Indian Chicken Meatballs with Spiced Chutney

Servings 4 servings


  • 1 large bunch cilantro leaves removed
  • 1 large lemon juiced
  • 1 tablespoon crushed red pepper flakes
  • sea salt and freshly ground black pepper to taste
  • 3 cloves garlic minced, divided
  • 2 pounds ground chicken breast
  • 2 teaspoons minced ginger
  • 1 teaspoon chili powder
  • 1 teaspoon curry powder
  • 1 teaspoon garam masala
  • 1 tablespoon coconut oil


  • Prepare chutney: In a small food processor, place cilantro leaves, lemon juice, crushed red pepper flakes, salt, pepper and 1 clove of garlic. Pulse until a thick paste is formed; set aside.
  • In a large bowl, place remaining 2 cloves of garlic, ground chicken, gingerroot and seasonings (chili powder through garam masala) along with additional salt and pepper to taste.
  • Using your very clean hands, blend thoroughly; form mixture into golf ball sized meatballs. Melt the coconut oil in a large skillet over medium-high heat until hot.
  • Add meatballs; cook on all sides for 5 to 6 minutes or until well browned. Serve with chutney.


SERVING SUGGESTION: Stir-fried sliced zucchini, yellow squash, mushrooms and red bell pepper. Add a big spinach salad tossed with Leanne’s Basic Vinaigrette. NUTRITION: per serving: 279 Calories; 5g Fat; 53g Protein; 4g Carbohydrate; 1g Dietary Fiber; 132mg Cholesterol; 238mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat. Points: 6
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