Mediterranean-Inspired Chicken Meatballs

Power Up

High Protein

New

with White Bean-and-Spinach Salad and Garlic-Yogurt Dressing

25 min

Difficulty: 1/3

Greek

Allergens

Sulphites

Soy

Sulphites

Mustard

Milk

Wheat

Egg

May contain traces of allergens

Gluten

Peanuts

Sesame

Tree nuts

Fish

Tags

Classic-plates

High Protein

New

Mediterranean

Ingredients

Ground Chicken

250 g

Shallot

1 unit(s)

Garlic, cloves

1 unit(s)

Mediterranean Spice Blend

7 g

Mixed Olives

30 g

Greek Yogurt

1 unit(s)

Cannellini Beans

1 unit(s)

Baby Spinach

56 g

Tomato

1 unit(s)

Panko Breadcrumbs

0.33 cup

Dill-Garlic Spice Blend

4 g

Oil

1.5 tbsp

Salt

0.33 tsp

Pepper

0.33 tsp

Preparation

Before starting, preheat the oven to 450°F. Wash and dry all produce.
Peel, then cut half the shallot (use all for 4 servings) into 1/4-inch pieces.
Drain and rinse beans, then pat dry with paper towels.
Peel, then finely mince garlic.

Line a baking sheet with parchment paper.
To a medium-sized bowl, add chicken, half the garlic, panko and Mediterranean Spice Blend. Season with 1/4 tsp (1/2 tsp) salt and pepper. Combine.
Roll mixture into 8 (16) equal-sized meatballs. On the prepared baking sheet, arrange meatballs. Drizzle 1 tsp (2 tsp) olive oil over meatballs.
Roast in the top of the oven for 11-12 min, until browned and cooked through.**

Rough chop olives, reserving liquid.
Cut tomato into 1/2-inch pieces.
Rough chop spinach.

To a large bowl, add beans, tomatoes, olives, half the Dill-Garlic Spice Blend, spinach, shallots, 1/2 tsp olive brine and 1/2 tbsp (1 tbsp) olive oil. Season with salt and pepper. Toss to combine.
To a small bowl, add yogurt, remaining Dill-Garlic Spice Blend, remaining garlic and 2 tsp (1 tbsp) water. Season with salt and pepper. Stir to combine.