Chicken Adana Meatballs

Chicken Adana Meatballs

Chicken Adana Meatballs


Alas but this recipe is already irretrievably broken in eyes of my three year old. I call these meatballs because it’s ground meat that’s been flavored and squashed into a shape. However, when I make them the shape they are squashed into is not a sphere, but more of a patty. I know, meatball hearsay at which he rightly rebels. He refuses to eat them due to the incorrect shape. I recommend however, that others not be so picky because they really are good chicken Adana style meatballs. I love getting chicken Adana kebabs when we go to a Greek restaurant. In my never ending quest to replicate my favorite restaurant food, these came up to try. I think I’ve been successful in my at home version with the exception of the shape. While I do owe a set of those massive barbecue skewers that they use in Greek and Turkish restaurants (and I use them fatefully every time I grill out) they are a bit large for indoor cooking. I find it much easier to simply fry my Adana “kebabs” on the stovetop, hence the shape/name change and ensuing hearsay. I like to serve these with the yogurt sauce recipe that is below, some flat bread and my hummus and baba ghanoush recipes (which I will totally post soon).

Serves:2-3

Reheats: Reasonably well, although I often eat these cold.

Kid Friendly Tasks: Supervising from a safe distance

Ingredients

  • 1 lbs Ground Chicken
  • 2 tbsp Onion grated (I use my box grater)
  • 2 tbsp red Pepper, grated (sub green in a pinch but use less. Orange or yellow can be subbed one for one)
  • 1 clove Garlic minced
  • 1 tsp Paprika
  • ½ tsp Cumin
  • ½ tsp Coriander
  • 2 tbsp Olive Oil to fry in
  • Salt and Pepper to taste

Directions

  1. Mix ground chicken, onions, garlic and sweet peppers. Drain any extra “juice” that might be at the bottom of the bowl. Add spices and mix well.
  2. Heat skillet over medium heat and add olive oil. One by one drop your patties in the pan. Mine tend to be slightly smaller than a tennis ball around because I like a lot of edge vs middle. Fry until they are nicely brown on one side (at least 5 mins) before flipping. Repeat and fry on the other side, again at   least 5 mins. Double check for doneness by slicing open a patty. Mine are almost always done at this point but if yours are more meatball shaped you may need to finish them off in the oven for another 5 mins.

 

Yogurt Sauce

Ingredients

  • 1 c Plain Greek style Yogurt
  • 2 cloves garlic, finely chopped
  • 1 tbsp Lemon Juice
  • Sprinkling dried parsley and dill
  • Salt and pepper if needed

Directions

  1. Mix all of the above and serve.

 

Chicken Adana Meatballs

Chicken Adana Meatballs

 

 

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