Description
These Indian Spiced Chicken Meatballs are crunchy on the outside and incredibly soft on the inside, infused with fresh mint and coriander flavors.
Ingredients
Units
Scale
- 1 lb chicken thigh or breast mince
- 1 small onion
- 1 tbsp yoghurt
- 2 tsp crushed ginger
- 2 tsp crushed garlic
- 2 green chillies (jalapenos), chopped
- 1/2 cup fresh coriander, chopped
- 1/2 cup fresh mint, chopped
- Semolina, for coating
- Oil, for deep frying
Instructions
- In a food processor, combine the chicken mince, onion, yoghurt, crushed ginger, crushed garlic, chopped green chillies, fresh coriander, and fresh mint. Blend until well mixed.
- Shape the mixture into small round balls.
- Roll each meatball in semolina until evenly coated.
- Heat oil in a deep fryer or large saucepan to 350°F (175°C).
- Deep fry the meatballs in batches, ensuring not to overcrowd the pan, until they are golden brown and cooked through, about 5-7 minutes per batch.
- Remove the meatballs with a slotted spoon and drain on paper towels.
- Serve hot with tomato ketchup or your favorite dipping sauce.
Notes
For a healthier version, you can bake the meatballs in the oven at 400°F (200°C) for about 20 minutes. These meatballs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on a skillet for best results. If you prefer less heat, reduce the number of green chillies.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2
- Sodium: 300
- Fat: 12
- Carbohydrates: 15
- Fiber: 2
- Protein: 20
- Cholesterol: 70