Chicken Meatballs With Feta Dill Sauce
This elegant and east meal comes together in less than an hour.
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Servings: 4
Equipment
- Mixing Bowl
- Measuring cups/spoons
- oven safe baking dish
- deep skillet or stock pot
Ingredients
Feta Chicken Meatballs
- 1 lbs ground chicken
- 1 egg
- 1/2 cup Gluten Free panko breadcrumbs
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh parsley, chopped
- 1 cup feta
- 1/2 tsp Italian Seasoning
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- Fresh dill and parsley for topping
Feta Dill Sauce
- 8 oz Feta crumbles
- 1 1/2 cup heavy cream
- 3 tbsp fresh dill, chopped
- 2 tsp Dijon mustard
- 1 tsp kosher salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 8 oz of your favorite pasta, (e.g., orzo)
Instructions
Meatballs
- Preheat the oven to 375 degrees.
- In a bowl, mix ground chicken, egg, panko, dill, parsley, 1/2 cup of feta, salt, pepper, onion powder, and garlic powder.
- Add olive oil to an oven-safe baking dish. Use an ice cream scoop to form equal-sized meatballs and place in your baking dish.
- Bake for 15 minutes or until the internal temperature reaches 155-160.
- Top with the remaining feta. Switch the oven to low broil, broil for a few minutes until the cheese melts and the top browns.
- Remove from the oven and garnish with fresh herbs.
Feta Dill Sauce
- Cook the pasta according to package directions.
- In a large pot over medium heat, combine feta crumbles, heavy cream, dill, dijon mustard, salt, garlic powder, and onion powder..
- Cook until the cheese is melted. Reserve 1 cup of the sauce for topping.
- Add the cooked pasta to the pot, mix well.
- Top the pasta with meatballs, sauce, and enjoy!
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