This is a good one – baked meatballs are quick to make and last in the fridge for days – a great meal prep component or emergency snack to keep on hand.
gluten-free, paleo, low carb
Middle Eastern Spiced Meatballs
1 lb. ground chicken
3 Tbsp. zaatar
1/4 c. slivered pistachios
2 tsp. sumac or lemon powder
1 small onion, grated
4 cloves garlic, grated
2 tsp. cumin
2 tsp. baking soda dissolved in 1 Tbsp. water
Salt & pepper to taste
Preheat your oven to 200C/375F. Prepare a baking sheet.
Add all ingredients to a bowl and mix with your hands to combine.
Form into meatballs and bake 15 minutes.
Makes enough for 4 servings
Bonus Recipe: A quick side salad to go with
2 cucumbers, cut into small moons
15 cherry tomatoes, halved
2 Tbsp. green onions, minced
2 cloves garlic, grated
1/4 c. parsley, chopped
Hand full of olives, sliced thin
Hand full of your favorite salty cheese (I used an aged provolone tasting vegan cheese)
2 Tbsp. extra virgin olive oil
1 Tbsp. lemon juice
2 tsp. your favorite mustard (I used Dijon)
1 Tbsp. zaatar
Salt & pepper
Whisk together all ingredients from the olive oil down. Pour over the rest.
Salad serves 2-3