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Dinner recipe · from the recipe book

Cumin-Coriander Chicken Meatballs, Mushroom-Yogurt Sauce

Warmly spiced, juicy oven-baked chicken thigh meatballs in a tangy paprika mushroom sauce, served with herbed bulgur and a crisp cucumber-tomato salad with mint.

Cumin-Coriander Chicken Meatballs, Mushroom-Yogurt Sauce

Ingredients

  • 1¼ lb600 gChicken thighs, boneless skinlesscut into 1-inch pieces and finely chopped or pulsed in a food processor
  • ⅓ cup40 gPlain dry breadcrumbs
  • 1 large50 gEggsbeaten
  • 1½ medium160 gYellow onionfinely chopped
  • 4 cloves12 gGarlicminced
  • 2 tsp4 gGround cumin
  • 1¾ tsp3 gGround coriander
  • ½ tsp1 gGround cinnamon
  • 1¾ tsp4 gPaprika (sweet or smoked)
  • ¾ tsp5 gSalt
  • ¾ tsp2 gBlack pepper
  • 2 tbsp30 gOlive oil
  • 4¾ cups sliced340 gWhite mushroomssliced
  • 1 cup240 gLow-sodium chicken broth
  • 1 tbsp8 gCornstarch
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfatat room temperature
  • 1¼ cups180 gBulgur, dry
  • 1½ cups360 gWater
  • 2⅓ cups sliced250 gCucumberdiced
  • 1⅓ cups200 gCherry tomatoeshalved
  • ½ medium50 gRed onionthinly sliced
  • 2 tbsp chopped10 gFresh mintchopped
  • ⅓ cup chopped20 gFresh parsleychopped
  • 2 tbsp30 gLemon juice

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. In a large bowl, mix the chicken thigh, breadcrumbs, egg, half the yellow onion, half the garlic, the cumin, coriander, cinnamon, half the paprika, 3 g of the salt and half the black pepper. Roll into about 20 balls and set on the pan; brush with 10 g of the olive oil.
  3. Bake the meatballs 16 to 18 minutes, until browned and 165°F (74°C) in the center.
  4. Meanwhile, bring the water and 1 g of the salt to a boil in a small pot, stir in the bulgur, cover, and simmer on low 12 minutes; fluff and stir in half the parsley.
  5. For the sauce, heat 10 g of the olive oil in a large skillet over medium-high heat. Cook the mushrooms 6 to 7 minutes until browned, then add the remaining yellow onion and cook 3 minutes. Add the remaining garlic and remaining paprika and cook 30 seconds.
  6. Whisk the cornstarch into the chicken broth, pour into the skillet and simmer 2 minutes until thickened. Take off the heat, cool 1 minute, then stir in the Greek yogurt and the remaining black pepper.
  7. Add the baked meatballs to the sauce and turn to coat.
  8. For the salad, toss the cucumber, cherry tomatoes, red onion, mint and remaining parsley with the lemon juice, the remaining 10 g olive oil and the remaining 1 g salt.
  9. Serve the meatballs and mushroom sauce over the bulgur with the salad alongside.

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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