Juicy Baked Chicken Kofta Meatballs

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Golden on the outside and incredibly tender inside, these Juicy Baked Chicken Kofta Meatballs are a delightful twist on a classic Middle Eastern favorite. Infused with warm spices, fresh herbs, and a hint of garlic, each bite bursts with bold, savory flavor. They’re baked to perfection and paired beautifully with a refreshing yogurt-dill sauce that balances the richness with a cool, creamy finish.

Whether you’re serving them as an appetizer, stuffing them into pita bread, or plating them alongside rice and salad for a hearty meal, these chicken kofta meatballs bring both comfort and excitement to your table. Plus, they’re healthier than their fried counterparts and super easy to prepare, making them ideal for busy weeknights or impressive weekend dinners.

Why You’ll Love This Juicy Baked Chicken Kofta Meatballs Recipe

• It’s baked, not fried — less mess and fewer calories.
• Made with lean ground chicken and packed with herbs and spices.
• Perfect for meal prep, parties, or family dinners.
• Pairs well with a variety of sides or dips.
• Flavorful and juicy, thanks to a well-balanced mix of ingredients.

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Preparation Phase & Tools to Use

To prepare Juicy Baked Chicken Kofta Meatballs, you’ll need a mixing bowl for combining the ingredients, a baking sheet lined with parchment paper for cooking, and a food processor (optional) if you want ultra-fine herb and onion texture. A cookie scoop or your hands help form evenly sized meatballs, while a meat thermometer ensures they’re cooked through perfectly. Using parchment paper prevents sticking and helps with even browning without frying.

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Preparation Tips

For the juiciest meatballs, avoid overmixing the meat mixture, as that can make them dense. Use finely chopped onion and parsley to blend easily into the chicken and evenly distribute the flavor. If the mix feels too wet, a tablespoon or two of breadcrumbs can help hold it together. Let the mixture rest in the fridge for 15–20 minutes before shaping, which helps firm it up. Always preheat your oven for a consistent bake, and don’t skip brushing the meatballs with a touch of oil to achieve that golden finish.

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Ingredients for This Juicy Baked Chicken Kofta Meatballs Recipe

• 1 lb (450g) ground chicken (preferably thigh meat for juiciness)
• 1/2 cup finely chopped onion (or grated)
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped
• 2 tbsp fresh dill, chopped (plus extra for garnish)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp smoked paprika
• 1/2 tsp chili flakes (optional)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup breadcrumbs (optional, if the mixture is too wet)
• 1 tbsp olive oil (for brushing)

For the Yogurt Dill Sauce:

• 1 cup plain Greek yogurt
• 2 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1 garlic clove, minced
• Salt and pepper to taste

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Step 1: Prep the Ingredients

Finely chop the onion, parsley, and dill. Mince the garlic. If you’re using a food processor, pulse the herbs and onion a few times until finely chopped but not mushy.

Step 2: Mix the Chicken Kofta Mixture

In a large mixing bowl, combine ground chicken, chopped onion, garlic, parsley, dill, cumin, coriander, cinnamon, smoked paprika, chili flakes, salt, and pepper. Mix gently with your hands or a spoon until everything is well distributed. If the mixture feels too wet, add breadcrumbs gradually until it holds together.

Step 3: Chill the Mixture

Cover the bowl with plastic wrap and refrigerate for 15–20 minutes. This helps firm up the mixture and enhances flavor absorption.

Step 4: Shape the Meatballs

Using damp hands or a cookie scoop, form the mixture into golf ball-sized meatballs. Place them on a parchment-lined baking sheet, leaving some space between each.

Step 5: Bake to Perfection

Preheat your oven to 400°F (200°C). Lightly brush the tops of the meatballs with olive oil to encourage browning. Bake for 18–22 minutes or until golden brown and the internal temperature reaches 165°F (74°C).

Step 6: Prepare the Yogurt Dill Sauce

While the meatballs bake, whisk together Greek yogurt, dill, lemon juice, minced garlic, salt, and pepper in a small bowl. Chill until ready to serve.

Step 7: Serve and Garnish

Serve the hot meatballs with a generous spoon of yogurt dill sauce on top. Garnish with additional fresh dill and serve with rice, pita, or salad.

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Notes

For the best results, use ground chicken thighs instead of breast meat, as they retain more moisture and flavor. Always taste test a small portion of the meat mixture by frying it in a pan before baking the entire batch — this lets you adjust seasoning without wasting the whole mix. When using herbs, fresh is best for vibrant flavor and aroma, but if needed, dried herbs can be used in smaller amounts.

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Watch Out for These Mistakes While Cooking

• Using lean chicken breast only: It tends to dry out; thigh meat is juicier and more forgiving.
• Overmixing the mixture: This can lead to dense, rubbery meatballs.
• Skipping the chill time: It helps the meatballs hold their shape during baking.
• Crowding the baking sheet: Leave space between meatballs so they brown instead of steam.
• Not brushing with oil: You miss out on that beautiful golden color and slight crispness.

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Storage Instructions

Let the meatballs cool completely before storing. You can refrigerate them in an airtight container for up to 4 days. To freeze, lay them on a tray to freeze individually, then transfer to a freezer bag for up to 3 months. Reheat in a 350°F oven or microwave until hot. The yogurt dill sauce can be stored in the fridge for up to 3 days, but avoid freezing it as the texture will change.

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Estimated Nutrition (Per Serving, approx. 4 meatballs + sauce):

• Calories: 310 kcal
• Protein: 27g
• Fat: 18g
• Saturated Fat: 4g
• Carbohydrates: 6g
• Fiber: 1g
• Sugar: 2g
• Sodium: 620mg
• Cholesterol: 105mg

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Frequently Asked Questions

Can I make this recipe with ground turkey instead?

Yes, ground turkey works well, but go for dark meat to retain juiciness.

How do I know when the meatballs are done?

Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).

Can I air fry these meatballs instead of baking?

Absolutely! Air fry at 375°F (190°C) for 12–15 minutes, flipping halfway through.

Can I make these meatballs in advance?

Yes. You can prepare the mixture a day ahead and refrigerate, or freeze the shaped raw meatballs.

What can I serve with chicken kofta meatballs?

Pita bread, rice pilaf, couscous, or a Mediterranean salad are great options.

Can I skip the yogurt sauce?

Yes, but it really complements the spices. You can substitute with tahini or hummus too.

Are these meatballs gluten-free?

They can be if you skip the breadcrumbs or use a gluten-free alternative.

Can I double the recipe?

Yes, it scales well. Just make sure not to overcrowd the baking tray.

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Conclusion

Juicy Baked Chicken Kofta Meatballs are a versatile, flavor-packed dish that brings the magic of Middle Eastern cooking into your kitchen with ease. They’re healthy, oven-baked, and wonderfully adaptable to various serving styles and diets. Whether you’re cooking for a crowd or planning your weekly meal prep, this recipe delivers both taste and simplicity in every bite.

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