Greek Chicken Meatballs

• Meat

  • 1 lb Ground chicken

• Produce

  • 1 tbsp Dill, Fresh
  • 1 English cucumber
  • 3 Garlic cloves
  • 1 tsp Mint, dried
  • 1 1/2 tsp Oregano, dried
  • 2 tbsp Parsley, fresh
  • 1/3 cup White onion

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1/2 tsp Kosher salt

• Oils & Vinegars

  • 1 Cooking spray, Nonstick

• Bread & Baked Goods

  • 1/4 cup Panko

• Dairy

  • 1 Feta cheese
  • 1 cup Greek yogurt

Found on food52.com

Description

Ingredients

• Nonstick cooking spray
• 3 garlic cloves, minced
• 1 egg, lightly beaten
• 1/3 cup minced white onion
• 1/4 cup panko
• 1 1/2 teaspoons dried oregano
• 1 teaspoon dried mint
• 1/2 teaspoon kosher salt
• 1 pound ground chicken (I like a mix of white and dark meat for a moist meatball)
• Crumbled feta cheese, for garnish
• Finely chopped English cucumber, for garnish
• 1 cup Greek yogurt
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh dill
• 1/4 teaspoon ground black pepper

Directions

• To prepare the meatballs, preheat oven to 350º F and spray a rimmed baking pan with cooking spray. In a large bowl, stir together the garlic, egg, onion, breadcrumbs, oregano, mint, and salt. Add chicken and stir (or 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 pan
• Bake meatballs 18 to 20 minutes, or until the internal temperature reaches 165º F.
• Meanwhile, prepare the yogurt sauce: In small bowl, stir together all of the ingredients until well combined.
• Garnish meatballs with feta and cucumber and serve with the yogurt sauce.