Mediterranean Chicken Meatballs with Couscous and a Tangy Greek Yogurt Dressing
Mediterranean chicken meatballs with couscous and a tangy Greek yogurt dressing blends classic Mediterranean ingredients and simply ooz flavor. Ready in 30 minutes.
Equipment
- Food processor (for making the yogurt dressing)
- Frying pan/skillet
- Medium-sized bowl (for mixing and preparing the meatballs)
- Kitchen knife and cutting board
- Cooking tongs
- 2 large dinner plates (for steaming the couscous)
Ingredients
For the Tangy Greek Yogurt Dressing
- A small tub 4.5oz./125g of natural Greek yogurt
- 2 garlic cloves minced
- 2 tablespoons extra virgin olive oil
- 5-6 large basil leaves
- Small handful of fresh parsley around 4 tablespoons chopped
- Juice from ½ lemon
- Pinch or two of salt to taste
- Pinch of cracked black pepper
For the chicken meatballs (makes around 20 balls)
- 14 oz. 400g ground chicken meat (or turkey)
- 1 lemon
- 1 small yellow onion finely chopped
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon ground white pepper
- Salt to taste
- ½ cup parsley finely chopped
- ½ cup basil leaves finely chopped
- 1 large egg
- 1 cup breadcrumbs
For the couscous
- 1 cup couscous
- 1 cup hot water or vegetable stock
- 1-2 lemon rounds
- Salt and cracked black pepper to taste
For serving (optional)
- A few sprigs of fresh cilantro or parsley for garnish
- Lamb ear lettuce or your favorite green
- Wafer-thin red radish rounds
- Green beans
- Lemon or lime
Instructions
Step 1 - Prepare the Chicken Meatballs
- In a medium-sized bowl, combine the ground chicken meat, juice from 1 lemon, chopped onion, olive oil, spices, chopped herbs, and egg.
- Mix well until all ingredients are incorporated. Slowly add the breadcrumbs 1 tablespoon at a time.
- Mix in breadcrumbs and aim for a thick, firm mixture that will stick to a spoon when upside down.
Step 2 - Make and Fry Chicken Meatballs
- Spoon around 1 heaped tablespoon of mixture and roll it in the palm of your hand to make small firm balls.
- Add a splash of oil to a pan on medium heat. Once hot, add the meatballs to the pan and turn or roll them regularly so they cook evenly, this should take around 5-7 minutes.
- Don’t overcrowd the pan and cook the balls in batches if required. Set balls aside on a plate once cooked.
Step 3 - Prepare Tangy Greek Yogurt Dressing
- Add all the dressing ingredients to a food processor (or Nutribullet) and buzz for 1 minute until smooth.
- If the mixture looks too dry, add a splash more olive oil (or water). Set aside for use later.
Step 4 - Make the Couscous
- Boil some hot water (or veggie stock).
- Place 1 cup of couscous onto a plate and level out. Add enough water to just cover all the couscous on the plate (it’s usually a 1:1 rule for water to couscous but check your packaging for couscous cooking instructions). Add two lemon rounds on top and season to taste.
- Cover with the other dinner plate and let it steam for around 5 minutes.
- Once steamed, remove lemon rounds and break up the couscous with a fork. It should be cooked perfectly and be light and fluffy.
Step 5 - Serve
- Serve chicken meatballs on a bed of couscous along with plenty of greens or salad.
- Drizzle with lots of the tangy Greek yogurt dressing and season with cracked black pepper.
- Right before serving sprinkle some loosely chopped cilantro or parsley and a squeeze of lemon or lime.