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Curry Chicken Meatballs in Spicy Spinach Sauce (Saag)

by Food Network Canada
updated July 23, 2015
(2 ratings)
Rate this recipe▾
Curry Chicken Meatballs in Spicy Spinach Sauce (Saag)
Prep Time
20 min
Cook Time
1h 30 min
Yields
24 servings

Courtesy of Chef Michael Tong and  RAW Canvas.

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ingredients

Meatballs

2
lb(s) ground chicken (dark meat)
2
cups onions, finely diced
2
Tbsp minced fresh ginger
2
Tbsp minced fresh garlic
3
Tbsp curry powder (we use Lalah's)
1
Tbsp garam masala
¼
cup vegetable oil
1
egg

Spinach Sauce

2
(28-oz) cans pureed spinach
1
(28-oz) can diced tomatoes
2
cups finely diced onions
2
green chillies, finely minced
2
Tbsp finely minced garlic
2
Tbsp finely minced ginger
2
Tbsp garam masala
¼
cup ghee
fresh coriander
salt and pepper, to taste
Ingredient Substitution Guide
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directions

Step 1

Soften onions, ginger, garlic in ghee. Add dry spices to onion mixture and sauté to toast spices. Cool in fridge.

Step 2

Combine with ground chicken and egg. Add salt and pepper to taste.

Step 3

Make meatballs about 1 1/2 oz each, depending on the size of your buns. Place meatballs on parchment lined bake sheet and bake for 15 min at 300ºF. Set aside to cool.

Step 4

Soften onions, garlic, ginger and chillies in ghee. Add garam masala and saute with onion mixture to toast spices.

Step 5

Add spinach and tomatoes to combine and simmer for 30 minutes.

Step 6

Add meatballs and simmer for another 45 minutes.

Step 7

To serve: Serve meatball with sauce on your favourite slider bun or over basmati rice for a main dish. Garnish with fresh coriander leaves.

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My rating for Curry Chicken Meatballs in Spicy Spinach Sauce (Saag)
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