A cookbook called “Dinner: Changing the Game” by Melissa Clark was gifted to me by my sister, Sherry. It is one of my favorite cookbooks of all time. While visiting Sherry in McMinnville in 2018, she made Zesty Cilantro Chicken Meatballs and served them with a green salad. This recipe can be made in about 30 minutes and perfectly fits in my wheelhouse of California Cuisine. I love pairing the meatballs with rice, pasta, or wrapping them in a pita. 

Annie is a big fan of putting them in a sweet potato wrap with hummus, drizzled with chimichurri sauce. The recipe makes a generous amount, making it perfect for leftovers. However, odds are that you’ll find yourself snacking on one here or there throughout the day, making them magically disappear. 

The somewhat mild meatballs are the perfect partner for the spicy chimichurri sauce. The green sauce packs just the right amount of heat to give it a slight fiery kick that you will want to keep handy because it is perfect on roast chicken, steak, or fish.  

Recipe from Melissa Clark – Serves 6

Ingredients for the meatballs

• 1 Slice of bread 
• 2 T Milk 
• ¾ t Cumin seeds
• ¼ t Ground Cumin
• ¼ t Red chili flakes
• 1 lb Ground chicken 
• 1 Egg, lightly beaten 
• 2 Garlic cloves
• Zest of 1 lemon 
• 2 t Worcestershire sauce 
• 1 ¼ t Salt 
• ½ t Black pepper 
• Olive oil, for drizzling

Ingredients for the sauce

• 2 – 3 Jalapeños (seeded) or use a teaspoon of Sriracha with the rooster on the label
• ¼ C Parsley leaves
• ¼ C Cilantro or basil leaves
• 2 Garlic cloves, minced
• ¼ t Salt plus more to taste
• 2 T Olive oil
• 1 T Lemon Juice plus more to taste

Directions for meatballs

• In a small dry skillet over medium heat, toast the cumin seeds until fragrant for two minutes. Add the chili flakes and toast 30 seconds longer.  Stir in ground cumin and set aside. 
• Combine the bread and milk in a large bowl. Add the ground chicken, egg, garlic, lemon zest, Worcestershire sauce, salt, pepper, and toasted spices.  Mix until just combined and form into 1-inch meatballs. (I use my hands.)
• Heat the broiler and set the rack at least four inches from the heat source. Arrange meatballs in a single layer, not touching, on rimmed baking sheets. Drizzle with olive oil and broil, checking often and shaking the baking sheet occasionally to help meatballs brown all over. This could take four to seven minutes.

Directions for sauce

• While meatballs are cooking, in a blender, combine jalapeños, herbs, garlic, salt, olive oil and lemon juice with a tablespoon or two of water, just enough to let it blend to a smooth consistency. Add more salt if needed (you might need up to another 1⁄4 tsp). 
• Serve meatballs over a bed of greens and drizzle with plenty of sauce.