MINI CURRIED CHICKEN MEATBALLS

MINI CURRIED CHICKEN MEATBALLS

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)

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

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Ingredients Weight Measure
Campbell's® Condensed Cream of Chicken Soup
cans
ground chicken 32 oz.
panko 2.25 oz. cups
frozen liquid egg 0 333/1000  cups
curry powder tbsp.
kosher salt tbsp.
ground red pepper 0 1/4  tsp.
chives 1.75 oz. 0 1/2  cups
vegetable cooking spray
olive oil tbsp.
onion 16 oz. cups
garlic tbsp.
ginger root 1 oz. tbsp.
curry powder tbsp.
ground red pepper 0 1/2  tsp.
unsweetened coconut milk cups
mango chutney cups
kosher salt tbsp.
lime juice tbsp.
lime zest tbsp.
cilantro 0.5 oz. cups
Instructions
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.
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.

 

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.

Recipe Tip

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