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Chicken basil meatballs with lemon yogurt sauce

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
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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.
    Chicken basil meatballs with lemon yogurt sauce
  • 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.
    Chicken basil meatballs with lemon yogurt sauce

Notes

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