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Name: Greek Chicken Meatball Bowls
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: International
Ingredients: O Organics Milk, Low Fat, Organic; ZYN Lemon Ginger; Dynasty Japanese Style Bread Crumbs, Rice Panko; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; David's Kosher Salt; Boar's Head Crumbled Feta Cheese; Pacific Foods Coriandre; Napoleon Co. Grille Garlic Cloves; McCormick Ground Cumin; Turtles Egg; Organic Onion; al fresco Ground Chicken, Seasoned, Italian Style; McCormick Ground Oregano

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Greek Chicken Meatball Bowls

Serves 430 mins prep

Delicious Greek-inspired chicken meatballs served with a refreshing quick Greek salad, perfect for lunch or dinner.

0 servings

What you need

cup milk

tsp lemon zest

Dynasty Japanese Style Bread Crumbs, Rice Panko

cup panko breadcrumbs

McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam

tsp pepper

tsp kosher salt

tbsp feta

tsp coriander

clove garlic clove

tsp ground cumin

tsp dried oregano

Instructions

1. Preheat the oven to 425°F.

2. Combine the panko breadcrumbs with the milk in a small bowl and let soak for at least 10 minutes.

3. In a large bowl, mix the ground chicken, onion, garlic, egg, lemon zest, dried oregano, cumin, coriander, pepper, and salt. Add the soaked breadcrumbs and mix until combined.

4. Line a baking sheet with parchment paper. Roll the mixture into 1-inch balls and place them on the baking sheet. Spray with avocado oil.

5. Bake for 15-20 minutes until the meatballs are browned and the internal temperature reaches 165°F.

6. For the Greek salad, chop 1/2 English cucumber, 1 cup of cherry tomatoes, and 1/2 red onion. Combine with olive oil, lemon juice, salt, pepper, dried oregano, garlic powder, and balsamic vinegar.