Cumin-Chicken Meatballs with a Spicy Herb Sauce

1. Soak the Bread

Tear one slice of white sandwich bread into small pieces and combine it with two tablespoons of milk in a large bowl. Let it sit to absorb the milk while you prepare the spices.

2. Toast the Spices

In a small skillet over medium heat, toast ¾ teaspoon of cumin seeds until they are fragrant and lightly darkened, about two minutes. Add ¼ teaspoon of red chile flakes and ¼ teaspoon of ground cumin, stirring for another 30 seconds.

3. Prepare Meatball Mixture

In the large bowl with the soaked bread, add the ground chicken, lightly beaten egg, grated garlic, lemon zest, Worcestershire sauce, kosher salt, black pepper, and the toasted spices. Mix until fully incorporated.

4. Broil the Meatballs

Shape the mixture into 1-inch balls and arrange on a baking sheet. Drizzle with extra-virgin olive oil. Broil for 4 to 7 minutes, until evenly browned and cooked through.

5. Make the Sauce

In a blender, combine seeded jalapeños, parsley leaves, cilantro or basil leaves, grated garlic, kosher salt, olive oil, and lemon juice. Blend until smooth, and adjust salt and lemon juice to taste.