This is an easy-to-put-together recipe using ground chicken and fresh herbs. The incorporation of lean protein and Greek yogurt is great for providing a nutritious and filling meal.
1. Pre-heat oven to 400 degrees. Line a baking sheet with parchment paper, drizzle with olive oil, and set aside.
2. In a large bowl, combine chicken, egg, shallot, garlic, parsley, mint, cilantro, paprika, cumin, coriander, salt, and black pepper. With a wooden spoon or rubber spatula, vigorously stir the mixture until well combined. Using a spoon, scoop about 2 tablespoons of the mixture and shape it into a meatball using the spoon and the palm of your other hand. Place the meatball on the prepared baking sheet and repeat to form the remaining meatballs. The mixture makes about 20 meatballs.
3. Bake until the meatballs are cooked through, 14 to 15 minutes (165 F internal temperature).
4. As the meatballs are baking, prepare the yogurt sauce. In a small bowl, whisk together yogurt and lemon juice, and season with salt and pepper.
5. Serve the meatballs warm out of the oven with the yogurt sauce and lemon wedges.
Making the meatballs all the same size ensures even cooking throughout.
If shallots are unavailable, minced onion is a suitable substitute.
Per Serving: Calories: 286, Saturated Fat: 5.2g, Sodium: 733.6mg, Total sugars: 3.4g, Fiber: 0.5g, Protein: 27.9g
Adapted from: https://cooking.nytimes.com/recipes/1027194-chicken-meatballs-with-yogurt-sauce