Pairs well with Chicken Meatballs with Herb Yogurt Sauce
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Chicken Meatballs with Herb Yogurt Sauce
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Quick and flavorful chicken meatballs served with a light and tangy herb yogurt sauce. Perfect as an appetizer or snack, these meatballs are fluffy and aromatic with cumin and fresh herbs, complemented by a refreshing yogurt dip with lemon and curry.
00:10:00 total
Serves 4
easy
Sides / Appetizer
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Ingredients
- minced chicken - 500 g (500 grams)
- onion - 1 (1 medium, grated and drained)
- parsley - 1/4 bunch (1/4 bunch, finely chopped)
- dill - 1/5 bunch (1/5 bunch, finely chopped)
- olive oil - 2 tbsp (2 tablespoons for mixture)
- olive oil - 1 tbsp (1 tablespoon for frying)
- egg - 1 (1 medium)
- breadcrumbs - 50 g (50 grams)
- apple cider vinegar - 2 tbsp (2 tablespoons)
- all-purpose flour - 100 g (100 grams for coating)
- cumin - 1 tbsp (1 tablespoon)
- thyme - watch the video to see (to taste)
- black pepper - watch the video to see (to taste)
- salt - about 5-6 g (about 10-12 grams per kg of meat, adjust to taste)
- strained yogurt - 300 g (300 grams for sauce)
- honey - 1 tbsp (1 tablespoon for sauce)
- lemon zest - zest of 1 lemon (from 1 lemon for sauce)
- lemon juice - juice of 1/2 lemon (juice of half a lemon for sauce)
- curry powder - 1/2 tsp (1/2 teaspoon for sauce)
- mustard - 1 tsp (1 teaspoon for sauce)
- fresh parsley - watch the video to see (for garnish)
Instructions
- Prepare Onion: Grate the onion finely and place it in a colander or on a cloth to drain and squeeze out excess moisture to prevent soggy meatballs.
- Prepare Herbs: Finely chop parsley and dill to avoid large pieces that can cause meatballs to break during cooking.
- Mix Meatball Ingredients: In a bowl, combine the minced chicken, grated onion, chopped herbs, egg, apple cider vinegar, cumin, breadcrumbs, olive oil, salt, pepper, and thyme. Mix thoroughly but gently to combine.
- Form Meatballs and Coat: Shape the mixture into small meatballs of desired size. Place them on a baking sheet with all-purpose flour and gently roll them to coat evenly. Shake off excess flour.
- Fry Meatballs: Heat olive oil in a frying pan to about 170°C (340°F). Fry the meatballs in batches for about 3-4 minutes per batch until golden brown and cooked through. Remove and drain on absorbent paper immediately to remove excess oil.
- Prepare Yogurt Sauce: In a bowl, mix strained yogurt with honey, lemon zest, lemon juice, curry powder, mustard, and salt until smooth and well combined.
- Serve: Transfer the meatballs to a serving platter. Garnish with fresh parsley and serve alongside the yogurt sauce for dipping.
