So, file this recipe under oh-I-ate-way-too-much-cake-yesterday-and-need-something-healthy-to-nibble-on. This dish is easy to prepare, super flavorful and the perfect weeknight dinner.
These meatballs are delicious on a simple bed of mixed greens or for something more substantial, serve with my Greek Orzo Salad and a glass of white wine. These are also a terrific party appetizer.
Greek Chicken Meatballs
Adapted from Food52
For the Meatballs
3 garlic cloves, minced
1 egg, lightly beaten
1/3 cup scallion, diced
1 tbsp capers
1 tbsp feta cheese
1/4 cup panko breadcrumbs
1 tbsp fresh parsley, chopped
1 1/2 tsp dried oregano
1 tsp dried dill
1 tsp Dijon mustard
1/2 tsp kosher salt
1 lb ground chicken (light, dark or a mixture of both)
Extra feta cheese, crumbled, for garnish
English cucumber, thinly sliced, for garnish
For the Yogurt Sauce
1 cup plain Greek yogurt
2 tbsp fresh parsley, chopped
2 tbsp scallion, diced
1/4 teaspoon ground black pepper
To prepare the meatballs, preheat oven to 350 degrees and line a rimmed baking pan with parchment paper.
In a large bowl, stir together the garlic, egg, scallion, capers, feta, breadcrumbs, parsley, oregano, dill, Dijon and salt.
Add chicken and lightly mix with hands until just combined. Do not over mix.
Using hands, gently form into golf ball-sized meatballs and place on the prepared baking sheet.
Bake meatballs 16 to 18 minutes or until the internal temperature reaches 165 degrees. I brushed meatballs with olive oil half way through.
While the meatballs cook, prepare the yogurt sauce: in small bowl, stir together all of the ingredients until well combined.
Serve the meatballs on a bed of lettuce and garnish with sliced cucumbers, scallions, feta, drizzle with olive oil, dust with salt and ground pepper and serve with the yogurt sauce.