Chicken meatballs with molokhieh is a hearty, flavorful dish that beautifully combines Middle Eastern flavors with a comforting, home-cooked feel. The tender, spiced chicken meatballs pair perfectly with the earthy, slightly tangy molokhieh stew, enhanced by fragrant garlic, fresh herbs, and a zesty touch of lemon. This dish is not just filling—it’s also packed with nutrients, making it a wholesome choice for family dinners or special gatherings. Whether you’re familiar with molokhieh or trying it for the first time, this recipe will bring new flavors to your table in the most delightful way.
Why You’ll Love This Chicken Meatballs with Molokhieh
You’ll love this dish because it’s the perfect blend of texture and flavor—soft, juicy meatballs simmered in a rich, herb-infused molokhieh sauce. The addition of fresh cilantro, parsley, and mint keeps the flavors bright, while warm spices like cumin, cinnamon, and allspice give the meatballs depth. The fried garlic-chile topping adds a bold, aromatic finish that elevates the entire dish. Plus, this recipe is flexible—you can use chicken or turkey and swap molokhieh for spinach and okra if needed.
Ingredients
For the Meatballs:
1¾ oz (50g) crustless sourdough bread, blitzed into fine crumbs or 1 large zucchini (220g), grated
1 lb 2 oz (500g) ground chicken or turkey thighs
2 garlic cloves, crushed
1½ tsp ground cumin
1 tsp ground cinnamon
½ tsp ground allspice
¼ tsp chili flakes
½ cup (10g) cilantro, chopped
½ cup (10g) parsley, chopped
½ cup (10g) mint, chopped
Zest of 1 lemon (1½ tsp), plus lemon wedges for serving
Salt and black pepper, to taste
2 tbsp olive oil
For the Molokhieh:
2 garlic cloves, crushed
1 lemon: 4 shaved rind strips + 1½ tbsp juice
1¾ cups (450ml) chicken stock
1¾ lb (800g) frozen molokhieh or 1¾ lb frozen spinach + 7 oz (200g) thinly sliced okra
½ tsp ground cinnamon
Salt and black pepper, to taste
½ cup (10g) parsley, chopped
1 cup (20g) cilantro, chopped
For the Chile Adha (Garnish):
¼ cup olive oil
6 garlic cloves, crushed
½ tsp chili flakes
½ cup cilantro, chopped
Step-by-Step: How to Make Chicken Meatballs with Molokhieh
Prepare the Base:
If using bread, soak the crumbs in water, then drain and press to remove any excess moisture.
If using zucchini, mix it with ½ tsp salt, let it rest for 20 minutes, then squeeze out as much liquid as you can.
Make the Meatballs:
In a large bowl, combine the prepared bread or zucchini with chicken, garlic, spices, herbs, lemon zest, ¾ tsp salt, and black pepper.
Lightly oil your hands and shape the mixture into about 30 small meatballs (around 1 oz/25g each).
Cook the Meatballs:
Heat 1 tbsp of oil in a nonstick skillet over high heat.
Sear half the meatballs for 2–3 minutes, turning to brown them evenly. Transfer to a plate and repeat with the remaining batch.
Prepare the Molokhieh:
In the same pan, add garlic, lemon rind, and chicken stock. Bring to a boil.
Add molokhieh (or spinach + okra), cinnamon, 2 tsp salt, and black pepper. Reduce heat, cover, and cook for 20 minutes.
Combine and Simmer:
Add meatballs, parsley, and ½ cup cilantro. Cook, covered, for 10 minutes until meatballs are cooked through. Stir in lemon juice.
Make the Chile Adha:
In a small pan, heat olive oil over medium-high. Add the garlic and sauté for about 3 minutes until it turns golden and fragrant.
Stir in chili flakes and chopped cilantro. Remove from heat.
Assemble and Serve:
Divide the stew into bowls, top with the chile adha, and garnish with extra cilantro. Serve with lemon wedges.
Helpful Tips
Meatball shaping: Wetting or oiling your hands prevents the meatballs from sticking.
Use fresh herbs generously: They balance the earthy flavor of molokhieh.
Don’t overcook the garlic adha: It should be golden, not burnt, to avoid bitterness.
Substitutions and Variations
Protein: Substitute chicken with ground turkey for a leaner option.
Greens: If molokhieh isn’t available, a mix of spinach and okra mimics its texture.
Spice level: Adjust the chili flakes to make it milder or spicier.
Citrus: Swap lemon for lime for a tangier kick.
Storage Instructions
Refrigeration: Store leftovers in an airtight container for up to 3 days.
Freezing: Freeze the stew without the chile adha for up to 2 months. Reheat and add fresh garnish before serving.
Nutritional Information
(Per serving – approximate)
Calories: 310
Protein: 28g
Carbohydrates: 10g
Fat: 18g
Fiber: 4g
Sodium: 620mg
Serving Suggestions
Serve with warm pita bread or crusty sourdough.
