Description
For the Meatballs:
1 lb ground chicken
1/4 cup breadcrumbs
1/4 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped
1 clove garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 egg
1 tablespoon olive oil (for cooking)
For the Lemon Chickpeas:
1 can (15 oz) chickpeas, drained and rinsed
1 tablespoon olive oil
1 clove garlic, minced
1/2 teaspoon ground cumin
Juice and zest of 1 lemon
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chicken broth
1/4 teaspoon red pepper flakes (optional)
2 tablespoons fresh dill, chopped
Directions:
In a large bowl, mix together the ground chicken, breadcrumbs, feta cheese, parsley, minced garlic, oregano, salt, pepper, and egg. Form into small meatballs,
about 1-inch in size.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook the meatballs in batches, turning occasionally, until golden brown and cooked through
(about 8-10 minutes). Remove from the skillet and set aside.
In the same skillet, add 1 tablespoon olive oil and minced garlic. Sauté for about 1 minute until fragrant.
Add the chickpeas, cumin, lemon juice, lemon zest, salt, black pepper, and chicken broth. Stir well and let simmer for 5 minutes until slightly thickened.
Return the meatballs to the skillet and toss gently to coat with the chickpea mixture.
Sprinkle with fresh dill and red pepper flakes (if using) before serving.
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Kcal: 320 kcal per serving
Servings: 4
