This recipe produces juicy and delicious chicken meatballs that you can either bake or fry. You can serve them on a plate with veggies, in a pita with tahini and parsley, or any which way your prefer. Make them your own!
Sometimes I just snack on them straight out of the pan. You can also serve them with sauce on a pile of rice or couscous.
Still thinking about what to make for lunch?
Makes 18 meatballs
500 grams ground chicken breast
1 medium potato / sweet potato
2 tsp minced garlic
2 Tbsp breadcrumbs
1 tsp Moroccan paprika
1/3 tsp turmeric
2 Tbsp olive oil
4-5 Tbsp chopped parsley
1 Tbsp chicken bouillon
Ground black pepper
1. Grate the potato and onion and add to the chicken breast along with the other ingredients.
2. Form small meatballs and flatten. Heat 2-3 Tbsp of oil in a grill pan and fry the meatballs on both sides until nice and golden.
3. If you’d rather bake them:
Preheat an oven to 180°C. Line a baking tray with parchment paper, drizzle with around 3 Tbsp of oil and brush over the entire surface of the parchment paper. Bake for 20-25 minutes, flip the meatballs and bake for another 10-15 minutes.
Good to know…
You can fry in a regular pan if you don’t have a grill pan. You can also freeze these before or after frying.