What are the main ingredients in Mediterranean Chicken Meatballs?

Oil (cooking, olive or coconut), Salt & Pepper, Blender, Butter (optional)

What is the nutritional information of Mediterranean Chicken Meatballs?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare Mediterranean Chicken Meatballs?

AND THERE’S MORE TO BAKE: When the sweet potato reaches the halfway mark, pop the meatballs in the oven and bake for 10-12 minutes until browned and cooked through, shifting halfway. Remove from the oven on completion and allow to rest for 2-3 minutes before serving. POP IN THE SWEET POTATO: Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray. Coat in seasoning, the reserved sun-dried tomato oil, and an extra drizzle of your own oil. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. MEDITERRANEAN FLAVA!: When the sweet potato has 5 minutes remaining, remove from the oven and add the chopped olives and chopped sun-dried tomatoes to the tray. Toss together with some lemon juice and zest to taste. Return to the oven and cook for 4-5 minutes until fragrant. Toss the rinsed green leaves and cucumber half-moons with a drizzle of oil and some seasoning. DINNER BLISS: Smear a generous dollop of feta and yoghurt whip across the side of some plates. Dish up the sweet potato jumble on one side and the salad on the other. Top the pile of sweet potato with the meatballs and garnish with the remaining oregano and lemon zest to taste. Time to devour! READY THE MEATBALLS: Peel and grate the garlic. Drain and rinse the lentils. Rinse, pick, and roughly chop the oregano. Place the mince in a bowl with the garlic, the Poultry Rub, the lentils, and three-quarters of the oregano. Mix until well combined and season to taste. Roll into 4-5 meatballs per portion, place on a lightly greased baking tray, and set aside. WHIP IT REAL GOOD!: Blend the yoghurt and the drained feta until smooth and thick. If you don’t have a blender, simply whip vigorously using a whisk. Mix in a squeeze of lemon juice, season to taste, and place in the fridge until serving.

What should be prepared from my kitchen to make Mediterranean Chicken Meatballs?

Oil (cooking, olive or coconut), Salt & Pepper, Blender, Butter (optional)

Mediterranean Chicken Meatballs

Name: Mediterranean Chicken Meatballs
Prep time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Blender; Butter (optional)

A dish sent from the Greek gods! Whip up some yoghurt and soft feta for a creamy addition to a toss-up of crisp sweet potato, green olives, and sun-dried tomatoes. Atop this heavenly heap sit juicy, herbed meatballs. Tangy, fresh, filling, and summery!

Mediterranean Chicken Meatballs

with a roast sweet potato, green olive & sun-dried tomato jumble

Hands on Time: 30 - 45 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Chicken
Cucumber
Danish-style Feta
Free-Range Chicken Mince
Fresh Oregano
Garlic Clove
Green Leaves
Lemon
Lentils
Low Fat Plain Yoghurt
NOMU Poultry Rub
Pitted Green Olives
Sun-Dried Tomatoes
Sweet Potato

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Blender
Butter (optional)

Photo of Mediterranean Chicken Meatballs

Serves 1

POP IN THE SWEET POTATO
Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray. Coat in seasoning, the reserved sun-dried tomato oil, and an extra drizzle of your own oil. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
READY THE MEATBALLS
Peel and grate the garlic. Drain and rinse the lentils. Rinse, pick, and roughly chop the oregano. Place the mince in a bowl with the garlic, the Poultry Rub, the lentils, and three-quarters of the oregano. Mix until well combined and season to taste. Roll into 4-5 meatballs, place on a lightly greased baking tray, and set aside.
WHIP IT REAL GOOD!
Blend the yoghurt and the drained feta until smooth and thick. If you don’t have a blender, simply whip vigorously using a whisk. Mix in a squeeze of lemon juice, season to taste, and place in the fridge until serving.
AND THERE’S MORE TO BAKE
When the sweet potato reaches the halfway mark, pop the meatballs in the oven and bake for 8-10 minutes until browned and cooked through, shifting halfway. Remove from the oven on completion and allow to rest for 2-3 minutes before serving.
MEDITERRANEAN FLAVA!
When the sweet potato has 5 minutes remaining, remove from the oven and add the chopped olives and chopped sun-dried tomatoes to the tray. Toss together with some lemon juice and zest to taste. Return to the oven and cook for 4-5 minutes until fragrant. Toss the rinsed green leaves and cucumber half-moons with a drizzle of oil and some seasoning.
DINNER BLISS
Smear a generous dollop of feta and yoghurt whip across the side of a plate. Dish up the sweet potato jumble on one side and the salad on the other. Top the pile of sweet potato with the meatballs and garnish with the remaining oregano and lemon zest to taste. Time to devour!

Sweet Potato - 250g
Sun-dried Tomatoes - 30g
Garlic Clove - 1
Lentils - 60g
Fresh Oregano - 5g
Free-range Chicken Mince - 150g
NOMU Poultry Rub - 5ml
Low Fat Plain Yoghurt - 45ml
Danish-style Feta - 40g
Lemon - 1
Pitted Green Olives - 50g
Green Leaves - 20g
Cucumber - 50g

