Adventures in Cooking: Curried Chicken Meatballs

I’ve been reading the book I Quit Sugar by Sarah Wilson, and will be doing a thorough review of the entire book soon.

One of the recipes in the book is for Coconut Curried Chicken Meatballs.

I made these over the weekend, sans coconut, because I didn’t have any. However, I don’t feel it affected the flavor too badly.

Her instructions say to put raw and thawed chicken breasts, a shredded carrot, 2 tsp of minced onion, an egg, and the coconut if you have it into a food processor and blend until smooth.

Once all the ingredients are blended into a fine puree, to start forming the puree into meatballs. (Personally, I hate the texture of raw chicken, and pureed raw chicken is even more disgusting to me. So I used a spring scoop to mold my meatballs.) You could make them ahead of time or while you’re waiting the oil to heat up. And this is where I started deviating from the recipe.

The recipe said to heat up 2-3 tablespoons of olive or coconut oil to fry the meatballs in. Couple minutes on one side, a few more minutes on the other side, and cover for 5-6 more minutes. To me, that was too much time in the oil.

So what I did was, I heated up the olive oil, and cooked the meatballs in batches. Two minutes on one side, two on the other, drain, and then I baked them at 350 degrees F for about 10 minutes. The frying was to make them nice golden brown.

We had them for lunch and dipped them in my leftover Tika Marsala/Korma Curry sauce. Husband approved of them, and requested them again, but could I please include the coconut this time?

Sorry for not having pictures this time. I wasn’t even thinking about pictures when I was cooking. I was just hoping not to burn my meatballs.