• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes

For the Chicken Meatballs:

• 500g ground chicken
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 30g fresh parsley, finely chopped
• 1 tbsp Lebanese 7 spice
• Salt and pepper, to taste
• 2 tablespoons olive oil, for frying

For the Sumac Dressing:

• 3 tablespoons extra virgin olive oil
• 1 tablespoon sumac
• Juice of 1 lemon (about 2 tablespoons)
• 1 clove garlic, minced
• Salt, to taste

1. Preparation of the Meatballs: In a large bowl, combine the ground chicken, onion, garlic, parsley, Lebanese 7 spice, salt, and pepper. Mix well until all the ingredients are evenly distributed.
2. Shape the mixture into small meatballs, about the size of a walnut.
3. Cooking the Meatballs: Heat the olive oil in a frying pan over medium heat. Add the meatballs and cook for about 10-12 minutes, turning occasionally, until they are golden brown and cooked through. Ensure they reach an internal temperature of 74°C.
4. Preparing the Sumac Dressing: In a small bowl, whisk together the olive oil, sumac, lemon juice, minced garlic, and salt until well combined.
5. Serving: Arrange the cooked meatballs on a platter and drizzle with the sumac dressing. Garnish with additional parsley if desired.

• Calories: 220 kcal
• Protein: 20g
• Carbohydrates: 5g
• Fat: 14g
• Saturated Fat: 3g
• Cholesterol: 65mg
• Sodium: 200mg
• Fibre: 1g