Curried Chicken Meatballs with Tomatoes

Succulent curried chicken meatballs with vegetables are great as an appetizer with crusty bread, a topping for pasta, or filling for a sandwich.

Serves: 4Hands-on: 30 minutesTotal: 6 hours 50 minutesDifficulty: Medium

Serves: 4


  • 2 tsp. plus 1 Tbsp. olive oil, divided
  • 2 slices toasted Italian bread
  • 1 lb. ground chicken
  • 2 large eggs
  • 1 small red onion, finely diced
  • 1 small carrot, peeled and finely diced
  • 1 tsp. curry powder
  • 1⁄2 tsp. paprika
  • 1⁄4 bunch flat-leaf parsley, chopped
  • 1⁄2 tsp. kosher salt
  • 1⁄2 tsp. freshly ground black pepper
  • 1 can (28 oz.) crushed tomatoes


  • Grease a 4- to 5-quart slow cooker with 2 teaspoons olive oil.
  • Soak the bread in water for 20 minutes, or until bread has absorbed all of the moisture, and squeeze out by hand. Roughly chop the bread. In a large bowl, combine bread, chicken, eggs, onion, carrot, curry powder, paprika, parsley, salt, and pepper.
  • Form into 16 small meatballs. Heat remaining olive oil in a large skillet over medium heat until it shimmers, about 1 minute. Add meatballs and brown on all sides, about 8 minutes. Place meatballs in slow cooker and add tomatoes.
  • Cook on low for 6 hours.