Chicken Meatballs with Beet Salad
A few reasons why this is a MUST-HAVE recipe
They are made in the oven. No splatter mess on your stovetop.
They are a healthier option than traditional meatballs
They are ready in 20 minutes start to finish
They are gluten and dairy-free
They use one bowl…no big mess or stress!
They make fantastic leftovers and are great for meal-prep
They are freezer friendly
They are packed with protein
Kids love making them and eating them. Big hit for the whole family
Chicken Meatballs:
3 pounds ground chicken
1 egg
1 onion, grated or finely diced
2 teaspoon garlic powder
2 teaspoon paprika
2 teaspoon turmeric
2 teaspoon salt
1 tablespoon Braggs Amino Acids or Tamari
1 cup chopped fresh herbs-dill, cilantro, green onion, parsley, and basil are my go-to’s! If you only have one of these herbs then just use that! Don’t overthink it, just go with what you have.
Note about onions: if you don’t like the texture of chunky onion, shred them or caramelize them first then add to the mixture
Instructions:
Preheat the oven to 500 degrees. Lay out a large baking sheet and drizzle with olive or avocado oil or use a little cooking spray
Mix all the ingredients together in a mixing bowl by hand or fork. Ps…mixing by hand does wonders for stress relief! Especially when it comes to the next step…
Who knew rolling the mixture into balls would be so much fun! This is a great step to get your kiddos involved…my daughter loves doing this. I like my balls to be the size of a ice cream scoop.
Place meatballs on a baking sheet (you may need to use two baking sheets)
Because these cook super fast, I like to use the broil vs bake method. This way you get a nice golden crust on top and juicy texture on the inside. Broil for 7-10 minutes…keep an eye on them unless you want burnt balls. You can also do bake method @400 degrees for about 10-15 minutes depending on your oven and finish on broil for 2-3 minutes to get a nice golden layer. Worst case scenario you overcook your meatballs and they aren’t as juicy as you like. No big deal. Still delicious. Remember, cooking should be fun and stress free. Give yourself permission to mess up and go with the flow.
Serve with labneh & beet salad! These are also delicious atop any salad, in a marinara sauce or in a sandwich! The options are endless.
Tangy Yogurt Sauce
1 cup Labneh (also known as Kefir Cheese). Labneh is tangier and creamier than your typical yogurt. Greek yogurt is the best substitute. A good dairy-free option is almond or cashew yogurt or tahini.
1 tsp fresh lemon or lime juice
1 tsp That’s Good Garlic Sauce or use 1 garlic clove, pressed or finely minced.
Salt to taste…one pinch at a time until it is to your liking
Combine all ingredients, sprinkle some cured sumac and dried mint (fresh is great too) on top and set aside. If you don’t have sumac or dried mint, don’t worry about it. The sauce is delicious without it!
Raw Beet & Persian Cucumber Salad:
2-3 medium-size beets, peeled and
cut into short, thin strips
2-3 Persian cucumbers (they are petite and oh so crunchy)
1 teaspoon ground cumin
1 teaspoon salt
1 tablespoon rice vinegar
1 teaspoon Ponzu sauce (optional)
1 tablespoon olive oil
Toss all ingredients and serve with Chicken Meatballs and a side of labneh! I like to garnish this dish with dried mint…adds a nice touch and brings all the flavors together. Remember to taste as you go. My palette is not your palette…you may want more or less salt/acidity/heat. Make it your own and trust yourself in the kitchen!
Noosh-e-Jaan…may it nourish your soul!