Greek Chicken Meatballs with Mango Tzatziki
From luisascatering 12 years ago
- 45 minutes to make
- Serves makes about 60 meatb
I wanted to make greek style meatballs for a catered event but had to use chicken instead of beef (my clients do not eat red meat). They were one of the most favorite appetizers at the party :-)
Ingredients
- Meatballs: shopping list
- 16 boneless, skinless organic chicken thighs, freshly ground shopping list
- 8 oz. feta cheese, crumbled fine shopping list
- 1 cup fresh breadcrumbs shopping list
- 1/2 cup minced fresh parsley shopping list
- 1 sweet yellow onion, grated shopping list
- 3/4 cup kalamata olives, pitted, chopped shopping list
- 1 tsp or so kosher salt (olives and feta already salty!) shopping list
- 1 egg, lightly beaten shopping list
- olive oil, to brush on meatballs shopping list
- mango "Tzatziki" shopping list
- 1 mango, peeled and cubed (or seeded cucumber for regular tzatziki) shopping list
- 1 cup greek style yogurt shopping list
- 1 large garlic clove, peeled and smashed shopping list
- small handful of fresh mint leaves shopping list
- a few sprigs fresh dill, plus extra for garnish shopping list
- sea salt & black pepper, to taste shopping list
How to make it
- Mango "Tzatziki":
- Pulse mango slices, Greek yogurt, garlic, mint, dill, salt and pepper in a food processor (I used a hand blender) See Photo. Chill until ready to serve.
- Meatballs:
- Combine all meatballs ingredients in a mixing bowl See Photo. Shape the mixture into balls about 1" in diameter. Slighlty flatten See Photo
- Add meatballs to large nonstick skillet (I used an electric griddle to make many at a time) and brown on both sides, about 5 minutes. Remove from pan and keep warm.
- To serve, spoon a tiny bit of the tzatziki on top, garnish with tiny dill sprig.
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