Middle Eastern Chicken Meatballs with Lemon
These Middle Eastern chicken meatballs are a flavorful and versatile dish, perfect on their own, in a pita pocket, or served hot or cold. With a hint of lemon, they bring a refreshing taste that’s traditional in Middle Eastern cuisine.
Equipment
- Food processor or sharp knife
- Measuring cups
- spatula
- Mixing spoon
Ingredients
- 2 cooked chicken breasts
- 2 slices of white bread crusts removed
- 1 large egg
- Salt and pepper to taste
- Juice of ½ of a lemon
- Flour for rolling
- Oil for frying
- Milk for soaking bread
Instructions
- If using a food processor, mince the cooked chicken breasts until finely chopped.
- Alternatively, chop the chicken extremely fine using a sharp knife.
- Soak the slices of bread in milk until soft, then squeeze them dry and tear into pieces.
- In a large mixing bowl, combine the minced chicken, soaked bread, egg, salt, and pepper.
- Mix well until all ingredients are evenly combined.
- Shape the mixture into small meatballs, about 1 inch in size.
- Roll each meatball in flour to coat.
- In a skillet, heat oil over medium heat and fry the meatballs until they are dark golden and fully cooked.
- Once cooked, squeeze a few drops of lemon juice over each meatball for a refreshing burst of flavor.
- Serve the meatballs hot or cold, on their own, or in a pita pocket.
Notes / Tips / Wine Advice:
Pair with a crisp white wine like Pinot Grigio or a light Rosé to complement the lemon and savory flavors.
Nutritional Information
Calories: 240 kcal | Carbohydrates: 12 g | Protein: 20 g | Fat: 12 g | Fiber: 1 g | Sugar: 2 g | Salt: 450 mg
