The internet has more chicken recipes than Kamala Harris has accents.

But I only see chicken recipes that use:

• wings

• thighs

• breasts

• whole bird

• drumsticks

And even though most include some form of:

• glaze

• sauce

• spice rub

All these flavorings only touch the surface of the meat...

Leaving the middle tragically bland and flavorless.

The solution?

Use a type of chicken that's uniquely designed to be permeated with flavor...

Inside and out.

This week's SIMPL recipe includes:

• fresh herbs

• fragrant spices

• aromatic vegetables

To infuse mouthwatering flavors into 45g of lean meat...

Using a form of chicken you're overlooking.

(The ground variety)

Why ground chicken?

Like ground turkey, ground chicken tends to be on the lean side.

If you're trying to maximize your protein intake, it's a solid choice.

However, since it's leaner, you want to make sure it's very well-flavored, like I do for this curry chicken meatballs dish.

I like to include a richer sauce when I cook leaner meats to make up for the lack of fat.

One thing to note:

After cooking thousands of meatballs...

I've noticed that a leaner blend of meat tends to work better than a richer blend for meatballs.

Why?

The fat tends to bleed out during the baking process. So the more fat in the blend, the more fat you lose as it cooks…

Meaning there's less meatball left to eat.

Fresh or frozen?

I haven't noticed a difference in quality between fresh and frozen (raw) ground meat.

What I HAVE noticed is that ground meat stores and thaws well AFTER cooking, which isn't as true for solid cuts of cooked meat.

For example:

Cooking and freezing a large batch of meatballs is better than cooking and freezing a large batch of chicken breasts.

Why?

As the frozen chicken thaws, it loses some moisture (and tastes drier when served.)

Since meatballs contain binding agents (breadcrumbs) that soak up moisture as meatballs cook, the moisture is retained when thawed...

Keeping them moist and flavorful when served.

How to make chicken meatballs:

Making meatballs is not for the squeamish or the faint of heart.

Even though it's a fun process, you have to get your hands dirty.

Here's the basic method:

Mix it

In a bowl, combine your ground chicken with breadcrumbs, egg, grated onion, and seasonings. Mix for 1-2 minutes with your hands until the mixture is evenly combined.

Roll it

Using a scale to ensure even sizing (if you prefer) roll a portion of meat into a ball shape with your hands, and place it on an oven-safe pan. Aim for 2-3 ounces per meatball.

Bake it

Use medium heat when baking the meatballs (around 350 degrees). This ensures they cook evenly, and don't brown too much on top. Let them cool at room temperature before plating or storing.

Curry Chicken Meatballs

I dug up a sauce recipe that my customers at Seasoned Catering have enjoyed for years.

This tomato-curry sauce is flavored with an Indian spice blend called Garam Masala to complement the rich aromas of garlic, onion and ginger.

Oregano-infused chicken meatballs are paired with steamed basmati rice, then served alongside.

Topped with the tomato-curry sauce, it's a tasty addition to your high-protein meal prep rotation.

Here’s the nutrition breakdown for 1 serving:

Get the full 5-portion recipe for this, and all my high-protein dishes when you become a SIMPL Insider.

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