Green Goddess Meatballs

Ingredients

GREEN GODDESS SAUCE

1 small garlic clove, smashed, peeled

1/2 cup low-fat Greek yogurt

1/2 cup mayonnaise

1/2 cup packed fresh parsley, coarsely chopped

1/4 cup fresh tarragon, coarsely chopped

1/4 cup thinly sliced chives

1 tsp. finely grated lemon zest

1 Tbsp. fresh lemon juice

1/2 tsp. fish sauce or 1 anchovy fillet

Kosher salt

Freshly ground black pepper

MEATBALLS

1 large egg

1/2 cup panko breadcrumbs

1 tsp. kosher salt

Freshly ground black pepper

1 lb. ground chicken

Cooking spray

Cooked orzo, for serving (optional)

Directions

GREEN GODDESS SAUCE

Step 1

In a blender or food processor, blend garlic, yogurt, mayonnaise, parsley, tarragon, chives, lemon zest, lemon juice, fish sauce, 1/2 tsp. salt, and a few grinds of pepper until smooth. Season with more salt and pepper, if needed.

Step 2

Transfer 1/4 cup sauce to a large bowl (for the meatballs).

Step 3

Transfer remaining sauce to a medium bowl and refrigerate until ready to use.

MEATBALLS

Step 1

To large bowl with sauce, add egg, panko, salt, and a few grinds of pepper and stir to combine. Add chicken and gently mix to combine (do not overmix).

Step 2

Refrigerate until mixture firms up, about 10 minutes.

Step 3

Arrange a rack in center of oven; heat broiler. Lightly grease a baking sheet with cooking spray. Roll meat mixture into 20 balls and arrange on prepared sheet.

Step 4

Broil meatballs, watching closely, until cooked through and browned on top, 6 to 8 minutes.

Step 5

Divide orzo (if using) among plates. Top with meatballs, then drizzle with refrigerated reserved goddess sauce