Name: Herby Chicken Kofta Meatballs | Epicurious
Cook time: 35 minutes
Total time: 55 minutes
Yield: Makes 16
Ingredients: 2 medium yellow onions, coarsely chopped (about 3 cups); 4 garlic cloves, coarsely chopped; ¼ cup plus 2 tablespoons olive oil; 2 teaspoons kosher salt, divided; 2 teaspoons ground cumin; 1½ teaspoons ground coriander; ½ teaspoon red pepper flakes; 2 cups parsley leaves with tender stems; 1 cup mint leaves; 2 pounds ground chicken, preferably a mix of white and dark meat, not "low-fat"

One of our best ground chicken recipes is this one for herby chicken Kofta meatballs.

Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson

This big batch of meatballs is inspired by kofta, the flavor-packed ground meat patties popular throughout the Middle East and North Africa. Stash them in your freezer so you always have the building blocks of a great meal. Try them simmered in tomato sauce, served over grains or greens, or packed into pita sandwiches with cucumbers, red onion, mint, and a tangy yogurt sauce. For more ground chicken recipes, click here.

Recipe information

Total Time
55 minutes
Yield
Makes 16

Ingredients

2 medium yellow onions, coarsely chopped (about 3 cups)

4 garlic cloves, coarsely chopped

¼ cup plus 2 tablespoons olive oil

2 teaspoons kosher salt, divided

2 teaspoons ground cumin

1½ teaspoons ground coriander

½ teaspoon red pepper flakes

2 cups parsley leaves with tender stems

1 cup mint leaves

2 pounds ground chicken, preferably a mix of white and dark meat, not "low-fat"

Preparation

Step 1
Preheat oven to 425°F. Pulse yellow onions and garlic in a food processor until very finely chopped.
Step 2
Heat oil in a large skillet over medium-high. Add chopped onion and garlic, season with ½ tsp. salt, and cook, stirring, until softened and lightly browned, 10–15 minutes. Add cumin, coriander, and red pepper and cook, stirring, until fragrant, 30–60 seconds. Scrape into a large bowl and let cool slightly.
Step 3
Wipe out food processor and add parsley and mint. Pulse until finely chopped, then transfer to bowl with onion mixture. Add chicken and remaining 1½ tsp. salt to bowl with onion mixture. Mix with your hands to combine, but do not overwork. Divide into 16 equal portions (about ⅓ cup per kofta). Shape into 3½x2" "footballs" with tapered ends.
Step 4
Arrange patties on a rimmed baking sheet and roast, flipping halfway through, until chicken is cooked through and an instant-read thermometer inserted into the center registers 165°F, about 8 minutes per side.
Do Ahead: Kofta can be made 3 days ahead; transfer to an airtight container and chill, or freeze up to 6 months.

Recipe notes

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