I am trying to cook meals for the two of us that are clean and diabetic friendly. I saw a baked chicken meatball recipe and thought that they would roast well on top of veggies. So, I decided to spice the meatballs with vaguely middle Eastern flavors and roast them on top of 2 lbs of green beans dressed simply with olive oil and Cavenders Greek Seasoning which I dearly love.
We enjoyed the flavors, but the texture of the ground chicken, though juicy, was slightly granular, which we didn't care for. I will try it again, adding some breadcrumbs and a couple tablespoons of ice water.
This made about 18 meatballs about 1 1/2" in diameter. We will get two light dinners meals from this. I would love to add lemony roasted potatoes which would make a more hefty meal, but they are too carby for my diabetic husband.
Preheat oven to 450F
INGREDIENTS
1 lb ground chicken
1 lg egg
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp ground cumin
1/8 tsp cayenne
1/2 tsp each: oregano, dill, mint, smoked paprika
1/4 cup minced onion
3 minced garlic cloves
1/2 tsp lemon zest
2 Tbs dry parsley, or 1/4 cup minced fresh
2 Tbs lemon juice
1/2 cup crumbled feta
In future, I will add about 1/4 to 1/2 cup crumbs
Roll into 1 1/2" balls and arrange on greased baking sheet. Spray with EVOO and bake for 20 - 25 minutes at 450F.
Tasty!!!
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