Mint and dill meatballs

By Vijaya Selvaraju
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  • 1.4 kilograms ground chicken
  • 1 medium white onion, finely minced
  • 3/4 cup chopped fresh mint
  • 3/4 cup chopped dill
  • 4 Thai chilis, finely minced
  • 1.5 tablespoon grated ginger
  • 3 cloves garlic, finely minced
  • 3 teaspoons coriander powder
  • 3 teaspoons cumin powder
  • 3 teaspoons salt
  • 3 tablespoons Ghee
  • Juice of 1/2 lemon


  1. Preheat oven to 450 degrees. Line two baking sheets with parchment paper or a silicone mat.
  2. Combine all ingredients, and set in fridge to chill for a minimum of 15 minutes. Form ping pong sized meatballs and place on baking sheet spacing them out to avoid overcrowding. Bake for 20-25 minutes, turning once half way through, until browned on the outside and cooked through the middle.


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