Homemade Lebanese Chicken Meatballs with Fresh Herbs
A vibrant dish that brings the rich culinary traditions of Lebanon to your kitchen, these meatballs are succulent and infused with fresh herbs.
Servings: 4 servings
Equipment
- Mixing Bowl
- Baking Sheet
- Skillet
Ingredients
Main Ingredients
- 1 lb Ground Chicken The main protein for this recipe.
- 1 cup Fresh Parsley Finely chopped for flavor.
- 2 tbsp Fresh Mint Finely chopped to elevate flavor.
- 2 tbsp Cilantro Chopped to add depth.
- 1 small Onion Finely chopped for moisture.
- 3 cloves Garlic Minced for flavor.
- 1 tsp Cumin For seasoning.
- 1 tsp Allspice For seasoning.
- 1 tsp Salt For seasoning.
- 0.5 tsp Black Pepper Freshly cracked for subtle heat.
- 1 large Egg Acts as a binder.
- 0.5 cup Breadcrumbs Helps absorb moisture.
- 2 tbsp Olive Oil For cooking.
Instructions
- Gather all ingredients and chop the parsley, mint, and cilantro finely.
- In a large mixing bowl, combine ground chicken, finely chopped onion, and minced garlic.
- Add the chopped fresh herbs into the bowl.
- Sprinkle in the spices: cumin, allspice, salt, and black pepper.
- Crack the egg into the bowl and add the breadcrumbs.
- Gently mix all ingredients together without overmixing.
- Cover the mixture with plastic wrap and let it rest in the refrigerator for 30 minutes.
- Preheat your oven to 400°F (200°C) or heat a skillet over medium heat with olive oil.
- Shape the mixture into small meatballs, about one inch in diameter.
- If baking, place meatballs on a baking sheet and bake for 20-25 minutes.
- If frying, cook each meatball for about 5-7 minutes until browned.
- Check for doneness with a meat thermometer; internal temperature should reach 165°F (75°C).
- Let the meatballs rest for a few minutes before serving.
- Serve warm, garnished with additional fresh herbs if desired.
Notes
These meatballs can be served in various ways, such as with rice, in pita bread, or with a fresh salad.