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 pound ground white meat chicken
- 1 pound 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
- 1 tablespoon fennel seeds
- 1 tablespoon dry oregano
- 1 tablespoon ground coriander seed
- 1 teaspoon ground mustard seed
- 2 tablespoon grated Parmesan cheese, (optional)
- 1 teaspoon organic tamarind paste
- 1 tablespoon kosher sea salt
- 1 tablespoon fresh ground pepper
- 2 tablespoon 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.
