Chicken Meatballs with Herbs (Printable Version)
# What You'll Need:
→ Chicken Meatballs
01 -
450 g ground chicken
02 -
60 g breadcrumbs
03 -
1 large egg
04 -
1 small onion, finely chopped
05 -
2 garlic cloves, minced
06 -
1 tablespoon fresh parsley, chopped
07 -
1 teaspoon ground cumin
08 -
1 teaspoon paprika
09 -
Salt, to taste
10 -
Freshly ground black pepper, to taste
11 -
Olive oil, for cooking
→ Salad
12 -
2 medium tomatoes, chopped
13 -
1 cucumber, chopped
14 -
400 g canned chickpeas, drained and rinsed
15 -
2 tablespoons olive oil
16 -
1 tablespoon lemon juice
17 -
Salt, to taste
18 -
Freshly ground black pepper, to taste
→ For Serving
19 -
Nacho chips, handful
# Step-by-Step Directions:
01 -
In a large mixing bowl, thoroughly combine ground chicken, breadcrumbs, egg, finely chopped onion, minced garlic, chopped parsley, cumin, paprika, salt, and black pepper until evenly mixed.
02 -
Form mixture into small balls, each approximately the size of a walnut, and place on a plate.
03 -
Heat olive oil in a large non-stick skillet over medium heat. Fry meatballs in batches, turning regularly, until browned on all sides and cooked through, about 12–15 minutes.
04 -
While the meatballs cook, combine chopped tomatoes, chopped cucumber, and chickpeas in a bowl. Drizzle with olive oil and lemon juice, season with salt and black pepper, and toss gently to combine.
05 -
Arrange meatballs alongside the salad on plates. Add a handful of nacho chips to each serving for a crunchy finish.
# Helpful Notes:
01 -
For extra flavor, use a mixture of fresh herbs such as dill or mint in the salad.
02 -
Ensure meatballs are cooked through by checking for clear juices or using a meat thermometer.