Ingredients

1 lb ground chicken

1 onion, diced

3 tablespoons cilantro (coriander), chopped

1/4 teaspoon cumin

1 teaspoon marjoram

1 egg

2 tablespoons olive oil

1/4 cup breadcrumbs

Salt and pepper, to taste

Flour, for dusting

1 cup Greek yogurt

1 tablespoon olive oil

1 garlic clove, pressed

1 tablespoon cilantro (coriander), chopped

1 tablespoon lemon juice

Instructions

Step 1: In a mixing bowl, combine ground chicken, diced onion, chopped cilantro, cumin, marjoram, egg, olive oil, breadcrumbs, salt, and pepper. Mix well until fully incorporated.

Step 2: Place the mixture in the fridge for 30 minutes to allow it to firm up and let the breadcrumbs absorb the liquid.

Step 3: While the mixture chills, prepare the yogurt sauce by combining Greek yogurt, olive oil, pressed garlic, chopped cilantro, lemon juice, salt, and pepper in a bowl. Mix until smooth.

Step 4: Refrigerate the sauce until ready to serve.

Step 5: Heat a little olive oil in a frying pan over medium heat.

Step 6: Rub your hands with flour to prevent sticking. Take a spoonful of the chicken mixture, roll it lightly in flour, shake off any excess, and form into a ball.

Step 7: Place the meatball in the hot pan and cook for about 5 minutes on each side until golden brown and cooked through.

Step 8: Remove cooked meatballs and place them on paper towels to drain excess oil.

Step 9: Repeat the process, cooking meatballs in batches until all the mixture is used.

Step 10: Serve the warm meatballs with the chilled yogurt sauce on the side.

Tips & Variations

For a spicier kick, add a pinch of cayenne pepper or chopped green chili to the meat mixture.

Use gluten-free breadcrumbs or oats as a substitute for a gluten-free version.

If you prefer baked meatballs, cook them in a preheated oven at 375°F (190°C) for 20-25 minutes, turning halfway through.

Fresh cilantro makes a big difference in flavor, but you can substitute with fresh parsley if needed.

FAQs

Can I use ground turkey instead of chicken?

Yes, ground turkey is a great substitute and will work well with the spices and texture of this recipe.

Can I prepare the meatballs in advance?

Absolutely. You can prepare and shape the meatballs up to a day ahead, keep them refrigerated, and cook them just before serving for the best freshness.