Wednesday, August 21, 2013

Mediterranean Meatballs with Yogurt Garlic Dipping Sauce

This recipe won "Best Overall Chicken Dish" at my church's Chicken Cook-off last weekend.

Mediterranean Meatballs with Yogurt Garlic Dipping Sauce

3/4 lb raw boneless skinless chicken breast
1 small onion, finely chopped (1/2 cup)
1/2 tbsp chopped parsley
1/2 chicken bouillon cube, crumbled
1 small apple, peeled and grated (1/2 cup)
 2 tbsp fresh bread crumbs
1 tsp minced garlic
1-2 tsp finely minced fresh rosemary

In a food processor, process chicken, onion, parsley, bouillon cube, apple, and bread crumbs. Pulse a few times until uniformly mixed, then season with salt and pepper. Lightly oil a baking sheet with olive oil Form into balls about 1 to 1 1/2 inches across and mist or brush with olive oil. Bake at 375 degrees for about 30 minutes or until internal temperature reaches 160 degrees. Serve with Yogurt Garlic Dipping Sauce.

Yogurt Garlic Dipping Sauce

1 cup whole milk plain yogurt
1 tsp minced garlic
1 tsp salt
1-2 tsp dried dillweed.

Mix together and refrigerate at least an hour to allow flavors to meld.

When I make these meatballs, I grate the apple and onion in the food processor, then run them and the chicken through a meat grinder and mix everything together in a large bowl.

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