500gm chicken mince
1 small onion, diced
1 cup breadcrumbs (or almond meal 😉
2 tablespoons vindaloo curry paste
2 tablespoons chopped parsley
Preheat oven to 160 degrees.
Fry onion in a small amount of olive oil or ghee until just browning. Set aside and cool.
Mix all ingredients together, including cooled onion and bake at 160 degrees for 30-40 minutes (depending on the size of your meatball).
Serve with tomato kasundi.