Spiced chicken meatball bites with paprika and cumin, paired with an herb lemon yogurt sauce. Sized for appetizer service with improved flavor depth.
Paprika and cumin add warmth without heat. Fresh parsley in the sauce adds brightness and color.
Yogurt sauce can be made ahead and refrigerated. SERVING: Toothpicks for appetizer service. Sauce on side or lightly spooned over.
Ingredients
Scale
Measurement units
- 1 lb Ground chicken, thigh meat preferred
- ⅝ tsp Kosher salt
- ½ tsp Black pepper
- ½ tsp Paprika
- ¼ tsp Ground cumin
- ¼ cup Whole milk
- ⅓ cup Plain breadcrumbs
- 1 whole Large egg
- 1 tbsp Olive oil
- ⅓ cup Plain Greek yogurt
- ½ tbsp Fresh lemon juice
- 1 tbsp Fresh parsley, chopped
- ½ tbsp Olive oil
- ⅛ tsp Kosher salt
Ingredients
Scale
Measurement units
- 1 lb Ground chicken, thigh meat preferred
- ⅝ tsp Kosher salt
- ½ tsp Black pepper
- ½ tsp Paprika
- ¼ tsp Ground cumin
- ¼ cup Whole milk
- ⅓ cup Plain breadcrumbs
- 1 whole Large egg
- 1 tbsp Olive oil
- ⅓ cup Plain Greek yogurt
- ½ tbsp Fresh lemon juice
- 1 tbsp Fresh parsley, chopped
- ½ tbsp Olive oil
- ⅛ tsp Kosher salt
Instructions
Hydrate the binder
Combine milk and breadcrumbs. Rest until fully absorbed.
Equipment
- small bowl
Ingredients
- whole milk (¼ cup)
- plain breadcrumbs (⅓ cup)
Loosen the chicken
Add chicken to a wide bowl. Sprinkle with kosher salt. Pinch and fold for 30 to 45 seconds until slightly tacky.
Equipment
- large mixing bowl
Ingredients
- ground chicken, thigh meat preferred (1 lb)
- kosher salt (⅝ tsp)
Season the meat
Add black pepper, paprika, and cumin.
Ingredients
- black pepper (½ tsp)
- paprika (½ tsp)
- ground cumin (¼ tsp)
Add the binder and egg
Add soaked breadcrumbs, egg, and olive oil.
Ingredients
- large egg (1 whole)
- olive oil (1 tbsp)
Mix gently
Fold just until combined.
Portion the meatballs
Form 1 inch balls weighing approximately 0.5 oz each without compressing. Handle gently.
Equipment
- portion scoop or scale
Preheat the oven
Heat oven to 425°F.
Bake the meatballs
Bake on a wire rack set over a baking sheet for 10 to 12 minutes until internal temperature reaches 165°F.
Equipment
- rimmed baking sheet
- wire rack
- instant-read meat thermometer
Rest the meatballs
Rest 3 minutes.
Whisk the sauce
Whisk yogurt, lemon juice, parsley, olive oil, and salt until combined.
Equipment
- small bowl
Ingredients
- plain Greek yogurt (⅓ cup)
- fresh lemon juice (½ tbsp)
- fresh parsley, chopped (1 tbsp)
- olive oil (½ tbsp)
- kosher salt (⅛ tsp)
Serve
Transfer to serving plate with toothpicks. Serve with herb sauce on the side or lightly spooned over.
Before you cook
Cook notes
- • Paprika and cumin add warmth without heat.
- • Fresh parsley in the sauce adds brightness and color.
- • Yogurt sauce can be made ahead and refrigerated.
- • SERVING: Toothpicks for appetizer service. Sauce on side or lightly spooned over.
- • The 'loosen the meat' step is essential - don't skip it.
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