I am going on a little different curry journey today. Past few days I missed eating a good meatball recipe. But I wasn’t really in the mood for regular Italian style meatballs. I was craving for a difference style of meatball. Specifically, without any red meat in it. Mostly because I had brought some chicken breast and wanted to try out recipes chicken meatballs.
I got my journal and recipe logs out and started reading through them. After little bit of research, I stumbled upon many different meatball recipes from around the world. Also, so many different methods of making them. There is no telling where the meatball originated from, but they are a delish and every culture of the world have a different name and ingredients and seasoning that go into it. Mostly made with ground beef or lamb and seasonal herbs, deep fried or grilled to perfection and finished in tangy sauce. Moving towards Asia and China I found recipes that use seafood, pork, or mixed ground meat and even tubers and finished in a soup or by steaming. I was fascinated with Italian meatballs, Dutch bitterballen, Indonesian Bakso, Indian paneer kofta, Chinese nagao yuk recipes and cooking methods. I was quite surprised about how similar Sri Lankan fish cutlets to Dutch deep-fried meatballs. Now I was dying to make some of my own.
I borrowed inspiration from Sri Lankan chicken sausage published by Ape Amma you tube channel and many other Kofta recipes. I also took elements form even Bakso and Nagao Yuk recipe. I truly believe as adults we still go seeking out the flavors we fell in love with as children. Two such flavors of mine were fish cutlets and soya meat curry. Even though I can easily find premade meatballs or soya meat chunks in grocery store, cooking from scratch and making my own is an experience I truly cherish. I am going to use the inspirations I found in my reads and make my own version of chicken and soya meat / kofta and make a spicy curry out of them.
To make this recipe you will need a food processer and steamer or big pot with steaming basket and a lid. Even though you can cook meatballs in the oven or air fryer, I am going to steam them and freeze for later use in Ziplock bags. This recipe yield about 8 pounds of meatballs.
Chicken and Soybean meatballs from Scratch
Yield: 8 pounds of meatballs
Cook time: 15 minutes Prep time: One Hour
- 2 cups of soybeans soaked and boiled
- 4 pounds of boneless skinless chicken breast
- 2 tablespoons of black pepper
- 1 teaspoon of coriander powder
- 1 teaspoon of turmeric powder
- 1 tablespoon of dark soy sauce
- Handful of fresh Oregano
- Medium sized red onion
- One stick of lemongrass
- 2 teaspoon of Salt or to taste.
- 1 teaspoon of Spanish paprika
- Half a cup corn starch (you might not have to use all of it)
- Half a cup of olive oil
Once you have all the ingredients ready to go these meatballs come together easily.
- Cut chicken breast in to chunks and grind using food processer until smooth remove and set aside.
- Pulse and process soya bean until a smooth paste. Use olive oil when processing soybeans.
- Make a flavor base using onion, lemongrass, oregano, soy sauce and all the seasonings using the blender.
- Add ground chicken back to the food processer also add two tablespoons of corn starch and process adding the flavor base until well combined and you get a stiff paste. Work in batches if you must.
- Remove and form into small balls. Steam or boil until just done. let them cool down.
Spicy meatballs curry
Cook time: 15 minutes
- 2 cups of steamed meatballs
For Curry Base
- One medium red onion
- One tomato
- Handful of curry leaves
- 4 hot green chili peppers
- Half a cup of scraped coconuts
- 2 tablespoon of red curry seasoning paste
- Tablespoon of coconut oil
- Cup of water
- Half a teaspoon of mustard seeds
- Pinch of fenugreek
- Teaspoon of coconut oil
- One sliced garlic clove
- Teaspoon of sliced ginger
- Half a teaspoon of crushed red pepper flakes
- Few curry leaves
- Teaspoon of finely sliced red onion
- Marinate the meatballs in couple of teaspoons of red curry paste.
- Blend all the curry base ingredients.
- Heat oil in a pan on high and fry the meatballs. Remove and set aside.
- Add the curry base in the same pan and cook until thick sauce forms about 15 minutes. Add the meatballs back in and cook for another minute or two. Remove from the heat.
- Heat 2 teaspoon of coconut oil in small wok. Add mustard seeds and let it crackle. Add remaining tempering ingredients to the oil and fry for few seconds until fragrant. Add on top of the meatball curry.
- Enjoy over naan or steamed rice.