Chicken Meatballs with Tomato Ginger Sauce
Juicy, flavorful, and bursting with warmth, these Chicken Meatballs with Tomato Ginger Sauce are a delightful twist on a classic comfort food. Tender ground chicken is infused with aromatic garlic, ginger, and cilantro before being seared to golden perfection. The rich tomato-ginger sauce, simmered with cumin, paprika, and a touch of lemon juice, brings a harmonious balance of tangy, earthy, and slightly sweet flavors. This one-pan, 55-minute recipe is perfect for busy weeknights or an impressive dinner party centerpiece. Serve these irresistible chicken meatballs over fluffy rice, al dente pasta, or with crusty bread to soak up every last drop of the vibrant sauce!
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Recipe Information
Ingredients
- 500 grams Ground chicken
- 1 cup Bread crumbs
- 1 large Egg
- 3 cloves Garlic
- 1 tablespoon Ginger
- 2 tablespoons Fresh cilantro
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 medium Onion
- 2 large Tomatoes
- 2 tablespoons Tomato paste
- 1 cup Chicken broth
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 tablespoon Lemon juice
- 1 teaspoon Sugar
Instructions
In a large mixing bowl, combine the ground chicken, bread crumbs, egg, 1 minced clove of garlic, 1/2 tablespoon of grated ginger, chopped fresh cilantro, 1 teaspoon of salt, and black pepper. Mix thoroughly to combine.
Shape the mixture into small meatballs, about 1 inch in diameter. Set aside on a plate.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs in batches, cooking for 3-4 minutes on each side until golden brown. Remove the meatballs and set aside.
In the same skillet, add the remaining olive oil and sauté the finely chopped onion until soft and translucent, about 5 minutes.
Add the remaining minced garlic and grated ginger to the skillet, cooking for 1-2 minutes until fragrant.
Dice the tomatoes and add them to the skillet along with the tomato paste, stirring to combine. Cook for 5 minutes until the tomatoes break down into a thick sauce.
Stir in the chicken broth, cumin, paprika, lemon juice, sugar, and the remaining 1 teaspoon of salt. Bring the sauce to a simmer.
Return the meatballs to the skillet, making sure they are coated in the sauce. Cover the skillet with a lid and simmer on low heat for 20 minutes, turning the meatballs occasionally.
Taste the sauce and adjust the seasoning if needed. Serve the meatballs hot with rice, pasta, or crusty bread.
Nutrition Facts
Calories |
1721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.1 g | 108% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 644 mg | 215% | |
| Sodium | 6562 mg | 285% | |
| Total Carbohydrate | 125.4 g | 46% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 33.2 g | ||
| Protein | 130.3 g | 261% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 472 mg | 36% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 4755 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
