Herbed Chicken Meatballs

Prepare the Ingredients:
Finely chop the onions, parsley, and dill. Mince the garlic.
Mix the Meatball Ingredients:
In a large mixing bowl, add the ground chicken, chopped onion, parsley, dill, minced garlic, semolina, egg, salt, black pepper, chili flakes, and ground coriander.
Using clean hands or a spoon, mix all ingredients thoroughly until well combined. The semolina will help absorb moisture and bind the mixture, giving the meatballs a tender texture.
Form the Meatballs:
Shape the mixture into small balls, about 1.5 inches in diameter. You should get around 25-30 meatballs, depending on the size.
Cook the Meatballs:
Option 1: Pan-Fry
Heat the vegetable oil in a large skillet over medium heat.
Add the meatballs to the skillet in a single layer, leaving some space between them. Cook for 3-4 minutes on each side or until golden brown and cooked through.
Transfer the cooked meatballs to a plate lined with paper towels to drain excess oil.
Option 2: Bake
Preheat the oven to 400°F (200°C).
Place the meatballs on a baking sheet lined with parchment paper and lightly greased with oil.
Bake for 20-25 minutes or until golden brown and cooked through, flipping halfway through for even browning.
Serve and Enjoy:
Serve the meatballs warm as an appetizer with a dipping sauce, over pasta, or as a filling for sandwiches. Garnish with additional chopped herbs if desired.
Nutrition Facts (Per Serving, Approximate)
Calories: 150 kcal
Carbohydrates: 2 g
Protein: 18 g
Fat: 8 g
Saturated Fat: 1.5 g
Fiber: 0.5 g
Sodium: 350 mg
Sugar: 0.5 g
Frequently Asked Questions (FAQs)
Can I use other types of ground meat? Yes, you can substitute ground chicken with turkey, beef, or pork. Adjust cooking time based on the fat content and type of meat.
What does semolina do in the meatballs? Semolina helps bind the ingredients, adds a slight chew, and keeps the meatballs tender by absorbing excess moisture.
Can I make these meatballs gluten-free? Yes! You can substitute the semolina with gluten-free breadcrumbs or almond flour.
Can I add more vegetables to the meatballs? Definitely. You can add finely grated carrots or zucchini. Be sure to squeeze out excess moisture from the veggies before adding them to the mix.
What dipping sauces go well with these meatballs? These meatballs pair well with a variety of sauces, such as tzatziki, garlic yogurt, marinara, or a sweet chili sauce.
Tips for Making the Best Chicken Meatballs
Don’t Overwork the Mixture: Mix until just combined. Overmixing can make the meatballs dense and tough.
Use Fresh Herbs: Fresh parsley and dill provide a burst of flavor and brightness, so don’t skip these if possible.
Test for Seasoning: Cook a small portion of the mixture to taste the seasoning. Adjust salt and spices as needed before forming all the meatballs.
Avoid Overcrowding the Pan: When pan-frying, give the meatballs enough space to brown evenly. Cook in batches if necessary.
Keep Size Consistent: Make sure all meatballs are about the same size to ensure even cooking.
Storage Tips
In the Refrigerator: Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.
In the Freezer: These meatballs freeze well. Place them on a baking sheet in a single layer, freeze until solid, then transfer to a freezer-safe bag for up to 3 months. Reheat directly from frozen in the oven.
Conclusion
These Herbed Chicken Meatballs are a delicious and versatile option for any meal. With their tender texture, thanks to the semolina, and a blend of fresh herbs and spices, they are packed with flavor and make for a healthy protein-packed option. Simple to prepare and perfect for meal prep, these meatballs can be enjoyed in various ways – whether as a main dish, in wraps, or as a snack with a dipping sauce. Enjoy the fresh, savory flavors of these meatballs with every bite!