Chicken and Feta Meatballs

• servings: 4 servings
• active time: 10 minutes
• total time: 55 minutes

Ingredients

2 tablespoons olive oil, divided

2 teaspoons salt, divided

1/2 teaspoon cumin

1 teaspoon garlic powder, divided

3/4 cup finely crumbled feta, divided

2 tablespoons fresh mint leaves, finely chopped, divided

1 tablespoon parsley, finely chopped

1/4 cup plain breadcrumbs

1 tablespoon plain thick yogurt, Greek or Icelandic yogurt

1/2 teaspoon dried oregano

1 pound ground chicken

1 lemon, halved, or lemon juice

1 pound petite potatoes, quartered

Tatziki - I like Cedar Foods

Cherry or Grape Tomatoes

Directions

Preheat the oven to 425 F and line a baking sheet with parchment paper, foil, or silicone mat.

Cut petite potatoes into quarters (or any potato you like). Coat with oil and season with salt, pepper, garlic powder, and herbs (italian seasoning or any other herb mix).

Transfer the chickpeas onto the prepared baking sheet. Bake for 20–25 minutes, tossing and shaking the pan every 10 minutes to get them a golden color and crispy.

Using a large bowl, combine ½ cup of feta with mint, parsley, breadcrumbs, yogurt, oregano, coriander, red pepper flakes, lemon juice, and 1 teaspoon salt, breaking up any feta chunks with your hands.

Add the ground chicken and mix together just enough to get everything evenly combined. Don't over-mix.

Brush some olive oil onto the bottom of the pan to avoid it from sticking and being able to move them around. Use a 1½-inch scoop to form the meatballs and use your hands to shape them. Keep the meatballs spread out.

Bake for about 15 to 20 minutes or until the meatballs are no longer pink.

Serve warm on top of potatoes. Top with extra feta cheese, cherry tomatoes, and tatziki.

Notes

Seasonings are all estimates, I season with my heart. Modified recipe from link.

Nutrition

• Serving Size: 1/4 of Recipe
• Calories: ~480