Spiced Chicken Curry Meatballs

Instructions

1. Prepare Curry Paste Base

   3 min hands-on

   • Heat half the olive oil in a small frying pan over medium heat.
   • Add curry powder and cayenne pepper, stirring continuously for 2-3 minutes to toast the spices.
   • Remove from heat and set aside to cool.

2. Mix Meatball Base

   4 min hands-on

   • Finely chop coriander stalks and place in a large mixing bowl.
   • Add ground chicken, oyster sauce, lime zest, eggs, and breadcrumbs.
   • Pour in the cooled curry-spice mixture and mix thoroughly until sticky and well-combined.

3. Shape Meatballs

   5 min hands-on

   • Wet hands with water to prevent sticking.
   • Divide mixture into 12 equal portions and roll each into a firm, round meatball.
   • Place meatballs on a plate or tray.

4. Cook Meatballs

   2 min hands-on10 min waiting

   • Heat the remaining olive oil in a large frying pan over medium heat.
   • Place meatballs in the pan, ensuring they are evenly spaced.
   • Cook for 10-15 minutes, turning occasionally, until golden brown and fully cooked through.

5. Add Final Garnishes

   2 min hands-on

   • Transfer cooked meatballs to a serving platter.
   • Garnish with chopped coriander leaves, sliced scallions, and a squeeze of fresh lime juice.
   • Optionally, sprinkle with chopped red chili for extra heat.

6. Optional Storage

   1 min hands-on15 min waiting

   • Allow meatballs to cool completely before transferring to an airtight container.
   • Store in the refrigerator for up to 3 days.
   • Reheat in a pan or microwave until hot before serving.
   • Cooking tips:
   • Toasting the spices enhances their flavor, so don’t skip this step.
   • Wetting your hands before rolling the meatballs ensures a smoother surface and prevents sticking.
   • Fry the meatballs on medium heat to achieve a golden crust without burning, while allowing the inside to cook evenly.
   • Use a meat thermometer to ensure the meatballs are fully cooked for food safety.