🥗 Ingredients

For the meatballs:
- 500g ground chicken
- 1 onion, grated
- 1 zucchini, grated
- 1 potato, grated
- 1/2 bunch green onions, chopped
- 1/2 bunch cilantro, chopped
- 1/2 bunch fresh mint, chopped
- 1/2 cup breadcrumbs
- 1 egg
- 1 tsp salt
- 1 tsp baharat
- 1/2 tsp black pepper
- 1 tsp paprika
- 1 tsp hawaij
- Olive oil

For the sauce:
- 8-9 medium onions, sliced into strips
- 1.5 tbsp date syrup (silan)
- 1.5 tsp salt
- 1 tsp baharat
- 1 tsp sweet paprika
- 1/2 tsp black pepper
- 1 tsp granulated garlic
- 1/2 tsp ras el hanout
- 2.5 cups water
- Olive oil

👨‍🍳 Instructions

1. In a large bowl, combine ground chicken, grated onion, zucchini, and potato (use finest grater side)
2. Add chopped cilantro, mint, green onions, egg, breadcrumbs, and all spices
3. Drizzle a little olive oil over the mixture and knead well until uniform
4. Roll into meatballs and place on a parchment-lined baking tray
5. Drizzle olive oil over meatballs and bake at 180C for 25 minutes
6. Meanwhile, slice onions into strips. Heat a saute pan with olive oil and fry onions over medium heat
7. Caramelize onions with patience, stirring occasionally, until deep golden brown (about 20-25 min)
8. If bits stick to the pan, add a splash of water while caramelizing
9. Add all sauce spices, silan, and 2.5 cups water to the pot. Stir and bring to a boil
10. Add the baked meatballs to the sauce, cover and cook on medium-low heat for 30 minutes
11. Turn off heat and serve