Curry chicken meatballs

Chicken	2 pounds
Onion, finely chopped	2 tablespoons
Bread crumbs	¼ cup
Egg	1
Cayenne	½ teaspoon each
Turmeric
Ginger powder
Black pepper
Basil, dried leaves
Thyme, dried leaves
Oregano, dried leaves
Paprika
Salt	1 teaspoon
Garlic, minced	1 clove
Safflower oil	3 tablespoons
Butter	2 tablespoons
Flour	2 tablespoons
Curry powder	1 teaspoon
Chicken stock	1 ½ cups
Cream	¾ cup

1. Preheat oven to 350°F.
2. In a food processor, coarsely chop the chicken meat (if you are not using ground meat).
3. Add onion, bread crumbs, egg, seasonings, and garlic; process to a fine mix.
4. Remove and shape into small balls.
5. Heat the oil in a large skillet on medium heat, and brown the meatballs.
6. Drain all oil; transfer meatballs to a casserole dish.
7. Heat the butter in a saucepan; add flour and curry powder, and cook for 2 minutes over low heat.
8. Add the stock and cream, simmer for 5 minutes.
9. Pour sauce over the meatballs.
10. Cover the dish, and bake for 45 minutes.

Serve with rice.

Notes:

• Do the meatballs in batches. Even with my largest skillet, it takes three batches to brown 2 pounds of chicken.
• Be careful with splattering oil!
• Though a glass baking dish will work, I recommend a 2-quart, cast iron casserole dish with a lid (thanks to aunt Kay for the oval KitchenAid dish that I use!).

Recipe from the Fresh Ideas: Chicken booklet.