Persian Chicken Meatballs

Persian Chicken Meatballs

Persian Chicken Meatballs

We have a Lebanese restaurant in town that I really like, but haven’t been to in many years. The reasons are the usual suspects, hard to eat out with three kids (although they are quite family friendly. I think the owner has four kids of his own so is used to the noise kids make.) and because the prices are just high to me. This dish for example is $15, which for a dish based on ground chicken (which is all of $4 a pound at farmer’s market prices) is just too steep to me. So, in my usual thrifty style, I perfected it at home. Now I don’t need to eat there (which is a pity because I’m still working on the loveliness that is their lentil soup) and can instead have this awesome dish in just a half hour. (Lest anyone think I’m being unfair to the restaurant I still have good memories of that place. When they first opened and no one had discovered them yet my husband and I used to go there to eat each time I had a prenatal appointment with my oldest just up the street. It would be a quiet evening with yummy food before we found out what our baby was up too this month. Each time I pass them I think of her as a baby). Anyway, should you not have a Lebanese restaurant in town or just want something new to do with ground chicken, try these meatballs. If the spices are a bit too strong for your palate, just add a drop more honey as that will round them out. I always make grilled under the broiler veggies and plain or turmeric rice.

 

Serves 3

Reheats: Yes

Freezes: Yes

Kid Friendly Tasks: Spice taster

Ingredients

  • 1 lbs ground chicken
  •  1 egg
  •  1 tbsp grated onion
  •  2 cloves garlic, grated
  •  1/3 c bread crumbs (I usually only have Italian breadcrumbs on hand, but they work just fine too)
  •  2 cans diced tomatoes

Spice Mix

  • 1.5 tsp EACH allspice, cardamom, cloves, coriander, cumin, nutmeg, paprika
  •  1/2 tsp cinnamon, ginger, sumac

Ingredients

  • 4 tbsp saffron water (pinch saffron dissolved in hot water)
  •  2 tbsp turmeric
  •  pinch cumin and coriander
  •  1 tsp salt
  •  1 tsp pepper
  •  1 tbsp water
  •  1 tbsp honey
  •  1 15 oz can diced tomatoes
  •  1 15 oz can tomato sauce
  • 3 tbsp vegetable oil

Directions

  1. Grab a bowl and crack the egg then add the onion, garlic, and breadcrumbs. Add HALF the spice mixture, half the turmeric, and half saffron water. Add pinch of cumin and coriander. Add some salt and pepper.
  2. Add chicken and mix well.
  3. Scooping out about 3 tbsp of mix shape meatballs. I get about 15 when I do this depending.
  4. Add oil to a deep sided pan (deep enough to hold the tomatoes later too) and fry the meatballs over medium heat on all sides.
  5. Add the remaining spices, fry one minutes then add the tomatoes (both cans), turmeric, saffron water and honey. Cover and cook 20 minutes over medium heat or until meatballs are cooked through. Check for salt and pepper. Serve over hot rice.

 

 

Persian Chicken Meatballs

Persian Chicken Meatballs

 

 

 

 

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