Curry Meatballs with Roasted garlic, coffee and teriyaki glaze
These succulent meatballs, which get a burst of flavour from the Marley Coffee Spice Blend, are paired with a delicious teriyaki-based glaze that is enhanced with coffee. Make these ahead and freeze the meatballs, if you like, but don’t freeze the glaze. Many thanks to the publishers, Quarry Books, an imprint of The Quarto Group for letting me share this recipe. As the book originates in America, I’ve added a few British translations. This is ideal for a midweek supper (or appetiser).
20grcurry powder- 3 tablespoons (American tablespoons are smaller than in UK)
1 clove garlic, minced- or crushed
100grchopped coriander - cilantro. Divide in half
2eggs, lightly beaten
1tbspMarley Coffee Spice Blend*See below
Salt and black pepper to taste
60 mlBrewed Buffalo Soldier coffee or other flavoursome coffee - 1/2 cup
120mlTeriyaki sauce (eg Kikkoman)
3cloves Roasted garlic**See below
75grcherry tomatoes- 1/2 cup
To make the meatballs:In a large bowl, mix the chicken, curry powder, garlic, most of the coriander (reserve 3 tablespoons for garnish), the eggs, and Marley Coffee Spice Blend.
Season with salt and pepper. Form the mixture into about 15 (2-inch, or 5 cm) meatballs.
Preheat a gas or electric grill to medium. Arrange the meatballs on the grill and grill for about 5 minutes per side.
When thoroughly cooked, remove the meatballs from the grill and keep warm.
To make the glaze/sauce:In a medium-size saucepan over high heat, whisk the coffee, teriyaki sauce, roasted garlic, and cherry tomatoes. Whisking constantly, bring to a boil.
Reduce the heat to low and simmer the glaze for 4 to 6 minutes, or until it starts to thicken.
Combine the cooked meatballs with the glaze and transfer to a serving bowl. Garnish with the reserved coriander.
* This is a mix of ground coffee, star anise, onion powder, cumin, sugar, thyme, curry powder, salt, cayenne pepper, nutmeg and allspice. I suggest using a mix of equal parts of star anise, allspice, cumin and cayenne pepper.** To prepare roasted garlic, sprinkle the garlic cloves with salt and pepper, rub them with extra virgin olive oil and wrap in foil. Bake in a pre-heated oven 350°F (180°C, or gas mark 4 for about 30 minutes or until very soft. Let cool. Squeeze the garlic pulp out of the skins and combine it with the ingredients for the glaze.