Greek Meatballs with Feta Sauce and Toasted Almonds
INGREDIENTS
1 lb. ground chicken
1 shallot, finely chopped
2 cloves garlic, minced
3 tablespoons chopped parsley or herbs of choice
½ teaspoon paprika
½ teaspoon cumin
½ teaspoon salt
¼ cup + 1 tablespoon olive oil, divided
8 oz. feta cheese
8 oz. plain Greek Yogurt
⅓ cup Mariani Slivered Almonds
Optional: couscous, orzo, or rice, for serving
INSTRUCTIONS
Add the chicken, shallot, garlic, parsley, paprika, cumin, and salt to a large bowl. Use your hands to mix the ingredients until evenly combined. Roll into small balls, about 2 tablespoons each.
Bring a medium skillet to medium heat and add 1 tablespoon of olive oil. Add the meatballs. Cook for 3-5 minutes on one side, then flip and cook for another 3-5 minutes. Remove from heat.
Make the feta sauce. Add the feta, yogurt, and remaining ¼ cup of oil to a food processor. Blend until smooth.
Add the almonds to a small skillet over medium-low heat. Toss over heat for 3-4 minutes, until lightly toasted.
Assemble. Spread the feta sauce onto a plate. Place 3-4 meatballs on top. Sprinkle on the slivered almonds.