My cousin made these meatballs once and they were the bomb! These are not the hearty meatballs one eats with spaghetti, but softer, lighter, almost the texture of a matzoh ball. She served the meatballs on shallow plates with a few spoonfuls of curry as a sauce.
But me, I like them as a noodle soup ladled over some softened zucchini noodles. I like to drown my cauliflower rice with them. I believe in my heart of hearts that they would be divine over some rice noodles or steamy hot rice. They could also possibly be stuffed into a wrap or a sandwich.
This recipe is from The Blood Sugar Solution 10-Day Detox Diet Cookbook. I really love these meatballs, but the caveat is that I don’t agree with a lot of things that surround its author and creator Mark Hyman, MD. He has been accused of quackery and pseudoscience. He has been accused of using anecdotal evidence to promote his claims, such as encouraging his patients (and readers) not to get a flu vaccine. Freakonomics has a good episode explaining why one should get the flu vaccine; in a nutshell, you get so you don’t get sick so you don’t infect people with compromised immune systems (e.g. the sick, elderly, babies). In other words, you’re protecting the herd. But in fifty years, it might be shown that Mark Hyman was right, and I was wrong.
But these are damn fine meatballs.
I kept the meatballs pretty much the same, but I altered the curry to more resemble my favorite thai noodle soup.
Curried Chicken Meatballs
Adapted by Mark Hyman’s The Blood Sugar Solution 10-Day Detox Diet Cookbook: More than 150 Recipes to Help You Lose Weight and Stay Healthy for Life.
2 tablespoons of onion
1 (2 inch) piece of ginger, peeled and grated
1 tablespoon plus 1 teaspoon of yellow curry powder
1/2 teaspoon sea salt
1 pound ground chicken
4 lemongrass stalks, roughly chopped
juice of 1 lemon or 2 limes (I used the lemon), zest
2 cups low sodium chicken stock
1 cup unsweetened coconut milk
1/2 a red bell pepper (or you could use a whole one if you like peppers)
a few bird’s eye chilies or a jalapeno, seeded (whatever you have on hand)
1 bunch of cilantro, save a few leaves for garnish if you want
1 tbsp of olive oil
In a large bowl, combine onion, 1 tablespoon of ginger, 1 tablespoon of curry powder, and 1/2 teaspoon of the salt. Add the chicken and mix gently until combined. Cover the bowl and put in the fridge for 15-20 minutes.
In a food processor, pulse lemongrass until finely chopped. In a large sauce pan over medium high, heat 1 tablespoon of olive oil and add the lemongrass, ginger, and curry powder. Toast until fragrant, about a minute. Add lemon/lime juice, zest, cilantro and bird’s eye chili peppers/ jalapeno. Stir in the chicken stock and cook for about 20 minutes or until the flavor has seeped through.
Meanwhile, form the chilled chicken mixture into golf balls, 1 1/2 inches in diameter.
Strain the soup through a fine mesh sieve to remove the lemongrass, cilantro, and chili peppers. Discard Bring the soup back to a soft boil and carefully drop the chicken meatballs into the simmery curry. Simmer until the meatballs are cooked through, about 15 minutes.
Add the coconut milk and bell pepper, and simmer for about five minutes.
Serve over rice, noodles, zoodles, or cauliflower rice. Or by itself, preferably on a small pretty plate. Garnish with a sprig of cilantro. For the masochists, you can add some more diced peppers.