Juicy Baked Chicken Kofta Meatballs Ready in 35 Minutes

Name: Juicy Baked Chicken Kofta Meatballs Ready in 35 Minutes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Middle Eastern
Ingredients: 500g ground chicken; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp paprika; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp fresh parsley, chopped; 1 egg; 1/4 cup breadcrumbs; 1 cup plain yogurt; 1 tbsp lemon juice; 1 tbsp fresh mint, chopped; 1 tbsp fresh dill, chopped

By:

Christina R. Jones

July 20, 2025

Baked Chicken Kofta Meatballs with Herb Yogurt

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There’s something magical about the aroma of Middle Eastern spices filling your kitchen – that warm blend of cumin, coriander, and paprika that instantly transports me back to my first taste of authentic kofta in Jerusalem. These baked chicken kofta meatballs with herb yogurt are my weeknight dinner hero, packing all those incredible flavors into juicy, protein-packed bites that miraculously come together in under 35 minutes.

What I love most (aside from how my kids actually beg for seconds!) is how this recipe gives you that rich kofta experience without the heaviness of traditional lamb versions. The secret? Using lean ground chicken and baking instead of frying creates meatballs that stay wonderfully moist while being much lighter. That bright, herby yogurt sauce is everything – it cuts through the spices beautifully and makes the whole dish feel fresh and balanced.

After testing countless variations, I’ve perfected the ratio of spices to let each flavor shine without overwhelming the delicate chicken. These meatballs have become my go-to for everything from casual family meals to impressive dinner parties. Just wait until you smell them roasting in the oven – your kitchen will smell like your favorite Middle Eastern restaurant!

Baked Chicken Kofta Meatballs with Herb Yogurt - detail 1

Why You’ll Love These Baked Chicken Kofta Meatballs

Trust me, once you try these baked chicken kofta meatballs, they’ll become a regular in your dinner rotation. Here’s why:

Incredibly juicy: The mix of ground chicken, breadcrumbs, and egg keeps every bite tender, never dry – even after baking!
Bursting with flavor: Cumin, coriander, and paprika create that warm, aromatic Middle Eastern spice profile we all crave.
Ready in a flash: From bowl to table in 35 minutes – perfect for busy weeknights.
Meal prep hero: Make a double batch and stash them in the fridge for easy protein all week.
Kid-approved: Mild but flavorful enough for little palates (and picky adults!).
Healthier twist: Baking cuts the oil without sacrificing that delicious golden crust.

Honestly, that tangy herb yogurt sauce alone is reason enough to make these – it ties everything together like magic!

Ingredients for Baked Chicken Kofta Meatballs with Herb Yog

For the Chicken Kofta Meatballs

500g ground chicken (I prefer using thigh meat for juiciness)
1 small onion, finely chopped (I like to grate it for better texture)
2 cloves garlic, minced (store-bought minced garlic works too)
1 tsp ground cumin (my favorite spice for that classic kofta flavor)
1 tsp ground coriander (makes the meatballs taste authentic)
1/2 tsp paprika (I use smoked paprika for extra depth)
1/2 tsp salt (adjust to your taste)
1/4 tsp black pepper (freshly ground is best)
2 tbsp fresh parsley, chopped (I always use flat-leaf parsley here)
1 egg (room temp for better binding)
1/4 cup breadcrumbs (I prefer panko for crispier texture)

For the Herb Yogurt Sauce

1 cup plain yogurt (Greek yogurt or regular both work)
1 tbsp lemon juice (freshly squeezed tastes freshest)
1 tbsp fresh mint, chopped (I love the bright flavor it adds)
1 tbsp fresh dill, chopped (I find it balances the spices)

Equipment You’ll Need

Here’s the simple lineup of kitchen tools that’ll make these kofta meatballs a breeze – chances are you’ve already got most of them in your drawers!

Large mixing bowl: Where all the magic happens. I use my trusty stainless steel one because it’s easy to clean and keeps the chicken mixture cool.
Rimmed baking sheet: Essential for catching any juices and keeping your oven clean. Mine’s so well-loved it’s practically family.
Parchment paper: My #1 trick for meatballs that don’t stick. No scrubbing pans afterward – just toss the paper!
Measuring spoons: For getting those spice ratios just right. I keep mine on a hook near the stove for easy grabbing.
Box grater (optional): If you’re like me and prefer grated onion over chopped for smoother meatballs.
Cookie scoop or spoon: For shaping uniform meatballs quickly. Mine’s a 1.5 tablespoon size – perfect for even cooking.

