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Dinner recipe · from the recipe book

Air-Fryer Kofta Chicken Meatballs with Bulgur Salad

Juicy cumin-coriander chicken meatballs with crisp browned edges, served over a lemony bulgur, cucumber and tomato salad with mint, parsley and a cool yogurt drizzle.

Air-Fryer Kofta Chicken Meatballs with Bulgur Salad

Ingredients

  • 1¼ lb560 gGround chicken
  • 1 medium110 gRed onionhalf grated, half finely diced
  • 3 cloves9 gGarlicminced
  • ½ cup chopped30 gFresh parsleychopped
  • 2½ tbsp chopped15 gFresh mintchopped
  • 2 tsp4 gGround cumin
  • 1¾ tsp3 gGround coriander
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • ½ tsp1 gGround cinnamon
  • ¾ tsp5 gSalt
  • ½ tsp1 gBlack pepper
  • ¼ cup30 gPlain dry breadcrumbs
  • 1 large50 gEggsbeaten
  • 1¼ cups180 gBulgur, dry
  • 1½ cups360 gWaterboiling
  • 2⅓ cups sliced250 gCucumberdiced
  • 1⅔ cups250 gCherry tomatoeshalved
  • 1 lemon, juiced45 gLemon juice
  • 2 tbsp30 gOlive oil
  • 7 oz200 gPlain Greek yogurt, nonfat

Steps

  1. Put the bulgur in a large bowl, pour the boiling water over it, cover and let stand 20 minutes until tender; fluff with a fork and let cool.
  2. While the bulgur soaks, divide the red onion: grate half for the meatballs and finely dice the other half for the salad. Divide the parsley and mint: half of each for the meatballs, half for the salad.
  3. In a bowl, mix the ground chicken, grated red onion, two-thirds of the garlic, the first half of the parsley and mint, the cumin, coriander, paprika, cinnamon, two-thirds of the salt, the black pepper, breadcrumbs and egg until just combined.
  4. Preheat the air fryer to 380°F (193°C). With damp hands, roll the mixture into about 20 meatballs and brush them with 1 tablespoon of the olive oil.
  5. Air-fry the meatballs in a single layer, in batches if needed, for 10 to 12 minutes, shaking the basket halfway, until browned and 165°F (74°C) in the center.
  6. Meanwhile, toss the cooled bulgur with the cucumber, cherry tomatoes, diced red onion, remaining parsley and mint, two-thirds of the lemon juice, the remaining olive oil and half of the remaining salt.
  7. Stir the Greek yogurt with the remaining garlic, remaining lemon juice and remaining salt to make a drizzle.
  8. Spoon the bulgur salad onto plates, top with the meatballs and drizzle with the yogurt.

Contains: Milk, Egg, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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