yoghurt Chicken Meatballs Recipe

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Chicken Meatballs with Soy Dipping Sauce

These savory meatballs are great alone or added to your favorite salad.
Panko breadcrumbs, used in Japanese cuisine, are coarser than regular breadcrumbs
and add some loft to the meatballs. Find them in Asian markets or better grocery stores.

Dipping sauce:

¼ cup low-sodium soy sauce
1 teaspoon grated fresh ginger
¼ teaspoon red pepper flakes

Meatballs:

1 pound chicken breast,
coarsely ground
1 cup chopped green onions
(about 6), white and green parts
1 tablespoon grated fresh ginger
3 tablespoons soy sauce
1 tablespoon toasted sesame oil
¼ cup Plain Mountain High Yoghurt
1 cup panko breadcrumbs
1 tablespoon olive oil
2 tablespoons sesame seeds, toasted

In a small bowl, combine sauce ingredients and set aside.

To make the meatballs: In a medium glass or ceramic bowl, combine chicken, green onions, ginger, soy sauce, sesame oil, and yoghurt. Mix well. Add breadcrumbs and mix well. Form heaping tablespoons of the mixture into meatballs.

In a large non-stick skillet over medium heat, warm olive oil. Add meatballs and brown on all sides, turning often. Transfer to a baking sheet with sides and bake at 350ºF for 7 to 10 minutes or until a meat thermometer inserted into the center of a meatball reads 165ºF. Remove and sprinkle with sesame seeds. Serve warm with the dipping sauce.

Makes 28 meatballs.

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