Baked Chicken Meatballs
Make tender, juicy, perfectly seasoned baked chicken meatballs topped with a delicious garlic and dill yogurt sauce!
Servings: 4 servings
Equipment
Ingredients
For the Chicken Meatballs
- 1 pound lean ground chicken
- ¼ cup panko bread crumbs
- 2 garlic cloves minced
- 3 tablespoons finely diced yellow onion or shredded
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ¾ teaspoon salt or to taste
- freshly ground black pepper to taste
For the Dipping Sauce
- 3 garlic cloves minced
- ¼ to ½ teaspoon salt or to taste
- freshly ground black pepper to taste
- 1 tablespoon fresh dill chopped, plus more for garnish
- 1 cup non-fat plain yogurt
- 1 tablespoon extra virgin olive oil
Instructions
- Prep. Preheat the oven to 400ºF. Lightly grease a 9x13 baking dish or baking sheet with cooking spray and set aside.
- Combine the meatball ingredients. In a large mixing bowl, combine chicken, panko bread crumbs, garlic, onion, thyme, oregano, garlic powder, salt, and pepper; mix and stir until thoroughly combined.
- Shape the meatballs. Form the mixture into 1 ½-inch meatballs. Transfer the meatballs to the previously prepared baking sheet.
- Bake. Bake for 16 to 20 minutes, or until the chicken meatballs are cooked through. Remove them from the oven and let them rest for a few minutes.
- Prepare the yogurt sauce. In a small mixing bowl, combine garlic, salt, ground pepper, dill, yogurt, and olive oil; mix until thoroughly incorporated. Taste for seasonings and adjust accordingly.
- Serve. Transfer the meatballs to a serving platter and spoon the yogurt sauce over the meatballs. Garnish with chopped fresh dill and serve.
Notes
- This recipe makes 16 meatballs.
- You can serve these meatballs with rice, potatoes, orzo pasta, salad, etc.
Nutrition
Serving: 4Meatballs + 2 tablespoons sauce | Calories: 279.7kcal | Carbohydrates: 10g | Protein: 24.7g | Fat: 15.6g | Saturated Fat: 3.5g | Cholesterol: 96.7mg | Sodium: 431mg | Fiber: 0.4g | Sugar: 4.3g
