Recipe // Coriander Chicken Meatballs

Do you ever feel like certain spices are a little underrated? I could name a few…

Clove for example! I know everyone is all about their cinnamon, and don’t get me wrong I’m all on board with it, but I think we need to let the other “fall” spices have their moment yeah? Cardamom is pretty great as well, and rumor has it the Icelanders love their cardamom so I’m pretty excited to traverse their culinary landscape this summer (as well as their volcanic landscape!!!)

So now on to my real point: coriander. I’d call it a close cousin of cumin, but brighter and more open to experiment with citrus. If they were cousins IRL, cumin would be smoking behind the bleachers and coriander would be head of student council and the pom squad. How cumin got to be the popular one, I don’t know. (Well, maybe I do know… looking at you hummus…)

My favorite way to highlight coriander is in chicken dishes, maaaaaybe with a touch of citrius. I also happen to be going through sort of a “thing” with meatballs lately. This is the lovechild of all my current obsessions.


Coriander Chicken Meatballs

Ingredients:

  • 1 lb ground chicken
  • 1 tsp arrowroot powder (this helps bind the meatballs since there is no dairy, eggs, or breadcrumbs)
  • 2 tsp coriander
  • 1 tsp dried parsley
  • 1 tsp herbs de provence
  • A squeeze of lemon juice
  • A sprinkling of salt and pepper (don’t act like you ever measure salt and pepper)

 

Directions:

  • Preheat oven to 375
  • Line a baking sheet with parchment paper
  • In a mixing bowl, combine all the ingredients and work the spices into the meat until it seems evenly distributed
  • Roll the mixture into approximately tablespoon sized balls or whatever suits your fancy
  • Evenly space the meatballs on the baking sheet, and bake for 20 minutes

IMG_2358

My favorite way to serve these is over spaghetti squash with tomato sauce. I usually use a jar because it’s easier and tastes just as good if you get the right brand but I’m not Italian so what do I know?

I also tend to make a double batch for meal prep and just have them with roasted veggies for lunches throughout the week. I haven’t tested it myself, but I’m willing to bet they freeze well since all meatballs freeze well (it’s what makes them the best food)

If you come up with a new magical way to serve these that you find note worthy, drop a comment, I’d love to hear from you!

Enjoy!

 

 

 

 

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