Green Goddess Chicken Meatballs with Orzo

Dinner

Green Goddess Chicken Meatballs with Orzo

Herb-packed yogurt dressing flavors broiled chicken meatballs and doubles as a sauce for orzo.

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Yield
4 servings
Cuisine
American

Serving ideas

Serve over orzo with parsley and the reserved sauce.

Ingredients

See the ingredient checklist
  • 1 small garlic clove, smashed and peeled
  • 1/2 cup plain low-fat Greek yogurt
  • 1/2 cup mayonnaise
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped fresh tarragon
  • 1/4 cup sliced chives
  • 1 tsp grated lemon zest
  • 1 tbsp lemon juice
  • 1/2 tsp fish sauce
  • kosher salt and black pepper, to taste
  • 1 large egg
  • 1/2 cup panko breadcrumbs
  • 1 tsp kosher salt
  • black pepper, to taste
  • 1 lb ground chicken
  • cooking spray
  • cooked orzo and torn parsley, for serving

Before you cook

Reserve the dressing for serving before mixing the rest with the raw chicken.

How to make Green Goddess Chicken Meatballs with Orzo

  1. Blend the garlic, yogurt, mayonnaise, herbs, lemon zest, lemon juice and fish sauce until smooth. Season with salt and pepper. Put 1/4 cup into a large mixing bowl and refrigerate the rest separately.

  2. Stir egg, panko, salt and black pepper into the 1/4 cup sauce. Gently mix in the chicken and refrigerate about 10 minutes to firm up.

  3. Heat the broiler with a rack in the center and spray a baking sheet. Form 20 meatballs and broil for 6 to 8 minutes, watching until browned and cooked through.

The full recipe

Check off ingredients as you get them ready.

The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.

Green Goddess Chicken Meatballs with Orzo

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Herb-packed yogurt dressing flavors broiled chicken meatballs and doubles as a sauce for orzo.
Print Recipe
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Instructions Notes

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Ingredients
  

Green goddess sauce
  •  
    1 small garlic clove smashed and peeled
  •  
    ½ cup plain low-fat Greek yogurt
  • ½ cup mayonnaise
  •  
    ½ cup chopped fresh parsley
  •  
    ¼ cup chopped fresh tarragon
  •  
    ¼ cup sliced chives
  •  
    1 tsp grated lemon zest
  • 1 tbsp lemon juice
  • Amber fish sauce in a clear glass pouring bottle and prep bowl½ tsp fish sauce
  •  
    kosher salt and black pepper to taste
Meatballs
  •  
    1 large egg
  •  
    ½ cup panko breadcrumbs
  • 1 tsp kosher salt
  • black pepper to taste
  •  
    1 lb ground chicken
  •  
    cooking spray
  •  
    cooked orzo and torn parsley for serving

Instructions
 

  1. Blend the garlic, yogurt, mayonnaise, herbs, lemon zest, lemon juice and fish sauce until smooth. Season with salt and pepper. Put 1/4 cup into a large mixing bowl and refrigerate the rest separately.
  2. Stir egg, panko, salt and black pepper into the 1/4 cup sauce. Gently mix in the chicken and refrigerate about 10 minutes to firm up.
  3. Heat the broiler with a rack in the center and spray a baking sheet. Form 20 meatballs and broil for 6 to 8 minutes, watching until browned and cooked through.

Notes

Reserve the dressing for serving before mixing the rest with the raw chicken.
Adapted from Theodora Kaloudis, Delish.

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