Persian chicken meatball poppers with fresh lime & chili

Cutlets and meatballs
persian chicken meatball poppers with fresh lime & chili

<br />Aleppo Pepper comes from Syria. It has a moderate heat level with some fruitiness and mild, cumin-like undertones, with a hint of a citrusy, salty taste. You could use paprika or smoked paprika in its place. <br /> <br />It's important to really run your knife over the scallions and the chili pepper because the meatballs cook very fast which means the vegetables need to cook fast. The zucchini will have a tender-crisp texture and remain bright green. Mint is wonderful with these meatballs but regular basil, Thai basil or cilantro would be great too. <br /> <br />You can make the mixture into mini meatloaves in muffin tins or regular size meatloafs too. <br /> <br />I've received a lot of positive feedback on this recipe. They've been featured on Healthy Aperture and Top Inspired 10 Best Persian Recipes. <br /> <br />Serves 6-8 with rice and salad <br />

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