I love the added sweetness of the pickled ginger in these meatballs. They taste great with the sauce and served alongside rice and any roasted vegetable, you have a delicious dinner. I found these Indian eggplants at the market and roasted them for a complete meal.
Yield about 20 meatballs
Ingredients:
for chicken meatballs:
- 2 lbs ground chicken
- 2 tablespoons packed pickled ginger
- 1 bunch scallions, roughly chopped including 2/3 of green portion
- 3 cloves garlic
- 1/4 cup fresh cilantro
- 2 egg yolks
- 2 pieces white bread, crust removed
- 1/4 cup whole milk ricotta
- 1 tablespoon sriracha (optional for heat)
- Kosher salt and pepper to taste
for tomato coconut sauce:
- 1 onion, minced
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 1 15 oz can crushed tomatoes
- 1 can coconut milk
- 3 teaspoons ground turmeric
- 2 tablespoons brown sugar
- Kosher salt and pepper
Directions:
for tomato coconut sauce:
In a medium skillet melt 2 tablespoons of butter on medium heat, and add onion, ginger and garlic. Sauté for several minutes until fragrant and onion is translucent. Add the tomatoes, coconut milk, brown sugar and turmeric. Bring to a boil, cover and simmer while you prepare meatballs.
for meatballs:
Preheat oven to 425. In a food processor, process ginger, scallions, garlic and cilantro until minced. Alternatively, finely chop all ingredients. Crumble bread into processor and pulse until fine. Next add ground chicken, egg yolks, ricotta, sriracha (if using) and generously season with salt and pepper. Pulse to combine so all ingredients are well incorporated. Line a large baking sheet with parchment. Roll meatballs in the palm of your hand about the size of a golf ball. Place on parchment about 1/2 inch apart. (Meatballs can be prepared to this point and refrigerated until ready to bake). Bake in oven for about 20-25 minutes until cooked through. Remove from oven and serve with lots of sauce and rice and favorite veggies. Garnish with sliced scallions and cilantro. Enjoy!
Maroscooking 