Recipe: Baked Chicken Meatballs with Garlic Dill Yogurt Sauce


For the Meatballs

1 lb. lean ground chicken
1/4 cup panko bread crumbs
2 garlic cloves, minced
3 tbsp. finely diced yellow onion
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/2 tsp. garlic powder
1/2 tsp. salt
Fresh ground pepper, to taste

For Yogurt Dill Sauce
3 cloves garlic, minced
1/4 to 1/2 tsp salt, to taste
Fresh ground pepper, to taste
1 tbsp. fresh dill, chopped, plus more for garnish
1 cup plain yogurt
1 tbsp. extra virgin olive oil

Preheat oven to 400 degrees.
Lightly grease a 9×13-inch baking sheet and set aside.
In a large bowl, combine chicken, panko, garlic, onion, thyme, oregano, garlic powder, and salt and pepper. Mix until thoroughly combined.
Form the mixture into 1 1/2-inch meatballs.
Transfer the meatballs to the previously prepared baking sheet.
Bake for 18-20 minutes or until meatballs are cooked through. In the meantime, prepare the yogurt sauce.
In a small bowl, combine garlic, salt, ground pepper, dill, yogurt, and olive oil. Mix until thoroughly incorporated.
Taste for seasons and adjust accordingly.
Remove meatballs from the oven and let stand for a couple of minutes.
Transfer to a serving bowl and spoon yogurt sauce over meatballs.
Garnish with fresh chopped dill and serve.