Makes 4 servings of 3 meatballs
- 4 tbsp crushed fenugreek seeds
- 1 tbsp olive oil, plus more to brown meatballs
- 2 cups mushrooms, chopped
- 1 small onion, chopped
- 2 cloves garlic, finely chopped
- 2 tbsp milk
- 1 egg
- 3 tbsp parsley, chopped
- 1 tsp salt
- Freshly ground pepper
- 2 tsp Worcestershire sauce
- 1/4 tsp cayenne
- 1 lb ground chicken
Preheat the oven to 350°F.
Dry roast the fenugreek seeds in a pan for about 20 seconds, stirring often.
Add 1 tablespoon of the oil, the mushrooms and onions and cook for about 10 to 12 minutes, stirring occasionally. Add the garlic, cook 30 seconds more and set pan aside to cool a bit.
While the mushrooms and onions are cooling, combine the bread crumbs and milk in a large bowl.
Whisk in the egg, parsley, salt, pepper, Worcestershire sauce, cayenne pepper and tomato paste until well blended. Add the chicken and the cooled vegetables and gently combine all ingredients.
Form 12 meatballs (it helps to do this with wet hands), and fry them in a non-stick pan with a little oil until they are browned; gently moving them in the pan so they color evenly.
Transfer the meatballs to a baking sheet, transfer to the oven and bake for about 20 to 25 minutes until they are fully cooked.
Serve over pasta with tomato sauce or over sautéed vegetables.