Masala Meatballs

I don't think there is anything more difficult to master than Italian. Mostly because it is perfectly simple, and it's the simplicity that I just can't conquer. I just can't stop the itch to hit the spice rack, which usually means my pastas taste more like Maggi than an attempt at Italian. So, I've finally accepted my problem, and I have decided to embrace it. This is a recipe for baked chicken meatballs with a spicy Indian kick served over a simple spaghetti with arrabiata sauce.

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(Serves 4-5) ; Prep time: 45 mins; Total time: 1 hour

What you need:

1. Chicken breast - 3/4 lb, boneless/skinless
2. Bread - 3 slices (I used multigrain but you can use anything)
3. Chili powder - 2 tsp
4. Cayenne pepper - 1/2 tsp
5. Kosher salt - 1/2 tsp
6. Whole milk - 1/4 cup
7. Cumin - 1/2 tsp 
8. Green chilli - 1, diced
   
9. Egg- 1 large, at room temperature
10. Shallot - 1 medium, or 2 tbsp finely diced onion
11. Garlic cloves - 2, minced
12. Ginger - 1 tsp, grated
13. Dry fenugreek leaves (optional) - 1 tsp
14. Parmesan/Pecarino cheese - 1/3 cup, grated
    
15. Vegetable oil

What you do:

1. Wash the chicken and put in the freezer for 30 minutes. 
2. In a food processor, put the bread, chilli powder, cayenne and salt and pulse until have bread crumbs. 
3. Divide the bread crumbs into two bowls.
4. In one bowl, add milk to the bread crumbs. 
5. After you take the chicken out of the freezer, cut into small cubes.
6. Put half the chicken in the food processor and pulse. Add the milk/bread crumb mixure, egg, shallot, garlic, ginger, green chilli, cumin, parmesan cheese and the dried fenugreek leaves and pulse on high.
7. Now add the rest of the chicken and pulse until smooth and everything is combined. 
8. Using a melon or small 1-inch ice cream scoop, scoop out meatballs (should make about 30 small meatballs) onto a large wax paper/foil lined baking tray. 
9. Put the tray in the freezer for 15 minutes. Meanwhile, preheat broiler to 400 degrees.
10. Remove pan from freezer and roll the meatballs in your hand into balls and coat evenly with the reserved breadcrumbs.
11. Drizzle some vegetable oil over the meatballs and broil for ~6 minutes on the 2nd to top rack of the oven (check to make sure they don't burn).
12.  Turn the broiler off and bake the meatballs for an additional 8-9 minutes at 375 degrees. 
13. Allow them to cool for 10 minutes before serving.

Done! I served them over spaghetti with some store-bought arrabiata sauce mixed with heavy cream, fresh garlic, and fenugreek leaves.