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Greek Chicken Meatballs

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Ingredients:

1 lb Ground Chicken
4-5 Garlic Cloves, minced
1 Tbsp Lemon Zest
1 Tbsp Fresh Parsley, finely chopped
3/4 Cup Panko Breadcrumbs
1/3 Cup Yellow Onion, grated
1/2 Cup Feta Cheese, crumbled
1 Large Egg
2 Tsp Dried Oregano
1 Tsp Salt
1/2 Tsp Black Pepper
  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Add all the meatball ingredients to a large mixing bowl; ground chicken, garlic, lemon zest, parsley, breadcrumbs, yellow onion, feta, 1 egg, dried oregano, salt, and pepper. Mix until just combined.
  3. Use your hands or a small cookie scoop to portion the mixture into meatball that are about 1 ½-inches wide. Place on the prepared baking sheet, leaving space between each meatball. You should have about 24 meatballs.
  4. Bake for 15-18 minutes or until cooked through.
  5. While the meatballs are baking, make the lemon sauce (see ingredient list below). Heat 2 Tbsp butter in a large skillet over medium heat. Once melted, add the garlic and sauté until fragrant. Whisk in the flour and let cook for about 30 seconds.
  6. Slowly drizzle in the chicken broth while continuing to stir. Bring to a simmer over medium-low heat and cook for about 5 minutes.
  7. In a small bowl, whisk together the lemon juice and egg yolks. Temper the mixture by adding one spoonful of the hot skillet mixture and whisking to combine. Do this 2-3 more times, then reduce the heat to low and pour the egg mixture into the skillet, while whisking. You do not want the eggs to cook, just heat through.
  8. Increase the heat to medium and let the mixture simmer for 4-5 minutes. The sauce should start to thicken. Add the nutmeg and lemon zest and stir to combine.
  9. Add the last Tbsp butter and sliced olives. Let the butter melt and incorporate into the sauce. The olives should heat through.
  10. Once done baking, add the meatballs to the sauce and toss to coat. Serve warm with a side of rice. Enjoy!
Lemon Sauce
3 Tbsp Butter, divided
3 Garlic Cloves, minced
1 Tbsp Flour
1 1/2 Cups Low Sodium Chicken Broth
1 Cup Green Olives, sliced
2 Tsp Lemon Zest
1/3 Cup Lemon Juice
2 Egg Yolks
1/4 Tsp Ground Nutmeg
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