Greek Chicken Meatballs and Yogurt Dill Sauce

• Meat

  • 1 lb Ground chicken, Lean

• Produce

  • 1 Cucumber, slices thick
  • 1/3 cup Dill
  • 2 cloves Garlic
  • 1 Lemon, zest and juice
  • 1 tsp Oregano, dried
  • 1/3 cup Parsley, leaves
  • 1/2 cup Parsley or dill
  • 1/3 cup Red onions

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/8 tsp Cayenne pepper
  • 3/4 tsp Kosher or sea salt

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Bread & Baked Goods

  • 1 cup Panko, whole grain

• Dairy

  • 1/2 cup Feta cheese
  • 1 cups Greek yogurt, plain low-fat
  • 1/3 cup Milk

Found on skinnyms.com

Description

Ingredients

• 1 pound lean ground chicken
• 1 teaspoon dried oregano
• 1 cup whole grain panko
• 1 egg, beaten
• 1/3 cup milk
• 2 cloves garlic, minced
• 1/3 cup finely chopped red onions
• 1/3 cup finely chopped parsley leaves
• 1/2 teaspoon kosher or sea salt
• 1/4 teaspoon black pepper
• 1 tablespoons extra-virgin olive oil
• 1 cups plain low-fat Greek yogurt
• 1/3 cup finely chopped dill
• 1 lemon, zest and juice
• 1/4 teaspoon kosher or sea salt
• 1/2 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 1 cucumber, cut into thick slices, quartered
• 1/2 cup crumbled feta cheese
• 1/2 cup chopped parsley or dill for garnish

Directions

• Combine all ingredients for meatballs, with the exception of olive oil, in a bowl and mix, using hands is best. Form into 18 small one-inch meatballs.
• Add oil to a large skillet over medium heat, add meatballs and cook through and brown on both sides. Meatballs may need to be made in two batches, depending on skillet size.
• Meanwhile, mix together all ingredients for sauce. Add meatballs to a platter with crumbled feta and cucumber pieces to serve. Sprinkle with fresh parsley or dill. Serve sauce on the side or spoon over meatballs.
• Note: Meatballs can be eaten as an entree or served as an appetizer with toothpicks for easy serving.