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Wednesday, February 22 2017

Ingredients
1 pound lean ground chicken
1/4 cup panko bread crumbs
2 garlic cloves, minced
3 tablespoons finely diced yellow onion
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
fresh ground pepper, to taste
3 garlic cloves, minced
1/4 teaspoon salt
1/2 to 1 tablespoon fresh dill, chopped + more for garnish
1 cup non­fat plain yogurt
1 tablespoon Extra Virgin Olive Oil


Instructions


Preheat oven to 400F.
Lightly grease a 9x13 baking dish with cooking spray and set aside.


In a large mixing bowl, combine chicken, panko bread crumbs, garlic, onion, thyme, oregano, garlic powder, salt
and pepper; mix and stir until thoroughly combined.
Form the mixture into 1­1/2 inch meatballs.

Transfer the meatballs to previously prepared baking sheet.
Bake for 18 to 20 minutes, or until meatballs are cooked through.
In the meantime prepare the yogurt sauce.


In a small mixing bowl, combine garlic, salt, dill, yogurt, and olive oil; mix until thoroughly incorporated.
Taste for seasonings and adjust accordingly. I always find that it needs a tad bit more salt.
Remove chicken meatballs from the oven and let stand couple minutes.
Transfer to a serving bowl and top spoon yogurt sauce over the meatballs.
Garnish with chopped fresh dill and serve.


Cuisine: Mediterranean | Dinner

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
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