Chicken Basil Meatballs and Lemon Yogurt Sauce

Looking for an easy family-friendly dinner that’s packed with fresh herbs and full of flavor? These chicken basil meatballs with lemon yogurt sauce are your new go-to. Perfectly seasoned and paired with roasted garlic couscous and peas, this dish strikes a balance between comforting and refreshing—ideal for busy weeknights or when you want something special without spending hours in the kitchen.

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Why You’ll Love This Recipe

• Fresh and Flavorful: Basil, dill, and lemon give these meatballs a vibrant, fresh taste.
• Easy and Quick: Ready in about 30 minutes!
• Balanced Meal: Served with couscous and peas for a complete, nutritious dinner.

Ingredients -for the meatballs:

• 1 lb ground chicken
• 1/8–1/4 cup fresh basil (finely chopped)
• 2 tbsp fresh dill (finely chopped)
• 1 tsp dried oregano
• 1 tsp Kosher salt
• 1/2 tsp garlic powder
• Zest of 1 lemon
• 1 egg
• 2/3 cup panko breadcrumbs
• 1–2 tbsp extra virgin olive oil (for frying)

For the Yogurt Sauce:

• 1/2 cup whole milk plain yogurt
• Juice of 1 lemon
• 1 tsp Trader Joe’s ranch seasoning (or substitute with a mix of dill and oregano)

For Serving:

• 1 package roasted garlic and olive oil couscous
• 1 (12 oz) bag of frozen peas

Instructions

1. Make the Meatballs:
   In a large mixing bowl, combine ground chicken, basil, dill, oregano, salt, garlic powder, lemon zest, egg, and panko breadcrumbs. Mix until just combined—don’t overwork the meat.
2. Form and Cook: Shape the mixture into meatballs, about 1.5 inches in diameter. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the meatballs and cook for about 8 minutes on each side, until golden brown and cooked through. Cover with a lid for the last 5 minutes to ensure they stay moist.
3. Prepare the Yogurt Sauce: In a small bowl, mix the yogurt, lemon juice, and ranch seasoning (or herbs). Taste and adjust seasoning if needed.
4. Cook the Sides: Prepare the couscous according to package instructions. Meanwhile, steam/microwave or boil the peas until tender.
5. Serve and Enjoy: Plate the meatballs over a bed of couscous and peas, drizzling everything with the creamy lemon yogurt sauce. Garnish with extra dill or basil if desired.

Tips and Variations

• Make Ahead: The meatballs can be prepped ahead of time and stored in the fridge for up to 24 hours before cooking.
• Swap the Protein: Try ground turkey or lamb for a different flavor profile.
• Extra Veggies: Add spinach or grated zucchini to the meatball mix for an extra nutrient boost.

These chicken basil meatballs with lemon yogurt sauce are a fresh twist on a classic dinner. Perfect for busy families, they’re quick to make and full of flavor. Plus, paired with roasted garlic couscous and peas, you’ve got a well-rounded meal that’s sure to become a regular in your dinner rotation. Give this recipe a try, and let me know how your family likes it! Happy cooking!

I’d love to know in the comments, what are your favorite kind of meatballs? Have you had any fun combinations?

Chicken basil meatballs with lemon yogurt sauce

These Chicken Basil Meatballs with Lemon Yogurt Sauce are a fresh twist on a classic dinner. Perfect for busy families, they’re quick to make and full of flavor.

5 from 4 votes

Print Rate

Servings: 4

Ingredients

Meatballs

• 1 lb ground chicken
• 1/8-1/4 cup fresh basil finely chopped
• 2 tablespoons fresh dill finely chopped
• 1 teaspoon oregano
• 1 teaspoon Kosher salt
• 1/2 teaspoon garlic powder
• 1 lemon zest
• 1 large egg
• 2/3 cup panko breadcrumbs
• 1-2 tablespoons extra olive oil for frying

Yogurt Sauce

• 1/2 cup whole milk plain yogurt
• 1 lemon juice of lemon
• 1 teaspoon Trader Joes ranch seasoning

For serving

• 1 box (5.8oz) Roasted garlic and olive oil couscous
• 1 bag (12 oz) Frozen peas

Instructions

• In a large mixing bowl, combine ground chicken, basil, dill, oregano, salt, garlic powder, lemon zest, egg, and panko breadcrumbs. Mix until just combined—don't overwork the meat.
• Shape the mixture into meatballs, about 1.5 inches in diameter. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the meatballs and cook for about 8 minutes on each side, until golden brown and cooked through. Cover with a lid for the last 5 minutes to ensure they stay moist.
  
• In a small bowl, mix the yogurt, lemon juice, and ranch seasoning (or herbs). Taste and adjust seasoning if needed.
• Prepare the couscous according to package instructions. Meanwhile, steam or boil the peas until tender.
• Plate the meatballs over a bed of couscous and peas, drizzling everything with the creamy lemon yogurt sauce. Garnish with extra dill or basil if desired.
  

Notes

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