Lebanese Chicken Meatballs are the kind of dinner that completely rewires your expectations for a weeknight meal. These are not your average meatballs. They are packed with grated zucchini, fresh mint, cilantro, garlic, cumin, coriander, and tahini, pan-fried until golden and crispy on the outside, and served over a bed of fresh baby gem lettuce, Persian cucumbers, and herbs all tossed in the most insanely good sumac dressing with pomegranate molasses and lemon. Every single bite is savory, herby, bright, and completely addictive. If you are deep in a meatball moment right now and you absolutely should be, my Greek Lamb Meatballs with Tzatziki, my Chicken Parmesan Meatballs, and my Mediterranean Meatballs and Herb Pasta are all waiting for you.
Lebanese Chicken Meatballs at a Glance
- 🕒 Total Time: ~30 minutes (20 min prep + 10 min cook)
- 👪 Servings: 4 people
- 🍝 Cuisine Type: Mediterranean / Lebanese-inspired
- 🧂 Flavor Profile: Fresh herbs (mint + cilantro), warm spices (cumin, coriander), garlicky, lemony, slightly nutty from tahini
- 📖 Dietary Info: Dairy-free; gluten-free adaptable (use GF breadcrumbs)
- 📦 Storage Notes: Keeps well 3–4 days refrigerated; great for meal prep bowls
- ⭐ Why You’ll Love It: Extremely moist, herb-packed meatballs (thanks to zucchini) that work in bowls, salads, or pitas
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Why I Love This Recipe
Here is what makes these Lebanese Chicken Meatballs so different from anything else in the rotation: the flavor profile is genuinely unlike any other meatball I have made. The tahini mixed into the meat mixture adds this subtle nuttiness and helps bind everything together while keeping the meatballs incredibly tender. The cumin and coriander give them that warm, aromatic Lebanese-spiced quality that is deeply savory without being heavy. And then the sumac dressing on the salad. Oh my goodness, that dressing. Sumac soaked in warm water, pomegranate molasses, lemon juice, garlic, and red wine vinegar all whisked together into a punchy, tangy, slightly sweet vinaigrette that is so good I want to put it on absolutely everything.
Pair these meatballs with my Tahini Sauce for dipping and stuff any leftovers into my Greek Chicken Stuffed Pitas the next day, because they are incredible in a pita wrap and I refuse to let you waste a single one.
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Ingredients
Substitutions & Swaps
🍗 Protein Options
- Ground chicken — light and traditional for this version
- Ground turkey — closest swap
- Ground beef or pork — richer flavor profile
🥬 Herb Variations
- Mint + cilantro — signature combo
- Add parsley — more classic Mediterranean feel
- Use dried herbs (if needed) — reduce quantities significantly
🧄 Flavor & Binding
- Tahini — adds richness and helps bind
- Breadcrumbs — adjust based on moisture level
- Add sumac or za’atar — for more regional flavor depth
🥗 Serving Styles
- Salad bowl (fattoush-style) — most common pairing
- Stuffed into pita — more sandwich-style
- Over rice or grain bowl — heartier option
- With hummus + yogurt sauce — mezze-style plate
How to Make Lebanese Chicken Meatballs
Step 1: Grate zucchini, combine with ½ teaspoon salt and let sit for 5 minutes. Squeeze out as much liquid as possible.
Step 2: Mix together zucchini and remaining ingredients in a large bowl. If the mixture feels too wet, add a ½ cup of panko bread crumbs.
Step 3: Divide the mixture into balls a little bigger than a golf ball.
Step 4: Heat a large saute pan over medium high heat, add a few tablespoons of olive oil and then cook the balls until cooked through on all sides.
Step 5: In a large bowl toss together the lettuce, green onions, tomatoes, cucumber, mint, and parsley.
Step 6: In another smaller bowl, water with soaked sumac, lemon juice, pomegranate molasses, garlic, red wine vinegar and olive oil. Whisk to combine and season with salt as needed.
Tips & Tricks for the Best Lebanese Chicken Meatballs
- Squeeze every last drop of liquid out of the zucchini. This step is absolutely critical. After salting the grated zucchini, give it a full 5 minutes to draw out moisture and then wring it out as hard as you can in a clean kitchen towel or paper towels. Wet zucchini means wet meatballs that will not hold their shape in the pan.
- Use the panko only as needed. The recipe calls for ½ to 1 cup of panko, and how much you need depends entirely on how well you squeezed the zucchini and the moisture content of your ground chicken. Start with ½ cup and only add more if the mixture still feels too wet to roll. You want it to hold its shape when pressed, not be crumbly or stiff.
- Do not overmix the meatball mixture. Mix until everything is just evenly combined. Overworking ground chicken makes the meatballs dense and tough rather than tender and juicy.
- Wet your hands before rolling. The mixture can be a little sticky. Wetting your hands lightly between each meatball makes rolling much easier and cleaner.
- Give the Lebanese Chicken Meatballs space in the pan. Cook them in batches rather than crowding the pan. Crowding drops the oil temperature and causes the meatballs to steam rather than sear, which means you lose that gorgeous golden crust.
- Soak the sumac. This step is in the recipe for a reason. Soaking ground sumac in warm water for 15 minutes before making the dressing mellows the astringency and blooms the flavor so you get the full, vibrant tangy-fruity sumac quality rather than a raw, gritty bite.
- Serve immediately. This salad is best the moment it is dressed and the meatballs are fresh and hot from the pan. The contrast between the warm, crispy meatballs and the cool, crisp salad is what makes this dish so incredibly good.
