Greek Chicken Meatballs and Yogurt Dill Sauce

Versatile and scrumptious, these Greek-inspired chicken meatballs and yogurt dill sauce will blow your taste buds away! Full of savory flavors thanks to onions, garlic, and garnishes like parsley, this dish is just as delicious as it is healthy. Lean ground chicken packs satisfying protein into each ball without heightening the recipe’s calorie and fat content. The meatballs are chewy and moist with a slight crunch around the edges. When coated with creamy dill sauce, they’re downright irresistible. Bright lemon zest and earthy spices contribute to the sauce’s smooth, garden-fresh flavor. Our recipe uses guilt-free ingredients like low-fat Greek yogurt to give it that thick consistency.

As tasty as they are when layered with yogurt sauce and served alone, these meatballs also make an awesome addition to spaghetti dishes, soups, and sandwiches!

Greek Chicken Meatballs and Yogurt Dill Sauce

Greek Chicken Meatballs and Yogurt Dill Sauce

Yields: 18 meatballs | Serving Size: 2 meatballs | Calories: 174 | Total Fat: 9 g | Saturated Fat: 3 g | Trans Fat: 0g | Cholesterol: 74mg | Sodium: 335mg | Carbohydrates: 8g | Fiber: 1g | Sugar: 3g | Protein: 15g | SmartPoints: 5 |

Ingredients

    Meatballs
  • 1 pound lean ground chicken
  • 1 teaspoon dried oregano
  • 1 cup whole grain panko
  • 1 egg, beaten
  • 1/3 cup milk
  • 2 cloves garlic, minced
  • 1/3 cup finely chopped red onions
  • 1/3 cup finely chopped parsley leaves
  • 1/2 teaspoon kosher or sea salt
  • 1/4 teaspoon black pepper
  • 1 tablespoons extra-virgin olive oil
  • Sauce
  • 1 cups plain low-fat Greek yogurt
  • 1/3 cup finely chopped dill
  • 1 lemon, zest and juice
  • 1/4 teaspoon kosher or sea salt
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • To serve
  • 1 cucumber, cut into thick slices, quartered
  • 1/2 cup crumbled feta cheese
  • 1/2 cup chopped parsley or dill for garnish

Directions

  1. Combine all ingredients for meatballs, with the exception of olive oil, in a bowl and mix, using hands is best. Form into 18 small one-inch meatballs.
  2. Add oil to a large skillet over medium heat, add meatballs and cook through and brown on both sides. Meatballs may need to be made in two batches, depending on skillet size.
  3. Meanwhile, mix together all ingredients for sauce. Add meatballs to a platter with crumbled feta and cucumber pieces to serve. Sprinkle with fresh parsley or dill. Serve sauce on the side or spoon over meatballs.
  4. Note: Meatballs can be eaten as an entree or served as an appetizer with toothpicks for easy serving.
https://skinnyms.com/greek-chicken-meatballs-and-yogurt-dill-sauce-recipe/

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