Combine 400 g ground chicken with 30 g breadcrumbs, 1 egg, chopped parsley, garlic and lemon zest. Shape 16 meatballs and bake at 210°C/410°F for 15–18 minutes, to 74°C/165°F. Serve four per bowl with cooked bulgur, cucumber, tomato and hummus thinned with lemon juice. Wet hands make shaping easier, while spacing the meatballs on the tray helps them brown instead of steam.
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