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Herby Chicken Kofta Meatballs

These vibrant herby chicken kofta meatballs offer a delicious twist on traditional Middle Eastern flavours. By using a blend of fresh parsley and mint alongside aromatic cumin and coriander, the chicken remains incredibly succulent and fragrant. This high-protein dish is a fantastic alternative to red meat, providing a lighter yet deeply satisfying meal that the whole family will enjoy throughout the week.

Perfect for healthy meal prep, these versatile koftas can be served alongside a crisp Greek salad, tucked into warm flatbreads with a dollop of garlicky yoghurt, or served over a bed of lemon-scented couscous. As they are oven-roasted rather than fried, they require very little hands-on time, making them an ideal choice for a nutritious midweek dinner or a sophisticated addition to a weekend mezze platter.

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Ingredients for Herby Chicken Kofta Meatballs

  • 2 medium yellow onions, coarsely chopped (about 450g )

  • 4 garlic cloves, coarsely chopped

  • 60ml plus 2 tablespoons olive oil

  • 2 teaspoons kosher salt, divided

  • 2 teaspoons ground cumin

  • 1 1/2 teaspoons ground coriander

  • 1/2 teaspoons red pepper flakes

  • 2 cups parsley leaves with tender stems

  • 1 cup mint leaves

  • 900g chicken mince, preferably a mix of white and dark meat, not "low-fat"

Preheat oven to 218°C. Pulse yellow onions and garlic in a food processor until very finely chopped.

Heat oil in a large skillet over medium-high. Add chopped onion and garlic, season with 1/2 teaspoons salt, and cook, stirring, until softened and lightly browned, 10–15 minutes. Add cumin, coriander, and red pepper and cook, stirring, until fragrant, 30–60 seconds. Scrape into a large bowl and let cool slightly.

Wipe out food processor and add parsley and mint. Pulse until finely chopped, then transfer to bowl with onion mixture. Add chicken and remaining 1 1/2 teaspoons salt to bowl with onion mixture. Mix with your hands to combine, but do not overwork. Divide into 16 equal portions (about 80ml per kofta). Shape into 3 1/2x2" "footballs" with tapered ends.

Arrange patties on a rimmed baking sheet and roast, flipping halfway through, until chicken is cooked through and an instant-read thermometer inserted into the centre registers 74°C, about 8 minutes per side.

Kofta can be made 3 days ahead; transfer to an airtight container and chill, or freeze up to 6 months.

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.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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