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Spiced Chicken and Cashew Meatballs

Spiced Chicken and Cashew Meatballs

By Rose HattabaughOctober 13, 2020

  • Makes
    13-15 Meatballs
  • Cook Time
    30 minutes
  • Rating

Roasted cashews ground in a food processor with a few seasonings add richness and bold flavor to these oven-cooked meatballs. Ground cardamom lends subtle citrus, mint and floral notes, while garam masala adds a warm, well-rounded spiciness; use whichever you have or prefer. Serve with warmed flatbread.

Ingredients
  • 1

    cup lightly packed fresh cilantro, plus cilantro leaves to serve

  • ¾

    cup roasted cashews, plus chopped cashews to serve

  • 1

    tablespoon extra-virgin olive oil, plus more for brushing

  • 1½

    teaspoons ground cardamom OR garam masala

  • Grated zest from 1 lime

  • Kosher salt and ground black pepper

  • 1

    pound ground chicken

  • Optional garnish: Whole-milk plain yogurt

Heat the oven to 450°F. Line a rimmed baking sheet with kitchen parchment. In a food processor, combine the cilantro, cashews, oil, cardamon, lime zest, 1 teaspoon salt and 2 teaspoons pepper; process to a coarse paste. In large bowl, mix with the chicken, then form into 1½-inch balls and place on the prepared baking sheet. Brush generously with oil and bake until well browned, about 16 minutes. Serve sprinkled with chopped cashews and cilantro leaves.