LEMON CHICKEN MEATBALLS
With Garlic Yogurt Sauce and Quinoa
An easy and healthy weeknight meal. You’ll have a short grocery list for this recipe, since you’ll use the same herbs for both the meatballs and the quinoa!
Total Time: 50 minutes
Lemon Chicken Meatballs w/ Garlic Yogurt
Yield: 4
Prep time: 25 MinCook time: 25 MinTotal time: 50 Min
Ingredients
Chicken Meatballs:
- 1 lb ground chicken
- ¼ cup fresh dill, roughly chopped
- ¼ cup fresh mint, roughly chopped
- ¼ cup feta, crumbled
- ¼ cup breadcrumbs
- 1 egg, beaten
- Zest of 1 lemon
- Few grinds of fresh black pepper
- ½ tsp salt
Yogurt Sauce:
- ½ cup whole milk Greek Yogurt, or Labneh
- 2 tbsp olive oil
- Juice of ½ a lemon
- 1 garlic clove, grated
- Pinch of salt
Quinoa
- 1 cup quinoa, uncooked
- ½ cup feta, crumbled
- ½ cup mint, roughly chopped
- 3 tbsp pine nuts
- 2 tbsp olive oil + more for drizzling on top
- salt
- fresh pepper
Instructions
Meatballs and Yogurt
- Preheat oven to 400F. Drizzle 2 tbsp olive oil onto a large baking sheet.
- Mix together everything except the feta and chicken. Mix well until fully combined. Add the feta and chicken. Gently mix, just until combined.
- Form into 12 meatballs and place them on the baking sheet. Bake for 15-20 minutes until fully cooked (the internal temperature will read 165 F)
- For the yogurt sauce, mix together all the ingredients. Taste and adjust for salt and lemon.
Quinoa
- Cook the quinoa according to package instructions.
- Once cooked, let cool slightly and mix together with the rest of the ingredients, reserving some feta, mint and pine nuts for the top. Right before serving, drizzle over some additional olive oil, and top with the reserved feta, mint and pine nuts just before serving.