Juicy Greek chicken meatballs with hummus and Israeli salad



These delicious Greek Chicken Meatballs with Hummus are the perfect summer recipe. You can serve it with fresh pita bread and your favorite salad.

If you have leftover chicken meatballs, they make great sarmies for lunch the next day.

Greek Chicken Meatballs with Hummus

Ingredients

  • 600 g of ground chicken
  • 1 egg
  • 2/3 cups panko breadcrumbs
  • 1/2 cup crumbled feta cheese
  • 1/2 red onion, grated or chopped
  • 4 cloves of garlic, minced
  • 1/2 lemon, grated
  • 1/4 cup finely chopped fresh mint or parsley or 1 tablespoon dried parsley or mint
  • 3/4 teaspoon coriander
  • 3/4 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • kosher salt

Hummus and Israeli salad

  • 1 large family-sized container (about 16 ounces) of hummus
  • 1 cucumber, peeled and seeded, thinly sliced
  • 2 plum tomatoes, peeled and seeded, finely diced
  • 1 tablespoon of extra virgin olive oil
  • 1 tablespoon of fresh lemon juice
  • 2 tablespoons of chopped parsley
  • kosher salt

SEE ALSO: Recipe of the day: Quick chicken salad with aromatic mango

method

  1. Preheat the oven to 200°C.
  2. Combine all ingredients gently in a medium bowl. Using an ice cream scoop, scoop the meatballs into a ball and place on a parchment-lined cookie sheet.

Cook using one of the following methods, then serve meatballs over hummus and Israeli salad sprinkled with freshly chopped parsley:

  • Fried + Oven: Heat 2 tablespoons of olive oil in a pan over medium-high heat. Fry the meatballs until golden brown, about 1-2 minutes per side. Transfer back to the parchment lined cookie sheet. Finish cooking the meatballs in the oven until they reach an internal temperature of 150°F (74°C) on a meat thermometer, about 10 minutes.
  • Bake: Put the meatballs in the oven and cook until they reach an internal temperature of 74°C with a meat thermometer, about 20 minutes.

Hummus and Israeli salad

Combine the cucumber, tomato, olive oil, lemon juice and parsley in a small bowl. Season with kosher salt. Let sit at room temperature for flavors to meld for at least 10 minutes, then serve on top of hummus.

* This recipe was found at www.sharedappetite.com.

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