My go-to recipe for subtly spiced Middle Eastern chicken meatballs is always in rotation around here. These meatballs are golden brown and flavorful. As they cook, the savory aroma takes me back to my grandmother's kitchen.
The meatballs are a nice change from the usual sauteed chicken breast. Fresh lemon juice, herbs and a sprinkling of Aleppo pepper are a welcome finish. Serve them with my Rustic Tabbouleh Salad for a healthy and vibrant Middle Eastern meal.
Middle Eastern Chicken Meatballs Recipe
Makes 18 Meatballs
Some Notes:
They're great with my Tzatziki Sauce, they're just as good dipped into plain Greek yogurt, Labneh (Lebanese strained yogurt) or lite sour cream.
Instead of the basil or parsley, sometimes I like to add a tablespoon of freshly chopped rosemary to the meatballs. Thyme is nice too.
Ingredients
- 16-ounce package of ground chicken
- 2 tablespoons of diced herbs such as basil or parsley
- 2 scallions, finely diced
- 1-2 lemons
- 1 large egg
- 1/2 teaspoon of garlic powder (optional)
- 1/4 teaspoon of cinnamon
- 1/4 teaspoon of cumin
- 1/8 teaspoon of allspice
- 1/3 cup of plain breadcrumbs
- Sea salt and pepper to taste
- Olive oil for cooking
To Serve
Yogurt
Aleppo Pepper
Lemon or lime juice
Instructions
In a medium bowl, mix all the ingredients for the meatballs, except for the olive oil and lemons. Form the mixture into balls the size of large marbles. You should have about 18 meatballs. Put some olive oil in a large skillet and turn the heat on medium to medium-high. Pan fry the meatballs, until all the sides are nicely browned. Once they've started to brown, you can loosely cover the pan with aluminum foil to help cook their centers. Be careful not to overcook. They cook fast. Once the meatballs have browned and are cooked through, squeeze some lemon juice over them and/or serve with lemon wedges.
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