4.9 from 312 votes
Baked Chicken Meatballs with Veggies & Yogurt Sauce
Baked Chicken Meatballs combine ground chicken with minced carrot, cabbage, parsley, eggs, and breadcrumbs, formed into balls and oven-roasted until cooked through. They are served with a mint yogurt sauce mixing yogurt, olive oil, and fresh mint, seasoned with salt and pepper. The meatballs offer a moist texture complemented by the fresh, tangy sauce.
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings:
5
servings
Course:
Main Course
Cuisine:
International
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.
Cup of Yum
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!