Chicken Meatballs with Spicy Avocado Yogurt



I'm going crazy with meatballs lately. There are so many ways to make them flavorful and new. Using different meats, cooking methods and dipping sauces keeps them interesting, and usually pretty healthy. This version is a very summery chicken version with a cool and creamy avocado dipping sauce. Both the meatballs and sauce a a little spicy so adjust the heat based on how hot you like things.

Chicken Meatballs with Spicy Avocado Yogurt
makes about 12 meatballs

For the meatballs:
1 pound ground chicken breast
2 large eggs
1 cup panko bread crumbs
1/2 cup low fat plain Greek yogurt
1 tablespoon Dijon mustard
4 cloves garlic
2 green onions (diced)
1 teaspoon cayenne pepper
salt and pepper

For the spicy avocado yogurt:
1 Haas avocado (remove pit and skin)
2 tablespoons sriracha
1/2 cup low fat plain Greek yogurt
1/2 lime (juice)
1/4 cup water
salt and pepper

Preheat oven to 400 degrees. In a large mixing bowl combine ground chicken, eggs, panko, minced garlic, diced green onions, Greek yogurt, mustard, cayenne, salt and pepper. Using your hands, fold the mixture together. Make sure you're not squeezing the meat or pushing it down too hard. That will make for a really tough meatball. Folding in the key to fluffy meatballs.

Carefully pat together golf ball sized meatballs. They won't be super firm, but that's okay. Drop meatballs onto a foil lined and greased baking sheet. The recipe should make about 12. Pop into a 400 degree oven for 20-23 minutes.

As the meatballs cook, whip together the avocado dipping sauce. Combine the peeled avocado, sriracha, yogurt, lime juice, water, salt and pepper in a blender or food processor. Pulse until really smooth, no clumps.

Remove meatballs after 20 minutes to check and pop in for 3 more minutes to finish if necessary. Serve the meatballs with the spicy avocado sauce for a meal or as an appetizer.
 
 

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