Pair with a side of herbed rice or bulgur for a heartier meal.
Add a cool cucumber-yogurt salad for a refreshing balance.
Frequently Asked Questions About Chicken Meatballs with Molokhieh
1. Can I prepare this recipe in advance?
Yes! You can make the meatballs and molokhieh base ahead of time. Store them separately in the fridge and combine when reheating.
2. What is molokhieh, and where can I find it?
Molokhieh, also known as jute mallow, is a leafy green popular in Middle Eastern cooking. It’s often available in the frozen section of Middle Eastern or international grocery stores.
3. Can I bake the meatballs instead of pan-frying?
Absolutely. Bake them at 400°F (200°C) for 15–20 minutes until golden and fully cooked.
4. How do I make it vegetarian?
Swap chicken with mashed chickpeas or lentils and use vegetable stock instead of chicken stock.
5. Is this dish kid-friendly?
Yes, simply reduce or omit the chili flakes for a milder version that’s great for kids.
Conclusion
Relish every bite of this chicken meatballs with molokhieh recipe—it’s rich, flavorful, and filled with vibrant herbs and spices. I hope it brings as much warmth to your table as it does to mine. Don’t skip the fragrant garlic-chile adha; it truly completes the dish. Thank you for joining our food-loving community—wishing you joyful cooking and happy meals ahead!
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Chicken Meatballs with Molokhieh, Garlic, and Cilantro
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
Description
Chicken Meatballs with Molokhieh is a hearty Middle Eastern dish featuring juicy spiced chicken meatballs simmered in a rich, garlicky molokhieh stew with fresh herbs and lemon. Topped with crispy garlic-chili oil, it’s a flavorful, comforting meal perfect for family dinners or special gatherings.
Ingredients
For the Meatballs:
1¾ oz (50g) crustless sourdough bread, blitzed into crumbs or 1 large zucchini (220g), grated
1 lb 2 oz (500g) ground chicken or turkey thighs
2 garlic cloves, crushed
1½ tsp ground cumin
1 tsp ground cinnamon
½ tsp ground allspice
¼ tsp chili flakes
½ cup (10g) cilantro, chopped
½ cup (10g) parsley, chopped
½ cup (10g) mint, chopped
Zest of 1 lemon (1½ tsp), plus lemon wedges for serving
Salt and black pepper, to taste
2 tbsp olive oil
For the Molokhieh:
2 garlic cloves, crushed
1 lemon: 4 shaved rind strips + 1½ tbsp juice
1¾ cups (450ml) chicken stock
1¾ lb (800g) frozen molokhieh or 1¾ lb frozen spinach + 7 oz (200g) thinly sliced okra
½ tsp ground cinnamon
Salt and black pepper, to taste
½ cup (10g) parsley, chopped
1 cup (20g) cilantro, chopped
For the Chile Adha (Garnish):
¼ cup olive oil
6 garlic cloves, crushed
½ tsp chili flakes
½ cup cilantro, chopped
Instructions
Prepare the Base:
If using bread, soak the crumbs in water, then drain and press to remove any excess moisture.
If using zucchini, mix it with ½ tsp salt, let it rest for 20 minutes, then squeeze out as much liquid as you can.
Make the Meatballs:
In a large bowl, combine the prepared bread or zucchini with chicken, garlic, spices, herbs, lemon zest, ¾ tsp salt, and black pepper.
Lightly oil your hands and shape the mixture into about 30 small meatballs (around 1 oz/25g each).
Cook the Meatballs:
Heat 1 tbsp of oil in a nonstick skillet over high heat.
Sear half the meatballs for 2–3 minutes, turning to brown them evenly. Transfer to a plate and repeat with the remaining batch.
Prepare the Molokhieh:
In the same pan, add garlic, lemon rind, and chicken stock. Bring to a boil.
Add molokhieh (or spinach + okra), cinnamon, 2 tsp salt, and black pepper. Reduce heat, cover, and cook for 20 minutes.
Combine and Simmer:
Add meatballs, parsley, and ½ cup cilantro. Cook, covered, for 10 minutes until meatballs are cooked through. Stir in lemon juice.
Make the Chile Adha:
In a small pan, heat olive oil over medium-high. Add the garlic and sauté for about 3 minutes until it turns golden and fragrant.
Stir in chili flakes and chopped cilantro. Remove from heat.
Assemble and Serve:
Divide the stew into bowls, top with the chile adha, and garnish with extra cilantro. Serve with lemon wedges.
Notes
Can’t find molokhieh? Substitute with spinach and okra for similar texture.
Adjust chili flakes for your spice preference.
To make ahead, cook meatballs and molokhieh base separately, then combine before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: 1 bowl (¼ of recipe)
- Calories: 310
- Sugar: 2g
- Carbohydrates: 10g
- Protein: 28g