Chicken meatballs with molokhieh, garlic and cilantro recipe

Ingredients for Chicken meatballs with molokhieh, garlic, and cilantro

• 50 g sourdough bread, crustless, finely blitzed into crumbs (or 220 g courgette, coarsely grated)

• 500 g minced chicken or turkey thighs

• 2 garlic cloves, crushed

• 1½ tsp ground cumin

• 1 tsp ground cinnamon

• ½ tsp ground allspice

• ¼ tsp chilli flakes

• 10 g coriander leaves, roughly chopped

• 10 g parsley leaves, roughly chopped

• 10 g mint leaves, roughly chopped

• 1 lemon, grated finely to get 1½ tsp zest, then cut into wedges

• Salt and black pepper

• 30 ml olive oil

• 2 garlic cloves, crushed

• 1 lemon, shaved for 4 strips of rind, then juiced to get 22.5 ml

• 450 ml chicken stock

• 800 g frozen molokhia (or 800 g frozen chopped spinach plus 200 g okra, thinly sliced—see note below)

• ½ tsp ground cinnamon

• Salt and black pepper

• 10 g parsley leaves, roughly chopped

• 20 g coriander leaves, roughly chopped

• 60 ml olive oil

• 6 garlic cloves, crushed

• ½ tsp chilli flakes

• 10 g coriander, roughly chopped

How to make Chicken meatballs with molokhieh, garlic, and cilantro

1. Soak the breadcrumbs in a small bowl with water. Stir, then drain through a colander, squeezing out most of the moisture. If using grated courgette, toss it with ½ tsp of salt and place in a sieve set over a bowl. Leave to sit for 20 minutes, then squeeze out as much liquid as possible with your hands.

2. Transfer the soaked breadcrumbs to a large bowl. Add the minced chicken, garlic, spices, herbs, lemon zest, ¾ tsp salt, and plenty of black pepper.

3. Using well-oiled hands, shape the mixture into about 30 small balls, each roughly 25 g (just under 1 oz).

4. Heat 1 tbsp of oil in a large non-stick frying pan with a lid over high heat. Once hot, add half of the meatballs and cook for 2–3 minutes, turning frequently, until golden brown all over. Transfer the cooked meatballs to a baking tray and set aside.

5. Add the remaining 1 tbsp of oil and the remaining meatballs to the same pan, and cook in the same manner until golden brown.

6. Return the pan to medium-high heat. Add the garlic cloves, lemon rind, and stock, then bring to a boil—this should take about 3 minutes.

7. Add the molokhieh (or the spinach and okra), cinnamon, 2 tsp salt, and plenty of black pepper. Decrease the heat to medium, cover, and cook for about 20 minutes, or until the molokhieh is bubbling and fully defrosted.

8. Add the meatballs, parsley, and 10 g of cilantro to the pan. Cook, covered, for another 10 minutes, or until the meatballs are completely cooked through. Stir in the lemon juice.

9. For the adha, heat olive oil in a small frying pan over medium-high heat. Add the garlic and cook for about 3 minutes, stirring occasionally, until golden and crispy.

10. Add the chilli flakes, then remove from the heat and transfer to a bowl. Stir in the remaining cilantro and set aside.

11. Divide the soup among four bowls and top with the fried garlic and remaining cilantro. Serve immediately, with lemon wedges on the side.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.