FAQ's
Can I bake the Lebanese Chicken Meatballs instead of pan-frying?
Yes! Bake them at 400 degrees F for about 20 to 25 minutes, turning once halfway through, until cooked through and golden. You will not get quite the same deep crust as pan-frying, but they will still be delicious.
Can I use ground turkey instead of ground chicken for Lebanese Chicken Meatballs?
Absolutely. Ground turkey, particularly dark meat ground turkey, is a great substitute and works beautifully with these spices. Ground lamb would also be incredible here if you want to go full Lebanese-inspired.
Where do I find sumac?
Sumac is increasingly available at most well-stocked grocery stores, Whole Foods, Middle Eastern markets, and online. It is a deep red, tangy spice with a fruity, citrusy quality, and it is genuinely worth seeking out. Once you have it, you will put it on everything.
Can I use dried herbs instead of fresh?
Fresh herbs are really what makes this recipe sing, and I strongly encourage you to use them. That said, in a pinch you can substitute 1 tablespoon dried mint and ½ tablespoon dried cilantro. The flavor will be less vibrant but still good.
What do I serve these Lebanese Chicken Meatballs with?
Beyond the salad, these are incredible tucked into a warm pita with a drizzle of tahini sauce, served over a grain bowl with rice or farro, or paired with hummus and flatbread for a mezze-style spread.
Can I make these Lebanese Chicken Meatballs ahead?
Yes! The meatball mixture can be made and rolled a day ahead and refrigerated until you are ready to cook. Cooked meatballs keep in the fridge for up to 4 days and reheat well in a skillet over medium heat. The dressing can also be made up to 3 days ahead, just give it a good whisk before serving.
Lebanese Chicken Meatballs
Ingredients
For the Meatballs:
- 1 medium zucchini grated
- 1 pound ground chicken dark meat preferred
- ⅓ cup scallions thinly sliced
- ⅓ cup mint finely chopped
- ¼ cup cilantro finely chopped
- 4 cloves garlic finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 ½ teaspoon kosher salt
- 2 tablespoons tahini
- ½ cup panko bread crumbs plus more as needed
For the Salad:
- 3 heads baby romaine lettuce
- 4 green onions thinly sliced
- 4 Persian cucumbers sliced
- ¼ cup fresh mint leaves
- ¼ cup fresh parsley
For the Sumac Dressing:
- 4 teaspoons ground sumac soaked in 4 teaspoons warm water for 15 minutes
- 3 tablespoons fresh lemon juice
- 2 tablespoons pomegranate molasses
- 2 clovse garlic finely chopped
- 2 teaspoons red wine vinegar
- ¾ cup olive oil
- Kosher salt to taste
Instructions
For the Meatballs:
- Place the grated zucchini in a bowl, toss with ½ teaspoon of the salt, and let sit for 5 minutes. Transfer to a clean kitchen towel and squeeze out as much liquid as possible.
- In a large bowl, combine the squeezed zucchini, ground chicken, scallions, mint, cilantro, garlic, cumin, coriander, remaining 1 teaspoon salt, and tahini. Mix until evenly combined. If the mixture feels too wet to hold its shape, add ½ cup of panko and mix again, adding up to 1 cup total as needed.
- Divide the mixture and roll into meatballs slightly larger than a golf ball.
- Heat a large skillet over medium-high heat and add 2 to 3 tablespoons of olive oil. Working in batches so as not to crowd the pan, cook the meatballs, turning occasionally, until golden brown on all sides and cooked through, about 10 to 12 minutes total. Transfer to a plate.
For the Salad:
- In a large bowl, combine the baby gem lettuce, green onions, cucumbers, mint, and parsley. Toss gently to combine.
For the Dressing:
- In a medium bowl, combine the soaked sumac and its soaking water, lemon juice, pomegranate molasses, garlic, and red wine vinegar. Whisk together, then slowly stream in the olive oil while whisking until emulsified. Season with salt to taste
Assemble
- Drizzle the dressing over the salad and toss to coat. Divide the salad among plates and top each with several warm meatballs. Serve immediately with extra dressing on the side.
Notes
- Squeeze the zucchini well. Removing moisture is critical to avoid loose meatballs.
- Use fresh herbs. Mint + cilantro define the flavor—dried won’t hit the same.
- Adjust breadcrumbs as needed. The mixture should hold together but stay tender.
- Cook over medium-high heat. You want browning + quick cook-through.
- Don’t overwork the mixture. Keeps them light instead of dense.
- Sumac is sometimes difficult to find in the market. I order it every few months online, so I never run out!
- Serve these over pasta if you aren't in the mood for salad.
Love these! Has anyone tried using the same recipe but making them into chicken burgers?
These turn out great every time! I often don't have all the herbs on hand, and they still taste amazing without!
These meatballs are absolutely incredible. I will be repeating this recipe A LOT this spring and summer. Thanks!
The dressing is the star, delicious! The meatballs also were good, I ended up crumbling them over the salad.
Can you bake the meatballs instead?
I did and they were perfect. 400 degrees for 15 minutes.
I have an allergy to the zucchini/squash family. What would be a good substitution??
So delicious! The whole family looked this dinner. I omitted the panko to keep the meatballs GF. I must have squeezed the zucchini enough so they weren't too moist. I baked in oven at 400 degrees for 30 minutes. I also substituted the romaine for 50/50 mixed baby greens and spinach for more nutrition. The sumac dressing is so tasty. Eating a meatball together with the dressing and salad is the best bite!
Yes please! This sounds like the perfect summer dinner salad!