I normally tend towards asian flavours such as Thai or Vietnamese for ground chicken but I really was looking for something new. I found this recipe on Bon Appetit that looked good and I have to say using the marinade as a sauce / flavouring for the meatballs turned out great! You can swap out the ground chicken/pork with other ground meats.
Garlic-Ginger Chicken Meatballs
Ingredients
Marinade
- 8 cloves garlic, pressed / minced
- 2 tablespoons lemon juice
- 2 tablespoons ginger, minced/grated
- 1 tablespoon cilantro, minced
- 1 tablespoon mint, minced
- 1 tablespoon ground coriander
- 1 teaspoon amchur (dried green mango) *
- 1 teaspoon ground turmeric
- 1/4 teaspoon red chili powder (or to taste)
- salt to taste
Curry / Sauce
- chicken stock - about 1 cup
- 1 onion, thinly sliced
- 2 tablespoons cilantro, minced
- 2 tablespoons mint, minced
- 1 tablespoon garlic, pressed / minced
- 1 tablespoon ginger, minced/grated
- 1 tablespoon ground coriander
- 2 tablespoons or a bit more butter or fat
Meat
- 1/2 pound ground chicken
- 1/2 pound ground pork
or any ground meat mix equaling 1 pound
* or tamarind or extra lemon juice and a bit of sugar/honey
Directions
Make meatballs
- mix the marinade with the meat until it is well blended. Make meatballs. I tend to do this right into the pan by using two spoons to press the meat together and plop into the pan.
- in a hot pan, using a little oil, cook meatballs in batches. Once cooked, set aside.
Make sauce/curry
- in a hot pan, heat fat until hot.
- Add onions, cook until browned
- add garlic, ginger and cook for about 1 min
- add coriander and give it a stir
- add chicken stock and bring to simmer
- add all the meatballs and any liquids from the cooking to the sauce
- add herbs (cilantro/min)
- taste for salt
Serve with rice, if you eat rice.