Simple Recipes for Every Day
Chicken Shawarma Meatballs
- Serves: 6
- Prep Time: 15 min
- Cook Time: 25 min
Ingredients
- 2 lbs ground chicken
- 1 cup plain bread crumbs
- 1/4 cup milk optional
- 2 eggs
- 4 garlic cloves, minced
- 1/2 onion grated, juices squeezed out with kitchen towel
- 2 tsp cumin
- 1 tsp turmeric
- 1 tsp cinnamon
- 2 tsp salt
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 red onion, cut into 1/2" pieces
- 1 red bell pepper, thinly sliced
- 3 tbsp olive oil
- parsley
- hummus, for serving
- tzatziki, for serving
- tahini sauce, for serving
- pita, for serving
- cucumbers, for serving
Method
- Preheat oven to 400°F.
- In a large bowl combine ground chicken, eggs, bread crumbs, milk garlic, grated onions, salt, turmeric, cinnamon, cumin, paprika, garlic, and onion powder until fully mixed.
- Using your hands form meatballs the size of golf balls, about 2 tablespoons each, and arrange on an oiled rimmed baking sheet pan.
- Arrange the onion and bell peppers on the sheet pan in between the meatballs and brush the meatballs and veggies with olive oil.
- Bake for 20 minutes. When finished top with fresh parsley.
*Made 24 large meatballs.
Freezer Instructions: Meatballs can be frozen raw or cooked. Simply spread raw or cooked meatballs on a parchment lined baking sheet and place in freezer for an hour. Transfer frozen meatballs to a freezer bag. Remove air before sealing and store flat in freezer for up to 3 months.
When Ready to Bake From Frozen:
From frozen (either raw or cooked): Run frozen bag under warm water just long enough to break up meatballs.
Preheat oven to 400°F. Spray a baking sheet with oil or use parchment paper. Arrange meatballs on a baking sheet and bake for 20 minutes.
Note: cook time for raw and pre cooked meatballs are the same, however, precooked meatballs will have a deeper golden outside.