Cooking Instructions:

Preheat your oven to 400°F (200°C) if you plan to bake the meatballs. If you prefer pan-searing, heat a skillet over medium heat with a drizzle of olive oil.

In a large mixing bowl, combine the ground chicken, fresh herbs, cheese of your choice, minced garlic, cumin, red pepper flakes, breadcrumbs, and eggs. Use your hands to mix everything together until well combined.

If desired, soak the breadcrumbs in a splash of milk for a few minutes before adding them to the mixture for a moister texture.

With wet hands (using water or olive oil), scoop out portions of the meat mixture and form them into meatballs, about 1-2 inches in diameter.

For baking: Place the meatballs on a wire baking rack set over a baking sheet and bake for 20-25 minutes or until they're golden brown and reach an internal temperature of 165°F.

For pan-searing: Add the formed meatballs to the hot skillet and cook for 3-4 minutes on each side until browned and cooked through, making sure they also reach 165°F internally.

Once cooked, remove the meatballs from the oven or skillet and let them rest for a few minutes before serving. These herby chicken meatballs are perfect for meal-prepping, as they make great leftovers.

For the best results, verify your herbs are fresh and finely chopped to maximize their flavor.

If you want to make the dish ahead of time, you can prepare the meatballs and refrigerate them before cooking.

Additionally, feel free to experiment with different herbs and spices according to your taste preferences.

Enjoy serving these meatballs with a side of tzatziki sauce or atop a fresh salad for a complete meal.