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Middle Eastern Chicken Meatballs

chicken meatballs

Okay, I am going to be completely honest with you guys. This is the first time I ever worked with ground chicken and the second time I have ever had it in general. I noticed most Middle Eastern households don’t use ground chicken or ground turkey. I am not sure why but my family always seemed to favor red meat. Well lately, my husband and I have been cutting down on red meat and I figured let me try to work with ground chicken. You guys, it came out great and I went and bought it again this week! This recipe is super simple and delicious too.

Servings: approx. 25 meatballs

Total Time: approx. 30 minutes


Approx. 1 1/4 lbs of ground chicken

2 eggs

1 tbsp za’atar

1 tsp sumac

1 tbsp paprika

1 tbsp garlic powder

1 tsp onion powder

1/2 tsp ground cloves

Salt & Pepper to taste

1/4 cup parmesan or nutritional yeast

1/4 cup finely chopped parsley


  • Preheat oven to 400 F.
  • In a bowl, mix together all the ingredients above.
  • Line a baking pan with parchment paper.
  • Using a cookie scooper ( 1 1/2 tbsp big) shape the meatballs or you can simply use your eyes to measure and hands to roll them.
  • Line them on a baking sheet. Bake for about 20-22 minutes. Broil them for less than a minute to get a nice golden color on top.
  • Take out and enjoy with some spaghetti or spaghetti squash for a much lower carb option!


chicken meatballs

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