Description
Delicious and tender green chicken meatballs served with a vibrant Green Goddess sauce made from fresh herbs, Greek yogurt, and mayonnaise. These meatballs are flavored with lemon zest, fish sauce, and fresh chives, offering a light yet flavorful dish perfect for a healthy lunch or dinner, optionally served over cooked orzo.
Ingredients
Green Goddess Sauce
- 1 small garlic clove, smashed, peeled
- 1/2 cup low-fat Greek yogurt
- 1/2 cup mayonnaise
- 1/2 cup packed fresh parsley, coarsely chopped
- 1/4 cup fresh tarragon, coarsely chopped
- 1/4 cup thinly sliced chives
- 1 tsp. finely grated lemon zest
- 1 Tbsp. fresh lemon juice
- 1/2 tsp. fish sauce or 1 anchovy fillet
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Meatballs
- 1 large egg
- 1/2 cup panko breadcrumbs
- 1 tsp. kosher salt
- Freshly ground black pepper, to taste
- 1 lb. ground chicken
- Cooking spray
- Cooked orzo, for serving (optional)
Instructions
- Prepare the Green Goddess sauce: In a blender or food processor, combine the smashed garlic, low-fat Greek yogurt, mayonnaise, parsley, tarragon, chives, lemon zest, lemon juice, and fish sauce or anchovy fillet. Blend until smooth. Season with kosher salt and freshly ground black pepper to taste. Set aside.
- Mix the meatball ingredients: In a large bowl, whisk together the egg, panko breadcrumbs, kosher salt, and freshly ground black pepper. Add the ground chicken and mix gently until just combined, being careful not to overwork the meat.
- Form the meatballs: Using your hands, shape the mixture into meatballs about 1 to 1.5 inches in diameter. Place them on a plate or tray.
- Cook the meatballs: Heat a large nonstick skillet over medium heat and lightly coat with cooking spray. Add the meatballs in batches, being careful not to overcrowd the pan. Cook, turning occasionally, for about 8-10 minutes or until the meatballs are golden brown on all sides and cooked through (internal temperature of 165°F/74°C).
- Serve: Serve the green chicken meatballs topped with the prepared Green Goddess sauce. Optionally, serve over cooked orzo or your favorite grain for a complete meal.
Notes
- You can substitute the ground chicken with ground turkey if preferred.
- Ensure not to overmix the meat to keep the meatballs tender.
- If fish sauce or anchovy is not available, you can omit it but it adds umami depth to the sauce.
- These meatballs can be baked at 375°F (190°C) for 20-25 minutes as a hands-off cooking alternative.
- Leftover meatballs store well in the refrigerator for up to 3 days or freezer for up to 1 month.
