Description
A fresh Mediterranean-inspired dish featuring tender chicken meatballs infused with lemon, garlic, and herbs, served with a creamy yogurt sauce.
Ingredients
1 lb (450 g) ground chicken
1/2 cup (60 g) breadcrumbs
1 large egg
3 cloves garlic, minced
1/4 cup (15 g) fresh parsley, chopped
2 tablespoons fresh dill, chopped
1 teaspoon dried oregano
1 teaspoon lemon zest
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
Lemon Yogurt Sauce
1 cup (245 g) plain Greek yogurt
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon lemon zest
1 clove garlic, minced
1 tablespoon fresh dill
1/4 teaspoon salt
Instructions
In a large bowl combine ground chicken, breadcrumbs, egg, garlic, parsley, dill, oregano, lemon zest, lemon juice, salt, and pepper. Mix gently until combined.
Form the mixture into 1–1½ inch meatballs and place them on a plate.
Heat olive oil in a skillet over medium heat. Add the meatballs and cook for 4–5 minutes per side until golden brown and cooked through.
In a bowl mix Greek yogurt, olive oil, lemon juice, lemon zest, garlic, dill, and salt to make the sauce.
Serve warm meatballs with lemon yogurt sauce and your favorite side dishes.
Notes
Use fresh herbs for the best flavor.
Do not overmix the meat mixture to keep meatballs tender.
Bake at 400°F (200°C) for 18–22 minutes if you prefer oven cooking.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes