Greek Chicken Meatballs

• servings: 16 items

Ingredients

Nonstick cooking spray

3 garlic cloves, minced

1 egg, lightly beaten

1/3 cup minced white onion

1/4 cup panko

1 1/2 teaspoons dried oregano

1 teaspoon dried mint

1/2 teaspoon kosher salt

1 pound ground chicken (I like a mix of white and dark meat for a moist meatball)

Crumbled feta cheese, for garnish

Finely chopped English cucumber, for garnish

1 cup Greek yogurt

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh dill

1/4 teaspoon ground black pepper

Directions

To prepare the meatballs, preheat oven to 350º F and spray a rimmed baking pan with cooking spray. In a large bowl, stir together the garlic, egg, onion, breadcrumbs, oregano, mint, and salt. Add chicken and stir (or mix with hands) until just combined. Do not over mix. Using hands, gently form into golf ball-sized meatballs and place on the prepared baking pan

Bake meatballs 18 to 20 minutes, or until the internal temperature reaches 165º F.

Meanwhile, prepare the yogurt sauce: In small bowl, stir together all of the ingredients until well combined.

Garnish meatballs with feta and cucumber and serve with the yogurt sauce.