Greek Chicken Meatballs and Potatoes is a one pan dinner that is so easy and delicious. I usually serve this with a nice side salad and it makes for a fantastic dinner. Oh and toast up some pita bread for all those extra juices!! So good.
I like to cook my garlic and my onions before I put them in the meatball mixture. I do this because I feel like it cuts down on how potent the flavors of onions and garlic can be. You do not have to do this step; you can leave everything raw and just put it into the meatball mixture.
Ingredients
(Serves 4 to 6)
Meatballs
4 tbsp. Olive Oil, plus 4 tbsp. for the frying pan
1 Small Onion, chopped finely
3 Garlic Cloves
2 lbs. Ground Chicken
2 Eggs, beaten
3 tbsp. Fresh Dill, chopped
3 tbsp. Parsley, chopped
1 tsp. Salt
1 Lemon, juiced
2 tbsp. Italian Spice Blend
6 tbsp. Italian Style Bread Crumbs
Sauce
¼ cup Olive Oil
½ Cup Passata
2 tbsp. Tomato Paste
1 tsp. Salt
1 Lemon, juiced
2 Garlic Cloves, chopped
½ tsp Italian Spice Blend
1 tbsp. Fresh Parsley, chopped
¼ cup Chicken Broth
Potatoes
3 lbs. Potatoes, peeled and cut into wedges
6 tbsp. Olive Oil
¾ tsp. Italian Spice Blend
½ tsp. Salt
½ Small Onion, sliced thinly
4 oz. Feta, crumbled
Method
In a small frying pan, heat up the garlic and onions in 4 tbsp of olive oil on a very low flame. Sauté until everything is cooked through. Remove the garlic and mash and return to the oil. Cool.
NOTE: You do not have to do this step. You can leave everything raw and just add it to the bowl with the ground chicken to make the meatballs.
For the meatballs combine ground chicken with sauteed onions and garlic, eggs, dill, salt, parsley, lemon juice, an Italian spice blend and bread crumbs.
Mix and form into balls (About 1 ½ tbsp. each) and place them on some parchment paper..
Heat 4 tbsp. of olive oil in a large frying pan. Sear the meatballs in stages on all sides until they are a golden brown. About 3 to 4 minutes on each side.
While the meatballs are cooking, in a large bowl combine the potatoes with 3 tbsp. olive oil, Italian spice blend and salt.
When the meatballs are browned, remove from the pan, set aside and wipe the pan clean. The meatballs should almost be cooked through.
Add in 3 tbsp. of olive oil to the frying pan and add in the potatoes and begin to brown. After about 5 minutes add in the sliced onions and saute.
While that is cooking, make the sauce. In a bowl combine olive oil, passata, salt, lemon juice, garlic, Italian spice, fresh parsley and chicken broth. Mix well.
Add the meatballs back into the pan, pour over the sauce. Cook on low for about 15 minutes until everything is cooked through.
Serve topped with feta