CHICKEN MEATBALLS

With a fresh herb, lemon, and sundried tomato dipping sauce
6 and more
Portions
20 min
Prepping
20 min
Cooking
Recipe
Easy
Ingredients
CHICKEN MEATBALLS
- 1 tray of Exceldor ground chicken
- 1 small onion, finely chopped (½ cup)
- 1 garlic clove
- ½ cup breadcrumbs
- 1 egg
- 3 tbsp. (45 ml) grated Parmesan
- ¼ cup parsley, finely chopped
- 1 tbsp. (15 ml) low-sodium soy sauce
- 1 tsp. (5 ml) sesame oil
- ½ tsp. (2.5 ml) salt
- ⅛ tsp. (1.25 ml) freshly ground pepper
- 1 tbsp. (15 ml) olive oil
FRESH HERB, LEMON, AND SUNDRIED TOMATO DIPPING SAUCE
- 1 tbsp. (15 ml) fresh dill, finely chopped
- 1 tbsp. (15 ml) fresh parsley, finely chopped
- 2 green onions, finely chopped
- Zest of one lemon
- 2 tbsp. (30 ml) lemon juice
- 1 tbsp. (15 ml) sundried tomatoes, chopped
- ¼ cup (80 ml) plain Greek yogurt
- ½ cup sour cream
- 1 tbsp. (15 ml) olive oil
- Salt and pepper to taste
Directions
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Chicken meatballs
- Preheat oven to 375°F (190°C). Line a baking sheet with aluminum foil. Set aside.
- Put all ingredients (except olive oil) in a large bowl and mix well with your hands.
- Refrigerate for 5 minutes.
- Before shaping the balls, run your hands under cold water to cool them. Use a small spoon to shape chicken mixture into 1-inch balls. Set aside.
- In a large skillet add olive oil and brown meatballs over medium-high heat, stirring constantly so meatballs keep their shape. Transfer meatballs to the lined baking sheet.
- Bake meatballs for around 15 minutes, turning halfway through cooking.
- Serve hot on long toothpicks with dipping sauce.