Chicken Meatballs With Yogurt Sauce
Updated Oct. 9, 2025
- Total Time
- 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon olive oil
- 1pound ground chicken
- 1large egg
- 1small shallot, finely chopped
- 1garlic clove, finely grated
- ¼cup finely chopped parsley leaves and tender stems
- ¼cup finely chopped mint leaves
- ¼cup finely chopped cilantro leaves and tender stems
- ½teaspoon sweet paprika
- ¼teaspoon ground cumin
- ¼teaspoon ground coriander
- Kosher salt (such as Diamond Crystal) and freshly ground black pepper
- 1cup whole-milk Greek yogurt
- 2tablespoons fresh lemon juice, plus lemon wedges for serving
Nutritional analysis per serving (4 servings)
290 calories; 18 grams fat; 6 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 7 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 27 grams protein; 536 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 400 degrees. Line a baking sheet with parchment paper, drizzle with the olive oil and set aside.
- Step 2
In a large bowl, combine chicken, egg, shallot, garlic, parsley, mint, cilantro, paprika, cumin, coriander, 2 teaspoons salt and 1 teaspoon pepper. With a wooden spoon or rubber spatula, vigorously stir the mixture until well combined. With a standard soup spoon, scoop about 2 tablespoons of the mixture and scrape it against the palm of your other hand to shape it into a meatball. Drop the meatball onto the prepared baking sheet and repeat to form the remaining meatballs. (You should wind up with about 20 meatballs.)
- Step 3
Bake until the meatballs are cooked through, 14 to 15 minutes.
- Step 4
In a small serving bowl, whisk together the yogurt and lemon juice, and season with salt and pepper.
- Step 5
Serve the meatballs hot, with the yogurt sauce and lemon wedges.
Private Notes
Comments
This chicken meatball recipe is nearly identical to mine; my girlfriend Anshu taught me HER mother's recipe, and the biggest differences are these: 1st, Anshu uses 1 fresh spice in addition to parsley, depending on how she was serving them. Indian= Cilantro; Mediterranean =mint; Italian=Oregano. 2nd, She grates a small zucchini into the meat mixture. You can NOT taste it, but it preserves moisture for perfect meatballs!!! Wonderful flavor with the cumin/coriander! You will LOVE these!!
I love hearing I'm not the only one to grind my own chicken!!! Freaking love the KitchenAid!!! Chicken breasts are currently the lowest cost meat (Aldi:$2.19/lb for fresh!), I buy 10-20 lbs at a time, grind up about half of it, portion out into #1 portions, make chorizo, breakfast sausage, Italian sausage, and freeze it all. The other half, I throw in a slow cooker with chicken broth and crushed red pepper, to shred (#10 in a KitchenAid w/ the paddle? 10 seconds=Done!), and freeze. :)
Where is the garlic in the "garlicky" yoghurt sauce?
Excellent recipe. As always, I read all of the Most Helpful comments. My only subs were cilantro for mint and hot paprika for sweet. The hot paprika gave the meatballs a nice kick which we liked. Loved the flavors of the cumin and coriander too. Easy recipe, delicious dinner.
Followed the recipe to the letter and tasted exactly as expected. Very tasty.
I’ve been cooking and baking for 40 years, but was always scared to make a cheesecake. I decided this was the year to attempt it. I chose this recipe because it was from Dorie Greenspan and very happy about how it came out! I used the new scaling feature to halve the recipe — didn’t want to waste ingredients in case I failed — and followed instructions exactly. Great recipe.