Spiced ground chicken meatballs with herbs, onions and garlic, roasted until golden.
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| prepPreheat oven to 425°F / 220°C | ||||
| 2 medium yellow onions, coarsely chopped (about 3 cups) | Pulse onions & garlic until finely chopped | Mix in chicken & salt, shape into 16 footballs | Roast 425°F / 220°C, 8 min per side until 165°F | |
| 4 garlic cloves, coarsely chopped | ||||
| ¼ cup plus 90 ml olive oil | Cook aromatics in oil, 10–15 min until softened | Pulse herbs, fold into cooled aromatics | ||
| 6 g kosher salt (for aromatics) | ||||
| 2 teaspoons ground cumin | Add spices, cook until fragrant, 30–60 sec | |||
| 1½ teaspoons ground coriander | ||||
| ½ teaspoon red pepper flakes | ||||
| 2 cups parsley leaves with tender stems | ||||
| 1 cup mint leaves | ||||
| 900 g ground chicken, preferably a mix of white and dark meat, not "low-fat" | ||||
| 6 g kosher salt (for mixture) | ||||
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