1/2 kilo (approx 1 pound) Chicken mince (ground chicken/chicken keema)
Whole wheat bread crumbs (I crumble up four slices of atta bread.)
1 teaspoon garlic powder or 3 chopped garlic cloves
1 teaspoon onion powder
1/2 teaspoon cumin powder
Few dashes black pepper
Dashes of salt to taste
Assorted herbs. I used oregano, celery seeds, parsley, basil.
Whole wheat flour
Mix chicken, egg, spices and herbs.
Then knead in bread combs until it's a good consistency.
Take a teaspoon and make meatballs by scooping out a teaspoon, leveling it out, then combine it with another one, so that a meatball will end up being two teaspoons of meat mixture.
|I didn't start taking photos until I was already starting to make the meatballs. See how I have the teaspoon full of meat? That will be half a meatball.|
Roll briefly in the flour, set aside. (This is not strictly necessary, but it makes them look nice and uniform.)
Heat up oil in a kerahi or pan.
Use a slotted spoon to put a layer of meatballs into the oil.
Turn them until nicely browned. Continue until all the meatballs are cooked.
Enjoy or store in the freezer and microwave them when needed!