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Chicken Meatballs with Roasted Potatoes

Enjoy the simplicity of our Chicken Meatballs — a blend of fun, ease, and wholesome flavors. These meatballs are not only a breeze to make but also infused with an extra dose of nutrients, thanks to the addition of hearty frozen spinach. Each bite is delightful. Paired with golden-brown roasted potatoes and a creamy yogurt onion dip, this dish effortlessly brings joy to your table.

Serving size

Chicken

Ingredients

For Chicken Meatballs:

Fresh:

1 pound ground chicken

1 egg

1 cup frozen spinach, thawed and drained

6 ounces raw feta cheese, finely crumbled

Zest of 1 lemon

Green onions, for topping

‍Staple:

¼ cup avocado oil

1 teaspoon coconut aminos

1 teaspoon garlic powder

1 teaspoon oregano

2 teaspoons lemon pepper (Natural Redmond Real Salt Lemon Pepper recommended, linked in store)

1 teaspoon salt (to taste; using Natural Redmond Real Salt)

For Potatoes:

Fresh:

10-12 baby potatoes, quantity may vary based on the size

‍Staple:

2 tablespoons melted ghee

1 teaspoons garlic powder

1 teaspoon dried oregano

2 teaspoons lemon pepper (Natural Redmond Real Salt Lemon Pepper recommended, linked in store)

1 teaspoon salt (to taste; using Natural Redmond Real Salt)

For Yogurt Dip:

Fresh:

1 cup whole milk yogurt

Handful of fresh chives, finely chopped

‍Staple:

1 teaspoon garlic powder

2 teaspoon onion powder

½ teaspoon onion flakes

1 teaspoon salt (to taste; using Natural Redmond Real Salt)

1 teaspoon freshly ground black pepper (to taste)

_{Free-range organic meat and organic non-gmo veggies are linked where available}

Serving size

Serving size multiplier:

Whole Foods

fresh ingredients

Amazon Fresh

fresh ingredients

STAPLE INGREDIENTS

For Potatoes:

Preheat the oven to 400°F.
If not already done, chop potatoes in small slices.
On a baking dish lined with optional unbleached parchment paper, arrange potatoes and coat with them melted ghee.
Toss the potatoes with garlic powder, oregano, lemon pepper and salt. Stir to ensure an even coating.
Bake in the preheated oven for approximately 30-35 minutes or until the potatoes are browned and tender.

For Chicken Meatballs:

Meanwhile, prepare the meatballs. In a bowl, combine ground chicken, egg, thawed and drained frozen spinach, finely crumbled raw feta cheese, zest of one lemon, coconut aminos, garlic powder, dried oregano, lemon pepper, and salt. Mix well to evenly combine all flavors.
Use a 1-inch ice cream scoop or your hands to form 12 golf ball-sized meatballs. Place them evenly spaced on a baking dish lined with optional unbleached parchment paper. (You can lightly oil your fingers with avocado oil to ease sticking when working with the meatballs). Lightly brush each meatball with avocado oil.
Bake in the preheated oven for 15 minutes. Then, switch your oven to broiler mode and broil for an additional 5 minutes to brown the tops.
Next, prepare the yogurt dipping sauce by mixing whole milk yogurt, finely chopped chives, garlic powder, onion powder, onion flakes, salt, and freshly ground black pepper in a small bowl.
Serve the chicken meatballs alongside the roasted potatoes with the yogurt sauce on the side for dipping. Top with the remaining raw feta cheese and fresh chopped green onions.

Tips: If you adhere to a dairy-free diet, simply omit the raw feta cheese from the recipe. The Chicken Meatballs with Roasted Potatoes remain delicious and flavorful without the cheese.

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