Chicken Meatballs with Quinoa and Middle Eastern Spices

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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
  1. pre-heat oven to 350ºF
  2. in a large glass bowl combine ground chicken and the cooked quinoa
  3. mince garlic and chop herbs finely (mint and parsley)
  4. add garlic, mint and parsley to the bowl along with the ras el hanout, zatar, salt and pepper, stir to incorporate
  5. add egg, tahini and breadcrumbs and continue to mix until everything is evenly distributed
  6. roll into balls and spread evenly on baking sheets
  7. bake for 15 minutes then turn with tongs and continue baking for another 15 minutes

*especially great served with garlic-dill yogurt sauce

© 2016, domenicadreamsofcalamari. All rights reserved.

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