These were inspired by some whole foods chicken meatballs I tried that had quinoa in them. The quinoa keeps them moist and gives them an interesting texture. Using quinoa also makes the meat go much further so it’s a very affordable and healthy way to go about making meatballs.
- 4 garlic cloves
- 1 lb ground chicken
- 1 cup + 1 tbsp cooked quinoa (preferably cooked in chicken broth)
- 1 egg
- 1 tbsp tahini
- 2 tbsp panko breadcrumbs
- 1/2 tsp ras el hanout
- 1/2 tsp za’tar
- 1/4 tsp salt/pepper (each)
- 10 leaves mint
- 5 sprigs parsley
- pre-heat oven to 350ºF
- in a large glass bowl combine ground chicken and the cooked quinoa
- mince garlic and chop herbs finely (mint and parsley)
- add garlic, mint and parsley to the bowl along with the ras el hanout, zatar, salt and pepper, stir to incorporate
- add egg, tahini and breadcrumbs and continue to mix until everything is evenly distributed
- roll into balls and spread evenly on baking sheets
- bake for 15 minutes then turn with tongs and continue baking for another 15 minutes
*especially great served with garlic-dill yogurt sauce
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