Herby Chicken Kofta Meatballs
Fragrant and flavorful Middle Eastern-style meatballs made with ground chicken, fresh herbs, and aromatic spices. These kofta are seasoned with cumin, coriander, and fresh mint and parsley for a delicious main dish.
Ingredients
- •2 medium yellow onions
- •4 cloves garlic
- •¼ cup olive oil
- •2 teaspoons kosher salt
- •2 teaspoons ground cumin
- •1½ teaspoons ground coriander
- •½ teaspoon red pepper flakes
- •2 cups parsley leaves
- •1 cup mint leaves
- •2 pounds ground chicken
- •mixed chicken meat
- •regular fat content
Cooking Instructions
- 1.
Preheat oven to 425°F. Pulse yellow onions and garlic in a food processor until very finely chopped.
5 min
- 2.
Heat oil in a large skillet over medium-high. Add chopped onion and garlic, season with 1/2 tsp. salt, and cook, stirring, until softened and lightly browned, 10-15 minutes. Add cumin, coriander, and red pepper and cook, stirring, until fragrant, 30-60 seconds. Scrape into a large bowl and let cool slightly.
15 min
- 3.
Wipe out food processor and add parsley and mint. Pulse until finely chopped, then transfer to bowl with onion mixture. Add chicken and remaining 1 1/2 tsp. salt to bowl with onion mixture. Mix with your hands to combine, but do not overwork. Divide into 16 equal portions (about 1/3 cup per kofta). Shape into 3 1/2x2" "footballs" with tapered ends.
15 min
- 4.
Arrange patties on a rimmed baking sheet and roast, flipping halfway through, until chicken is cooked through and an instant-read thermometer inserted into the center registers 165°F, about 8 minutes per side.
16 min
- 5.
Kofta can be made 3 days ahead; transfer to an airtight container and chill, or freeze up to 6 months.