Greek Chicken Meatballs
Red Carpet Enterprises, Inc
With spring firmly on the horizon, we’re looking for fresh dinner ideas, and at the top of the list are these flavor-packed meatballs, perfect for your next weeknight feast!
Typically the major roadblock in making meatballs for a quick dinner is the belief that they should be cooked in a slow simmering sauce. But meatballs need not be relegated to a slow Sunday afternoon. In fact, great meatballs can be both insanely delicious, adventurous and infinitely doable in under 30 minutes.
Ingredients
Meatballs
- Vegetable oil or spray (for the baking sheet)
- 1/2 cup panko
- 1 large egg, lightly beaten
- 1 tablespoon coarsely grated onion
- 1 cup packed coarsely grated zucchini (6 to 7 ounces)
- 2 tablespoons olive oil, plus more for garnish
- 1 tablespoon chopped fresh oregano, plus more for garnish
- 2 tablespoons chopped parsley, plus more for garnish
- 2 tablespoons chopped fresh mint, plus more for garnish
- 1 teaspoon salt, plus more for sprinkling
- 1/4 teaspoon red pepper flakes
- 1 teaspoon grated lemon zest
- 1 pound PERDUE® HARVESTLAND® Ground Chicken
- 4 ounces feta, cut into small cubes or coarsely crumbled
- Freshly ground black pepper (for serving)
Yogurt Sauce (Optional)
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/2 cup finely diced Persian or English cucumber
- 2 tablespoons finely chopped fresh mint