Makes about 20 balls.
This recipe involves an unusual combination of ingredients and spices. The meat balls are baked, not sautéed. They are delicious at room temperature. I serve them as a snack, with cocktails or any which way.
INGREDIENTS:
1 cup tightly packed cilantro leaves
¾ cup roasted unsalted cashews
3 tablespoons extra-virgin olive oil
1½ teaspoons garam masala
1 pound ground chicken, a blend of light and dark
Grated zest of 1 lime
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
PREPARATION:
Preheat the oven to 450F.
Line a large baking sheet with parchment paper.
Place cilantro leaves, cashews, 1 tablespoon olive oil, garam masala, lime zest, salt and pepper into a food processor. Process coarsely, then transfer to a medium bowl. Add the ground chicken and combine very well. Season to taste.
Form into 1½ inch balls and place on parchment paper. It is easier to use an ice cream scooper, I recommend size No 50. Brush generously with the 2 tablespoons oil and bake until well browned, about 15 minutes. The underside should be brown.
