I love how simple and satisfying these chicken meatballs with silverbeet are. The idea for chicken meatballs came from Yanni, a chef I met in Rhodes, Greece. He shared this comforting combination with me, and I created a sauce and added silverbeet to pair with it. The meatballs are seared to perfection and then simmered in a rich tomato sauce, making the dish hearty enough for a family dinner and easy enough for a weeknight meal.
These meatballs are a great alternative to my Kafta Bel Saniyeh, which combines flavourful kafta patties with tender potatoes and a tangy tomato sauce. If you’re into transforming leftovers, try turning your leftover Maqloubi rice pilaf into crispy eggplant arancini balls. They’re a delicious Middle Eastern twist on an Italian classic. This chicken meatball recipe is versatile and pairs perfectly with any rice, especially the Lebanese vermicelli rice recipe making it a must-try.
Step 1. Prepare the Meatball Mixture
In a food processor, combine the red onion, garlic, and parsley. Process until finely chopped. Transfer this mixture into a large bowl and add the minced chicken, passata, tomato paste, egg, breadcrumbs, ground cumin, ground coriander, vinegar, salt, and pepper. Mix everything well until fully combined. Shape the mixture into small meatballs, around 30 grams each, and set them aside.
Step 2. Sear the Meatballs
Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan, and sear them until browned on all sides. This should take about 5-7 minutes per batch. Once they are nicely browned, remove them from the pan and set them aside on a plate. This step ensures the meatballs hold their shape and develop a nice crust.
Step 3. Prepare the Sauce and Cook the Meatballs
In the same pan, add the remaining 2 tablespoons of olive oil. Sauté the finely diced onion and minced garlic until softened and translucent, about 3-4 minutes. Stir in the ground cumin and coriander, cooking for about 1 minute until fragrant. Pour in the diced tomatoes and water, stirring well to combine. Bring the sauce to a simmer, then carefully place the seared meatballs back into the pan. Cover and cook for about 15 minutes, allowing the meatballs to cook through and absorb the flavours of the sauce.
Step 4. Add the Silverbeet and Finish Cooking
Stir in the coarsely shredded silverbeet into the sauce and meatballs. Cover the pan again and cook for an additional 5-7 minutes, or until the greens are wilted and the sauce has thickened. Taste and adjust seasoning with salt and pepper as needed.
Serve over cooked rice or with rustic bread
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