Light Greek chicken meatballs packed with fresh mint and mashed peas, pan-fried until golden. A fresh, high-protein 35-minute dinner, great with yogurt sauce.

Prep time: 20 minutesCook time: 15 minutesTotal time: 35 minutesServings: 4 servingsDifficulty: Medium

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These Greek-style chicken meatballs are brightened with fresh mint and sweet mashed peas, giving them a light, spring-like flavor. They are tender, golden and perfect for an easy weeknight dinner.

Ingredients

  • 500 g (1 lb) chicken breast, finely chopped or ground
  • 30 g (about 1 cup) fresh mint leaves, chopped
  • 150 g (1 cup) peas, cooked and mashed
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 egg
  • 50 g (1/2 cup) breadcrumbs
  • Salt, to taste
  • Ground black pepper, to taste
  • 2 tablespoons olive oil

Instructions

  1. In a large bowl, combine the chicken, mint, mashed peas, onion, garlic, egg and breadcrumbs. Season with salt and pepper and mix until well combined.
  2. Roll the mixture into small meatballs. Heat the olive oil in a skillet over medium heat and cook the meatballs, turning occasionally, until golden outside and cooked through, about 12 to 15 minutes.

Tips

  • Add a little grated Parmesan to the mixture for extra flavor.
  • Serve with a yogurt sauce or a squeeze of lemon juice.

Nutrition

Calories: about 250 kcal per serving | Protein: 30 g | Carbs: 15 g | Fat: 10 g

GreekChickenMeatballsSpringHigh Protein

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