Tandoori Chicken Meatballs
Easy · 14 ingredients — shared from Reciquest
12 servings · Easy
Ingredients
- 1 pound ground chicken
- 2 tbsp full-fat Greek yogurt
- 2 Tbsp minced red onions
- 2 tsp lemon juice
- 1 tsp kosher salt
- 1 tsp peeled and minced fresh ginger
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp garam masala
- 1/2 tsp ground cumin
- 1/2 tsp tumeric powder
- 1 large egg, beaten
- 1/2 cup superfine blanced almond flour
- 2 Tbsp avocado oil or other light-tasting oil, for the pan
Instructions
- Place all of the ingredients, except for the oil, in a medium-sized bowl and mix well. Chill for at least 1 hour or up to 24 hours to allow the flavors to come together.
- Use your hands to form the chicken mixture into 12 meatballs, each about 2 inches in diameter.
- Heat the oil in a large saute pan over medium heat. Place the meatballs in the pan and cook for about 4 minutes per side, until golden brown and cooked through.
- Meanwhile, turn on the oven to broil-high.
- Transfer the meatballs to a sheet pan and broil in the oven for 2 to 3 minutes, until slightly charred on the outside.
Tags: pepperplate-import