New places, new foods, new experiences; I welcome them all. When it comes to cooking new recipes, I am hesitant to leave a perfectly good recipe behind to take liberties with it. While meal prepping for my 3rd or 4th Whole30, I decided to experiment with flavors of India. I gathered whatever I could find in the cabinets, stumbled across Garman Marsala, and tossed it all into the ground chicken.
It was बहुत सुन्दर (bahut sundar)! That’s Hindi for très magnifique, according to Google Translate. And très magnifique translates to very magnificent, according to my rudimentary French.
I encourage you to ditch the cookbook and flex your culinary muscles. Share what you come up with. You can start by tweaking this simple recipe!
- 1.5 lbs. ground chicken
- 1 tbsp Grapeseed oil
- 3 tbsp Greek Yogurt
- Garman Marsala
- Black Pepper
- Crushed Red Pepper
- Granulated Garlic
Preheat oven to 350 F
Combine all ingredient in a bowl and combine.
Roll into balls and place on greased pan.
- I measured each meatball out to 1 oz each.
*Tip: I oiled my hands to prevent the meat from sticking to my hands.
Bake for 15 minutes or until cooked thoroughly.
Note: These meatballs are perfect to freeze and reheat as needed. Let the meatballs cool completely before putting them into freezer bags, and then pop ’em into the freezer.