Red Curry Chicken Sausage Meatballs with Dill Sour Cream Dipping Sauce

It was a great weekend for the Seahawks nation, aka, Seattle. The current Super bowl champions just became the NFC champions and are heading to the super bowl. Woo Hoo! We were all geared up for the game against the Green bay Packers and I did some test cooking the day before to see what came out good, to make for the game day. On the menu was Spicy Asian Chicken Wings, Vegetarian Nacho Cups, Red Curry Chicken Sausage Meatballs, pretzels and a couple of different sauces that I brought back from our recent trip to Leavenworth, as dips and of course lots of beer!

Here is the recipe for the meatballs and the dill sour cream dipping sauce I made to go along with it. The Spicy Asian Chicken Wings recipe is coming up soon before Super bowl.

Red Curry Chicken Sausage Meatballs with Dill Sour Cream Dipping Sauce – The Recipe

For the meatballs

1. 2 nos of your favorite chicken sausage ( I used Applegate's Organic Chicken and Apple Sausage)
2. 2 tablespoon red curry paste
3. ½ teaspoon red chili flakes
4. ½ teaspoon garlic powder
5. salt, to taste
6. crushed black pepper, as needed

For the dipping sauce

1. ½ cup sour cream
2. 1 tablespoon fresh dill leaves
3. 1 teaspoon garlic powder
4. salt, to taste
5. crushed black pepper, to taste

Instructions

1. To make the meatballs - Cut up the sausage and put all the ingredients in a food processor and pulse till smooth. Make tiny bite size balls with it. Preheat the oven to 350F and bake the meatballs for 15 mins or so, till they become a little firm. Turn them over hallway through.
2. To make the dipping sauce: Mix all the ingredients together just before serving and serve with the meatballs.