CORPO Lafond boulettes de dindon

With a fresh herb, lemon, and sundried tomato dipping sauce

6 and more Portions
20 min Prepping
20 min Cooking
Recipe Easy



  • 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


  • 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


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Chicken meatballs

  1. Preheat oven to 375°F (190°C). Line a baking sheet with aluminum foil. Set aside.
  2. Put all ingredients (except olive oil) in a large bowl and mix well with your hands.
  3. Refrigerate for 5 minutes.
  4. 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.
  5. 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.
  6. Bake meatballs for around 15 minutes, turning halfway through cooking.
  7. Serve hot on long toothpicks with dipping sauce.

Fresh herb, lemon, and sundried tomato dipping sauce

Combine all dip ingredients in a bowl. Add salt and pepper to taste. Serve immediately with chicken meatballs or refrigerate until ready to serve.