Lemony Chicken Meatballs with Cumin & Parsley

Lemony Chicken Meatballs with Cumin & Parsley
Photo by Amy Albert


  • 2 tsp. paprika
  • 2 Tbs. butter
  • 2 Tbs. butter
  • 1/8 tsp. crushed red pepper flakes, or to taste
  • ¾ tsp. kosher salt
  • 2 Tbs. olive oil
  • 1 tsp. paprika
  • + 9 more ingredients
    • 1/3 cup soft, coarse fresh breadcrumbs (don’t use crusts)
    • 2 Tbs. finely chopped fresh flat-leaf parsley
    • 1 lb. freshly ground lean chicken (light and dark meat) or ground turkey breast
    • 2 Tbs. fresh lemon juice
    • ½ tsp. ground cumin
    • ½ cup minced, well-drained pitted green olives
    • 2 Tbs. fresh lemon juice
    • 2/3 cup minced onion, sautéed in 2 Tbs. olive oil until translucent; half reserved for the topping
    • ¼ tsp. ground cumin

In a large bowl, soak the breadcrumbs in the lemon juice until plumped and the liquid is absorbed, about 5 minutes. Add the ground chicken or turkey, salt, paprika, cumin, pepper flakes, parsley, and half of the sautéed onions, along with the oil in the pan. Mix gently but thoroughly. Shape into ...

View full recipe at Fine Cooking


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