Baked Chicken Meatballs with Veggies & Yogurt Sauce
These Baked Chicken Meatballs are juicy, flavorful, and packed with hidden veggies, served with a creamy yogurt sauce!
Servings: 4 servings
Ingredients
- 1 kg ground chicken
- 150 g carrots finely grated or chopped
- 450 g cabbage finely shredded
- 2 large eggs
- 125 g breadcrumbs
- 200 g yogurt preferably Greek for thickness
- 30 ml olive oil
- 6 mint leaves finely chopped
- Salt to taste
- Pepper to taste
- 1 large bunch parsley chopped
Instructions
- Start by preheating your oven to 200°C (400°F). This ensures your meatballs will have a perfect golden-brown exterior.
- Finely grate the carrots and shred the cabbage. Adding these vegetables will not only keep the meatballs moist but also provide a nutritional punch.
- In a large mixing bowl, combine the ground chicken, grated carrots, shredded cabbage, chopped parsley, eggs, breadcrumbs, salt, and pepper. Use your hands to mix everything together until well combined. Be careful not to overmix, as this can make the meatballs tough.
- Using your hands, form the mixture into meatballs about the size of a golf ball. Place them on a baking sheet lined with parchment paper, making sure to leave space between each meatball for even cooking.
- Drizzle olive oil over the meatballs and place them in the preheated oven. Bake for 25-30 minutes, or until they’re cooked through and golden brown. You can check for doneness by using a meat thermometer; the internal temperature should reach 75°C (165°F).
- While the meatballs are baking, mix the yogurt, chopped mint leaves, salt, and pepper in a small bowl. This refreshing sauce will serve as the perfect accompaniment to the savory meatballs.
- Once the meatballs are done, remove them from the oven and let them cool for a few minutes. Serve with the yogurt sauce on the side and enjoy this delightful meal!
Equipment
- Mixing bowl
- Baking Sheet
- Parchment Paper
- Measuring cups and spoons
- Cutting board and knife
- Whisk or fork
Notes
- Chill the meatball mixture for 30 minutes before shaping for better texture.
- Use a cookie scoop for uniform meatballs.
- These meatballs freeze well; store uncooked in a freezer bag.
