Meatballs make perfect appetizers/finger food at a party or as Teatime snacks. If I make a good number of quantity, then I add these to a spicy gravy as main course. These meatballs are also called as koftas. Goat or lamb mince can be substituted for chicken. The recipe link for meatball gravy is pasted below.
500 g finely ground/mince chicken
1 finely chopped onion
2-3 green chilies
1/2 bunch coriander leaves
Few mint leaves
Juice of 1 lime
2 tsp ginger-garlic paste
1 tsp red chilli powder
1 tbsp coriander powder
1 tsp garam masala powder
1 tsp meat or chicken masala
4 tbsp roasted gram flour (besan)
1 large egg
1-1/2 tsp salt or to taste
2 cups or more oil for deep frying
Roast gram flour in a pan for 2-3 minutes stirring constantly. Keep aside to cool.
Grind chilies, lime juice, coriander leaves, and mint leaves coarsely.
In a large mixing bowl, combine all dry spices, ginger-garlic paste, green chutney, salt, gram flour, and egg with the chicken mince thoroughly.
Cover with cling film and refrigerate overnight or for at least 3-4 hours.
Heat oil in a deep pan. Once heated, lower flame to medium.
Take about 1-1/2 tbsp mixture and, with wet hands, shape it into a ball.
Drop the balls carefully in the hot oil and fry till golden brown in color from all sides.
Remove from pan and transfer to a place covered with paper napkins to drain excess oil.
Serve with your choice of condiments or dips.
Chicken Meatballs Curry link