Cumin-Chicken Meatballs with Green Chile Sauce

Cumin-Chicken Meatballs with Green Chile Sauce
Makes 4
Prep 20 m
Broil 7 m
Cook 2 1/2 minutes





  1. 1 of 6 Make the meatballs: Combine bread and milk in a large bowl, and set aside for bread to soak while you toast cumin seeds.
  2. 2 of 6 In a small, dry skillet over medium, toast cumin seeds until fragrant, about 2 minutes. Add chile flakes and toast 30 seconds. Stir in ground cumin and set aside.
  3. 3 of 6 To bowl containing bread and milk, add chicken, egg, garlic, lemon zest, Worcestershire, salt, pepper and toasted spices. Mix with your hands mixture will be wet until just combined and form into 1-inch balls. (At this point you can wrap meatballs well and refrigerate overnight before cooking.)
  4. 4 of 6 Heat broiler. Set rack at least 4 inches from heat source.
  5. 5 of 6 Arrange meatballs in a single layer, not touching, on 1 or 2 rimmed baking sheets. Drizzle with olive oil and broil, checking often and shaking baking sheet occasionally to help meatballs brown all over, 4 to 7 minutes.
  6. 6 of 6 While meatballs are cooking, make the sauce: In a blender, combine jalapenos, parsley leaves, cilantro or basil leaves, garlic, salt, olive oil and lemon juice with just enough water to make mixture move in the blender (about 1 to 2 tbsp). Blend until smooth and add more salt if needed (you might need up to another 1/4 tsp). Serve sauce alongside meatballs. These work well served with either hot white rice or mashed potatoes.
Nutrition Information for Cumin-Chicken Meatballs with Green Chile Sauce
Servings Per Recipe: 4
Per Serving: 5 g sat. fat, 21 g Fat, total, 1 g fiber, 7 g carb., 23 g pro., 1 g sugar, 892 mg sodium, 310 kcal cal.