Download the Recipe

Serves 2

POP IN THE SWEET POTATO
Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray. Coat in seasoning, the reserved sun-dried tomato oil, and an extra drizzle of your own oil. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
READY THE MEATBALLS
Peel and grate the garlic. Drain and rinse the lentils. Rinse, pick, and roughly chop the oregano. Place the mince in a bowl with the garlic, the Poultry Rub, the lentils, and three-quarters of the oregano. Mix until well combined and season to taste. Roll into 4-5 meatballs per portion, place on a lightly greased baking tray, and set aside.
WHIP IT REAL GOOD!
Blend the yoghurt and the drained feta until smooth and thick. If you don’t have a blender, simply whip vigorously using a whisk. Mix in a squeeze of lemon juice, season to taste, and place in the fridge until serving.
AND THERE’S MORE TO BAKE
When the sweet potato reaches the halfway mark, pop the meatballs in the oven and bake for 10-12 minutes until browned and cooked through, shifting halfway. Remove from the oven on completion and allow to rest for 2-3 minutes before serving.
MEDITERRANEAN FLAVA!
When the sweet potato has 5 minutes remaining, remove from the oven and add the chopped olives and chopped sun-dried tomatoes to the tray. Toss together with some lemon juice and zest to taste. Return to the oven and cook for 4-5 minutes until fragrant. Toss the rinsed green leaves and cucumber half-moons with a drizzle of oil and some seasoning.
DINNER BLISS
Smear a generous dollop of feta and yoghurt whip across the side of some plates. Dish up the sweet potato jumble on one side and the salad on the other. Top the pile of sweet potato with the meatballs and garnish with the remaining oregano and lemon zest to taste. Time to devour!

Sweet Potato - 500g
Sun-dried Tomatoes - 60g
Garlic Clove - 2
Lentils - 120g
Fresh Oregano - 10g
Free-range Chicken Mince - 300g
NOMU Poultry Rub - 10ml
Low Fat Plain Yoghurt - 85ml
Danish-style Feta - 80g
Lemon - 1
Pitted Green Olives - 100g
Green Leaves - 40g
Cucumber - 100g

Download the Recipe

Serves 3

POP IN THE SWEET POTATO
Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray. Coat in seasoning, the reserved sun-dried tomato oil, and an extra drizzle of your own oil. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway.
READY THE MEATBALLS
Peel and grate the garlic. Drain and rinse the lentils. Rinse, pick, and roughly chop the oregano. Place the mince in a bowl with the garlic, the Poultry Rub, the lentils, and three-quarters of the oregano. Mix until well combined and season to taste. Roll into 4-5 meatballs per portion, place on a lightly greased baking tray, and set aside.
WHIP IT REAL GOOD!
Blend the yoghurt and the drained feta until smooth and thick. If you don’t have a blender, simply whip vigorously using a whisk. Mix in a squeeze of lemon juice, season to taste, and place in the fridge until serving.
AND THERE’S MORE TO BAKE
When the sweet potato reaches the halfway mark, pop the meatballs in the oven and bake for 10-12 minutes until browned and cooked through, shifting halfway. Remove from the oven on completion and allow to rest for 2-3 minutes before serving.
MEDITERRANEAN FLAVA!
When the sweet potato has 5 minutes remaining, remove from the oven and add the chopped olives and chopped sun-dried tomatoes to the tray. Toss together with some lemon juice and zest to taste. Return to the oven and cook for 4-5 minutes until fragrant. Toss the rinsed green leaves and cucumber half-moons with a drizzle of oil and some seasoning.
DINNER BLISS
Smear a generous dollop of feta and yoghurt whip across the side of some plates. Dish up the sweet potato jumble on one side and the salad on the other. Top the pile of sweet potato with the meatballs and garnish with the remaining oregano and lemon zest to taste. Time to devour!

Sweet Potato - 500g
Sun-dried Tomatoes - 60g
Garlic Clove - 2
Lentils - 120g
Fresh Oregano - 10g
Free-range Chicken Mince - 300g
NOMU Poultry Rub - 10ml
Low Fat Plain Yoghurt - 85ml
Danish-style Feta - 80g
Lemon - 1
Pitted Green Olives - 100g
Green Leaves - 40g
Cucumber - 100g

Download the Recipe

Serves 4

POP IN THE SWEET POTATO
Preheat the oven to 200°C. Spread out the sweet potato chunks on a roasting tray. Coat in seasoning, the reserved sun-dried tomato oil, and an extra drizzle of your own oil. Roast in the hot oven for 35-40 minutes until cooked through and crisping up, shifting halfway.
READY THE MEATBALLS
Peel and grate the garlic. Drain and rinse the lentils. Rinse, pick, and roughly chop the oregano. Place the mince in a bowl with the garlic, the Poultry Rub, the lentils, and three-quarters of the oregano. Mix until well combined and season to taste. Roll into 4-5 meatballs per portion, place on a lightly greased baking tray, and set aside.
WHIP IT REAL GOOD!
Blend the yoghurt and the drained feta until smooth and thick. If you don’t have a blender, simply whip vigorously using a whisk. Mix in a squeeze of lemon juice, season to taste, and place in the fridge until serving.
AND THERE’S MORE TO BAKE
When the sweet potato reaches the halfway mark, pop the meatballs in the oven and bake for 10-12 minutes until browned and cooked through, shifting halfway. Remove from the oven on completion and allow to rest for 2-3 minutes before serving.
MEDITERRANEAN FLAVA!
When the sweet potato has 5 minutes remaining, remove from the oven and add the chopped olives and chopped sun-dried tomatoes to the tray. Toss together with some lemon juice and zest to taste. Return to the oven and cook for 4-5 minutes until fragrant. Toss the rinsed green leaves and cucumber half-moons with a drizzle of oil and some seasoning.
DINNER BLISS
Smear a generous dollop of feta and yoghurt whip across the side of some plates. Dish up the sweet potato jumble on one side and the salad on the other. Top the pile of sweet potato with the meatballs and garnish with the remaining oregano and lemon zest to taste. Time to devour!