Mediterranean Meatballs Pressure Cooker Recipe
These Mediterranean-spiced chicken meatballs are bursting with flavor from sumac, cumin, and coriander. Juicy and tender, they’re baked to perfection and can be served with couscous, tomatoes, cucumber, or hummus for a satisfying meal.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 2 tablespoons olive oil that golden stuff brings the whole mix together
- 1 pound ground chicken breast or thighs or mix both if you like that combo
- 1 large garlic clove minced
- 1 shallot chopped, about 2 tablespoons
- ½ teaspoon ground sumac tangy and fancy
- ½ teaspoon ground cumin the earthy spice that hits right
- ¼ teaspoon ground coriander adds a bright, citrusy edge
- 1 large egg helps meatballs stick
- ¼ cup panko breadcrumbs for light, airy texture
- 2 tablespoons toasted sesame seeds nutty flavor and crunch
- ½ teaspoon kosher salt and black pepper
Instructions
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine ground chicken, garlic, shallot, sumac, cumin, coriander, egg, panko breadcrumbs, sesame seeds, and olive oil. Mix until just combined.
- Shape mixture into 1 ½ inch meatballs. Place them evenly spaced on the prepared baking sheet.
- Bake in the oven for 20–25 minutes, or until golden brown and cooked through.
- Remove meatballs from oven and let rest a few minutes before serving.
- Serve with couscous, tomatoes, cucumbers, and a dollop of hummus or favorite sauce.
Notes
For toasted sesame seeds, toast them in a dry skillet over medium heat for 1-2 minutes until fragrant. You can also buy them pre-toasted. This recipe can be doubled for meal prep and freezes well. To reheat, steam in a pressure cooker or microwave lightly covered.