Lemony Chicken Meatballs with Cumin & Parsley

Lemony Chicken Meatballs with Cumin & Parsley
Photo by Amy Albert


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

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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