Mediterranean Meatballs

Servings: 4

Make these Mediterranean Meatballs in bulk and freeze them for up to three months to save yourself time and energy on bustling weekdays. These chicken meatballs make a superb lunch dipped in tzatziki, or can be paired with the Broccoli & Tomato Bean Salad (page 164) or the Mediterranean Edamame Salad (page 184) for a simple, satisfying dinner.

INGREDIENTS

1 pound ground chicken
½ cup panko breadcrumbs
½ cup crumbled feta cheese
¼ cup minced red onions
¼ cup minced sun-dried tomatoes
¼ cup minced roasted red peppers
1 garlic clove, minced
1 large egg
2 tablespoons extra-virgin olive oil
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon dried basil
¼ teaspoon dried oregano
3 tablespoons plain Greek yogurt
1 tablespoon chopped fresh mint

INSTRUCTIONS

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Combine the ground chicken, breadcrumbs, feta, red onions, sun-dried tomatoes, roasted red peppers, garlic, egg, olive oil, salt, pepper, basil, and oregano in a large bowl, mixing thoroughly.
3. Form the mixture into 15 meatballs, each about 2½ inches in diameter. Place them 1 inch apart on the prepared baking sheet.
4. Bake for 25–30 minutes, until golden brown.
5. Remove from the oven and transfer the meatballs to a serving platter. Top with the Greek yogurt and mint and serve!

NUTRITION • per one serving •

Calories 328
Total Fat 21.82 g 45%
Saturated Fat 7.043 g —
Polyunsaturated Fat 2.928 g —
Monounsaturated Fat 10.503 g —
Trans Fat 0.83 g —
Cholesterol 162 mg —
Sodium 590 mg 39%
Total Carbohydrates 7.92 g 3%
Dietary Fiber 1 g 4%
Total Sugars 2.09 g —
Protein 25.67 g 47%
Vitamin A 476 mcg 20%
Vitamin C 16.7 mcg 22%
Vitamin D 26 mcg 4%
Potassium 798 mg 17%
Calcium 141 mg 14%
Iron 20.2 mg 11%

This AMAZING Recipe can be found in my new The Mediterranean Refresh Under 30 Minutes cookbook here