I mentioned that I made two types of meatballs for my June Daring Kitchen Challenge – Mutton Apricot meatballs and Chicken meatballs. This post is about the chicken meatballs. Simple and easy to make, they can be cooked ahead on weekend and added to your salad , pasta or in a sandwich. They are perfect as appetizer with some mint chutney at an open house or a potluck.
The flavors in this recipe are inspired from Northwest Frontier Province of Indian subcontinent – whole coriander seed pods, cumin seeds and red chili powder. The flavors though can be easily altered to taste.
I sometimes flatten them into nuggets and pan fry with a crumb coat. Either ways it’s a wonderful back up to be stocked in your freezer for those busy weeknight when you want something yum for dinner but don’t have energy to tinker around in the kitchen.
Chicken Meatballs Recipe
- 1 lb chicken breast ground
- 3- 4 garlic pods finely minced
- 1 tablespoon whole coriander seeds
- 1 teaspoon finely diced green chili
- 1 teaspoon cumin seeds
- 1/2 – 1 teaspoon chili powder
- 1 inch root ginger freshly grated
- 1/4 cup fresh coriander leaves chopped
- 1/4 cup mint leaves chopped
- 1/4 cup red onion chopped
- 1 egg beaten
- 1/4- 1/2 teaspoon turmeric powder
- 1 teaspoon – garam masala
- Salt to taste
- 2 tablespoon – Oil (for frying)
1. Mix all the ingredients well (except oil for frying). Form meatballs and set aside.
2.Heat oil in a non-stick skillet and fry the meatballs for a couple of minutes on each side till golden brown.
3. Drain on a paper towel to remove excess oil
Serve warm. Or store in an air tight container in fridge once cool.
You remember the puff pastry dough that I shared last week? I made it for Daring cooks May challenge. Don’t Make Me Call My Flying Monkeys , our hostess for May challenge, encouraged us to wrap food in pastry dough and then bake it.
Inspirations were shared of Beef Wellington, stuffed Portobello mushroom wrapped in pastry dough and even sausage pigs in blanket. I stuck to simple favorite of paneer puffs. Homemade paneer was perfect filling for the crispy crunchy outer covering. They were lightly spiced with onions, chilies and had a pesto base. They would taste wonderful with any other seasoning of choice.
I filled the pastry with as much paneer as they could hold which caused some tears as I folded the puff over. But I liked the higher paneer to wrapping ratio!
Be warned the puffs are filling – they are prefect as a weekend snack. Make them smaller for bite sized appetizer. We skipped dinner that evening.
This is my approximate recipe as most ingredients were eye-balled and adjusted for taste. A dash of cumin powder, some chili powder, squeeze of lemon. Store bought puff pastry sheets and paneer or even tofu can be easily used in this recipe. Just take care to thaw it per directions on the package before use.
Paneer Puffs Recipe
- Puff pastry sheets thawed
- 1 1/2 cups paneer, thawed and crumbled ( if store-bought)
- 1/2 cup – red onion finely chopped
- 1 green chili, finely diced
- 2 – 3 garlic cloves, finely diced
- 2 tablespoons sun dried tomatoes, finely diced
- 1/2 teaspoon cumin powder
- Salt – to taste
- A dash – black pepper
- 1 teaspoon – lemon juice
- 1/4 cup store bough pesto
1. Mix all the ingredients from red onions to lemon juice with paneer. Mix well. Taste and adjust seasonings per taste. Set aside in a bowl.
2.Pre-heat the oven to 425 F
3.Start with one pastry sheet and unfold it ( or roll out your homemade dough about 1/2 cm thick). Cut it into squares depending on how big you want the snack to be.
4. Spread a bit of pesto on the dough. Fill with paneer mix. Fold over leaving some room for edges.
Seal the edges with a fork so that the edges stick and don’t unfold during baking.
5. Bake for 12 -15 minutes, till golden brown.
Serve warm with ketchup or mint chutney.