MINI CURRIED CHICKEN MEATBALLS

Made With:

Soups

Campbell's® Condensed Cream of Chicken Soup

A smooth delicate blend of tender chicken in a creamy chicken stock.

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Tip

If chicken meatball mixture is too wet, use more panko breadcrumbs.

Nutrition Facts
Serving Size
1 SERVING (3 MEATBALLS PLUS 1/3 CUP SAUCE)
Amount Per Serving
Calories 212
% Daily Value
Total Fat 11.7g
18%
Saturated Fat 5.2g
26%
Cholesterol 47mg
16%
Sodium 837mg
35%
Total Carbohydrate 19g
6%
Dietary Fiber 2.1g
8%
Protein 8.6g
17%
Vitamin A 3%
Vitamin C 9%
Calcium 2%
Iron 6%
Total Time

70 min.

Serving & Size

1 SERVING (3 MEATBALLS PLUS 1/3 CUP SAUCE)

Yields

Curried chicken mini meatballs are heated in a creamy chicken curry-chutney dipping sauce made with Campbell’s® Cream of Chicken Condensed Soup.

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (3 MEATBALLS PLUS 1/3 CUP SAUCE)
Amount Per Serving
Calories 212
% Daily Value
Total Fat 11.7g
18%
Saturated Fat 5.2g
26%
Cholesterol 47mg
16%
Sodium 837mg
35%
Total Carbohydrate 19g
6%
Dietary Fiber 2.1g
8%
Protein 8.6g
17%
Vitamin A 3%
Vitamin C 9%
Calcium 2%
Iron 6%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
ground chicken 32 oz.
panko 2 oz. cups
frozen liquid egg, thawed 0 333/1000  cups
curry powder tbsp.
kosher salt tbsp.
ground red pepper 0 1/4  tsp.
chives 2 oz. 0 1/2  cups
vegetable cooking spray
1. In a bowl, mix chicken meat, panko, chives, egg, curry, salt and red pepper. Mix well.

2. Spray sheet pan with non-stick spray.

3. Using a #60 scoop portion 1 tablespoon of meat mixture to form meatballs. Place on sheet pan and bake in 350°F. oven for 15-20 minutes,  Remove from heat and cool. Reserve.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.
Weight Measure
olive oil tbsp.
onion, minced 16 oz. cups
garlic, minced tbsp.
ginger root, grated 1 oz. tbsp.
curry powder tbsp.
ground red pepper 0 1/2  tsp.
Made With:

Soups

Campbell's® Condensed Cream of Chicken Soup

View Product
Campbell's® Condensed Cream of Chicken Soup cans
unsweetened coconut milk cups
mango chutney, chopped cups
kosher salt tbsp.
lime juice tbsp.
lime zest, grated tbsp.
4. In a skillet, heat oil over medium-high heat. Add onions. Sauté 6-7 minutes, or until lightly golden.

5. Stir in garlic, ginger, curry powder and ground red pepper. Ccontinue to cook 2-3 minutes, stirring often.

5. Mix in Campbell’s® Cream of Chicken Soup and coconut milk. Bring to a simmer.

6. Stir in chutney and salt. Return to a simmer.

7. Stir in lime juice and zest. Reserve.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.

 
Weight Measure
cilantro, minced 1 oz. cups

8.  Stir chicken meatballs into sauce and bring to a simmer. Mix in cilantro.

CCP: Hold for hot service at 140°F or higher until needed.

9.  To serve, using a slotted spoon portion 3 meatballs onto plate.  Using a #12 scoop, top with 1/3 cup sauce. Serve immediately.
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