Indian Style Chicken Kofta Meatballs (Edit recipe)

I wanted to share these Indian style meatballs are flavor bombs that are whole30, paleo, gluten free, grain free and nut free. They’re packed with @pureindianfoods indian spices like turmeric, cumin, coriander, garam masala, onions, garlic and ginger. They’re topped with my simple creamy cilantro chutney (#vegan and #dairyfree option included in recipe) which offers an addicting dipping sauce that’s tangy, spicy, and fresh. Can’t wait for you to try these! Perfect for any situation from meal prep, to an appetizer for your next party, or a special date night meal!

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	397
Fat:	26 g
Carbohydrates:	6 g
Protein:	34 g
Cholesterol:	136 g
Sodium:	796 mg
Fiber:	2 g
Sugars:	2 g
Calculated per serving.

by Shivangi Rao

View original recipe

Serves: 5

Ingredients

2 lb Ground Chicken
1 Tbsp Arrowroot Powder, (optional but helps bind)
2 tsp Ground Cumin, ground
2 tsp ground Coriander
2 tsp Garam Masala
4 cloves Garlic, grated
1 Ginger Root, grated (1 inch ginger)
1 Jalapeño, chopped
.125 tsp Chili Powder, red
.25 tsp Black Pepper
1 tsp Salt
.5 Yellow Onion, chopped
.5 cup Cilantro, chopped
1 Tbsp Lemon Juice
2 Tbsp Avocado Oil, or ghee (or more as needed), melted

Creamy Cilantro Chutney

1 cup Cilantro, chopped
1/4 cup Mint Leaves, chopped (optional)
2 Tbsp Lemon Juice
1 clove Garlic
1/4 cup Coconut Cream, (or full fat yogurt if not doing whole30)
1/2 tsp Ground Cumin, (powder)
1/2 tsp Salt
1 Jalapeño, chopped (remove seeds if you can't tolerate the heat)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Creamy Cilantro Chutney

Put all ingredients into a blender.
Blend until smooth and creamy. Adjust salt and spice as needed.

Chicken Kofta Meatballs

After making my creamy cilantro chutney. Set aside.
Preheat oven to 400 degrees F and line 2 baking sheets with parchment paper.
Combine all ingredients (except for oil) in a large mixing bowl and mix with hands or a large spoon until well combined.
Use clean hands to form 1 inch balls. Place on baking sheet giving room in between meatballs. This will likely require 2 baking sheets.
Drizzle oil on top of meatballs.
Bake in oven for 25-30 minutes or until golden brown.
Remove from oven when finished and place on a tray with creamy cilantro chutney on the side or drizzled on top! Stores well in an air tight container for 3-4 days in the fridge. Enjoy!

Notes

For the Creamy Cilantro Chutney: Store in the refrigerator for up to a week. Since it has coconut cream in it, it may solidify in the fridge. Before using, either leave it out for an hour to soften or heat it up in the microwave for 10 seconds before serving!