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Greek Chicken Meatballs with Crispy Potatoes and Garlic-Feta Yogurt

A delightful and wholesome dish featuring tender chicken meatballs infused with fresh herbs and zesty lemon, served with crispy potatoes and a creamy garlic-feta yogurt.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 2 lb ground chicken Juicy and lean, the star of the recipe.
  • 1/4 c chopped mint Adds a refreshing pop.
  • 1 tbsp lemon zest Bright and aromatic.
  • 2 cloves garlic (grated) Irresistible aroma.
  • 1 egg Binds the meatballs together.
  • Salt and pepper To taste.
For the Potatoes
  • 2 lbs small potatoes (baby Yukon gold or red skin potatoes) Become crispy and golden while roasting.
  • 4 cloves garlic (grated) Extra garlic for aromatic flavor.
  • 3 tbsp olive oil Aids in crispiness.
  • 1 tbsp dried oregano Brings a warm, earthy flavor.
  • 1 tbsp ground cumin Adds a nutty warmth.
  • 1 tsp chili powder or paprika For a subtle spicy kick.
  • Salt To taste.
For the Garlic-Feta Yogurt
  • 1 c plain Greek yogurt Provides richness and balances the spices.
  • 1/2 c crumbled feta cheese Adds a salty, tangy element.
  • 2 tbsp lemon juice Maintains a bright flavor.
  • 1 clove garlic (grated) Enhances the yogurt's boldness.
  • Salt To taste.

Method
 

Preheat the Oven
  1. Begin by preheating your oven to 425°F.
Prepare the Meatballs
  1. In a large mixing bowl, combine the ground chicken, chopped mint, lemon zest, grated garlic, egg, and a pinch of salt and pepper.
  2. Mix until well combined, then roll into bite-sized meatballs and refrigerate.
Prepare the Potatoes
  1. Cut the small potatoes into wedges and in a bowl, toss with olive oil, grated garlic, oregano, cumin, chili powder, and salt.
Roast the Potatoes
  1. Spread seasoned potato wedges on a sheet pan and roast for about 20 minutes, flipping halfway through.
Combine and Cook
  1. After 20 minutes, reduce the oven temperature to 400°F and add the chilled meatballs to the sheet pan.
  2. Cook for an additional 12 to 15 minutes until thoroughly cooked.
Prepare the Garlic-Feta Yogurt
  1. Whisk together Greek yogurt, lemon juice, crumbled feta, remaining grated garlic, and salt until smooth.
Serve
  1. Remove from oven, top with fresh mint leaves and lemon slices, and serve drizzled with garlic-feta yogurt.

Notes

To keep meatballs tender, avoid overmixing. Adding hot sauce to the yogurt can enhance flavor.