In a food processor combine all the MEATBALL ingredients except the panko breadcrumbs and pulse until chicken is ground and the spices are mixed in thoroughly then add the breadcrumbs and pulse a few times until they are fully combined.
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Form the chicken mixture into meatballs roughly 1-inch in diameter and set the chicken meatballs on the lined baking sheet.
Bake the meatballs in the preheated oven for 12 minutes.
In a large skillet stir together the olive oil and the SAUCE spices (chili powder, turmeric, garam masala, coriander, ginger, cumin, garlic) until well combined. Turn the heat up to medium-high and stir until the spices become aromatic and foamy, take care not to burn them, this should take less than 2 minutes.
Add the serrano pepper and diced onion and cook for 2-3 minutes or until the onion softens.
Add the tomatoes, chicken stock, and salt to the skillet and bring to a boil.
Stir well and reduce the heat to medium-low, allow to simmer for about 10 minutes.
Add the heavy cream, cilantro, and lime juice and stir together. Taste and add salt and/or pepper if needed.
Add the meatballs to the sauce and simmer, stirring and coating them with sauce for about 5 minutes.
24 people Yepped this recipe
Print Recipe
Pin Recipe
RECIPE COMMENTS
for this recipe?
SIMILAR RECIPES YOU MAY LIKE