Middle Eastern Chicken Meatballs in Tomato Sauce

Tender ground chicken meatballs get their warmth from cumin, coriander, and a whisper of cinnamon, then simmer in a bright tomato sauce spiked with garlic. The meatballs stay juicy, the sauce clings to every curve, and the whole thing feels like comfort with a little spice. Serve it over fluffy rice or scoop it up with torn pita.

By TasteBuds

Recipe details

Yield
4 people
Prep time
20 minutes
Cook time
35 minutes
Total time
45 minutes

Ingredients

  • 1¼ lb ground chicken (preferably thigh meat for juicier meatballs)
  • 1 small yellow onion, very finely diced
  • ¼ cup fresh parsley, finely chopped
  • ¼ cup fresh cilantro, finely chopped
  • 4 cloves garlic, minced (divided: 2 for meatballs, 2 for sauce)
  • 1½ tsp ground cumin (divided: 1 tsp for meatballs, ½ tsp for sauce)
  • 1 tsp ground coriander
  • ¼ tsp ground cinnamon
  • 1¼ tsp kosher salt (divided: 1 tsp for meatballs, ¼ tsp for sauce)
  • ½ tsp black pepper, freshly ground
  • 3 tbsp olive oil (divided: 2 tbsp for browning, 1 tbsp for sauce)
  • 1 (28 oz) can crushed tomatoes
  • ½ cup chicken stock (use a kosher-certified brand if keeping kosher)
  • 1 tbsp tomato paste
  • 1 tsp granulated sugar (to balance the acidity)
  • 1 tbsp fresh lemon juice (from about ½ lemon)
  • 2 tbsp fresh parsley, chopped (for garnish)
  • 2 tbsp fresh cilantro, chopped (for garnish)

Instructions

  1. Very finely dice 1 small yellow onion.
  2. Finely chop ¼ cup fresh parsley and ¼ cup fresh cilantro.
  3. Mince 4 cloves garlic (keep 2 cloves separate for the meatballs and 2 cloves for the sauce).
  4. In a large mixing bowl, combine 1¼ lb ground chicken, the finely diced small yellow onion, ¼ cup chopped fresh parsley, ¼ cup chopped fresh cilantro, 2 cloves minced garlic, 1 tsp ground cumin, 1 tsp ground coriander, ¼ tsp ground cinnamon, 1 tsp kosher salt, and ½ tsp black pepper. Mix gently with your hands until just combined. Don't overwork it or the meatballs will be tough.
  5. Roll the mixture into meatballs about 1½ inches across (you should get around 16 to 18). Set them on a plate.
  6. Heat 2 tbsp olive oil in a large deep skillet or sauté pan over medium-high heat until shimmering.
  7. Add the meatballs in a single layer (work in batches if your pan is crowded) and brown them on all sides, about 5 to 6 minutes total. They don't need to cook through, just get a nice golden crust. Transfer them to a clean plate.
  8. Lower the heat to medium and add 1 tbsp olive oil to the same pan. Add the reserved 2 cloves minced garlic and cook, stirring, until fragrant, about 30 seconds.
  9. Stir in 1 tbsp tomato paste and cook for 1 minute, letting it darken a shade.
  10. Pour in 1 (28 oz) can crushed tomatoes, ½ cup chicken stock, ½ tsp ground cumin, ¼ tsp kosher salt, and 1 tsp granulated sugar. Stir well and bring to a simmer.
  11. Nestle the browned meatballs into the sauce, cover the pan, and simmer gently for 20 minutes, until the meatballs are cooked through and the sauce has thickened slightly.
  12. Stir in 1 tbsp fresh lemon juice. Taste the sauce and adjust salt if needed.
  13. Garnish with 2 tbsp chopped fresh parsley and 2 tbsp chopped fresh cilantro. Serve hot over rice or with warm pita.