Ground chicken meatballs seasoned with fresh herbs (parsley, mint) and warm spices, baked until tender and flavorful. Perfect as an appetizer or main course.
Ingredients
- 2 pieces medium yellow onions
- 4 pieces garlic cloves
- 90 ml olive oil
- 2 tsp kosher salt
- 2 tsp ground cumin
- 1 1/2 tsp ground coriander
- 1/2 tsp red pepper flakes
- 60 g parsley leaves with tender stems
- 30 g mint leaves
- 900 g ground chicken (blend of white and dark meat, not lean)
Method
- Preheat the oven to 220°C (425°F). Finely chop the onions and garlic in a food processor.
- Heat the oil in a large skillet over medium-high heat. Add the chopped onions and garlic, season with half of the salt, and cook, stirring occasionally, until softened and lightly browned, 10 to 15 minutes.
- Stir in the cumin, coriander, and red pepper flakes, and cook, stirring constantly, until fragrant, 30 to 60 seconds. Transfer to a large bowl and let cool slightly.
- Wipe out the food processor bowl, then add the parsley and mint. Pulse until finely chopped, then transfer to the bowl with the onion mixture.
- Add the ground chicken and remaining salt. Mix gently with your hands until just combined, being careful not to overwork the meat.
- Divide the mixture into 16 equal portions (about ⅓ cup each). Shape into 9 cm x 5 cm (3½-by-2-inch) football-shaped patties with tapered ends.
- Arrange the koftas on a rimmed baking sheet and roast, turning halfway through, until cooked through and an instant-read thermometer inserted into the center registers 74°C (165°F), about 8 minutes per side.
Nutrition
Per serving
- Energy
- 628.9 kcal
- Protein
- 72.14 g
- Carbohydrate
- 4.72 g
- Fat
- 35.59 g
- Fibre
- 1.47 g
- Calcium
- 116.12 mg
- Iron
- 4.47 mg
- Magnesium
- 37.21 mg