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Baked Chicken Meatballs with Veggies Yogurt Sauce

Baked Chicken Meatballs with Veggies Yogurt Sauce

The ultimate comfort food, Baked Chicken Meatballs with Veggies Yogurt Sauce combines juicy chicken meatballs with fresh veggies and a creamy yogurt sauce. It's an easy weeknight dinner that's not just delicious but also healthy. Make it tonight for a satisfying meal!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 5 servings
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g Yogurt
  • 30 ml Olive oil
  • 6 Mint leaves
  • Salt
  • Pepper
  • 1000 g Ground chicken
  • 150 g Carrots
  • 450 g Cabbage
  • 2 Eggs
  • 125 g Breadcrumbs
  • 1 large bunch Parsley

Equipment

  • Oven
  • Mixing Bowl
  • Chef's Knife
  • Food Processor

Method
 

  1. Start by preparing your vegetables. Run the carrots and cabbage through a food processor to mince them quickly. This not only saves time but also ensures they blend seamlessly into the meat mix. Chop the parsley finely and set it aside for later. The vibrant colors and fresh scents will fill your kitchen with warmth.
  2. In a large mixing bowl, combine the minced vegetables with the ground chicken, eggs, and breadcrumbs. Mix well, using your hands to ensure everything is evenly distributed. The mixture should be moist but not overly wet, allowing you to form it into meatballs easily.
  3. Once you've mixed everything, grab small portions of the mixture to form meatballs that weigh about 40g each. It's important to roll them gently to keep them tender. Place them on a parchment-lined baking tray, leaving space between each one for even cooking.
  4. Preheat your oven to 180 °C (356 °F). The perfect temperature for baking meatballs is essential for obtaining that crispy exterior while keeping the inside juicy.
  5. Once the oven is ready, place the tray in and bake for about 25 minutes. Keep an eye on them; they should turn a lovely golden brown and feel firm to the touch, indicating they’re cooked through.
  6. While the meatballs are baking, prepare the yogurt sauce. In a bowl, mix the yogurt with the finely chopped mint leaves, olive oil, and season it with salt and pepper to taste. This sauce is light and refreshing, perfectly complementing the meatballs.
  7. Once the meatballs are done, remove them from the oven and allow them to rest for a few minutes. This will help them retain their moisture.
  8. To serve, plate the meatballs and add a generous dollop of the yogurt sauce on top. The combination of flavors and textures will surely impress everyone at the table.
  9. Enjoy your homemade Baked Chicken Meatballs with Veggies Yogurt Sauce with family and friends. It’s a dish that’s meant to be shared and savored.

Notes

Here are some tips to ensure your Baked Chicken Meatballs with Veggies Yogurt Sauce turn out perfectly every time:
  • Storage: Store any leftovers in an airtight container in the fridge, where they will stay fresh for up to three days.
  • Freezing: You can freeze the meatballs before or after baking. If freezing before baking, shape them and place them on a tray. Once frozen solid, transfer them to a freezer bag.
  • Pairing: Serve these meatballs with a side salad or over whole wheat pasta for a complete meal.
  • Variations: Feel free to experiment with different spices or herbs in the meatball mix, such as garlic powder or oregano, to suit your taste.
  • Serving Suggestion: These meatballs are also delicious served in a pita with fresh veggies and sauce for a quick, healthy wrap.