Skip the dry poultry—this juicy Israeli chicken balls recipe is tender, herb-packed, and ready in 20 minutes. They are the perfect golden-seared base for a bold swipe of our fiery Red Schug.
When they’re great
These meatballs shine when you want a quick weeknight dinner, a protein-packed lunch, or even a fun appetizer for gatherings. They’re also ideal for meal prep because they store and reheat beautifully.
What they pair with
Serve them over spaghetti with its sauce, tuck them into a sub sandwich, enjoy them with roasted veggies, or even as a protein-packed snack with a dipping sauce. The possibilities are endless.
Ingredients
- Ground chicken
- Breadcrumbs (or panko)
- Egg
- Garlic, minced
- Onion, shredded
- Fresh herbs (parsley, oregano, or thyme)
- Salt & pepper
- Olive oil (for cooking)
FAQs
- Can I bake instead of pan-frying? Yes! Bake at 356°F-390°F (180°C-200°C) for 15–20 minutes until golden and cooked through.
- Can I freeze them? Absolutely—freeze uncooked or cooked meatballs for up to 3 months.
- Are they healthy? Chicken meatballs are leaner than beef, making them a lighter, high-protein option.
Enjoy!
Juicy Israeli Chicken Balls Recipe
Ingredients
For the Chicken Mixture
- 24 ounces Ground chicken breast (700 g)
- 3 medium eggs
- 4 flat tablespoons panko breadcrumbs or matzo meal
- 2 very large onions, coarsely shredded and drains of most liquid
- 1/3 freshly chopped parsley leaves (tightly packed)
- 1/3 freshly chopped cilantro leaves (tightly packed)
- 1/3 cup lemon juice
- 4 tablespoons neutral oil
- 1½ teaspoons Kosher salt
- 1 teaspoon black pepper or to taste
For the Tomato Sauce
- 2/3 cup neutral oil
- 1/3 cup lemon juice
- 2 teaspoons turmeric
- 2 teaspoons sweeet paprika or hot and spicy paprika
- 4 heaping (rounded) tablespoons unsweetened tomato paste
- 2 teaspoons natural date syrup
- 2-3 cups hot water, not boiling
Instructions
Chicken Balls
Mix all chicken mixture ingredients together and mold 22 ping pong size balls. Rest on parch paper.
Prepare the Sauce
Pour all sauce ingredients into a medium size non-stick thick pot set above a large burner, EXCEPT FOR THE WATER.
Stir, bring to a boil, and pour the hot water into the pot.
Set the heat to medium-high and add a few balls at a time to the boiling tomato sauce. Baste occasionally.
Transfer the pot to a small burner and set heat to low. After cooking for 30 minutes, taste and adjust saltiness. If you're going to add more salt, keep it on a low flame for another few minutes. If not, just remove it from the heat now.
Notes
A tablespoon is 1/3 ounce (10 mL) in volume.
Nutrition Information
Yield
22Serving Size
3Amount Per Serving Calories 170Total Fat 13gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 11gCholesterol 55mgSodium 133mgCarbohydrates 5gFiber 1gSugar 2gProtein 9g
Nutrition values are estimated.