Description

Juicy and herb-packed chicken meatballs paired with a creamy, tangy Green Goddess sauce. Perfect for appetizers, meal prep, or a quick weeknight dinner.

Ingredients

1 lb ground chicken

1/2 cup breadcrumbs (or almond flour for low-carb)

1 large egg

2 cloves garlic, minced

1/4 cup fresh parsley, chopped

1/4 cup fresh basil, chopped

1/2 tsp salt

1/4 tsp black pepper

1 tbsp olive oil (for cooking)

1/2 cup Greek yogurt

1/4 cup mayonnaise

2 tbsp fresh lemon juice

1/4 cup fresh parsley

1/4 cup fresh basil

2 tbsp fresh chives

1 clove garlic

Salt and pepper, to taste

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Instructions

In a large bowl, mix together ground chicken, breadcrumbs (or almond flour), egg, minced garlic, chopped parsley, chopped basil, salt, and black pepper until just combined.
Shape the mixture into 1-inch meatballs.
Heat olive oil in a skillet over medium heat. Cook the meatballs for 8–10 minutes, turning occasionally, until golden brown and cooked through (internal temperature should be 165°F or 74°C).
While the meatballs cook, prepare the Green Goddess sauce by blending Greek yogurt, mayonnaise, lemon juice, parsley, basil, chives, garlic, salt, and pepper in a food processor until smooth.
Serve the meatballs warm with the Green Goddess sauce drizzled on top or on the side for dipping.

Notes

Use almond flour or gluten-free breadcrumbs for a gluten-free version.

Swap chicken for turkey for a leaner option.

Add red pepper flakes or hot sauce for extra heat.

For dairy-free, use dairy-free yogurt and mayo alternatives.

Double the batch and freeze extras for future meals.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Pan-Fried
Cuisine: American

Nutrition

Serving Size: 1/4 of recipe
Calories: 210
Sugar: 1g
Sodium: 310mg
Fat: 13g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 18g
Cholesterol: 85mg