That’s it! No fancy gadgets needed – just good old-fashioned kitchen basics. Now let’s get those meatballs rolling!

How to Make Baked Chicken Kofta Meatballs

Okay, friends – let’s turn these simple ingredients into golden, juicy kofta meatballs that’ll make your whole kitchen smell amazing! I’ve made this recipe dozens of times, and these are the little tricks I’ve picked up along the way.

Preparing the Meatball Mixture

First, preheat your oven to 200°C (400°F) – this is crucial for getting that perfect golden crust. While it heats up, grab your biggest mixing bowl (I swear everything sticks less in my stainless steel one). Add the ground chicken, then all your chopped onion, garlic, spices, parsley, egg, and breadcrumbs.

Here’s my secret: mix everything with your hands! A spoon just doesn’t blend as well. But – and this is important – don’t overmix! Just gently combine until everything’s evenly distributed. Overworking makes tough meatballs, and we want tender bites that practically melt in your mouth.

Baking to Perfection

Line your baking sheet with parchment paper (trust me, cleanup is SO much easier). Now, scoop out portions – I use a 1.5 tablespoon cookie scoop for uniform size, but two spoons work fine. Roll gently between your palms, but don’t compact them too much. Space them about 2cm apart on the sheet.

Pop them in the oven for about 20 minutes. They’re done when golden brown and the internal temperature hits 75°C (165°F) – I check with an instant-read thermometer. They’ll keep cooking a bit after coming out, so don’t overbake!

Making the Herb Yogurt Sauce

While the meatballs bake, whip up the sauce – it literally takes 2 minutes! In a small bowl, mix the yogurt with lemon juice, mint, and dill. Taste and adjust – sometimes I add an extra squeeze of lemon or pinch of salt. Pro tip: let it sit for 10 minutes to let the flavors marry while the meatballs finish baking.

See? Easy peasy! Now just plate those gorgeous meatballs with the cool yogurt sauce and watch everyone dig in.

Tips for the Best Baked Chicken Kofta Meatballs

After making these dozens of times (and yes, a few failed batches early on!), here are my foolproof tips for perfect kofta meatballs every single time:

Chill the mixture first: Pop it in the fridge for 15-20 minutes before shaping – it makes rolling SO much easier and keeps the meatballs from falling apart.
Use lean but not too lean: Chicken thighs give juicier results than breast meat, but drain off excess fat if it looks too wet.
Parchment is non-negotiable: Skip the foil – parchment gives that perfect golden crust without any sticking disasters.
Don’t crowd the pan: Give them space to brown properly, or you’ll end up steaming instead of baking.
Fresh herbs make all the difference: That parsley, mint and dill should be vibrant green – dried just doesn’t cut it here!

One last thing – if your hands get sticky while rolling, keep a bowl of cold water nearby to dip your fingers in. Works like a charm!

Serving Suggestions

Oh, the possibilities with these baked chicken kofta meatballs! I love how versatile they are – you can dress them up fancy or keep things casual depending on your mood. Here are my favorite ways to serve them that always get rave reviews:

Classic Middle Eastern Platter: Warm pita bread, a big dollop of that herb yogurt sauce, and a simple chopped salad with cucumber, tomato, and red onion. Scatter some extra fresh mint over everything – it makes the plate look so inviting!

Grain Bowl Magic: Spoon them over fluffy basmati rice or nutty quinoa with roasted veggies (zucchini and eggplant work beautifully). Drizzle extra yogurt sauce over the top – instant healthy lunch!

Appetizer Party: Skewer the meatballs with toothpicks and serve with the yogurt sauce for dipping. My friends go crazy for these at gatherings – they disappear faster than I can make them!

Weeknight Dinner Win: Toss them with couscous and roasted carrots for a complete meal that comes together in minutes. The kids love helping assemble their own plates with all the components.

Pro tip: Always serve extra lemon wedges on the side – that bright acidity cuts through the richness perfectly. And don’t be shy with the garnishes! A sprinkle of sumac or za’atar adds gorgeous color and an extra flavor punch.

Storage and Reheating Instructions

Let’s talk about keeping these baked chicken kofta meatballs tasting just as amazing as when they first came out of the oven! I’ve learned through trial and error (and many hurried weeknight meals) exactly how to store and revive them properly.

