Greek Chicken Meatballs and Yogurt Dill Sauce
By Nat Beerworth
Rob didn’t read this recipe correctly and so served us up about 1,000 calories each. We were both keeled over from being so full, marveling at our shrunken stomachs and how little we need (on day 3 of diet) to get full. Then I read the actual recipe and realised we had been served enough for a small family per person.
Regardless it is a great dish. I have adjusted the numbers so you don’t need to worry about blowing the calories when you make this.
I am a dill lover, hopefully you are too.
500g 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
3/4 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
1/4 cup crumbled feta cheese
1/2 cup chopped parsley or dill for garnish
- Combine all ingredients for meatballs, with the exception of olive oil, in a bowl and mix, using hands is best. Form into 16 small 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.
Yields: 16 meatballs | Serving Size: 4 meatballs | Calories: 320