Ingredients
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1 lb ground chicken (I prefer chicken) or 1 lb ground turkey (I prefer chicken)
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2 tablespoons fresh parsley, finely chopped (My addition, not hers)
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1/2 medium onion, grated (The key to great meatballs & I dislike onion)
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1 1/2 teaspoons paprika
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1 teaspoon cumin
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1/2 teaspoon salt
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1/4 cup oil
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1/2 cup flour, to coat
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1/2 teaspoon ground black pepper
Instructions
- Mix parsley, onion, & spices with the ground chicken (or turkey). Make sure it is well blended so that the spices are evenly distributed throughout the mixture.
- Make 1 inch balls flattened to about 1/2 inch thickness.
- Optional: Dip the balls into the flour until coated. (The ones in the picture have been made this way).
- Pour enough oil to just cover the bottom of the frying pan, heat on medium heat.
- Place the balls into the heated oil. Turn frequently so they do not burn on the sides. Cook until they are done all the way through.
- Optional: To eat Moroccan style, use pieces of a thick bread to break off chunks of meatball. Pop into mouth & enjoy. (No utensils).