Best Chicken Kofta Masala Meatballs Recipes

Chicken Marsala Meatballs image

Provided by Giada De Laurentiis

Time 40m

Yield 24 meatballs

Number Of Ingredients 14

1/4 cup panko breadcrumbs
2 tablespoons milk, room temperature
1/3 cup plus 1 tablespoon Marsala wine
1 pound ground white meat chicken
1/4 cup grated pecorino, plus extra for serving
1 large egg, beaten
2 tablespoons chopped fresh parsley
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoon extra-virgin olive oil
8 ounces cremini mushrooms, sliced
1 large shallot, minced
1 1/2 teaspoons flour
1 1/4 cups low-sodium chicken broth

Steps:

Preheat the broiler to high.
In a large bowl, mix together the breadcrumbs, milk and 1 tablespoon Marsala. Leave to soak for 5 minutes. Add the chicken, pecorino, egg, parsley, 1/2 teaspoon of the salt and the pepper. With your hands, gently mix together the ingredients until just combined. Form the mixture into tablespoon-size balls and place on an oiled baking sheet. Broil for 5 minutes, or until the meatballs are beginning to brown and are just barely cooked through. Remove from the oven and set aside.
In a straight-sided skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add the mushrooms and cook, stirring with a wooden spoon, until the mushrooms are brown on all sides, about 5 minutes. Add the shallots and the remaining 1/2 teaspoon salt and cook for another 2 minutes. Lower the heat to medium and stir in the flour and the remaining 1 tablespoon olive oil. Add the 1/3 cup Marsala and stir until the mixture is smooth. Whisk in the chicken broth and simmer for 5 minutes. Add the meatballs to the sauce and simmer for an additional 5 minutes to let the flavors blend. Serve hot, garnished with grated pecorino.

Herby Chicken Kofta Meatballs image

Provided by David Tamarkin

Yield Makes 16

Number Of Ingredients 10

2 medium yellow onions, coarsely chopped (about 3 cups)
4 garlic cloves, coarsely chopped
1/4 cup plus 2 tablespoons olive oil
2 teaspoons kosher salt, divided
2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon red pepper flakes
2 cups parsley leaves with tender stems
1 cup mint leaves
2 pounds ground chicken, preferably a mix of white and dark meat, not "low-fat"

Steps:

Preheat oven to 425°F. Pulse yellow onions and garlic in a food processor until very finely chopped.
Heat oil in a large skillet over medium-high. Add chopped onion and garlic, season with 1/2 tsp. salt, and cook, stirring, until softened and lightly browned, 10-15 minutes. Add cumin, coriander, and red pepper and cook, stirring, until fragrant, 30-60 seconds. Scrape into a large bowl and let cool slightly.
Wipe out food processor and add parsley and mint. Pulse until finely chopped, then transfer to bowl with onion mixture. Add chicken and remaining 1 1/2 tsp. salt to bowl with onion mixture. Mix with your hands to combine, but do not overwork. Divide into 16 equal portions (about 1/3 cup per kofta). Shape into 3 1/2x2" "footballs" with tapered ends.
Arrange patties on a rimmed baking sheet and roast, flipping halfway through, until chicken is cooked through and an instant-read thermometer inserted into the center registers 165°F, about 8 minutes per side.
Do Ahead
Kofta can be made 3 days ahead; transfer to an airtight container and chill, or freeze up to 6 months.