ZESTY CHICKEN MEATBALLS GARNISHED WITH FRESH HERBS & POMEGRANATE SEEDS + SLIVERED PISTACHIOS

Meatball blog

ZESTY CHICKEN MEATBALLS GARNISHED WITH FRESH HERBS & POMEGRANATE SEEDS + SLIVERED PISTACHIOS

Do you need a last minute easy appetizer dish? This is one of my favorite mini chicken meatball dishes which is super easy to prepare. It’s zesty, full of flavors, healthy and simply gorgeous. Enjoy!

 

INGREDIENTS: 

  • 1 lb. ground white meat chicken
  • 1 lb. ground dark meat chicken
  • 1 small grated sweet white onion
  • ½  small grated red onion
  • 2 garlic cloves finely minced
  • ¼ cup finely chopped curly parsley
  • 1 lime, zested
  • 1 lime, juiced
  • ¼ cup coconut milk or milk of your choice
  • 2 tsp. fennel seeds
  • 2 tsp. dry oregano
  • 1 Tbsp. ground coriander seed
  • 1 Tbsp. ground mustard seed
  • 2 Tbsp. grated Parmesan cheese
  • 1 tsp. organic tamarind paste
  • 1 Tbsp. kosher salt  
  • 1 Tbsp. fresh ground pepper
  • 2 Tbsp. refined coconut oil

 

GARNISH: 

  • ¼ cup fresh curly parsley, chopped
  • ¼ cup fresh tarragon, chopped
  • ½ cup fresh pomegranate seeds
  • 1 Tbsp. slivered pistachios

 

DIRECTION: 

In a large bowl, mix the chicken, grated onion, oregano, coriander powder, mustard powder, lime zest, lime juice, tamarind paste, Parmesan cheese, fennel seeds, milk, salt, and pepper. Mix by hand until smooth. Form into little meatballs, about 1 ounce each. NOTE: The texture of the raw meatballs are very soft, it’s the reason they are so tender when cooked. In a large skillet, heat coconut oil over medium-high heat. Transfer the meatballs to the pan and let it cook without disturbing. ( About 3 minutes to brown) Turn, cooking for another 3-4 minutes the same way. Continue cooking until browned and cooked on all sides, but still juicy. Place the meatballs on a platter with the remaining juice. Mix both chopped parsley and tarragon together and garnish generously over the meatballs with fresh pomegranate seeds and pistachios. 

 

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