Ingredients
- Meatballs:
- 2 chicken breasts (trimmed)
- 1/4 cup fresh parsley (chopped)
- 1/2 red onion (chopped)
- 1 can chickpeas (drained and rinsed)
- 2 garlic cloves (minced)
- 2 tbsp tomato paste
- 2 tsp smoked paprika
- 2 tsp cumin
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp onion powder
- For Baking:
- Cooking spray
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Prepare the Meatball Mixture: In a food processor, combine the chicken breasts, parsley, red onion, chickpeas, garlic, tomato paste, smoked paprika, cumin, salt, pepper, and onion powder. Process until the mixture is well-blended and forms a cohesive mixture.
- Shape the Meatballs: Roll the mixture into meatballs, shaping them to your desired size.
- Prepare the Baking Sheet: Place the meatballs on a baking sheet lined with parchment paper or sprayed with cooking spray. Lightly spray the meatballs with cooking spray to help them brown and prevent sticking.
- Bake the Meatballs: Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through and golden brown on the outside.
- Serve: Once baked, remove the meatballs from the oven and let them cool slightly before serving. Serve the chicken shawarma meatballs as a delicious appetizer or main dish. They pair great with pita bread or as part of a salad.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Serving Tips: These meatballs can be enjoyed with a variety of sides like hummus, tzatziki, or tabbouleh.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: undefined
- Method: undefined
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
