Ingredients
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1.4 kilograms ground chicken
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1 medium white onion, finely minced
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3/4 cup chopped fresh mint
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3/4 cup chopped dill
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4 Thai chilis, finely minced
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1.5 tablespoon grated ginger
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3 cloves garlic, finely minced
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3 teaspoons coriander powder
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3 teaspoons cumin powder
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3 teaspoons salt
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3 tablespoons Ghee
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Juice of 1/2 lemon
Directions
- Preheat oven to 450 degrees. Line two baking sheets with parchment paper or a silicone mat.
- Combine all ingredients, and set in fridge to chill for a minimum of 15 minutes. Form ping pong sized meatballs and place on baking sheet spacing them out to avoid overcrowding. Bake for 20-25 minutes, turning once half way through, until browned on the outside and cooked through the middle.
