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Lebanese Chicken Meatballs

Lebanese Chicken Meatballs served over a bed of salad with a tangy dressing... these are in fact the definition of a perfect meatball!

Ingredients

For the Meatballs:

  • 1 medium zucchini
  • 1 pound ground chicken white or dark meat
  •  cup sliced scallions
  •  cup chopped mint
  • 3 tablespoons chopped cilantro
  • 3 cloves garlic finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 ½ teaspoon salt
  • 2 tablespoons tahini
  • ½-1 cup panko bread crumbs as needed

For the Salad:

  • 3-4 heads baby romaine lettuce
  • 4 green onions thinly sliced
  • 1 cup cherry tomatoes halved
  • 4 Persian cucumbers sliced
  • ¼ cup fresh mint leaves
  • ¼ cup fresh parsley

For the Sumac Dressing:

  • 4 teaspoons ground sumac soaked in 4 teaspoons warm water for 15 minutes
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons pomegranate molasses
  • 2 small garlic cloves minced
  • 2 teaspoons red wine vinegar
  • ¾ cup extra-virgin olive oil
  • Kosher salt to taste

Instructions

For the Meatballs:

  • Grate zucchini, combine with ½ teaspoon salt and let sit for 5 minutes. Squeeze out as much liquid as possible. Mix together zucchini and remaining ingredients in a large bowl. If the mixture feels too wet, add a ½ cup of panko bread crumbs. Divide the mixture into balls a little bigger than a golf ball. Heat a large saute pan over medium high heat, add a few tablespoons of olive oil and then cook the balls until cooked through on all sides.

For the Salad:

  • In a large bowl toss together the lettuce, green onions, tomatoes, cucumber, mint, and parsley.

For the Dressing:

  • In another smaller bowl, water with soaked sumac, lemon juice, pomegranate molasses, garlic, red wine vinegar and olive oil. Whisk to combine and season with salt as needed.

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