Baked Greek Chicken Meatballs

Ingredients

ground chicken

Vegangreen lentils, cookedpulse to coarse texture, bind with flax egg

1/2 lb1/2 lb

breadcrumbsdry unseasoned

1/4 cup

garlicminced

1 cloves

parsleychopped

1 tbsp

dillchopped

1 tbsp

lemonzested

1 lemon

lemon juice

1/2 tbsp

egg

Egg-freeground flaxseedmix with 3 tbsp water, let sit 5 min

1 egg1/2 tbsp

olive oil

1 tbsp

feta cheesecrumbled

Dairy-freenutritional yeastadd squeeze of lemon for tang

1/4 cup1/4 cup

onion powder

1/2 tsp

oreganodried

1/2 tsp

salt

1/2 tsp

black pepperground

1/4 tsp

English cucumbergrated

3/8 cup

Greek yogurtfull-fat

Dairy-freefull-fat coconut milk

1/2 cup1/2 cup

mayonnaise

Egg-freevegan mayonnaise

1 tbsp1 tbsp

lemon juice

1/2 tbsp

garlicminced

1 clove

dillchopped

1 tbsp

saltto taste

1/8 tsp

black pepperground, to taste

1/8 tsp

Method

1. 01Preheat oven to 400°F. Line a large baking sheet with parchment.
2. 02Combine ground chicken, breadcrumbs, garlic, parsley, dill, lemon zest, lemon juice, egg, olive oil, feta, onion powder, oregano, salt, and pepper in a bowl. Mix well.
3. 03Shape mixture into 20 meatballs using lightly oiled hands. Space apart on parchment.10 min
4. 04Bake 18 minutes until internal temperature reaches 165°F.18 min
5. 05Broil up to 3 minutes until tops are lightly golden.3 min
6. 06Combine grated cucumber, Greek yogurt, mayonnaise, lemon juice, garlic, dill, salt, and pepper in a bowl for tzatziki. Adjust seasoning.
7. 07Serve meatballs with tzatziki sauce.