Chicken meatballs with yogurt sauce

Name: Chicken meatballs with yogurt sauce - Irina H.
Ingredients: For the meatballs we need: half a boneless chicken breast; one suitable egg; a cup of chopped dill; a teaspoon of minced garlic; salt and pepper to taste. For the sauce we need: 300g of creamy yogurt; a bunch of green onions; a cube of butter; salt to taste; a bay leaf; mixed peppercorns (white; red; green); a little dill and/or fresh parsley.

Meat - Chicken meatballs with yogurt sauce by Irina H. - Recipia

Chicken meatballs with yogurt sauce emerged from the need to create something lighter and more suitable for kids, without frying. I first made them for my little one, and since then they have frequently been on our menu, even for adults. Boiling keeps things simple, and you don’t have to deal with hot oil all over the kitchen. The yogurt sauce is mild, and you won’t miss the sour cream, especially when you make it with green onions. Quick Info Total time: about 1 hour and 10 minutes Preparation time: 20 minutes Cooking and baking time: 50 minutes in the oven + 5 minutes boiling Servings: 3-4 Difficulty: easy Recipe type: main course, lighter version, suitable for kids Ingredients For the meatballs: - 1/2 boneless chicken breast (approx. 300 g) - 1 egg - 1 small cup of chopped dill - 1 teaspoon of finely chopped garlic - salt and pepper to taste For the yogurt sauce: - 300 g creamy yogurt (not too sour) - 1 bunch of green onions - 1 cube of butter (10-15 g) - salt to taste - 1 bay leaf - a few peppercorns (mixed: white, red, green) - fresh dill or parsley, for garnish Preparation steps 1. Chop the chicken breast with a knife or in a food processor, ensuring it retains some texture and doesn’t become a complete paste. 2. Place the meat in a bowl and add the egg, dill, garlic, salt, and pepper. Mix well, but don’t overbeat; just enough to combine. 3. Form meatballs of your desired size, using wet hands to prevent sticking. 4. In a large pot, bring water to a boil with a little salt. Once boiling, add the meatballs one by one. Don’t overcrowd them. 5. Boil for about 5 minutes, until they float to the surface and seem firm. Remove them with a slotted spoon and let them drain well. 6. While the meatballs are boiling, finely chop the green onions. 7. In a small saucepan, add the butter and the chopped green onions. Cook just until the onions soften slightly, without browning. 8. Add the yogurt over the green onions, mix, and season with salt to taste. If you’re using a thinner yogurt, no water is needed; if it’s very thick, you can thin it with 1-2 tablespoons of water. 9. Add the peppercorns and bay leaf to the sauce. 10. Place the drained meatballs into the yogurt sauce, gently mixing to coat them. 11. Transfer everything to an oven-safe dish (or leave it in the same pot if it's oven-safe). 12. Bake in a preheated oven at 180°C for 50 minutes. Do not cover the dish. 13. Towards the end, remove the bay leaf so it doesn’t overpower the flavor. 14. When serving, sprinkle fresh herbs on top. Why I make this recipe often I love that it doesn’t make a mess in the kitchen, there’s no frying involved, and the ingredients are simple. It’s suitable for any meal and remains just as tasty the next day. Being light doesn’t mean it lacks flavor, and the yogurt sauce offers a refreshing twist on the classic sour cream. It’s stress-free to make and can be adapted based on what you have in the fridge. Tips and variations Tips - Don’t boil the meatballs for too long, or they may become dense. - For the sauce, use creamier yogurt that isn’t too sour to avoid a bitter final taste. - The green onions should be softened, not sautéed. - Use the bay leaf only for a subtle flavor and remove it before serving. Substitutions - Chicken can be replaced with turkey. - If you don’t have dill, use parsley instead. - If you have restrictions on eggs, you can try making them without, but the texture will change slightly. - You can use Greek yogurt or regular yogurt, just make sure it’s not completely fat-free. Variations - You can add 1-2 tablespoons of ground oats to the meatballs for texture. - In the sauce, a pinch of garlic powder or a hint of lemon zest can change the profile a bit. - Adjust the herb mix according to the season. Serving ideas - Serve them alongside a simple side of rice or boiled potatoes. - With steamed vegetables or a light puree. - They are also great cold as a snack. Frequently Asked Questions 1. Do the meatballs have to be boiled, not fried? Yes, that’s the base recipe. Boiling makes them lighter and suitable for kids. Frying changes the texture and flavor. 2. What kind of yogurt is recommended? A creamy, plain yogurt of medium quality. No flavors, and not completely fat-free. Greek yogurt works very well. 3. Can I use store-bought ground meat for the recipe? You can, but homemade ground meat usually has a better texture. Avoid meat with added water. 4. If I don’t have green onions, can I use dried onion? Yes, but the flavor will be a bit more intense. Sauté the dried onion well at the beginning before adding the yogurt. 5. Can the recipe be frozen? Raw meatballs can be frozen before boiling. Once cooked, the yogurt sauce doesn’t freeze well and will separate. Nutritional values Estimation for one serving (out of four): - Calories: 180-210 kcal - Protein: 20-23 g - Fat: 8-10 g (from meat, egg, butter, and yogurt) - Carbohydrates: 3-5 g (from herbs, yogurt) These values are approximate and may vary based on the type of chicken, yogurt, and the exact amount of butter used. Storage and reheating The meatballs with yogurt sauce store well in the fridge, in a sealed container, for up to 2 days. When reheating, use a small pot on very low heat or the oven with a covered dish. Do not reheat at high temperatures to avoid the yogurt sauce separating. I do not recommend freezing the prepared portions, as the sauce will lose its texture.

Chicken meatballs with yogurt sauce

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