Description
Tender, flavorful chicken meatballs seasoned with fresh herbs, served over fluffy rice and topped with a refreshing creamy cucumber sauce.
Ingredients
Scale
For the Crust:
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped fresh parsley
- 2 tbsp chopped fresh dill
- 1 egg, beaten
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup long-grain white rice
- 2 cups water or chicken broth
- 1 cup plain Greek yogurt
- 1/2 cup grated cucumber, squeezed dry
- 1 tbsp lemon juice
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- In a bowl, combine ground chicken, breadcrumbs, parsley, dill, egg, garlic, salt, and pepper. Mix gently until just combined.
- Shape the mixture into 1-inch meatballs and set aside on a plate.
- In a medium pot, bring water or broth to a boil. Add rice, reduce heat to low, cover, and simmer for 15-20 minutes until tender. Fluff with a fork.
- While rice cooks, heat olive oil in a large skillet over medium heat. Add meatballs and cook for 8-10 minutes, turning occasionally, until browned and cooked through.
- In a small bowl, mix Greek yogurt, grated cucumber, lemon juice, salt, and pepper to make the sauce.
- Serve meatballs over rice, drizzled with the creamy cucumber sauce.
Notes
You can customize the seasonings to taste.