Greek Chicken Meatballs

I grew up knowing one way and one way only when it comes to meatballs: the Italian-American meatballs and "gravy," or tomato sauce - whichever you prefer to say. My grandmother's recipe is amazing. 

But while the traditional style is near and dear to my heart - and probably the best in my opinion - I do like to get creative with the meatballs I make.

For this Greek meatball recipe, I used chicken. It features lots of seasonings, fresh parsley, garlic and feta so the meatballs are packed with flavor. Make a tzatzki style sauce on the side to dip them in. This is perfect for an appie party or a game day menu.  Mine omits cucumbers since The Husband does not groove on them. 

Last time I made this dish I went with a whole Greek theme with hummus, pita, veggies and kalamata olives. It was a fun din!

Meatballs are great to mix the night before so that the flavors marinate before cooking.  The dipping sauce can also be made in advance. I always love a recipe you can prep ahead.  This is also a healthy twist on a meatball as the little guys are baked, not fried.

This is perfect for an appie party or a game day menu.

Tzatziki Sorta Sauce
10 ounces Greek yogurt
1 Tbsp. lemon juice
1 garlic clove, minced
Parsley, chopped
2 scallion greens, minced
1 Tbsp. white wine vinegar
Salt and pepper to taste

Combine all the ingredients in a bowl, and gently stir together with a spoon until well blended. Refrigerate if made well ahead.

Greek Chicken Meatballs

(Makes about 30)

1 pound ground chicken

1/4 cup panko bread crumbs

1/4 cup chopped fresh flat leaf parsley

2 cloves garlic, minced

1/4 cup red onion, minced

Zest and juice of 1 lemon

1 large egg, lightly beaten

1 tsp. dried oregano

1/2 tsp. ground coriander

1/2 tsp. ground cumin

1/4 tsp. cinnamon

3 ounces crumbled feta

Combine all ingredients in a large mixing bowl. Mix gently until well combined. Set aside for at least an hour so that flavors marinate.

Line a baking sheet with foil and spray with Pam.

When ready to bake, preheat oven to 450 degrees Fahrenheit.

Combine all ingredients in a large mixing bowl. Mix gently until well combined. Set aside for at least an hour so that flavors marinate.

Roll into 1-inch wide meatballs. Line up evenly on baking sheet.  Bake for 12 to 15 minutes or until evenly browned.

Menu Mashup: Chicken Piccata Meatballs

I love to try a classic dish with a twist. Here it is with this little keeper I found on Pinterest: Creamy Lemon Chicken Piccata Meatballs by Spend with Pennies. It's totally delish.

I make chicken piccata on the reg, but this little identity transformation is a yummy keeper.

Things I love it about it are as follows: I always have all the ingredients stashed in my pantry: Lemons, capers, breadcrumbs, garlic, broth and pasta. Parsley is always in my fridge or garden, and a package of ground chicken is often chilling in the freezer. Also, if you know you will be up against the clock at dinner time, mix the meatballs the night before. Fabulous.

So when you have no time to hit the store, fire up the stove and make this.

The sauce is so yummy. I use half and half instead of cream just for the sake of calories and heaviness. Gots to keep my girlish figure.

I served this over spaghettini, but I think it would work well with some orrechiette or fusilli action, too. Also, I always rock a salad on the side. Gotta eat that veg.

Creamy Lemon Chicken Piccata Meatballs
By Spend with Pennies
Makes 4 servings

Meatballs
1 pound ground chicken
1 egg
3/4 cup breadcrumbs
2 garlic cloves, minced
1/4 cup chopped fresh parsley
1/2 cup grated parmesan cheese
Salt and pepper

Sauce
1 Tbsp. olive oil
3 Tbsp. butter
1 Tbsp. all purpose flour
1 cup chicken broth
1 cup heavy cream
1/4-1/3 lemon juice

1/4 cup capers, drained

Chopped parsley, to garnish

Salt and pepper

Place meatball ingredients in a bowl and mix to combine. If it's too wet to form balls, add a touch of extra breadcrumbs or refrigerate. Scoop up a heaped Tablespoon of meat and with slightly wet hands, roll into balls.

Heat oil in a non-stick skillet over medium high heat. Add half the meatballs and cook for 4 minutes, browning all over by still raw inside. Remove onto a plate, repeat with remaining meatballs.

Wipe skillet clean with paper towel. Reduce heat to medium.

