Ingredients
Scale
- 1 (1.25 to 1.5 pound) package ground chicken
- 1 egg
- 2/3 cups panko breadcrumbs
- 1/2 cup crumbled feta cheese
- 1/2 red onion, grated or minced
- 4 cloves garlic, minced
- 1/2 lemon, zested
- 1/4 cup finely chopped fresh mint or parsley OR 1 tablespoon dried parsley or mint
- 3/4 teaspoon coriander
- 3/4 teaspoon cumin
- 1/2 teaspoon dried oregano
- Kosher salt
Hummus and Israeli Salad
- 1 large family-sized container (around 16 ounces) hummus
- 1 cucumber, peeled and seeds removed, finely diced
- 2 plum tomatoes, peeled and seeds removed, finely diced
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 2 tablespoon chopped parsley
- Kosher salt
Instructions
- Preheat oven to 400°F. Combine all ingredients gently in a medium mixing bowl. Using an ice cream scoop, scoop meatballs into a ball shape and place onto a parchment lined cookie sheet. Cook using one of the methods below and then serve meatballs on top of hummus and Israeli salad sprinkle with freshly chopped parsley:
- Pan Fry + Bake - Heat 2 tablespoons of olive oil in a skillet over medium high heat. Pan fry meatballs until golden brown, about 1-2 minutes per side. Transfer back to the parchment lined cookie sheet. Finish cooking meatballs in the oven until they reach an internal temperature of 165°F using a meat thermometer, about 10 minutes.
- Bake - place meatballs in the oven and bake until they reach an internal temperature of 165°F using a meat thermometer, about 20 minutes.
Hummus and Israeli Salad
- Combine cucumber, tomato, olive oil, lemon juice, and parsley in a small mixing bowl. Season with Kosher salt. Let sit at room temperature for flavors to meld for at least 10 minutes, then serve atop hummus.
- Prep Time: 15 minutes
- Cook Time: 20 minutes