Description

Za’atar and chicken is a match made in heaven, and these gluten-free za’atar chicken meatballs with hemp seeds are a healthy and easy way to add this combination to your diet! Made with ground chicken, aromatic Za’atar seasoning, crunchy hemp seeds, and lots of herbs, these meatballs are not only packed with flavor but are also low-carb, and high in protein and omega-3s. Perfect for a quick weeknight dinner, meal prep, or even a party appetizer, this recipe is sure to become a new favorite. Plus, it’s so easy to make and can be customized to your liking.

Ingredients

1 shallot, roughly chopped
2 garlic cloves, minced
2 tablespoons raw pistachios or walnuts (a small handful)
3 tablespoons hemp seeds
2 tablespoons za’atar seasoning
2 tablespoons dry parsley
3/4 teaspoon salt (my za’atar has some salt in it)
a small handful of fresh mint
about 7 sage leaves
1/2 teaspoon black garlic granules (if you can’t find add one extra garlic clove)
1 lb / 400 grams ground chicken (pasture-raised)
2 tablespoons extra virgin olive oil
extra virgin olive oil or avocado oil for the frying pan

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Instructions

Add all the ingredients, except for the chicken and olive oil, to a food processor, and mix until all the ingredients are combined.
Add the food processor content to a mixing bowl, add the ground chicken and the olive oil and mix with clean hands until everything is well combined.
Form small balls, using one tablespoon of the mixture for each ball.
Heat a large skillet on medium heat, with enough oil to cover the bottom. It’s shallow frying, so you don’t have to add too much, but the quantity depends on the skillet size you are using.
Arrange the balls in the pan one by one, and let them cook on one side for about 3 minutes. They’ll get golden brown and will release easily when they are ready. Turn them on the other side, pressing ever so slightly so they don’t roll back. Let them cook for another 3 minutes or so, then toss them around the pan so they get golden on all sides for about two more minutes. In total, it will take about 8 minutes on medium heat.

Notes

I make my own za’atar seasoning, but if you don’t want to make it, you can buy one (homemade is much better, though!). You can skip the sage leaves and the black garlic if you can’t find them. If the za’atar you use doesn’t have salt, use an extra 1/4 teaspoon of salt. This quantity makes about 28-30 chicken meatballs (1 tablespoon each).