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Recipe Summary

prep:
25 mins
bake:
25 mins
stand:
5 mins
total:
55 mins
Servings:
6
Yield:
18 meatballs
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 450°F. Brush a medium-sized, oven-safe skillet with the canola oil; set aside.

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  • In a large bowl combine the chicken, egg, breadcrumbs, 3 tablespoons chives, curry powder, salt, and pepper. Form into 18 1 1/2-inch balls, and place them snugly into the prepared pan in rows, making sure the balls are touching. Bake for 25 minutes or until the balls reach an internal temperature of 165°F. Let rest in the pan for five minutes.

  • Transfer the meatballs to a shallow dish; set aside. Place the skillet on the stove over medium-high heat. Add the chicken broth and bring to boiling, scraping up any brown bits on the bottom of the pan with a wooden spoon. Continue to boil gently until the liquid has reduced to about 1/4 cup (about 6 minutes). Remove from the heat. Stir in the butter and pour the sauce over the meatballs. Garnish with the remaining chives. Serve over rice and peas.

Nutrition Facts

185 calories; fat 11g; cholesterol 101mg; saturated fat 3g; carbohydrates 5g; mono fat 5g; poly fat 2g; sugars 1g; protein 16g; vitamin a 196.7IU; vitamin c 1.2mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 4.7mg; vitamin b6 0.4mg; folate 16.9mcg; vitamin b12 0.5mcg; sodium 231mg; potassium 431mg; calcium 36mg; iron 1.3mg.
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