These meatballs are so full of flavour and stayed nice and juicy despite being cooked in high heat. I paired this with a side of pan roasted asparagus spears. Simple, delicious, nutritious.
INGREDIENTS:
1 1/2 lb ground chicken
2 TBS onion, chopped
1 c shredded cheddar cheese
1 TBS chopped cilantro
1 TBS chopped mint
1 tsp fresh ginger (or you can use the ones that come in squeeze bottles)
2 cloves of garlic, minced
1 tsp cumin
1 tsp paprika
1 tsp garam masala
1/2 tsp cardamom (ground, or if from seed, toast seeds first before grinding)
1 1/2 tsp salt
2 large eggs
1 1/2 c fine bread crumbs
Preheat air fryer to 400F.
Mix together all your ingredients except for the eggs and bread crumbs. Roll the mixture into balls. Coat each ball in the beaten eggs, and then dredge in the bread crumbs.
Cook them in the air fryer for 12 minutes (shake them up halfway through the cooking time to make sure all sides are cooked and have a nice golden colour).
You can serve it with a zesty, tangy, yogurt, cucumber, and dill sauce, or go for a sweeter dip like mango chutney.
Enjoy!
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