Greek Chicken Meatballs With Mango Tzatziki |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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I wanted to make greek style meatballs for a catered event but had to use chicken instead of beef (my clients do not eat red meat). They were one of the most favorite appetizers at the party :-) Ingredients:
meatballs |
16 boneless, skinless organic chicken thighs, freshly ground |
8 oz. feta cheese, crumbled fine |
1 cup fresh breadcrumbs |
1/2 cup minced fresh parsley |
1 sweet yellow onion, grated |
3/4 cup kalamata olives, pitted, chopped |
1 tsp or so kosher salt (olives and feta already salty!) |
1 egg, lightly beaten |
olive oil, to brush on meatballs |
mango tzatziki |
1 mango, peeled and cubed (or seeded cucumber for regular tzatziki) |
1 cup greek style yogurt |
1 large garlic clove, peeled and smashed |
small handful of fresh mint leaves |
a few sprigs fresh dill, plus extra for garnish |
sea salt & black pepper, to taste |
Directions:
1. Mango Tzatziki :
2. Pulse mango slices, Greek yogurt, garlic, mint, dill, salt and pepper in a food processor (I used a hand blender) See Photo. Chill until ready to serve.
3. Meatballs:
4. Combine all meatballs ingredients in a mixing bowl See Photo. Shape the mixture into balls about 1 in diameter. Slighlty flatten See Photo
5. Add meatballs to large nonstick skillet (I used an electric griddle to make many at a time) and brown on both sides, about 5 minutes. Remove from pan and keep warm.
6. To serve, spoon a tiny bit of the tzatziki on top, garnish with tiny dill sprig.
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