Greek-style lemon garlic chicken meatballs and potatoes

Elaboració

1. 01
   Pas 1Roast the potatoes45 min

   Preheat oven to 425°F. Add 900 g Yukon Gold potatoes (halved or quartered) to a baking dish with 120 ml chicken broth, 5 cloves minced garlic, 2.5 tbsp olive oil, zest and juice of 1 lemon, 1 tbsp Dijon mustard, 2 tsp dried oregano, 1 tsp paprika, Greek seasoning, salt, and pepper. Roast for 45 minutes, gently tossing once cooked to coat in the pan juices.

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2. 02
   Pas 2Form and cook meatballs

   Mix 454 g ground chicken, zest of 1 lemon, 1 egg, 1 tbsp milk, 2.5 tbsp breadcrumbs, 1 clove minced garlic, 1 tbsp chopped fresh dill, 1 tsp dried oregano, 1.5 tsp Greek seasoning, ½ tsp red pepper flakes, salt, and pepper just until combined. Roll into balls. Cook in a lightly oiled skillet over medium heat, turning until golden and fully cooked.

   Nota

   Don't overmix the meatball mixture to keep them tender.

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3. 03
   Pas 3Make the sauce

   Mix 245 g plain Greek yogurt, 2.5 cloves grated garlic, 2.5 tbsp lemon juice, 1.5 tbsp olive oil, 1 tbsp finely chopped fresh dill, 1 tsp garlic powder, 1 tsp onion powder, ¼ tsp salt, fresh cracked pepper, and a splash of milk until creamy, adding more milk to thin as needed.

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4. 04
   Pas 4Prepare cucumber salad

   Toss sliced mini cucumbers with olive oil, salt, and pepper.

   cogombreoli d'oliva15 ml de 90 mlsalpebre negre
5. 05
   Pas 5Plate and serve

   Plate the roasted potatoes, meatballs, and cucumber salad together. Finish with fresh dill, lemon, and plenty of garlic-dill sauce.

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