Herby Chicken Kofta Meatballs

昨晚我做了这道菜去与其他1anese style foods such as a garlic yogurt sauce, bulgur pilaf, hummus, and baba ghanouj. I partially froze and processed in my food processor 400 g of chicken breast for the meat. To that I added salt, fresh Mint, dried parsley, baking soda and baking powder. When I cook the onions and garlic I let them cook down until they were brown and glazed and added double the amount of spices… along with Worcestershire sauce and smoked paprika. Even though I used lowfat chicken breast I believe they were still nice and tender and juicy because of the baking soda. Adding baking powder helps them to brown and they looked very nice coming out of the oven after 15 minutes.

• CaraRose1977

• 5/20/2021

So good! I made the recipe as-is and it was a hit. Like others mentioned, the meat doesn’t brown, but that was okay with me. I used the cold leftovers on a salad the next day and they were even good cold. This recipe is a keeper.

• Skyelark917

• Kenmore, WA

• 5/12/2021

Yummm!! Such a good dinner; served with diced tomatoes, lettuce, pita, and yogurt sauce. I agree that the tops didn't brown like I thought they would, so don't try to judge doneness off of that. The herb flavor is SUPER present, so if you don't like mint or parsley definitely replace them with ones you do.

• Sabby120

• NY, NY

• 8/23/2020

Bland. followed the recipe exactly. As others noted they don't brown up, so they don't look appealing.

• Anonymous

• Fredericksburg TX

• 1/5/2020

Miam miam

• spiritiadiane

• Montreal

• 7/25/2019

I really enjoyed this recipe. It was super fast to prepare and didn't take long at all to bake. I only had 1 lb of meat so I just halved the recipe. I used a sauce with about 1/4 cup each tahini and greek yogurt, half a lemon, salt, pepper and water to thin it to the right consistency.

• adriennepdx

• Portland, OR

• 5/31/2019

I made this for lunch. I will make it again but I will reduce the cumin, a bit strong for me. I did raise the temp for the second 1/2 of cooking, as someone recommended. I had it with the yogurt dip, using mint instead of parsley since I didn’t have any after making the Kafka. That I will do again!

• cinzedym

• Arlington, VA

• 1/21/2019

After reading the reviews, I decided to preheat my grill pan to get some browning once the balls were close to done. Didn't need it. I needed 2 pans and the lower one cooked fasted and browned, so I pulled it first and moved the other pan down. Both browned nicely. Flavor is fabulous. I ate them over salad with a za'atar vinegrette.

• hartmankj

• New York, NY

• 1/13/2019

Very tasty but like other reviewers noted, they do not brown at all. So they come out looking very unappetizing. Next time I'll try drying the pan halfway through, or maybe finishing them with a quick roll in a hot pan (although I fear over cooking, so might pull out of the over a bit underdone).

• swienke

• New York

• 1/13/2019

Delicious. Used for baby-led weaning.

• CookInAthens

• 12/7/2018

Because the thought of mixing mint into food other than chocolate has meant i skipped these recipes, I did give this a try. I made a half batch, but after reading comments, kept the spices recorded in the recipe...in other words, doubled them. I made the meatballs rather small and cooked on top of the stove in a skillet because I was roasting potatoes, mushrooms, and carrots in the oven. When all were finished cooking, I mixed all together and served in a homemade pita with yogurt. Very delicious! Will definitely make again—a full recipe next time.

• blwyxx4163

• Durango, CO

• 9/2/2018

My Husband and I made this recipe yesterday. We made 12 meatballs and 2 hamburgers, and we ate the hamburgers, which were juicy and delicious!! We added the following ingredients: 1/2 teaspoon of ground coriander, 1 teaspoon ground cumin, 1/3 cup of dry parsley (to substitute for 1 cup of fresh parsley, because we only bought enough for 1 cup) and 1 teaspoon of hot smoked paprika (to substitute for the red pepper flakes). I also forgot to add 2 tablespoons of olive oil at the beginning, so I added them when mixing the chicken with the onion and the spices. I will see tonight how are the meatballs.

• chubby_

• San Juan, PR

• 3/5/2018

I mixed, shaped and frozen on a baking sheet before placing then in a zippered freezer bag. I might try cooking them before freezing next time for comparison. I used half ground turkey that included dark meat and half ground chicken. We’ve cooked them two ways now, simmered in tomato based sauce, and roasted in the oven per instructions and both ways were tasty.

• anne_vsa

• 1/29/2018

Easy and delicious. My kids loved it, and with the parsley, onion and mint there's a decent amount of veggies hidden in here. I served them in Marinara sauce from a jar, with a salad on the side, and we had plenty of leftovers.

• hganshorn

• Calgary, AB

• 1/2/2018

I love this recipe. Super easy, yummy and fresh.

• shelliecole

• 8/29/2017