These meatballs are packed with fresh herbs and spices. Make a batch in advance for quick meals throughout the week or enjoy them hot out of the oven as an easy weeknight dinner. They’re great served with tomato sauce and pasta, farro, or buckwheat. Roasted broccolini or a simple side salad are great options to round out the meal.

GF DF

YIELD — 4 servings

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Ingredients

16 oz ground chicken (1 lb)

½ cup yellow onion

4 cloves garlic

¼ cup parsley, chopped

¼ cup mint, chopped

2 egg whites

1 Tbsp extra virgin olive oil

1 tsp ground cumin

1 tsp ground coriander

1 tsp kosher salt

Directions

1. Preheat oven to 425° F.

2. Pulse onion and garlic in a food processor until finely chopped. Heat oil in a sauté pan over medium-high heat; add onion and garlic, season with salt and pepper, and cook, stirring, until softened. Add cumin and coriander, cooking, stirring, until fragrant, about 30 seconds; transfer to a large bowl.

3. Add parsley and mint to food processor; pulse until finely chopped and add to onion mixture. Add chicken, egg white, and a pinch of salt. Gently mix with your hands to combine.

4. Divide into 12 equal portions, shape each into a meatball; and place on a parchment-lined sheet tray. Bake until thoroughly cooked, about 12 to 15 minutes, flipping meatballs halfway through.

PREP-AHEAD: These meatballs can be kept in the fridge for 4 days. They can also be stored in the freezer.

NOTES: Feel free to use more or less cumin and coriander. 

If you don’t have a food processor, you can finely chop the onion, garlic, and fresh herbs.

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This recipe was developed by Kelly Powers, MA, RDN. Kelly is a Registered Dietitian and Culinary Nutritionist who takes a holistic approach to nutrition and health. She’s a recipe developer with a food blog highlighting whole foods, simple recipes, and her life in San Francisco. Kelly is the creator of Weeknight Dinners, a weekly meal plan program that helps people get back in the kitchen and feed themselves well. Kelly specializes in meal planning, the Mediterranean diet, and sustainable behavior change, helping her clients reach their health goals while improving their relationship with food. She’s also a nutrition consultant for health and tech startups, food companies, and brands that she believes in.