Herby Chicken Kofta Meatballs
['2 medium yellow onions, coarsely chopped (about 3 cups)', '4 garlic cloves, coarsely chopped', '1/4 cup plus 2 tablespoons olive oil', '2 teaspoons kosher salt, divided', '2 teaspoons ground cumin', '1 1/2 teaspoons ground coriander', '1/2 teaspoon red pepper flakes', '2 cups parsley leaves with tender stems', '1 cup mint leaves', '2 pounds ground chicken', 'preferably a mix of white and dark meat', 'not "low-fat"']
Preheat oven to 425°F. Pulse yellow onions and garlic in a food processor until very finely chopped.
Heat oil in a large skillet over medium-high. Add chopped onion and garlic, season with 1/2 tsp. salt, and cook, stirring, until softened and lightly browned, 10–15 minutes. Add cumin, coriander, and red pepper and cook, stirring, until fragrant, 30–60 seconds. Scrape into a large bowl and let cool slightly.
Wipe out food processor and add parsley and mint. Pulse until finely chopped, then transfer to bowl with onion mixture. Add chicken and remaining 1 1/2 tsp. salt to bowl with onion mixture. Mix with your hands to combine, but do not overwork. Divide into 16 equal portions (about 1/3 cup per kofta). Shape into 3 1/2x2" "footballs" with tapered ends.
Arrange patties on a rimmed baking sheet and roast, flipping halfway through, until chicken is cooked through and an instant-read thermometer inserted into the center registers 165°F, about 8 minutes per side.
Kofta can be made 3 days ahead; transfer to an airtight container and chill, or freeze up to 6 months.
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