Kelly’s Savory Chicken Meatballs

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Featured Recipe

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27-5 Winter Issue
Entertaining the Bakersfield Way

A bean salad is a very durable, tasty, and easy addition to your tailgating menu. Plus, everyone and their dog makes a variation on pasta or potato salad, so why not make something a little more special on game day?

Description

25-1 Spring Issue
Entertaining the Bakersfield Way by Miles Johnson

Kelly’s Chicken Meatballs have everything a staple of a good Dinner Party should have: Flavor, and tons of it; ease of preparation, flexibility and, dare we say a slightly healthier approach to its red-meat counterpart. This dish can be prepared a day or two in advance and served as an entrée or appetizer. Who could ask for anything more? The recipe, of course...

Ingredients

1 lb ground chicken
3 medium yellow onions
2 tsp pressed garlic
2 tsp pressed ginger
3 tsp red chili powder
1/2 tsp turmeric powder
1 cup tomato sauce
1 bunch cilantro
2 tbs cumin
2 tbs dried cilantro

Methods/steps

Finely chop the yellow onions and divide in half.
Combine ground chicken, half the onions, half each of the garlic and ginger, 2 teaspoons of red chili powder, and one tablespoon each of cumin and dried cilantro.
Finely chop and combine the fresh cilantro with the meat mixture until thoroughly mixed.
Divide and roll into meatballs.
In a large sauté skillet, gently brown the remaining onions in ¼ cup extra virgin olive oil. Gently add the remaining ingredients and bring just to a simmer.
Add the meatballs, cover and simmer until meatballs are cooked through- about 25 minutes.
Serve the meatballs up on a generously sized platter lined with edible foliage or sliced, crusty baguette.

Additional Tips

I’d normally suggest keeping them in a warming dish-like chaffer, but I wouldn’t count on these morsels lasting that long.