Green Goddess Meatballs

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Ingredients

Green Goddess Sauce

  • 1small garlic clove, smashed, peeled
  • 1/2 cuplow-fat Greek yogurt
  • 1/2 cupmayonnaise
  • 1/2 cuppacked fresh parsley, coarsely chopped
  • 1/4 cupfresh tarragon, coarsely chopped
  • 1/4 cupthinly sliced chives
  • 1 tsp.finely grated lemon zest
  • 1 Tbsp.fresh lemon juice
  • 1/2 tsp.fish sauce or 1 anchovy fillet
  • Kosher salt
  • Freshly ground black pepper

Meatballs

  • 1large egg
  • 1/2 cuppanko breadcrumbs
  • 1 tsp.kosher salt
  • Freshly ground black pepper
  • 1 lb.ground chicken
  • Cooking spray
  • Cooked orzo, for serving (optional)

Directions

  • Green Goddess Sauce

    1. Step 1In a blender or food processor, blend garlic, yogurt, mayonnaise, parsley, tarragon, chives, lemon zest, lemon juice, fish sauce, 1/2 tsp. salt, and a few grinds of pepper until smooth. Season with more salt and pepper, if needed.
    2. Step 2Transfer 1/4 cup sauce to a large bowl (for the meatballs).
    3. Step 3Transfer remaining sauce to a medium bowl and refrigerate until ready to use.

  • Meatballs

    1. Step 1To large bowl with sauce, add egg, panko, salt, and a few grinds of pepper and stir to combine. Add chicken and gently mix to combine (do not overmix).
    2. Step 2Refrigerate until mixture firms up, about 10 minutes.
    3. Step 3Arrange a rack in center of oven; heat broiler. Lightly grease a baking sheet with cooking spray. Roll meat mixture into 20 balls and arrange on prepared sheet.
    4. Step 4Broil meatballs, watching closely, until cooked through and browned on top, 6 to 8 minutes.
    5. Step 5Divide orzo (if using) among plates. Top with meatballs, then drizzle with refrigerated reserved goddess sauce.

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