Ingredients
Check off ingredients as you go
Makes 35 meatballs
- 500 g (1.1 lb) ground chicken (or turkey)
- 2-3 potatoes, finely grated
- 1 onion, finely grated
- 3 Tbsp fine semolina, breadcrumbs or matzo meal
- 1 large egg
- 1 handful fresh cilantro (coriander), chopped
- 1 handful fresh flat-leaf parsley, chopped
- 1 handful garlic chives (or 2 cloves garlic, minced), chopped
- 1 tsp turmeric
- 1 tsp sweet paprika
- Salt, pepper
For the sauce
- 1/2 tsp turmeric
- 1/2 tsp sweet paprika
- 1/2 tsp garlic powder (or 1 clove fresh garlic, minced)
- 1 Tbsp tomato paste (double concentrate)
- Salt, pepper
- In a large bowl, mix the ground meat with the fine semolina, the egg, the herbs (cilantro, parsley, chives), the spices (turmeric, paprika, salt, pepper), then the finely grated potatoes. Let rest in the refrigerator for at least half an hour, then shape into small meatballs about the size of a walnut.
- Heat a little sunflower oil in a skillet and brown the meatballs on each side (3-4 minutes per side), then add the sauce ingredients: the tomato paste, the spices (turmeric, paprika, garlic powder, salt, pepper), pour in the sauce, add water (it should come halfway up the meatballs), then cover and cook for about 15 minutes.
Tips
- For a smooth, even mixture, I blitz the fresh herbs and the potato in a mini food processor. They come out finer than when chopped by hand.
- Don’t hesitate to make these with ground turkey: turkey has more vitamins than chicken and isn’t any drier in this recipe.
If you like chicken meatballs, here is a Japanese version of chicken meatballs in yakitori sauce.