Active Time

　　35 minutes

　　Total Time

　　55 minutes

　　This big batch of meatballs is inspired by kofta, the flavor-packed ground meat patties popular throughout the Middle East and North Africa. Stash them in your freezer so you always have the building blocks of a great meal. Try them simmered in tomato sauce, served over grains or greens, or packed into pita sandwiches with cucumbers, red onion, mint, and a tangy yogurt sauce.  For more ground chicken recipes, click here.

　　

Ingredients

Makes 16

　　2 medium yellow onions, coarsely chopped (about 3 cups)

　　4 garlic cloves, coarsely chopped

　　¼ cup plus 2 tablespoons olive oil

　　2 teaspoons kosher salt, divided

　　2 teaspoons ground cumin

　　1½ teaspoons ground coriander

　　½ teaspoon red pepper flakes

　　2 cups parsley leaves with tender stems

　　1 cup mint leaves

　　2 pounds ground chicken, preferably a mix of white and dark meat, not "low-fat"

　　

Step 1

Preheat oven to 425°F. Pulse yellow onions and garlic in a food processor until very finely chopped.

　　

Step 2

Heat oil in a large skillet over medium-high. Add chopped onion and garlic, season with ½ tsp. salt, and cook, stirring, until softened and lightly browned, 10–15 minutes. Add cumin, coriander, and red pepper and cook, stirring, until fragrant, 30–60 seconds. Scrape into a large bowl and let cool slightly.

　　

Step 3

Wipe out food processor and add parsley and mint. Pulse until finely chopped, then transfer to bowl with onion mixture. Add chicken and remaining 1½ tsp. salt to bowl with onion mixture. Mix with your hands to combine, but do not overwork. Divide into 16 equal portions (about ⅓ cup per kofta). Shape into 3½x2" "footballs" with tapered ends.

　　

Step 4

Arrange patties on a rimmed baking sheet and roast, flipping halfway through, until chicken is cooked through and an instant-read thermometer inserted into the center registers 165°F, about 8 minutes per side.

　　Do Ahead: Kofta can be made 3 days ahead; transfer to an airtight container and chill, or freeze up to 6 months.