Author Notes: My favorite way of cooking meatballs is poaching as they keep very moist. Of course they are perfect for soup, but I’ve experimented and find I enjoy them as an appetizer accompanied by a dip as well. These chicken meatballs are full of flavor yet are low in fat and calories. —REC
Serves: 6-8
Ingredients
-
1
pound ground chicken
-
1/4
cup white rice
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1/4
cup all-purpose flour
-
1/4
teaspoon ground cumin
-
1/4
teaspoon ground coriander
-
1/4
teaspoon ground cinnamon
-
1/4
teaspoon ground cardamom
-
1
clove garlic,pressed
-
1
egg
-
2
tablespoons minced green onion
-
1/4
teaspoon orange zest
-
3/4
cup plain Greek yogurt
-
1/4
cup mango chutney
-
2
tablespoons snipped mint
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lettuce leaves
Directions
- In a medium bowl combine the chicken and the next 10 ingredients with 1/2 cup water; mix well.
- Bring 6 cups water to a boil in a 4 quart pot.
- Form 1 Tbsp meatballs and drop into the pot.
- When the water boils again, reduce the heat and gently simmer the meatballs, covered for 20 minutes.
- Combine the yogurt, chutney and mint in a small bowl and place on a platter.
- With a slotted spoon transfer the meatballs to the lettuce lined platter. Provide party picks for serving.
