I can’t be bothered concocting my own mix of spices.
Curried Chicken Meatballs with Yogurt Dipping Sauce
Serves 4 – 6
For the meatballs:
- 500g free-range chicken mince
- 2 teaspoons curry powder (or your favourite spice mix)
- 1 free-range egg
- Pinch of sea salt
For the yoghurt sauce:
- 1/2 cup thick Greek or natural yoghurt, organic if possible
- 1/4 – 1/2 clove of garlic
- Squeeze of lemon juice
- Sea salt
- Preheat your oven to 200°C and line a baking tray with baking paper.
- To make the meatballs, mix the mince, curry powder, egg and sea salt in a large bowl until everything is well combined. I start off with a spoon and then get my hands in there to really massage it all together. Wet your hands first so they don’t get too sticky.
- Roll the mixture into balls (about a tablespoon of mixture per ball) and place on the tray. I wet my hands after rolling every couple of balls to stop the mixture from sticking to my hands.
- Bake in the preheated oven for about 20 minutes until browned.
- To make the yogurt sauce, tip the yoghurt into a bowl and grate or crush about a 1/4 clove of garlic into the bowl. Go easy on the garlic to start with, as it can sneak up on you. Add a squeeze of lemon juice and pinch of sea salt and stir together. Taste and add more garlic, lemon juice and sea salt if needed.
You might also like my Salmon & Artichoke Fritters.