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Author Notes: These were inspired by the Swedish meatballs my mom made every year for New Year's. I always looked forward to them as a kid, and meatballs will forever make me think of a party. These certainly aren't Swedish, but they are an updated take on a party meatball. And you know what? My parents made these this past New Year's Eve instead of the traditional Swedish ones. I was surprised and honored that they made one of my recipes to celebrate the occasion. —foxeslovelemons
Makes about 16 meatballs
For the meatballs:
- Nonstick cooking spray
- 3 garlic cloves, minced
- 1 egg, lightly beaten
- 1/3 cup minced white onion
- 1/4 cup panko
- 1 1/2 teaspoons dried oregano
- 1 teaspoon dried mint
- 1/2 teaspoon kosher salt
- 1 pound ground chicken (I like a mix of white and dark meat for a moist meatball)
- Crumbled feta cheese, for garnish
- Finely chopped English cucumber, for garnish
For the yogurt sauce:
- 1 cup Greek yogurt
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1/4 teaspoon ground black pepper
- To prepare the meatballs, preheat oven to 350º F and spray a rimmed baking pan with cooking spray. In a large bowl, stir together the garlic, egg, onion, breadcrumbs, oregano, mint, and salt. Add chicken and stir (or mix with hands) until just combined. Do not over mix. Using hands, gently form into golf ball-sized meatballs and place on the prepared baking pan
- Bake meatballs 18 to 20 minutes, or until the internal temperature reaches 165º F.
- Meanwhile, prepare the yogurt sauce: In small bowl, stir together all of the ingredients until well combined.
- Garnish meatballs with feta and cucumber and serve with the yogurt sauce.