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