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?
Could have been more flavorful - and I doubled the dry spices. Next time I would use turkey to make it less dry and add flavor and no parsley-just mint and cilantro for more flavor. Healthy but a bit meh.
Will make these by cooking them in a Lebanese yoghurt sauce, as one does with Kibbeh bil Laban. Far better sauce unless one is serving this as an appetizer/ finger food.
Really delicious. I would cut the salt in half however. I served it with pickled red onion (sour) and pickled daikon and carrot (sweet).