INGREDIENTS

FOR THE MEATBALLS

Cooking spray

1 lb. ground chicken

1 large egg

1/2 c. freshly grated Parmesan

1/4 c. panko breadcrumbs

2 tbsp. low-sodium soy sauce 

3 cloves garlic, minced

1 tsp. cumin

Kosher salt

Freshly ground black pepper 

Pinch crushed red pepper flakes

Parsley to garnish

FOR THE DIPPING SAUCE

1/2 c. light or low-fat plain yogurt

2 tbsp. hot sauce

2 tsp. honey

1/2 tsp. cumin

DIRECTIONS

FOR THE OVEN

Preheat oven to 400° and grease a large baking sheet with cooking spray. 

In a large bowl, combine chicken, egg, Parmesan, panko, soy sauce, garlic, and cumin. Season with salt, pepper, and a pinch of red pepper flakes. Roll mixture into 16 meatballs and place on prepared baking sheet.

Bake until golden and cooked through, about 15 minutes. 

FOR THE AIR-FRYER

In a large bowl, combine chicken, egg, Parmesan, panko, soy sauce, garlic, and cumin. Season with salt, pepper, and a pinch of red pepper flakes. Roll mixture into 16 meatballs. 

Working in batches, place meatballs in basket of air fryer in a single layer. Bake at 400° until golden and cooked through, 12 minutes, flipping halfway through.  

FOR THE DIPPING SAUCE

In a medium bowl, combine yogurt, hot sauce, honey, and cumin until incorporated. 

Serve meatballs with spicy yogurt for dipping. 

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