SPRING LEMON DILL CHICKEN MEATBALLS WITH WHIPPED GREEK YOGURT SAUCE

SPRING CHICKEN MEATBALLS that are delicious enough for every occasion that SPRINGS up!

Bright, herby, and kissed with lemon — these Spring Lemon Dill Chicken Meatballs are the kind of fresh, healthy spring dinner that feels right at home on your Easter table or Mother’s Day brunch spread. Lightened up with Greek yogurt and packed with flavor, they’re elegant enough for entertaining but easy enough for a weeknight reset.

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SPRING LEMON DILL CHICKEN MEATBALLS WITH WHIPPED GREEK YOGURT SAUCE

Yield: 4

Author: Michelle Williams

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

They’re just the thing for an Easter table centerpiece or a Mother’s Day brunch that calls for something fresh, beautiful, and quietly impressive.

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Ingredients

FOR THE SPRING CHICKEN MEATBALLS

• Ground Chicken (1 pound, 93–99% lean)
• Greek Yogurt (1/4 cup, 2% or whole milk)
• Duck Egg (1 large. You can substitute a large chicken egg here)
• Panko (1/2 cup)
• Fresh Parsley (2 tablespoons, chopped)
• Fresh Dill (1 tablespoon, chopped)
• Lemon Zest (1 teaspoon)
• Garlic Powder (1/2 teaspoon)
• Kosher Salt (3/4 teaspoon)
• Black Pepper (1/2 teaspoon)
• Cooking Olive Oil (1–2 tablespoons, for cooking)

FOR THE WHIPPED YOGURT & SOUR CREAM SAUCE

• Greek Yogurt (3/4 cup, plain)
• Sour Cream (1/4 cup)
• Lemon Juice (1–2 tablespoons, freshly squeezed)
• Lemon Zest (1 teaspoon)
• Fresh Dill (1–2 tablespoons, chopped)
• Fresh Parsley (1 tablespoon, chopped)
• Garlic Powder (1/2 teaspoon)
• Olive Oil (1 tablespoon)
• Kosher Salt (1/4 teaspoon or more to your liking)
• Black Pepper (to taste)

KITCHEN TOOLS

• Large Mixing Bowl
• Small Mixing Bowl
• 1.5 Inch Cookie Scoop
• Tongs
• Whisk
• Microplane or Zester
• Large Skillet with Lid
• Meat Thermometer
• Measuring Cups & Spoons

Instructions

TO MAKE YOUR SPRING CHICKEN MEATBALLS

1. In a large bowl, gently combine the ground chicken, greek yogurt, egg, panko, parsley, dill, lemon zest, garlic powder, salt, and pepper until just mixed. Do not overwork the mixture. If your mixture feels a little too wet, add a little more panko.
2. Use your cookie scoop to form into 1½-inch meatballs, yielding about 18–20 balls.
3. Heat the cooking olive oil in a skillet over high heat. Sear the meatballs for roughly 3 minutes, use your tongs to flip them and then sear for another 2-3 minutes. Cover your pan with a lid and lower your heat to a simmer. Cook until the internal temperature of your meatballs is 165º (check using your tongs to lift the ball off of the pan and then use your meat thermometer).

TO MAKE THE YOGURT & SOUR CREAM SAUCE

1. In a mixing bowl, whisk together the greek yogurt, sour cream, lemon juice, lemon zest, dill, parsley, garlic powder, olive oil, salt, and pepper.
2. Whisk until it's evenly balanced, smooth and creamy. Adjust lemon juice and salt to your liking.

TO ASSEMBLE

1. Spread the whipped greek yogurt sauce onto a serving platter.
2. Arrange the warm meatballs over the sauce.
3. Finish with extra dill, ripped parsley, and a light sprinkle of fresh lemon zest before serving.

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