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–+ servings

Za'atar Chicken Meatballs

5 from 1 vote
Serves: 20 meatballs
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes

Equipment

Ingredients

Za'atar Chicken Meatballs

  • 1 lb ground chicken
  • 1 small yellow onion
  • Handful parsley 1/2 cup
  • Handful cilantro 1/2 cup
  • 1/3 cup unseasoned breadcrumbs
  • 1 egg
  • 1 tbsp za'atar spice
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cumin
  • 1 tsp lemon zest
  • 2 tbsp olive oil

Lemon Honey Chickpeas

  • 1 can chickpeas 15 oz, drained
  • 2 tbsp olive oil
  • 3 tbsp honey
  • Juice from 1 lemon
  • 1 tbsp za'atar spice
  • 1/4 tsp cumin
  • Pinch of salt
  • Sesame seeds and parsley, to top

Serve with

Directions

  1. Preheat the oven to 400 F
  2. Add the onion, parsley and cilantro to a food processor, and pulse together to chop finely. You can also finely chop the herbs with a knife, and grate the onion with a hand or box grater.
  3. Add the pulsed mixture to a large bowl with the ground chicken, spices, breadcrumbs, lemon zest, egg and olive oil.
  4. Combine well with your hands.
  5. Line a sheet pan with parchment paper. Wet your hands and roll the mixture into about 20 meatballs.
  6. Bake for about 20-25 minutes until the meatballs are browned, flipping halfway through. *The cooked chicken meatballs can be frozen for up to 3 months.
  7. While that bakes, prepare the honey lemon chickpeas. Drain and rinse a can of chickpeas, then pat dry.
  8. Heat a skillet on medium heat and add in 2 tbsp of olive oil. Add in the chickpeas, lemon juice, honey, za'atar and cumin and cook on medium heat for 5-7 minutes. Taste and add salt if needed.
  9. Toss the cooked meatballs with the chickpeas to coat them in the sauce. Garnish with sesame seeds and chopped parsley when serving.