Author Notes
My favorite way of cooking meatballs is poaching as they keep very moist. Of course they are perfect for soup, but I've experimented and find I enjoy them as an appetizer accompanied by a dip as well. These chicken meatballs are full of flavor yet are low in fat and calories. —REC
Ingredients
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1 pound
ground chicken
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1/4 cup
white rice
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1/4 cup
all-purpose flour
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1/4 teaspoon
ground cumin
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1/4 teaspoon
ground coriander
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1/4 teaspoon
ground cinnamon
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1/4 teaspoon
ground cardamom
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1
clove garlic,pressed
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1
egg
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2 tablespoons
minced green onion
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1/4 teaspoon
orange zest
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3/4 cup
plain Greek yogurt
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1/4 cup
mango chutney
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2 tablespoons
snipped mint
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lettuce leaves
Directions
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In a medium bowl combine the chicken and the next 10 ingredients with 1/2 cup water; mix well.
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Bring 6 cups water to a boil in a 4 quart pot.
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Form 1 Tbsp meatballs and drop into the pot.
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When the water boils again, reduce the heat and gently simmer the meatballs, covered for 20 minutes.
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Combine the yogurt, chutney and mint in a small bowl and place on a platter.
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With a slotted spoon transfer the meatballs to the lettuce lined platter. Provide party picks for serving.
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