Chicken Shawarma Meatballs

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Chicken Shawarma Meatballs
Meatballs:1 lb ground chicken breast
1 onion, diced
2 cloves garlic, minced
1 egg
2 tspshawarma spice
1/4 tsp salt
1/4 cup chopped parsley
1/4 cup breadcrumbs
Tomato Sauce:
2 tbs olive oil, divided
1 onion, diced
1 tbs all purpose flour
6 oz tomato paste
2 cups chicken stock
1/2 cup milk or yogurt
1 tsp shawarma spice
2 tbs chopped parsley
1/4 cup crumbled feta cheese
additional salt to to taste
Shawarma Spice Mix:
1 tsp cumin
1 tsp coriander
1/2 tsp garlic powder
1/2 tsp cinnamon
1/2 tsp turmeric
1/2 tsp salt
1/2 tsp black pepper
pinch of cayenne pepper (optional)
Pre-heat the oven to 400 degrees.
Make the spice mixture by combining the cumin, coriander, garlic powder, cinnamon, turmeric, salt and black pepper in a small bowl.

You can make extra and keep in a covered jar along with your other spices.
In a large bowl, mix together the chicken, diced onion, minced garlic, egg, shawarma spice, salt, parsley and breadcrumbs.
Using a 1 oz. scoop (approximately) scoop out meatballs onto a baking sheet lined with parchment paper.
You should get about 24 meatballs. Bake for 30 minutes.
While the meatballs are cooking, make the sauce by adding 1 tbs of the olive oil and the diced onion to a large skillet and sauteing for a few minutes until the onion becomes translucent.

Add the remaining tbs of olive oil and whisk in the flour until combined. Whisk in the chicken stock and then stir in the tomato paste and shawarma spice. Stir in the milk or yogurt and the chopped parsley.

Season with additional salt if needed.
When the meatballs are cooked, add them to the sauce and simmer for an additional 10 minutes. Add the crumbled feta cheese and serve warm.
These are great as appetizers, over pasta or rice, or meatball subs!

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