Cashew Butter Masala Meatball Naanwich With Biltong & Spicy Mango Chutney

These crowd pleasing meatball topped flatbreads bring huge flavor in minutes.

Ingredients

• 1 lb. ground chicken
• 1 jar Brooklyn Delhi Cashew Butter Masala Simmer Sauce
• 2 tablespoons Brooklyn Delhi Spicy Mango Chutney
• 1 tablespoon Hlthpunk Harissa Chilli Paste
• 1 oz. Ayoba Biltong
• 1/4 cup cilantro leaves
• 1/4 cup red onion, sliced thin
• 2 tablespoon crushed cashews or peanuts (toasted)
• 1/2 lime
• 4 naan or pita
• 1 tablespoon butter
• 1 egg yolk

Directions

1.  Preheat oven to 400º.
2. In a large bowl, combine ground chicken, salt, pepper, 1/2 tablespoon harissa and egg yolk. Mix until all ingredients are incorporated. Shape into balls.
3. In a large pan over medium heat, brown the meatballs in a little olive oil, about 3 minutes per side. Cover with sauce and finish in the oven until cooked through about 15 minutes.
4. Mix remaining harissa and butter and melt in the microwave or on stove.  Brush naan with harissa butter and bake or grill until warm and toasted.
5. Layer meatballs into the toasted naan, top with mango chutney, cilantro, biltong, red onions and nuts.  Serve with lime.

Pro Tip: Forming the meatballs will be easiest if the mixture is chilled and your hands are slightly wet.