Well Fed, Flat Broke: Curried Chicken Meatballs
I donâ€™t want to brag, but weâ€™ve made some pretty great progress in the â€œI like hotdogsâ€/tricking-the-kid-to-think-that-everythingâ€™s-a-kind-of-hot dog-front. Like, we almost donâ€™t have to lie to him, and weâ€™ve almost got him on board with the idea that meatballs are their own amazing thing.
Plus he eats spinach now! Actual spinach. I donâ€™t want to get too cocky, but at this rate heâ€™ll be eating broccoli by sixth grade. Which is before high school! Thatâ€™s better than I could have ever imagined. This success is going to my head and Iâ€™m starting to think maybe we could do anything, like file our tax return on time, or go jogging, or engage in social interactions with other parents in the neighbourhood.
And I want to take credit for some of this progress, like maybe all this parenting weâ€™ve been doing lately is super good or, at least, better than the rest of our parenting to date, but I think the secret is in the sauce, the sort-of-sweet but looks-like-marinara sauce that adds a hint of variety to the weekly meal rotation without being too much of a stretch, technique- or flavour-wise. Toss it on pasta and itâ€™s a different take on spaghetti and meatballs; throw it on rice and if you squint, itâ€™s almost (almost) butter chicken.
Recipe notes: soy free, nut free; can be made gluten-free by using gluten-free breadcrumbs, and dairy-free by replacing butter with oil. If you hate cilantro, use flat-leaf (Italian) parsley.