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© Meredith Corporation. All rights reserved. Used with permission.
Preheat the oven to 450°F. Brush a medium ovenproof skillet with the canola oil; set aside.
In a large bowl, combine chicken, egg, breadcrumbs, 3 tablespoons chives, curry powder, salt and pepper. Form into 18 1-1/2-inch balls; place them snugly into the prepared pan in rows, making sure the balls are touching. Bake for 25 minutes or until the balls reach an internal temperature of 165°F. Let rest in the pan for 5 minutes.
Transfer the meatballs to a shallow dish; set aside. Place the skillet on the stove over medium-high heat. Add the chicken broth and bring to boiling, scraping up any brown bits on the bottom of the pan with a wooden spoon. Continue to boil gently until the liquid has reduced to about 1/4 cup (about 6 minutes). Remove from the heat. Stir in butter and pour the sauce over the meatballs. Garnish with the remaining chives. Serve over rice and peas.