Storing leftovers: Once cooled, pop those meatballs into an airtight container – I like using glass containers because they don’t absorb odors. They’ll stay fresh in the fridge for up to 3 days. Keep the herb yogurt sauce separate in its own little container to prevent the meatballs from getting soggy.

Freezing pro tip: These freeze beautifully! Arrange cooked meatballs in a single layer on a parchment-lined baking sheet and freeze until solid (about 2 hours), then transfer to a freezer bag. They’ll keep for up to 3 months this way. The yogurt sauce doesn’t freeze well though – you’ll want to make that fresh when ready to serve.

Reheating magic: For oven reheating, place meatballs on a baking sheet at 180°C (350°F) for about 10 minutes until heated through. Microwave works too – just cover with a damp paper towel and heat in 30-second bursts to prevent drying out. Always serve with freshly made yogurt sauce – it makes all the difference!

One last thing – if you froze them, no need to thaw first! Just add a couple extra minutes to the baking time. They come out tasting practically fresh-made – perfect for those “I forgot to plan dinner” nights!

Nutritional Information

Here’s the nutritional breakdown for these baked chicken kofta meatballs per serving (that’s about 4 meatballs with a generous drizzle of yogurt sauce). I know a lot of you, like me, like to keep an eye on what you’re eating while still enjoying delicious meals!

Calories: 280
Protein: 32g (That chicken packs a serious protein punch!)
Carbohydrates: 12g
Sugar: 3g (Mostly from the natural yogurt)
Fiber: 1g
Fat: 10g
Saturated Fat: 3g
Sodium: 380mg

Now, here’s my little disclaimer (because I’m not a nutritionist, just a home cook who loves numbers!): These values are estimates and can vary based on the exact ingredients you use. Things like the fat content of your ground chicken or whether you use full-fat vs. low-fat yogurt will change the numbers slightly.

What I love is that compared to traditional fried kofta, baking cuts the fat content nearly in half while keeping all that amazing flavor. It’s one of those rare recipes where healthy actually tastes better – my kind of cooking!

FAQ About Baked Chicken Kofta Meatballs

I get asked these questions all the time about my baked chicken kofta meatballs – and trust me, I’ve tested every possible variation! Here are the answers to the most common questions that pop up (usually while friends are scarfing them down at my dinner table).

Can I Use Turkey Instead of Chicken?

Absolutely! Ground turkey makes a fantastic swap if that’s what you’ve got on hand. I actually use it often when it’s on sale. Just stick with 93% lean – anything leaner can dry out during baking. The spices work beautifully with turkey too, though you might want to add an extra tablespoon of olive oil to the mixture for moisture. Same cooking time and temp apply!

Can I Grill Instead of Bake?

You sure can, though I slightly prefer baking for a few reasons. Grilling gives nice char marks (so pretty!), but you’ve got to watch them carefully to prevent drying out. Baking gives more even cooking and that tender interior we all love. If you do grill, use a well-oiled grilling basket or skewers at medium heat – about 4-5 minutes per side should do it. Either way, that herb yogurt sauce is a must for keeping them moist!

How Do I Keep Meatballs Moist?

This was my biggest struggle when I first started making these! Three golden rules: 1) Don’t overmix the meat (just until combined), 2) Use the breadcrumb-egg binder combo (it’s magical!), and 3) Never skip the resting time after mixing. Oh, and pull them from the oven as soon as they hit 75°C (165°F) internally – they’ll continue cooking a bit as they rest. I learned the hard way that overbaking is the quickest path to dry meatball sadness.

Can I Make These Ahead?

Yes! Two great options: 1) Mix the raw meatball ingredients, cover tightly, and refrigerate for up to 24 hours before shaping and baking (perfect for dinner parties), or 2) Bake and freeze the cooked meatballs for up to 1 month. I always have a batch in my freezer for emergency meals – just reheat from frozen at 180°C (350°F) for about 15 minutes. The yogurt sauce is best made fresh though – it only takes 2 minutes!

How Can I Adjust Spices for Kids?

My picky nephew inspired this solution! Simply cut the spices in half for milder flavor that still has character. You can also mix some plain yogurt into the meatball mixture – it tones down the spices while keeping them moist. Another trick? Make mini meatballs (about 1 tablespoon size) – kids love the cute factor and the smaller bites seem less intimidating to little taste buds!