Mediterranean Meatballs

MAKES 4 SERVINGS

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 your favorite salad of choice!

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 leaves

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!

This AMAZING recipe and more can be found in my new Diabetic Kitchen cookbook here