Rolled in Greece-Greek Chicken Meatballs

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I’ve never been to Greece, but if I have a chance, it’s on my list of places to visit. It’s beautiful ocean views and hillside homes are sublime. The people are lively, friendly, and love food. And I love their food. And when I have an opportunity to bring a bit of Greece back to my house, I do-in the form of Daphne’s Greek Café or my own cooking that is.
I decided to do some bite-sized bits of Greece today. These are flavorful ground chicken meatballs stuffed with sweet plump raisins, salty kalamata olives and savory feta cheese. All dipped in a garlic yogurt mint sauce. Can we say yum?! And these are clean eating, gluten free and good for you food! These can be made as an appetizer or main dish. Last night we had these on top of a big crisp Greek salad. These may just have to be an appetizer at my next dinner party, with pita bread and yogurt sauce for dipping. And I was lucky enough to save a serving of these babies for lunch today.
 
Greek Chicken Meatballs

1.25 pounds ground chicken

1/3 cup feta cheese
10 kalamata olives, chopped
1/3 cup raisins, chopped
2 cloves garlic, minced
2 Tb mint, chopped
1Tb oregano
1/2 Tb Greek seasoning
1/2 tsp cinnamon
1 egg
2 Tb canola oil for cooking

Mix all ingredients except canola oil in bowl, gently until well combined. Heat oil in large skillet over medium high heat. Carefully form meat mixture into rounded tablespoons and drop onto hot oiled skillet. The meat mixture will be very soft, as I did not use bread crumbs (remember, gluten free). Brown meatballs on one side, about 8 minutes. Carefully flip each meatball over. Reduce heat to medium, cover and cook through until done and no longer pink in center, about 5-8 minutes more.

Yogurt Dipping Sauce
1/2 cup Nonfat Plain Greek Yogurt
1/4 cup mint, chopped
2 cloves garlic, minced
vinaigrette of choice for thinning, optional
Mix first 3 ingredients. Thin to desired consistency with vinaigrette of choice (I used a combo of red vinegar, olive oil, and Greek spices).
Use as dipping sauce for meatballs, spread for pitas, or salad dressing. This sauce is very forgiving.
Serve in a big bowl on the table for the family.
Or make a finicky shark spread. Yes, my boys loved the meatballs and pitas!
Or pile your own salad plate as you desire.

Rolled in Greece-Greek Chicken Meatballs

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Number of servings: 5

Per Serving 324 calories

Fat 20 g

Carbs 12 g

Protein 25 g

5

Rolled in Greece-Greek Chicken Meatballs

Weight Watchers PointsPlus®:

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

    For the Meatballs

  • 1.25 pounds ground chicken
  • 1/3 cup feta cheese
  • 10 kalamata olives, chopped
  • 1/3 cup raisins, chopped
  • 2 cloves garlic, minced
  • 2 Tb mint, chopped
  • 1Tb oregano
  • 1/2 Tb Greek seasoning
  • 1/2 tsp cinnamon
  • 1 egg
  • 2 Tb canola oil for cooking
  • For the Dipping Sauce

  • 1/2 cup Nonfat Plain Greek Yogurt
  • 1/4 cup mint, chopped
  • 2 cloves garlic, minced
  • 2 Tb vinaigrette for thinning, optional

Instructions

  1. Mix all ingredients except canola oil in bowl, ge
  2. ntly until well combined.
  3. Heat oil in large skillet over medium high heat. Carefully form meat mixture into rounded tablespoons and drop onto hot oiled skillet. The meat mixture will be very soft, as I did not use bread crumbs (remember, gluten free).
  4. Brown meatballs on one side, about 8 minutes.
  5. Carefully flip each meatball over. Reduce heat to medium, cover and cook through until done and no longer pink in center, about 5-8 minutes more.
  6. For the Dipping Sauce: Mix first 3 ingredients. Thin to desired consistency with vinaigrette of choice.

I love these on skewers! Okay, when is lunch???
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