I am sure everyone has one of these recipes tucked away in their collection. You know the one, not very pretty to look at, uses ingredients that you really don’t want to admit you use, but tastes awesome and is a family favourite.
My mum’s chicken curried meatballs is one of those recipes. Except for the chicken mince that is used, it is basically a pantry meal. So simple to make, very retro and I just love it. This dish is one of my feel good favourites in winter. Any leftovers are also a treat warmed up the next day for lunch.
Sharing this recipe is also a great way of getting my groove back with participation in the The Daring Kitchens’ Daring Cooks’ Challenges. I have been a little slack and not joining in on the fun. The June Daring Cooks’ challenge sure kept us rolling – meatballs, that is! Shelley from C Mom Cook and Ruth from The Crafts of Mommyhood challenged us to try meatballs from around the world and to create our own meatball meal celebrating a culture or cuisine of our own choice.
Part of me wanted to fancy this dish up for the blog and the Daring Cooks’ challenge. Give it a makeover. Then I thought why? I adore these meatballs just the way they are!
Don’t turn your nose up at the use of crushed pineapple, chicken stock cubes or curry powder. Just trust me that there is a magical transformation when all the ingredients are put together, that turn this dish into a soul warming meal.
Chicken Curried Meatballs
- 500 grams chicken mince
- 1 onion finely chopped
- Salt & pepper pinch
- 8 teaspoons (2 Tablespoons) oil
- 8 teaspoons (2 Tablespoons) plain flour
- 6 teaspoons (1 ½ Tablespoons) curry powder I use Keens
- 250 ml water
- 2 chicken stock cubes
- 425 grams can of crushed pineapple
- In a bowl mix mince, onion, salt and pepper. Form walnut sized meatballs. Heat oil in a fry pan and cook meatballs until brown all over.
- Remove meatballs from pan and place in a casserole dish, use a casserole dish with a lid. Do not clean your pan before the next stage.
- Add flour and curry powder to your pan. Stir and cook for one minute. Add rest of the ingredients to the pan. Stir well and bring to the boil, then simmer for five minutes or until mixture thickens.
- Pour pan mixture over your meatballs in the casserole dish. Put lid on your casserole dish and place in the oven and cook for an hour and mixture has thickened a little.
- Serve meatballs and their sauce over steamed rice.
Do tell dear Belly Rumbles’ reader, do you have a not so attractive family favourite recipe in your collection?