Lemony Chicken Meatballs with Cumin & Parsley

Lemony Chicken Meatballs with Cumin & Parsley
Photo by Amy Albert

Ingredients

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

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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