


Ingredients
Recipe by Dena Fenza. This Greek Chicken Meatballs and Potatoes is a one pan dinner that is so easy and delicious. Served with a side salad, it makes for a hearty, well-balanced meal. Serve it with some pita bread to dip in all those extra juices!
Instructions
- 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