Herby Chicken Kofta Meatballs | Epicurious

#cook90 chicken meatball dinner middle eastern cumin coriander parsley mint garlic poultry

David Tamarkin

Makes 16

Source

Ingredients

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

4 garlic cloves, coarsely chopped

1/4 cup plus 2 tablespoons olive oil

2 teaspoons kosher salt, divided

2 teaspoons ground cumin

1 1/2 teaspoons ground coriander

1/2 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"

Method

Preheat oven to 425°F. Pulse yellow onions and garlic in a food processor until very finely chopped.

Heat oil in a large skillet over medium-high. Add chopped onion and garlic, season with 1/2 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.

Wipe out food processor and add parsley and mint. Pulse until finely chopped, then transfer to bowl with onion mixture. Add chicken and remaining 1 1/2 tsp. salt to bowl with onion mixture. Mix with your hands to combine, but do not overwork. Divide into 16 equal portions (about 1/3 cup per kofta). Shape into 3 1/2x2" "footballs" with tapered ends.

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.

Kofta can be made 3 days ahead; transfer to an airtight container and chill, or freeze up to 6 months.