Herby Chicken Meatballs

Herby Chicken Meatballs

I put my own spin on the meatballs from this months cover of Bon Appetit.

Instead of panko breadcrumbs, I made a grain free alternative using toasted (almond flour) bread & subbed lamb with chicken.
These meatballs turned out so juicy and full of vibrant flavor! I ate them with mixed greens and parsley tossed in green goddess dressing, then topped with cucumber, red onion, green onion, radishes, snow peas, and sesame seeds

Herby Chicken Meatballs

Serves: 12-15 meatballs

  • 1 large egg
  • ½ cup breadcrumbs (I toasted a slice of grain free bread & then pulsed it in the food processor)
  • ½ tsp. ground cumin
  • ¼ tsp. crushed red pepper flakes
  • ¼ tsp. ground turmeric
  • ¼ cup finely chopped parsley
  • 2 Tbsp. Olive oil
  • 1½ tsp. salt
  • 1 garlic clove
  • 1 lb. ground chicken
  1. Combine egg, breadcrumbs, cumin, red pepper flakes, turmeric, finely chopped parsley, oil, and salt in a large bowl. Finely grate 1 garlic clove into bowl. Add chicken and mix with your hands until evenly distributed.
  2. Gently roll mixture into 1½"-diameter balls. Place on a baking sheet and bake meatballs until browned and cooked through, 8–10 minutes.


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