My Mediterranean Chicken Meatballs are full of big, fresh flavors and are a cinch to prepare too. All the chopping is done in the food processor and the meatballs are cooked in a skillet right on the stovetop (easy cooking and cleanup!). I love these meatballs stuffed into tortillas or pita bread, along with tzatziki and fresh vegetables. This dish is not only healthy, but fast to prepare too; a great option for busy mid-week dinners or lunches on-the-go.
To start, add ½ cup of roughly chopped onion, 3 garlic cloves, ¼ cup bunch of fresh parsley and cilantro, 1 teaspoon of kosher salt, ¼ teaspoon of black pepper and 1 teaspoon of cumin powder to a food processor. Process the ingredients until finely chopped. Scrape the sides of the bowl, then add 1 pound of ground chicken, ½ cup of breadcrumbs and one egg. Pop the lid on the food processor and pulse a few times until we’ll mixed, but not over mixed.
Roll tablespoon-sized portions of the meat mixture into meatballs with your hands and place them into a large skillet that’s been coated with 3 tablespoons of olive oil. Try to fit all the meatballs into the skillet. If that’s not possible, grab another skillet or work in batches. Cook the meatballs over medium-high heat, browning them on all sides. Once browned, reduce the heat to low, cover and cook the meatballs for an additional 16 minutes. Do not lift the lid while the meatballs are cooking, or you will release the heat and steam required to cook the meatballs through.
While the meatballs finish cooking, gather the remaining ingredients for your wraps – flour tortillas, lettuce, tomato, red onion, cucumber and tzatziki sauce. When ready, assemble your wraps, loading them up with the meatballs and enjoy! This recipe easily serves four.
Mediterranean Chicken Meatball Wraps
Ingredients
- ½ cup onion
- 3 garlic cloves
- ¼ cup fresh parsley
- ¼ cup fresh cilantro
- 1 tsp kosher salt
- ¼ tsp black pepper
- 1 tsp ground cumin
- 1 lb ground chicken
- ½ cup breadcrumbs
- 1 egg
Instructions
- Add the onion, garlic, fresh parsley and cilantro, salt, black pepper and cumin to a food processor and process the ingredients until finely chopped.
- Scrape the sides of the bowl, then add the ground chicken, breadcrumbs and egg. Pulse the processor a few times until the ingredients are well mixed, but not over mixed.
- Roll tablespoon-sized portions of the meat mixture into meatballs with your hands and place them into a large skillet that’s been coated with 3 tablespoons of olive oil. Try to fit all the meatballs into the skillet. If that’s not possible, grab another skillet or work in batches.
- Cook the meatballs over medium-high heat and brown on all sides. Once browned, reduce the heat to low, cover the pan and cook the meatballs for an additional 16 minutes. Do not lift the lid off the pan while the meatballs are cooking, or you will release the heat and steam required to cook the meatballs through.
- While the meatballs finish cooking, gather the remaining ingredients for your wraps - flour tortillas, lettuce, tomato, red onion, cucumber and tzatziki sauce. When ready, assemble your wraps, loading them up with the meatballs and enjoy! This recipe easily serves four.
