Easy Chicken Kofta Meatballs

Easy chicken kofta meatballs.

These easy chicken kofta meatballs are the perfect weeknight meal, as they come together in under 30 minutes. They are kid and hubby approved and gluten-free and dairy-free to boot!  I made these for the kids and they basically licked their bowls clean and told me this dinner was the bomb!  

To save on the dinner time rush, you can even make these meatballs up ahead of time, refrigerate them, and then cook them up come dinner time. They only take 10 minutes to bake! How awesome is that? These are going to be on our weeknight rotation for sure. 

We love these meatballs topped over some couscous (takes just 5 minutes to make) or oven baked black forbidden rice paired with some easy dairy-free tzatziki, some diced cumbers, tomatoes and chopped mint leaves and crumbled feta. We usually toast up some pita bread, as the kids like some extra carbs. There you have it, an easy under 30 minute meal! I also love these meatballs paired with a big green salad!  Yum!

Easy chicken kofta meatballs with tzatziki.

Easy Chicken Kofta Meatballs

recipe adapted from Skinnytaste Meal Prep

  • 1 tablespoon avocado oil – for greasing the baking sheet, feel free to use a bit more if needed
  • 1 pound organic ground chicken thigh – using thigh meat will give you juicer and more flavorful meatballs
  • 3 tablespoons grated red onion – approx. 1/2 of medium sized onion – see note below on how to grate
  • 3 garlic cloves, minced
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh mint
  • 2 teaspoons ground coriander
  • 1 teaspoon fine Celtic sea salt
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon ground ginger
  • 1/4 teaspoon freshly ground black pepper

Pairing

Adjust an oven rack to the second highest position, and preheat oven to 425 degrees. Rub a large baking sheet with 1 tablespoon avocado oil, make sure your baking sheet is well oiled, as the meatballs will brown and crisp up on the bottom.

To grate the onion, cut the onion in half, peel the half you will be using and trim off the stem end. Keep the root of the onion intact, as you’ll hold onto the root end as you grate the onion. Hold your grater upright, place the cut side of the onion against the big holes on the grater, holding onto the root of the onion, shred the onion against the grater.

Grating an onion on a grater.

Get out a medium sized bowl and add all the ingredients, except the chicken, using a spatula or your hands, mix all the ingredients together.  Add the ground chicken and mix until well blended.

Form 15 1 to 1/4-inch meatballs. Place the meatballs on the prepared baking sheet. If you want to make these ahead of time, then put the meatballs on a plate and cover with foil in the fridge.

Easy chicken kofta meatballs on a baking sheet.

Bake meatballs in preheated oven for 6-7 minutes, then switch oven to broil and cook until meatballs are slightly browned on top and internal temperature reaches 165 degrees. Ovens temps vary, so your cooking time could vary from the time listed above. The bottoms of the meatballs will be a beautiful crispy brown due to the oil, but the tops will only be slightly browned. Using a spatula, scrape the meatballs off the baking sheet and put in a serving bowl.

We love these meatballs topped over some couscous (takes just 5 minutes to make) or oven baked black forbidden rice paired with some easy dairy-free tzatziki, some diced cumbers, tomatoes and chopped mint leaves and crumbled feta. We usually toast up some pita bread, as the kids like some extra carbs. There you have it, an easy under 30 minute meal! I also love these meatballs paired with a big green salad!  Yum!

Try my oven baked black forbidden rice!  It’s super flavorful, easy and cooks up perfectly every time.   

Oven baked forbidden black rice

You have to pair these chicken kofta meatballs with a tzatziki, so why not make my easy dairy-free tzatziki. It takes under 10 minutes to whip up. 

Easy dairy free tzatziki.

With love Jackie

Easy Chicken Kofta Meatballs

5 from 1 vote
Recipe by Jackie
Servings

15

meatballs
Prep time

15

minutes
Cook time

10

minutes
Total time

30

minutes

These easy chicken kofta meatballs are the perfect weeknight meal, as they come together in under 30 minutes. They are kid and hubby approved and gluten-free and dairy-free to boot!  You can even make these meatballs up ahead of time, refrigerate them and then cook them up come dinner time. They only take 10 minutes to bake! How awesome is that?

Ingredients

  • 1 tablespoon avocado oil – for greasing the baking sheet, plus a bit more if needed.

  • 1 pound organic ground chicken thigh – using thigh meat will give you juicer and more flavorful meatballs

  • 3 tablespoons grated red onion – approx. 1/2 of medium sized onion – see note below on how to grate

  • 3 garlic cloves, minced

  • 2 tablespoons chopped fresh parsley

  • 2 tablespoons chopped fresh mint

  • 2 teaspoons ground coriander

  • 1 teaspoon fine Celtic sea salt

  • 1 teaspoon ground cumin

  • 1/4 teaspoon ground cinnamon

  • 1/4 teaspoon cayenne pepper

  • 1/8 teaspoon ground ginger

  • 1/4 teaspoon freshly ground black pepper

  • Pairing

Directions

  • Adjust an oven rack to the second highest position, and preheat oven to 425 degrees. Rub a large baking sheet with 1 tablespoon avocado oil, make sure your baking sheet is well oiled, as the meatballs will brown and crisp up on the bottom.

  • To grate the onion, cut the onion in half, peel the half you will be using and trim off the stem end. Keep the root of the onion intact, as you’ll hold onto the root end as you grate the onion. Hold your grater upright, place the cut side of the onion against the big holes on the grater, holding onto the root of the onion, shred the onion against the grater (see photo in post).

  • Get out a medium sized bowl and add all the ingredients, except the chicken, using a spatula or your hands, mix all the ingredients together.  Add the ground chicken and mix until well blended.

  • Form 15 1 to 1/4-inch meatballs. Place the meatballs on the prepared baking sheet. If you want to make these ahead of time, then put the meatballs on a plate and cover with foil in the fridge.

  • Bake meatballs in preheated oven for 6-7 minutes, then switch oven to broil and cook until meatballs are slightly browned on top and internal temperature reaches 165 degrees. Ovens temps vary, so your cooking time could vary from the time listed above.The bottoms of the meatballs will be a beautiful crispy brown due to the oil, but the tops will be slightly browned. Using a spatula, scrape the meatballs off the baking sheet and put in a serving bowl. 

  • We love these meatballs topped over some couscous (takes just 5 minutes to make) or oven baked black forbidden rice paired with some easy dairy-free tzatziki, some diced cumbers, tomatoes and chopped mint leaves and crumbled feta. We usually toast up some pita bread, as the kids like some extra carbs. There you have it, an easy under 30 minute meal! I also love these meatballs paired with a big green salad!  Yum!

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    2 thoughts on “Easy Chicken Kofta Meatballs”

    1. I made these tonight and they were great! My only regret I wish I doubled recipe to freeze for another day. No Kite hill brand for the tzatziki sauce…the only option was “So delicious coconut plain yogurt” but it had more sugar than I was expecting for plain. I’ll try the kite hill brand next time. Still delicious and thank you again Jackie!

    2. Hi Marti! Yay! I’m so happy you made and loved them. I think the dairy-free yogurts unfortunately have more stuff in them than the non-dairy. I will look into what is truly in kite hill and see if I can even find a cleaner alternative. Have an awesome weekend! Best, Jackie

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