Curry and Spinach Chicken Meatballs

I’m a big fan of all sorts of curry and I am definitely not a curry snob. I can have the powder or the fresh spices added as my curry is being cooked. I know there are a lot of people who will tell you just can’t make good curry from curry powder. I will tell you oh yes you can! Not all curry powders taste the same; some of the powders can be too spicy, and others can get a bit bland.  I love the ones that have a lot of ginger and cumin!!!

I made spinach and curry chicken meatballs with lots of curry and ginger. If you don’t like as much curry powder as I do. Go ahead and cut the amount down 1-2 tsps. 1 tsp for the chicken mixture and another tsp for the milk mixture, but if you love curry like I do, you just may want to add more.

Josh was never a fan of curry, but after a few months he loves all my curry dishes. Some days I catch him sprinkling a bit of garam masala on his dish! I guess he is enjoying his city folk food he swore he would’t! Curry and Spinach Chicken Meatballs Recipe:
1 pound ground chicken breast
1 cup spinach (chopped finely)
1 can coconut milk (I used full fat)
1 cup milk (I used almond)
2 tsps. corn starch
1tsp. ginger paste (optional)
½ tbsp. olive oil
1 small onion
2 garlic cloves
1 tbsp. curry powder
1 tsp. ginger powder (optional)
1 tsp. salt (more to taste)
Salt and pepper to taste 
Recipe Directions: Preheat oven to 400 degrees; line a baking sheet with parchment paper and set aside. On medium heat place olive oil in a small sauce pan and cook onion, garlic, and ginger paste; cook until onion is translucent. In a large mixing bowl mix ground chicken breast, spinach, 2 tsps of curry powder, salt, and onion mixture (once it has cooled). Mix with hands until the ingredients have been combined. Scoop 1-2 heaping tablespoons of ground chicken mixture into hands a form balls. Place on baking sheet and bake in the oven for 20-30 minutes, or until golden brown on the bottom of the meat balls. In a medium or large sauce pan pour coconut milk, almond milk, curry powder, and corn starch. Whisk until the curry powder and cornstarch has been dissolved. Place on medium heat and add meat balls; let them simmer in the mixture for 5-15 minutes or until the mixture thickens. Let cool and serve with your favorite side. Salt and pepper to taste.