Turn your favorite meatballs into these über delicious Indian style chicken Kofta meatballs! These koftas are made with ground chicken and they’re juicy, tender to the core. Dunk, drizzle or dip them in a creamy, tangy, herby raita sauce and watch the crowd gobble them up for your next game day or dinner party!
I’ve got a umami rich, delectable chicken kofta meatballs on the menu today, and they are just about the most addicting thing to come out of my kitchen lately. These cocktail sized kofta/meatballs are ideal to serve your guests if you’re hosting a party for the big game or a cozy movie night. We also love it along with a big serving of grilled veggies as a low carb meal. But also, they work just as well served over a crisp naan with grilled veggies or chopped salad and drizzled with a bit of that crazy good sauce I having been raving about. That sauce just hugs the meatballs making it a perfect pairing of tender, fluffy, and juicy koftas.
What do you need to make Chicken Kofta (Meatballs)
- Ground chicken or turkey
- panko breadcrumbs, regular, whole grain or gluten free
- parmesan cheese or mozzarella
- an egg
- minced garlic
- Ground spices; cumin, coriander, paprika, turmeric, garam masala
- salt and pepper
- red pepper flakes/ chili powder
- finely chopped onion
- chopped cilantro
How to make Chicken Kofta Meatballs:
- Combining: always combine all the ingredients, but the meat in a bowl first. This ensures all the ingredients are mixed evenly. Then, add the meat, you just want to mix until the meat is just combined without overworking the mix. Overworking the meat leaves the meatballs dry, dense and chewy(leathery). Take the time to combine the other ingredients first so they’re evenly mixed then fold in the meat gently, this leaves the mixture tender, juicy and perfect.’
- Next, add the meat, then using a fork combine it with the rest of the ingredients. Simply fold and and fluff just enough so the meat is combined and well incorporated with the rest of the ingredients.
- Using a cookie scoop to measure the meatballs, scoop out even sized meatballs, don’t pack the meat down into the scoop, scoop out the gently roll into a neat ball and place it on a parchment paper lined baking tray. Chill for 30 minutes before you bake or fry.
Chicken Kofta Meatballs
Ingredients
- 1 lb ground chicken or turkey choose high quality ground
- ½ medium red onion, finely chopped
- 3 fat cloves garlic, minced
- ½ cup panko breadcrumb, regular or gluten free
- ⅓ cup parmesan or grated mozzarella
- 1 medium egg
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp garam masala
- ½ tsp ground turmeric
- ½ tsp black pepper
- ½ tsp red chili powder
- 2 tbsp olive oil
- ½ cup minced cilantro
- 2 tbsp chopped mint leaves, about 6
Instructions
- Preheat the oven 375℉ for oven baking method.Combine all the ingredients, but the meat in a bowl first. This ensures all the ingredients are mixed evenly.
- Next, add the meat, then using a fork combine it with the rest of the ingredients. Simply fold and fluff just enough so the meat is combined and well incorporated with the rest of the ingredients.
- Using a cookie scoop to measure the meatballs, scoop out even sized meatballs, don’t pack the meat down into the scoop, scoop out the gently roll into a neat ball and place it on a parchment paper lined baking tray. Chill for 30 minutes before you bake or fry.
- Bake in Oven Method: Place baking tray on to the center rack. Bake for 25-28 minutes (no need to turn), until golden on top. To get them brown on top, transfer the oven rack close to the heat source for 1 minute or on low grill for no more than a minute..
- Pan Fry Method: Heat 2 tbsp oil in a frying pan or skillet over medium heat. Place half the meatballs in the skillet and allow them to cook, turning frequently, for 9-10 minutes, until golden brown all over. Reduce the heat to allow for even cooking if needed. If the oil burns, wipe off and add fresh oil for the next batch.
- Best served with mint-cilantro chutney or herb raita and grilled veggies for a substantial meal.
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