Greek Chicken Meatballs

This recipe includes the Greek Chicken Meatballs, Rice, and Side Greek Salad! Greek chicken meatballs are a delightful culinary creation and embody the essence of Mediterranean cuisine with their robust flavors and aromatic herbs. Crafted from lean ground chicken seasoned with a medley of traditional Greek spices, these succulent meatballs offer a tantalizing blend of savory and herbaceous notes. Infused with hints of lemon zest and feta cheese, each bite bursts with tangy richness, further enhanced by the tender texture of the meat. Whether served as appetizers with tzatziki for dipping or atop a bed of couscous and roasted vegetables, Greek chicken meatballs promise a savory journey to the sun-kissed shores of Greece with every mouthful, leaving taste buds craving for more of their irresistible charm.

Ingredients: (Serves 2)

For the Chicken Meatballs: (Makes about 8-10 meatballs)

• 1 lb ground chicken

• 1/4 cup Panko crumbs

• 1/4 white or yellow onion, diced into very small pieces

• 2 cloves garlic, minced

• 3 tablespoons fresh parsley, finely chopped

• Zest of 1/2 lemon

• 1 egg

• 2 ounces feta cheese, crumbled

• Dry seasonings: 1 teaspoon dried oregano, 1/2 teaspoon ground coriander, 1/2 teaspoon cumin, 1/2 teaspoon dried basil, salt and pepper

• Spray for your baking sheet

• For topping the meal: tzatziki and/or hummus

For the Rice:

In the rice maker or on the stove:

• 1 cup of dry jasmine rice, rinsed

• 2 cups of water

• 1 tablespoon of butter

• Salt

For the Side Salad: (Makes 2 side salads)

• 2 cups mixed greens

• 1/2 lemon, juiced

• 2 tbsp olive oil

• 1/4 cup feta

• 1/4 cup red onions, sliced

• Salt and pepper

Recipe:

1. Begin by cooking your rice.

   1. If cooking in a rice maker,  rinse the rice under cold water until it runs clear. Add your jasmine rice, water, butter, and salt to the rice cooker. Press 'cook white rice'.

   2. To cook 1 cup of rice on the stove, rinse the rice under cold water until it runs clear, then bring 2 cups of water to a boil in a saucepan. Add the rinsed rice to the boiling water, cover, and simmer over low heat for 18-20 minutes until the water is absorbed and the rice is tender.

2. Begin making your meatballs. Add your ground chicken to a large mixing bowl followed by the Panko crumbs, finely chopped onion, garlic, parsley, lemon zest, egg, all the spices, and feta cheese. Clean your hands and then mix together until very well combined.

3. Pre-heat your oven to 400 degrees F.

4. With your hands or a small cookie scooper, form little meatballs (about 2-3 tablespoon size). Once they are all fully formed (make sure to pack them together tightly so they don't fall apart), add them onto your baking sheet (lined with tinfoil and spray). Cook for about 15 minutes. Make sure the meatballs are 165 degrees F internally before removing from the baking sheet.

5. Make the side salad. Add in your mixed greens, juiced lemon, olive oil, feta cheese, red onions, salt and pepper.

6. Serve the rice, topped with meatballs. Place your salad on the side of the plate. Top with tzatziki sauce. Enjoy!