Curry Chicken Meatball Sandwich

Course: Dinner, Lunch, Sandwiches

Cuisine: Fusion, South Asian, Sri Lankan

Prep Time: 1 15

Cook Time: 45

Total Time: 2

Servings: sandwiches

Calories: 559kcal

Author: Dini Kodippili

This chicken meatball sandwich features curry chicken meatballs, and it's served with a sweet and spicy mango chutney and a side of thin fries for the ultimate comfort food sub!

INTERMEDIATE - This recipe has a few components. Therefore it takes some planning to make this recipe.

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Ingredients

Chicken Meatballs (makes about 24)

340 g chicken thighs skinless boneless
340 g chicken breast skinless, boneless
1 tsp cayenne pepper
1 tsp pepper
200 g onion chopped and caramelized
1 tsp curry powder
½ tsp salt
⅔ cup plain bread crumbs
1 egg yolk

Chicken Meatball Curry

100 g onions minced or chopped finely
3 cloves garlic minced
1 inch ginger grated
½ tsp cayenne
1 tsp pepper
½ tsp salt
1 tsp curry powder
½ tsp cumin powder
½ tsp coriander powder
½ tsp cinnamon powder
½ cup ketchup
2 tsp sugar
¾ cup chicken stock or water

For the Meatball Sandwiches (per sandwich)

6 homemade hot dog bun or hot dog bun (see notes for link to homemade hot dog buns recipe)
24 chicken meatballs and sauce
12 slices Provolone cheese
6 tbsp sweet and spicy mango chutney better if the chutney is cold (see notes for link to homemade mango chutney recipe)
Cilantro optional

Instructions

Chicken meatballs

Cut the chicken pieces into cubes and place them in the food processor and process until you have minced them. Add the caramelized onions and spices and salt, and pulse for a few seconds until everything is mixed through.
Transfer this chicken into a bowl and mix in the bread crumbs and the yolks using your hands. Make sure everything is mixed well.
Using a small scoop (like the one you'd use for cookies), separate the chicken into small portions. Using slightly wet hands, roll them into smooth balls and place them in a non stick tray or container until you are ready to brown them. You should end up with about 24 meatballs.
In a non stick pan, heat a couple of tablespoons of oil over medium high heat and fry the meatballs in batches until they are brown all over (not cooked through). Place them aside.

For the curry

Heat a couple of tablespoons of oil in a saucepan over medium heat. Place the onions, garlic and ginger and mix well.
When the onions start to turn translucent, add the cayenne pepper, black pepper, cumin, coriander, cinnamon, curry powder and salt. Saute for about 30 seconds just to roast the curry powder. Add the ketchup (tomato sauce), sugar and chicken stock (water) and mix well.
Add the meatballs at this stage and gently mix them with the curry sauce. Bring the curry to a simmer and cook the chicken meatballs for about 10 minutes. Leave them to cool slightly.
These meatballs will taste better the next day. Can be easily frozen at this stage as well.

To assemble meatball sandwiches

Preheat the oven to 350°F/ 180°C.
Cut the buns along the side but not all the way through. Butter the insides of the bun.
Place the chicken meatballs along with some of the sauce inside the bun, and then two slices of provolone cheese on top of the meatballs.
Place the buns on a baking tray and transfer them to the oven to toast the bread and melt the cheese.
Once the cheese has melted, remove the sandwiches from the oven, and when they are cool enough to handle, spoon some mango chutney over the melted cheese.
Top with some cilantro and serve.

Notes

You can make regular homemade hot dog buns or New England hot dog buns for these sandwiches.

Recipe for easy mango chutney to serve with these curry chicken meatball sandwiches.

Nutrition