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Chicken Feta Meatballs

Print Recipe
Servings 4

Ingredients
  

  • 1 lb ground chicken
  • ½ cup whole wheat bread crumbs
  • ¼ cup fresh parsley, chopped
  • ½ lemon, juiced
  • ½ teaspoon salt
  • 1 teaspoon oregano
  • 1 teaspoon minced garlic
  • 2 teaspoons avocado oi
  • 1 egg, lightly beaten
  • ½ cup crumbled feta

Tomato Salad

  • ½ large red onion, thinly sliced
  • ¼ teaspoon salt
  • ½ lemon, juiced
  • drizzle of honey
  • 2 roma tomatoes, seeded and sliced

Tzatziki

  • 1 ½ cups plain Greek yogurt
  • 1 lemon, juiced
  • ¼ teaspoon cumin
  • ½ teaspoon minced garlic
  • ¼ teaspoon salt
  • ½ cup shredded cucumber

Instructions
 

Meatballs

  • Preheat your oven to 350F degrees
  • Line a large baking sheet with parchment paper and set aside.
  • In a medium large bowl add your ground chicken, bread crumbs, parsley, lemon juice, spices, salt, garlic, oil, egg and feta, and mix until combine. (careful not to over mix here)
  • Using a scoop, measure out about 20 two-tablespoon sized meatballs, roll into balls and place on sheet pan.
  • Bake meatballs in oven for 25-30 minutes until golden brown and cooked through.

Tomato Relish

  • In a small bowl add your thinly sliced onions and top with lemon juice, salt and honey and mix to coat.
  • Add tomato on top of onions and leave un-mixed until ready to serve. (the onions will breakdown slightly with the lemon and salt addition)
  • Cover and let sit in refrigerator until ready to serve.
  • Toss before serving.

Tzatziki

  • In a medium bowl add your yogurt, lemon juice and whisk to combine.
  • Add spices and mix well.
  • Shred your cucumber and place in paper towel or clean dish rag and cover and twist to drain off some of the liquid.
  • Fold the cucumber into the yogurt sauce, cover and let sit until ready to use.