Chutney ChickenĀ Meatballs

By REC
August 11, 2010
Chutney Chicken Meatballs


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

Serves: 6-8

Ingredients

  • 1 pound ground chicken
  • 1/4 cup white rice
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1 clove garlic,pressed
  • 1 egg
  • 2 tablespoons minced green onion
  • 1/4 teaspoon orange zest
  • 3/4 cup plain Greek yogurt
  • 1/4 cup mango chutney
  • 2 tablespoons snipped mint
  • lettuce leaves
In This Recipe

Directions

  1. In a medium bowl combine the chicken and the next 10 ingredients with 1/2 cup water; mix well.
  2. Bring 6 cups water to a boil in a 4 quart pot.
  3. Form 1 Tbsp meatballs and drop into the pot.
  4. When the water boils again, reduce the heat and gently simmer the meatballs, covered for 20 minutes.
  5. Combine the yogurt, chutney and mint in a small bowl and place on a platter.
  6. With a slotted spoon transfer the meatballs to the lettuce lined platter. Provide party picks for serving.

More Great Recipes:
Meatball|Indian|Chicken|Lettuce|Mint|Make Ahead|Serves a Crowd|Hors D'Oeuvre|Appetizer

Reviews (1) Questions (0)

1 Review

The G. August 16, 2010
This sounds great! I want to try this. Looks easy and tasty.