I am so ready for some Spring / Summer flavours…even though it’s only February. This week, I’ve been craving some Mediterranean flavours, which is what inspired this easy dish.

I love making meatballs but wanted something lighter. I thought of these that would be perfect to go with a side salad for a healthy lunch. Ground chicken was perfect for this, especially since I was going for bright flavours.

The Feta and Yogurt sauce is so easy to make and was the exact pairing I was looking for as a side dip. I paired this with some simple greens and a light vinaigrette. These meatballs would also be perfect with rice, a pasta salad, couscous or quinoa.

If you’re looking to try other meatball recipes, try these!


As for herbs, you can add whatever you have on hand…either fresh or dried. Mint, dill, parsley, basil, rosemary, sage or thyme would all work fantastic in here.

INGREDIENTS:

  • 560 g of ground chicken

  • 1 tbsp of olive oil

  • 4 garlic cloves, minced

  • zest of 1 lemon

  • 2 tbsp of plain Greek yogurt

  • 1 tbsp of cumin

  • 1 tbsp of coriander

  • 1 tsp of red chilli flakes

  • 1 tsp of salt

  • fresh pepper

  • fresh or dried herbs (1/4 cup of fresh herbs, chopped or 3 tbsp of dried herbs)

    I used a tablespoon each of dried basil, oregano and rosemary. I also added a handful of chopped fresh mint.

For the Yogurt Feta Sauce

  • 1 cup of plain Greek yogurt

  • 1/2 cup of feta

  • juice of 1/2 a lemon

  • salt & pepper to taste

DIRECTIONS:

  1. In a large mixing bowl, add the ground chicken, garlic, herbs, spices, lemon zest, a pinch of salt, a few cracks of fresh pepper and 2 tablespoons of yogurt. Mix to combine all the ingredients.

  2. Preheat your even to 350 F, then heat 1 tablespoon of oil in a large oven proof pan (or cast iron skillet) on medium heat.

  3. Shape balls (about the size of golf balls) and add to your pan. You can do this by shaping them with two spoons, or just use your hands like I do.

  4. Sear the meatballs for about 2 minutes per side, then transfer the pan or skillet into the oven.

  5. Roast for 10 minutes or until the meatballs are completely cooked through.

  6. In the meantime, prepare your dipping sauce by adding the yogurt, crumbled feta, salt, pepper and lemon juice in a small bowl. Mix well.

Serve warm our of the oven with a side of the dipping sauce.

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