Coconut Curry Meatballs
- 1½ pounds boneless skinless chicken
- 1 carrot, grated
- 23 garlic cloves
- ½ cup shredded coconut
- 1 egg
- 2 teaspoons curry powder
- ½ teaspoon salt
- a handful of cilantro (or parsley)
Instructions:
These meatballs are so good you might want to promote them from appetizer to main course.
- Put everything in the food processor and pulse until smooth.
- Using your hands, form 24 meatballs. The smaller size of these meatballs allows them to cook quickly.
- Heat several tablespoons of oil in a large skillet over medium-high heat. When the skillet is hot enough so that a meatball sizzles as soon as it hits the pan, put all the meatballs in.
- Cook two minutes then roll the meatballs over and cook five minutes more. Put a lid on the pan and finish cooking for another 6-8 minutes.