Baking / Chicken / Coconut / Honey / Lemon / Lunch / Savoury / Turmeric

Sticky Bombay Meatballs with Purple Cabbage Slaw + Poppadoms

My everyday eating is for the most part fairly frugal. I do like to buy the best ingredients and produce I can afford but rarely use such ingredients in an extravagant manner. Instead, I like to use things like beautiful cheeses, gourmet chutneys and the best quality meat and fish in an economical fashion, used in tandem with other less expensive ingredients to make them go further.

My Sticky Bombay Meatballs uses organic, free-range chicken mince, which is of course going to be a little less friendly on the pocket but will easily feed four without breaking the bank when served with some tasty (inexpensive) sides like poppadoms, coconut rice, and a fresh and simple purple cabbage slaw.

Sticky Bombay Meatballs with Purple Cabbage Slaw and Poppadoms

500g free-range chicken mince

3 tbsp garam masala

½ tbsp ground coriander

1 tsp smoked paprika

Handful of fresh coriander, chopped

1 tsp sea salt

1 tsp freshly ground black pepper

¼ cup honey

Juice of 1 lemon

Olive oil

¼ purple cabbage, shredded

½ tsp apple cinder vinegar

Good quality tomato chutney

Baby herbs, for garnish

Shredded coconut, for garnish

Ground turmeric, for garnish

Poppadoms, for serving

Rice, optional

Sticky Bombay Meatballs with Purple Cabbage Slaw and Poppadoms

For the meatballs, place the chicken mince in a large mixing bowl. Add garam masala, ground coriander, paprika, chopped fresh coriander along with salt and pepper.

With clean hands, mix the ingredients together, scrunching up and making sure everything is well combined.

Dampen your hands and divide the mixture into golf ball sized balls and roll into little round balls – you should end up with about 12 balls. Place the rolled balls on a tray lined with a sheet of baking paper, cover and pop into the fridge until needed.

For the quick cabbage slaw, toss the shredded cabbage in a bowl with vinegar and a good pinch of sea salt. Set aside.

Sticky Bombay Meatballs with Purple Cabbage Slaw and Poppadoms Sticky Bombay Meatballs with Purple Cabbage Slaw and Poppadoms

When you are ready to cook the meatballs, heat a good lug of olive oil in a non-stick fry pan over medium-high heat. Add the meatballs – in batches if needed – jiggle the pan around and cook for 8-10 minutes until nicely coloured (check to see if they are cooked by splitting one in half – the meat should be lovely and white). Just before you take the balls off the heat, add the honey and lemon juice. Jiggle the pan around to coat the balls and cook for a further 30 seconds, until the balls are sticky and caramalised. Turn off heat.

Arrange the balls on a serving plate, top with some baby herbs, shredded coconut, a dusting of turmeric and a squeeze of lemon juice. Serve with a side of poppadoms, the cabbage slaw, a good spicy chutney and rice if desired.

Serves 2

Sticky Bombay Meatballs with Purple Cabbage Slaw and Poppadoms

17 thoughts on “Sticky Bombay Meatballs with Purple Cabbage Slaw + Poppadoms

  1. I’m with you on this – I like to make good ingredients go a long way and would much rather eat free range organic chicken once a week than some nasty waterlogged cheaper version several times. These little meatballs look lovely – perfect weeknight supper.

    • Thank you for the comment, Aruna. I love hearing that Finger, Fork & Knife is making people hungry all over the world! Thank you also for the vegetarian suggestion! Kx

  2. These look divine! My mother is a big fan of buying good ingredients as well. I’d rather eat small quantities of good quality food than gorge on a plate of chicken nuggets every night. Just the thought of that makes me queasy. Beautiful photos by the way; love the purple cabbage.

  3. Pingback: Me, Myself and My Poppadoms! | The Weird, The Wonderful and The Awful

    • I’m on a bit of a purple cabbage binge at the moment! Love the crunch and freshness it adds to dishes when raw or lightly pickled! Thanks for the comment! Kx

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