As you know by some of my previous posts, I love cooking with Indian spices. These mini Indian meatballs are really easy to make and are the perfect appetizer at your next barbecue or gathering of friends over drinks with a delicious curry coconut sauce for dipping.
Inspired by my easy chicken Italian meatballs, these little bites are also easy to make because they are also in the food processor. With Indian spices added like turmeric, garam masala and coriander and fresh mint to add freshness, they are served with a curry coconut sauce dipping sauce so you get a lovely sweet, slightly spicy element added.
Mini Indian meatballs with curry coconut sauce
- 1 tablespoon olive oil
- 2 cloves garlic
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon mild curry powder
- 1 tablespoon tomato paste
- 1 15 ounce can coconut milk
- 1 pound boneless skinless chicken breast cut into large pieces
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon garam masala
- 1/2 medium onion grated
- 1/2 teaspoon mint leaves chopped
- 1/2 teaspoon cilantro leaves chopped
- 1/2 teaspoon salt
- In saucepan add oil and heat over medium heat.
- Add the garlic and sauté for 1 minute.
- Add spices and stir into the oil and garlic to make a paste. Cook for 1 minute.
- Mix in the tomato paste and stir to mix in the spices, cook for 1 minute.
- Add the 1/2 of the coconut milk and stir well and cook for 3 minutes until thickened.
- Test for seasoning, if the curry flavor is too strong, add more coconut milk.
- Pour into a bowl and set aside.
- Preheat oven to 375 degrees F.
- Add all the chicken breast, coriander, turmeric, garam masala, onion, mint, cilantro, and salt to a food processor.
- Pulse about 5 or 6 times, or until you see the mixture start to look smooth. Do not over process or the meat will turn gummy.
- Line 2 baking sheets with aluminum foil.
- Using a 1 1/2 inch cookie scoop, scoop the meat and roll into balls and line up onto the baking sheets, about 1/4 inch apart.
- Once you have formed all the meatballs allow them to rest at room temperature for 10 minutes.
- Brush the tops with olive oil and bake for 15-20 minutes or until golden brown.
- While they are still warm, brush them with the curry sauce and serve warm with appetizer forks or toothpicks and the curry sauce for dipping.
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