Description
This Homemade Lebanese Chicken Meatballs recipe features tender ground chicken combined with fresh parsley, mint, and cilantro, seasoned with aromatic spices like cumin and allspice. These flavorful meatballs can be baked or pan-fried for a delicious and healthy Middle Eastern-inspired dish perfect for family dinners or entertaining guests.
Ingredients
Scale
Meatball Mixture
- 1 lb Ground Chicken
- 1 cup Fresh Parsley, finely chopped
- 2 tbsp Fresh Mint, finely chopped
- 2 tbsp Cilantro, chopped
- 1 small Onion, finely chopped
- 3 cloves Garlic, minced
- 1 tsp Cumin
- 1 tsp Allspice
- 1 tsp Salt
- 0.5 tsp Black Pepper, freshly cracked
- 1 large Egg
- 0.5 cup Breadcrumbs
For Cooking
- 2 tbsp Olive Oil
Instructions
- Prepare Herbs and Ingredients: Gather all ingredients and finely chop the parsley, mint, and cilantro for fresh flavor integration into the meatballs.
- Mix Ground Chicken and Aromatics: In a large mixing bowl, combine the ground chicken with finely chopped onion and minced garlic to build the base flavor and moisture for the meatballs.
- Add Fresh Herbs: Incorporate the chopped parsley, mint, and cilantro into the meat and onion mixture, distributing the herbs evenly for a vibrant and fresh taste.
- Season the Mixture: Sprinkle cumin, allspice, salt, and black pepper over the meat mixture to enhance the flavor with warm, aromatic spices characteristic of Lebanese cuisine.
- Bind the Meatballs: Crack the egg into the bowl and add the breadcrumbs which act as a binder and help maintain the meatballs’ shape and moisture during cooking.
- Combine Thoroughly: Gently mix all ingredients together with your hands or a spoon, ensuring everything is evenly combined but being careful not to overwork the meat which can make meatballs tough.
- Rest the Mixture: Cover the bowl with plastic wrap and refrigerate for 30 minutes. This resting period allows the flavors to meld and the mixture to firm up for easier shaping.
- Preheat Cooking Apparatus: Preheat your oven to 400°F (200°C) if baking, or heat a skillet over medium heat and add olive oil if frying.
- Shape Meatballs: Form the mixture into small, evenly sized meatballs about one inch in diameter for uniform cooking.
- Bake Meatballs (oven method): Place the meatballs on a baking sheet lined with parchment paper or lightly greased, then bake for 20-25 minutes until cooked through and slightly browned on the outside.
- Fry Meatballs (skillet method): Cook each meatball in the heated olive oil for approximately 5-7 minutes, turning occasionally until golden brown and fully cooked.
- Check Doneness: Use a meat thermometer to ensure the internal temperature of each meatball reaches 165°F (75°C), confirming they are fully cooked and safe to eat.
- Rest Before Serving: Allow the cooked meatballs to rest for a few minutes to let the juices redistribute and avoid dryness.
- Serve: Serve the meatballs warm, optionally garnished with additional fresh herbs for a fresh and colorful presentation.
Notes
- For best flavor, the meatball mixture should be rested in the refrigerator before cooking.
- Meatballs can be baked or fried depending on your preference for a healthier or crispier texture.
- Use fresh herbs to maintain the authentic Lebanese flavor profile.
- If baking, use parchment paper or a lightly oiled baking sheet to prevent sticking.
- Check internal temperature with a meat thermometer to guarantee safety without overcooking.
