Author Notes
I'm going crazy with meatballs lately. There are so many ways to make them flavorful and new. Using different meats, cooking methods and dipping sauces keeps them interesting, and usually pretty healthy. This version is a very summery chicken version with a cool and creamy avocado dipping sauce. Both the meatballs and sauce a a little spicy so adjust the heat based on how hot you like things. —Brussels Sprouts for Breakfast
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Ingredients
- for the meatballs:
-
1 pound
ground chicken breast
-
2
large eggs
-
1 cup
panko bread crumbs
-
1/2 cup
low fat plain Greek yogurt
-
1 tablespoon
Dijon mustard
-
4
cloves garlic
-
2
green onions (diced)
-
1 teaspoon
cayenne pepper
-
salt and pepper
- for the spicy avocado yogurt
-
1
Haas avocado (remove pit and skin)
-
2 tablespoons
sriracha
-
1/2 cup
low fat plain Greek yogurt
-
1/2
lime (juice)
-
1/4 cup
water
-
salt and pepper
Directions
-
Preheat oven to 400 degrees. In a large mixing bowl combine ground chicken, eggs, panko, minced garlic, diced green onions, Greek yogurt, mustard, cayenne, salt and pepper. Using your hands, fold the mixture together. Make sure you're not squeezing the meat or pushing it down too hard. That will make for a really tough meatball. Folding in the key to fluffy meatballs.
-
Carefully pat together golf ball sized meatballs. They won't be super firm, but that's okay. Drop meatballs onto a foil lined and greased baking sheet. The recipe should make about 12. Pop into a 400 degree oven for 20-23 minutes.
-
As the meatballs cook, whip together the avocado dipping sauce. Combine the peeled avocado, sriracha, yogurt, lime juice, water, salt and pepper in a blender or food processor. Pulse until really smooth, no clumps.
-
Remove meatballs after 20 minutes to check and pop in for 3 more minutes to finish if necessary. Serve the meatballs with the spicy avocado sauce for a meal or as an appetizer.
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