KRAFT CATALINA Dressing creates a simple, yet delicious sauce.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 green chilies
1 piece gingerroot (1 inch), peeled
1/4 cup fresh mint
1/4 cup fresh coriander (cilantro)
1 lb. (450 g) lean ground chicken
1-1/2 tsp. garam masala, divided
1 tsp. ground cumin
1 cup water
1 Tbsp. corn starch
1/4 cup Kraft Catalina Dressing
2 Tbsp. reduced-sodium soy sauce
1/2 tsp. crushed red pepper
2 green onions, chopped
2 Tbsp. chopped fresh coriander (cilantro)
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How do I make it ?
Heat oven to 400ºF.
Process first 4 ingredients in food processor until well blended. Add chicken, egg, 1 tsp. garam masala and cumin; process just until blended. Shape into 24 (1-inch) balls. Place in 13x9-inch baking dish sprayed with cooking spray.
Bake 15 min. Meanwhile, gradually stir water into corn starch in small bowl. Add remaining garam masala, dressing, soy sauce and crushed pepper; mix well.
Pour sauce over meatballs. Bake 10 min. or until sauce is thickened and meatballs are done (175ºF). Stir in onions and 2 Tbsp. chopped coriander.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.