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Photo: Greg DuPree
Active Time:25 minsTotal Time:1 hr 35 minsServings:6Jump to Nutrition Facts
Active Time:25 minsTotal Time:1 hr 35 minsServings:6
Active Time:25 mins
Active Time:
25 mins
Total Time:1 hr 35 mins
Total Time:
1 hr 35 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsMeatballs1mediumyellow onion1poundground chicken1teaspoonground cardamom¼teaspoonground turmeric½teaspoonkosher salt½teaspoonground pepper2 - 4tablespoonswarm water1cupchickpea flourBroth2dried limes (limoo Omani), rinsed (see Tip),or2 tablespoons lime juice4cupslow-sodium chicken broth4cupswater½teaspoonground turmeric¾teaspoonkosher salt¼teaspoonground pepper¼cupfinely chopped fresh parsleyFresh herbs, lavash, lime wedges, radishes & scallions for serving
Cook Mode(Keep screen awake)
Ingredients
Meatballs
1mediumyellow onion
1poundground chicken
1teaspoonground cardamom
¼teaspoonground turmeric
½teaspoonkosher salt
½teaspoonground pepper
2 - 4tablespoonswarm water
1cupchickpea flour
Broth
2dried limes (limoo Omani), rinsed (see Tip),or2 tablespoons lime juice
4cupslow-sodium chicken broth
4cupswater
½teaspoonground turmeric
¾teaspoonkosher salt
¼teaspoonground pepper
¼cupfinely chopped fresh parsley
Fresh herbs, lavash, lime wedges, radishes & scallions for serving
DirectionsTo prepare meatballs:Grate onion. Leaving the onion juice behind, transfer the onion to a large bowl. (Discard the juice.) Add chicken, cardamom, 1/4 teaspoon turmeric, 1/2 teaspoon salt and pepper; combine well.Place warm water in a small bowl next to you. Add chickpea flour to the chicken mixture in batches, mixing with your hands. The mixture will be sticky at first; add 2 to 4 tablespoons of the water and keep kneading until the mixture doesn’t stick to your hands, about 3 minutes. Divide into 6 equal portions. With wet hands, roll each portion into a ball and place on a plate or a small baking sheet. Refrigerate the meatballs, uncovered, for 30 minutes.Meanwhile, prepare broth:If using dried limes, very carefully pierce them in a couple of spots with the tip of a paring knife.Combine broth and water in a large pot. Bring to a boil over high heat. Reduce heat to medium-high and add the dried limes (or lime juice), turmeric, salt and pepper; stir and simmer for 2 minutes.Carefully add the meatballs to the broth and return to a gentle boil. Reduce heat to a simmer and cook, partially covered, stirring and gently squeezing the limes against the side of the pot with a wooden spoon occasionally, until the meatballs are cooked through, about 1 hour. Remove from heat. Discard the limes. Stir in parsley.To serve, ladle about 2/3 cup broth into each bowl and add a meatball. Top each bowl with some herbs and serve with lavash, lime wedges, more herbs, radishes and scallions on the side, if desired.Tip:Boiled then sun-dried, dried limes resemble walnut shells and have a savory, tart flavor. (The darker the color, the more potent they are.) Buy them at Middle Eastern markets or online.Originally appeared: EatingWell Magazine, March 2022
Directions
To prepare meatballs:Grate onion. Leaving the onion juice behind, transfer the onion to a large bowl. (Discard the juice.) Add chicken, cardamom, 1/4 teaspoon turmeric, 1/2 teaspoon salt and pepper; combine well.Place warm water in a small bowl next to you. Add chickpea flour to the chicken mixture in batches, mixing with your hands. The mixture will be sticky at first; add 2 to 4 tablespoons of the water and keep kneading until the mixture doesn’t stick to your hands, about 3 minutes. Divide into 6 equal portions. With wet hands, roll each portion into a ball and place on a plate or a small baking sheet. Refrigerate the meatballs, uncovered, for 30 minutes.Meanwhile, prepare broth:If using dried limes, very carefully pierce them in a couple of spots with the tip of a paring knife.Combine broth and water in a large pot. Bring to a boil over high heat. Reduce heat to medium-high and add the dried limes (or lime juice), turmeric, salt and pepper; stir and simmer for 2 minutes.Carefully add the meatballs to the broth and return to a gentle boil. Reduce heat to a simmer and cook, partially covered, stirring and gently squeezing the limes against the side of the pot with a wooden spoon occasionally, until the meatballs are cooked through, about 1 hour. Remove from heat. Discard the limes. Stir in parsley.To serve, ladle about 2/3 cup broth into each bowl and add a meatball. Top each bowl with some herbs and serve with lavash, lime wedges, more herbs, radishes and scallions on the side, if desired.Tip:Boiled then sun-dried, dried limes resemble walnut shells and have a savory, tart flavor. (The darker the color, the more potent they are.) Buy them at Middle Eastern markets or online.
To prepare meatballs:Grate onion. Leaving the onion juice behind, transfer the onion to a large bowl. (Discard the juice.) Add chicken, cardamom, 1/4 teaspoon turmeric, 1/2 teaspoon salt and pepper; combine well.
Place warm water in a small bowl next to you. Add chickpea flour to the chicken mixture in batches, mixing with your hands. The mixture will be sticky at first; add 2 to 4 tablespoons of the water and keep kneading until the mixture doesn’t stick to your hands, about 3 minutes. Divide into 6 equal portions. With wet hands, roll each portion into a ball and place on a plate or a small baking sheet. Refrigerate the meatballs, uncovered, for 30 minutes.
Meanwhile, prepare broth:If using dried limes, very carefully pierce them in a couple of spots with the tip of a paring knife.
Combine broth and water in a large pot. Bring to a boil over high heat. Reduce heat to medium-high and add the dried limes (or lime juice), turmeric, salt and pepper; stir and simmer for 2 minutes.
Carefully add the meatballs to the broth and return to a gentle boil. Reduce heat to a simmer and cook, partially covered, stirring and gently squeezing the limes against the side of the pot with a wooden spoon occasionally, until the meatballs are cooked through, about 1 hour. Remove from heat. Discard the limes. Stir in parsley.
To serve, ladle about 2/3 cup broth into each bowl and add a meatball. Top each bowl with some herbs and serve with lavash, lime wedges, more herbs, radishes and scallions on the side, if desired.
Tip:
Boiled then sun-dried, dried limes resemble walnut shells and have a savory, tart flavor. (The darker the color, the more potent they are.) Buy them at Middle Eastern markets or online.
Originally appeared: EatingWell Magazine, March 2022
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Nutrition Facts(per serving)195Calories7gFat14gCarbs18gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
