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
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
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)
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Mediterranean Chicken Meatballs?
The preparation time for Mediterranean Chicken Meatballs with a roast sweet potato, green olive & sun-dried tomato jumble is between 30 and 45 minutes.
What is the total time required to make Mediterranean Chicken Meatballs with a roast sweet potato, green olive & sun-dried tomato jumble?
The total time required to make Mediterranean Chicken Meatballs with a roast sweet potato, green olive & sun-dried tomato jumble is between 45 and 60 minutes.
How many servings does Mediterranean Chicken Meatballs provide?
4 servings
What are the main ingredients in Mediterranean Chicken Meatballs?
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
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?
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
How many calories does Mediterranean Chicken Meatballs have?
calories
How much fat content does Mediterranean Chicken Meatballs have?
grams
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