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Spinach Chicken Meatballs in Curry Sauce

Spinach Chicken Meatballs in Curry Sauce reads richness 5.4, umami 5.4 and allium 4.7 on Palate's 0–10 flavor X-ray — a Indian main, about 33 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 5.8 / 10
• Sweet & Fruity — 3.9 / 10
• Sour & Bright — 2.0 / 10
• Bitter & Earthy — 2.5 / 10
• Rich & Fat — 6.2 / 10
• Aromatic & Spice — 5.3 / 10

The measured notes (of 18)

Richness 5.4 · Umami 5.4 · Allium 4.7 · Salinity 4.0 · Sweetness 3.3 · Warm Spice 2.7 · Nutty 2.7 · Herbaceous 2.6 · Earthy 2.3 · Fruity 2.1 · Sourness 1.9 · Floral 1.8 · Bitterness 1.0 · Heat 0.8

What's in it (15)

• chicken — 454 g
• baby spinach — 142 g
• bread crumbs italian style — 79 g
• egg — 100 g
• ginger — 15 g
• garlic — 12 g
• salt — 7 g
• oil — 41 g
• yellow onion — 110 g
• curry powder — 30 g
• cumin — 5 g
• tomatoes — 411 g
• coconut milk — 218 g
• chicken broth — 118 g
• cilantro — 7 g

Time & effort: about 33 min (32 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 121.8 kcal, 6.9 g protein, 8.3 g fat, 5.8 g carbs

Dietary: Contains meat · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. In a large bowl, combine the ground chicken, chopped spinach, panko, egg, half the ginger, half the garlic, and 1 teaspoon of the salt; mix gently with your hands just until combined (overmixing makes tough meatballs).
2. Shape the mixture into 20 meatballs, about 1 1/2 tablespoons each.
3. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Working in two batches so you don't crowd the pan, sear the meatballs until deeply golden on all sides, 5-6 minutes per batch; transfer to a plate (they'll finish cooking in the sauce).
4. Add the remaining 1 tablespoon oil to the same skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and lightly golden at the edges, 6-7 minutes.
5. Stir in the remaining ginger and garlic, the curry powder, and cumin; cook, stirring constantly, until fragrant and the spices darken slightly, about 1 minute.
6. Pour in the crushed tomatoes, coconut milk, and chicken broth, scraping up any browned bits from the bottom of the skillet; bring to a steady simmer.
7. Nestle the seared meatballs back into the sauce, cover, and simmer gently until the sauce has thickened slightly and the meatballs reach 165°F at the center, 10-12 minutes.
8. Uncover, stir in the remaining 1/2 teaspoon salt, and taste, adjusting seasoning as needed.
9. Remove from heat, scatter with the cilantro, and serve hot.

Dishes with a similar flavor shape

• Ndizi Nyama (Green Banana and Beef Stew) — Tanzanian
• Beef and Chickpea Harissa Stew — Middle Eastern
• Spiced Ground Turkey Curry with Peas — Indian
• Chicken Jalfrezi with Peppers and Onions — Indian
• Lamb Kofta Meatballs in Tomato Sauce — Middle Eastern

Keep reading: what richness, umami, allium mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.