Chicken Curry Meatballs

With the holiday season upon us, it is time to think about whipping up fancy dishes for parties and potlucks. Here is an Indian twist on a party-standby: meatballs. Since these are made with chicken instead of beef and require some additional ingredients as a part of the meat mixture, you can't skimp on time and use frozen - but I was able to whip up a batch in about half an hour and then turn the cooking duties over to the crock pot for a few hours of simmering.

The secret to easy preparation is using an already-made simmer or cooking sauce as the base for the sauce. I used Patak's Mild Curry Cooking Sauce, although there are many options available in the international aisle of your grocery store. Select a sauce and adjust the amount of curry powder below based on your own (or your guests') tolerance for curry and spiciness. The version I made came out fairly mild - acceptable to those who aren't big fans of curry or spicy foods, but with enough flavor to stimulate the taste buds of those who are.

If you aren't serving these up on toothpicks for a party, try ladling a few meatballs and some sauce over rice (I used Lotus Foods Bhutanese Red Rice, a whole grain rice with a lovely reddish tint and good texture). I also included green beans and rose sharbat for my meal.

Chicken Curry Meatballs (~ 30-35 meatballs)
1/4 cup canola or olive oil
1 small yellow onion, finely chopped (~ 3/4 cup)
3 medium gloves garlic, chopped
2 tsp. curry powder [or more, depending on taste]
1/4 tsp. salt
1/4 tsp. ground black pepper
1 lb. ground chicken
3/4 cup bread crumbs
1 large egg, slightly beaten
1/4 cup cilantro, chopped
1 jar (12 - 15 oz.) curry simmer sauce [select mild, medium, or hot to suit your taste]
1 can (14 oz.) light or low-fat coconut milk
1/2 cup chicken or vegetable stock

1. Heat the oil in a medium skillet over medium-high heat. Add onion and cook about 5 minutes, until onion is soft and lightly colored. Add garlic, curry powder, salt, and pepper, cook about 30 seconds (until curry is fragrant). Remove from heat (pour into a small bowl, if desired) and allow to cool for a few minutes.

2. Position an oven rack so that it is 4-6 inches from the broiling unit in your oven and preheat the broiler. Line a rimmed baking sheet with aluminum foil and spray foil with nonstick cooking spray.

3. Combine the ground chicken, bread crumbs, egg, cilantro, and onion mixture in a large bowl and mix well (use your hands if necessary - they are going to get dirty in just a minute anyway). Form the mixture into 30-35 walnut-sized meatballs (I used the tablespoon from my silverware drawer to scoop out just about the right amount of mixture for a meatball) and place these on the baking sheet.

4. Broil about 7 minutes. The meatballs will be more solid - but not cooked through.

5. In a large saucepan [or a crock pot], stir together the simmer sauce, coconut milk, and stock. Add the meatballs and bring to a boil over medium-high heat, then reduce heat to medium low and cook gently for 30 minutes, until meatballs are cooked through. [If using a crock pot, simmer four hours on low heat.]