Light chicken meatballs made by kneading ground chicken with onion and spices, shaping into patties, and grilling. Lower in fat than red meat versions, these meatballs are a favorite choice for grill tables and everyday meals.
Combine the ground chicken with grated onion (liquid squeezed out), soaked and squeezed bread, crushed garlic, cumin, red pepper flakes, salt, black pepper, and chopped parsley in a bowl, and knead thoroughly.
Rest the mixture in the refrigerator for 30 minutes. Then, with wet hands, shape into small, flat meatballs.
Grill the meatballs on a barbecue or grill pan until both sides are browned and the inside is fully cooked. Note: the center of the meatballs should not remain pink; the internal temperature should reach 74°C (165°F). Serve hot.
Important: Since ground chicken is low in fat, adding some bread and grated onion to the mixture keeps the patties from turning out dry. Caution: The chicken patties must be fully cooked with no pink in the center; the internal temperature should reach 74°C (165°F). Contains gluten (bread).
Resting the mixture in the refrigerator for 30 minutes makes it easier to shape the meatballs and keeps them from falling apart on the grill. Wetting your hands while shaping the meatballs keeps the mixture from sticking to them.
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