Spiced ground chicken meatballs with Middle Eastern shawarma flavors, browned on stovetop then finished in the oven.
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| prepPreheat oven to 350°F / 175°C | ||||||||
| ½ small red onion, coarsely chopped | Pulse onion, mint & parsley until minced | Pulse in spices | Add chicken & egg yolk, pulse until combined | Form into 18 meatballs (1.5 inch) | Brown first batch of meatballs, remove | Brown remaining meatballs, remove | Return all meatballs to skillet in single layer | Bake 350°F / 175°C, 15–18 min until 165°F |
| 15 g fresh parsley | ||||||||
| 10 g fresh mint | ||||||||
| 1 teaspoon kosher salt | ||||||||
| 1 teaspoon pepper | ||||||||
| 1 teaspoon cumin | ||||||||
| 1 teaspoon paprika | ||||||||
| ½ teaspoon garlic powder | ||||||||
| ¼ teaspoon turmeric | ||||||||
| ¼ teaspoon red pepper flakes | ||||||||
| 450 g ground chicken | ||||||||
| 1 large egg yolk | ||||||||
| 1–2 tablespoon / 15–30 ml olive oil | Heat oil in skillet over medium heat | |||||||
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