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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
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