Melt butter in skillet, then add flour. Mix and cook for 1 minute, then add lemon juice, chicken broth and cream.

Bring to simmer then add meatballs. Simmer for 5 minutes or until sauce thickens and meatballs are cooked through. Season to taste with salt and pepper.

Stir through parsley and capers. I like serving this with pasta and with more parmesan cheese.

Please note: The Jersey Girl served this with a half pound  to three/fourths of a pound of spaghettini cooked to instructions per the box.  Sauce was thinned out with a ladle or two of pasta water. She used half and half in lieu of heavy cream.

Pasta Dinner Total Winner

Every momma needs some crowd-pleasing dinner plans up her sleeve that can be whipped up ahead and heated when need be.

That's how I feel about this one: Orecchiette with Mini Chicken Meatballs.

This is made with ingredients I pretty  much always have lingering around: A box of pasta chilling in the cupboard, a package of ground chicken waiting it out in the freezer, a pint of grape tomatoes hanging out, and a pot of basil adorning my windowsill. The other players are all pantry staples, except for a container of fresh bocconcini (small mozzarella balls, for those of you not fluid in culinary Italian lingo). And those bad boys, I just throw on my grocery list and all is good in the hood. This dish with a bit of fresh bread and a fresh salad - my boys are happy.

For working mommas - you can mix up the meatballs the night before so that the meat is all ready to roll when you get home from work. You can also halve your tomatoes and mozzarella so that your cooking time can happen in a snap. I'm a big fan of prepping. It's how I manage to stay sane while running a business, a house, a child and a husband.

I add garlic to the meatballs, because I just love garlic in meatballs. That's that. Ha. 

I find that getting any small task done the night before is always sooooo helpful when you are down to the wire trying to get din on the table.

Due to my work schedule, I actually prepare the whole dish ahead in the morning and my husband just heats up a bowl for himself and one for my son when he gets home from work. I also prep a salad and make a salad dressing so that my guys have a veg component with din. I often don't eat my own din until well after 9:30 on weeknights because piano students come to me all hours of the day once school is out. It sounds insane, but I'm used to it!

So many moms and dads work weird hours, and I hope this recipe helps you get a good meal on your table rather than ordering takeout or fast food out of desperation.

This recipe is by Giada DeLaurentiis, and it is from her book "Giada's Kitchen: New Italian Favorites." I hope it will become one of your family favorites!

Orecchiette with Mini Chicken Meatballs
From "Giada's Kitchen: New Italian Favorites"
By Giada DeLaurentiis

1 pound orecchiette pasta
1/4 cup plain bread crumbs
1/4 cup chopped fresh flat-leaf parsley
2 large eggs, lightly beaten
1 Tbsp. whole milk
1 Tbsp. ketchup
3/4 cup freshly grated Romano cheese
3/4 tsp. salt
3/4 tsp. freshly ground black pepper
1 pound ground chicken
1/4 cup olive oil
1 1/2 cups low-sodium chicken broth
4 cups cherry tomatoes, halved
1 cup freshly grated Parmesan cheese
8 ounces bocconcini (small mozzarella ball, halved)
1 cup chopped fresh basil leaves

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.

In a medium bowl, stir together the bread crumbs, parsley, eggs, milk, ketchup, Romano cheese, salt and pepper. Add the chicken and combine well. Using a melon baller or a teaspoon measure to scoop of the mixture, roll the seasoned chicken into 3/4-inch mini meatballs.

Heat the oil in a large skillet over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs and brown the tops, about 2 minutes longer. Add the chicken broth and tomatoes and bring to a boil, using a wooden spoon to scrape up the brown bits that cling to the bottom of the pan. Reduce the heat to low and simmer until the tomatoes are soft and the meatballs are cooked through, about 5 minutes.

Drain the pasta, reserving about 1 cup of the pasta water. Transfer the pasta to a large serving bowl and add 1/2 cup of the Parmesan. Toss to coat the orecchiette lightly, adding some of the reserved pasta water to help make a sauce. Add the meatball mixture, bocconcini, and 1/2 cup of the basil and combine. Garnish with the remaining 1/2 cup of Parmesan and the remaining basil.

Please note: The Jersey Girl used Italian style bread crumbs instead of plain and a parmesan-romano blended grated cheese. She also adds three cloves garlic, minced, to the meatball mixture.