Baked Chicken Meatballs with Veggies & Yogurt Sauce
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
5 servings
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Course
Main Course
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Cuisine
International
Baked Chicken Meatballs with Veggies & Yogurt Sauce
Description
This dish features chicken meatballs blended with minced vegetables—carrot, cabbage, and parsley—to add moisture and flavor. The mixture is bound with eggs and breadcrumbs, shaped into balls approximately 40g each, and baked at 180°C for about 25 minutes to ensure they are cooked yet tender.
The accompanying yogurt sauce is made by combining plain yogurt with finely chopped mint leaves and olive oil, seasoned lightly with salt and pepper. This sauce provides a refreshing contrast to the savory meatballs and enhances their flavor.
These meatballs can be plated with a generous dollop of the yogurt sauce for serving. The recipe offers a balanced protein and vegetable dish suitable for a main meal.
Ingredients
Yogurt Sauce
- 200 g yogurt
- 30 ml olive oil
- 6 mint leaves
- salt
- black pepper
Chicken Meatballs
- 1 kg ground chicken
- 150 g carrot
- 450 g cabbage
- 2 egg
- 125 g breadcrumbs
- 1 parsley large bunch
Instructions
How to make the chicken meatballs with veggies
- Run the vegetables through a food processor to mince them quickly, chop the parsley finely and mix with the ground chicken, add the eggs and the breadcrumbs. Mix well.
- Form into balls of about 40g (about 1 1/2 ounces) and cook them in a preheated oven at 180 °C (356 °F) for about 25 minutes.
How to Make the Mint Yogurt Sauce
- Mix the yogurt with the finely chopped mint, olive oil and season with salt and pepper.
Serving
- Plate the chicken meatballs together with a generous dollop of yoghurt sauce and enjoy!