Green Goddess Meatballs

• servings: 4 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

1 small garlic clove, smashed, peeled

1/2 c. low-fat Greek yogurt

1/2 c. mayonnaise

1/2 c. packed fresh parsley, coarsely chopped

1/4 c. fresh tarragon, coarsely chopped

1/4 c. thinly sliced chives

1 tsp. finely grated lemon zest

1 tbsp. fresh lemon juice

Kosher salt

Freshly ground black pepper

1 large egg

1/2 c. panko breadcrumbs

1 tsp. kosher salt

Freshly ground black pepper

1 lb. ground chicken

Cooking spray

Cooked orzo, for serving (optional)

Directions

Green Goddess Sauce

In a blender or food processor, blend garlic, yogurt, mayonnaise, parsley, tarragon, chives, lemon zest, lemon juice, 1/2 tsp. salt, and a few grinds of pepper until smooth. Season with more salt and pepper, if needed.

Transfer 1/4 cup sauce to a large bowl (for the meatballs).

Transfer remaining sauce to a medium bowl and refrigerate until ready to use.

Meatballs

To 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).

Refrigerate until mixture firms up, about 10 minutes.

Arrange 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.

Broil meatballs, watching closely, until cooked through and browned on top, 6 to 8 minutes.

Divide orzo (if using) among plates. Top with meatballs, then drizzle with refrigerated reserved goddess sauce.

Nutrition

• Calories: 593
• Total Fat: 38 g
• Saturated Fat: 7 g
• Trans Fat: 0 g
• Cholesterol: 158 mg
• Sodium: 680 mg
• Total Carbohydrate: 30 g
• Dietary Fiber: 3 g
• Total Sugars: 2 g
• Protein: 31 g