Za’atar Chicken Meatballs
Zesty za’atar chicken meatballs with honey lemon chickpeas is a bold and flavor-packed recipe that’s perfect for weeknight dinner.
I love a simple chicken meatball recipe that can be made and frozen, or prepared and enjoyed throughout the week. These za’atar chicken meatballs are full of flavor, and while delicious on their own, pair so well with sweet lemony chickpeas.
Serve them over rice, in a pita, or with your favorite side salad!
The chicken meatballs are made from ground chicken, a pulsed herb mixture made from parsley, cilantro and onion, spices like za’atar, cumin, salt & pepper, and fresh lemon zest.
They get baked until browned then tossed in lemony chickpeas for even more flavor.
How to make za’atar chicken meatballs
What you’ll need:
- ground chicken
- herbs- parsley and cilantro
- onion
- spices: za’atar, cumin, salt & pepper
- egg
- breadcrumbs
- olive oil
- lemon zest
- Pulse the onion, parsley and cilantro in a food processor until fine. I love using my mini food processor for this step.
- Add the pulsed mixture to a large bowl with the ground chicken, spices, lemon zest, olive oil, eggs, and breadcrumbs.
- Wet your hands and roll the mixture into meatballs- you should get about 20. Layer them on a parchment lined sheet-pan
- Bake on 400 F for 20-25 minutes, flipping halfway through.
Make ahead and freeze
The meatballs are so delicious on their own, and can be made ahead and frozen for up to 3 months. Follow the preparation and baking instructions, then freeze them in smaller portions in ziplocks or containers.
Defrost them the night before or morning of the day you plan to serve them, and prepare the chickpea sauce to pair with them.
I love serving these over fluffy white rice. Leftovers are so delicious in a warm pita or wrap with creamy tahini sauce and a chopped salad.
The flavors are truly delicious and make for the perfect hearty meal. I know you guys are going to love it!
Other hearty dinner ideas:
Creamy Pumpkin Orzo
Spiced Peas and Meatballs
Herbed Pearl Couscous and Salmon
Za’atar Chicken Meatballs
Equipment
Ingredients
Za'atar Chicken Meatballs
- 1 lb ground chicken
- 1 small yellow onion
- Handful parsley 1/2 cup
- Handful cilantro 1/2 cup
- 1/3 cup unseasoned breadcrumbs
- 1 egg
- 1 tbsp za’atar spice
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cumin
- 1 tsp lemon zest
- 2 tbsp olive oil
Lemon Honey Chickpeas
- 1 can chickpeas 15 oz, drained
- 2 tbsp olive oil
- 3 tbsp honey
- Juice from 1 lemon
- 1 tbsp za’atar spice
- 1/4 tsp cumin
- Pinch of salt
- Sesame seeds and parsley, to top
Serve with
- Rice
- Pita with tahini sauce
- Sesame cabbage salad
Directions
- Preheat the oven to 400 F
- Add the onion, parsley and cilantro to a food processor, and pulse together to chop finely. You can also finely chop the herbs with a knife, and grate the onion with a hand or box grater.
- Add the pulsed mixture to a large bowl with the ground chicken, spices, breadcrumbs, lemon zest, egg and olive oil.
- Combine well with your hands.
- Line a sheet pan with parchment paper. Wet your hands and roll the mixture into about 20 meatballs.
- Bake for about 20-25 minutes until the meatballs are browned, flipping halfway through. *The cooked chicken meatballs can be frozen for up to 3 months.
- While that bakes, prepare the honey lemon chickpeas. Drain and rinse a can of chickpeas, then pat dry.
- Heat a skillet on medium heat and add in 2 tbsp of olive oil. Add in the chickpeas, lemon juice, honey, za'atar and cumin and cook on medium heat for 5-7 minutes. Taste and add salt if needed.
- Toss the cooked meatballs with the chickpeas to coat them in the sauce. Garnish with sesame seeds and chopped parsley when serving.
good recipe
The chick peas I would simmer a bit longer as I found them bit too firm, which also led to a too dry of a taste for me. I will make a broth for my next attempt.
I will make these again.
So glad you tried them, Diane!
What an interesting and delicious combination of ingredients! The spices with honey and lemon add such an incredible depth to this recipe. I will be making it again…possibly with edamame and chick peas for fun!
I’m so happy you enjoyed it, Cara!