Greek Chicken Meatballs
Prepare Greek chicken meatballs using ground chicken, herbs, and spices, then bake and serve with a yogurt sauce.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Ground Chicken (lean) | 800 | Grams |
| Feta Cheese (crumbled) | 100 | Grams |
| Breadcrumbs (plain) | 100 | Grams |
| Egg (large) | 1 | Count |
| Onion (small, finely chopped) | 1 | Count |
| Garlic (minced) | 2 | Clove |
| Parsley (fresh, chopped) | 1 | Bunch |
| Dill (fresh, chopped) | 1 | Bunch |
| Oregano (dried) | 1 | Tbsp |
| Salt | 1 | Tsp |
| Black Pepper (ground) | 0.5 | Tsp |
| Olive Oil | 2 | Tbsp |
| Yogurt (whole milk, for sauce) | 200 | Grams |
| Lemon (juiced, for sauce) | 1 | Count |
| Cucumber (small, grated, for sauce) | 1 | Count |
| Mint (fresh, chopped, for sauce) | 1 | Bunch |
Instructions
- Preheat the oven to 200 degrees Celsius.
- In a large bowl, combine ground chicken, crumbled feta, breadcrumbs, egg, chopped onion, minced garlic, chopped parsley, chopped dill, dried oregano, salt, and black pepper.
- Mix the ingredients thoroughly until well combined.
- Form the mixture into small meatballs, about the size of a golf ball.
- Place the meatballs on a baking sheet lined with parchment paper.
- Drizzle olive oil over the meatballs.
- Bake in the preheated oven for 20-25 minutes, or until cooked through and golden brown.
- While the meatballs are baking, prepare the yogurt sauce by combining yogurt, lemon juice, grated cucumber, and chopped mint in a bowl.
- Serve the baked meatballs with the yogurt sauce on the side.
Kitchen equipment
Parchment PaperBaking SheetGrater