Mediterranean Meatball Medley

Mediterranean anything is my jam. It’s light, bright, herbaceous and fresh — plus, super healthy and easy on your body and digestion! Last night my body was craving lots of protein and lots of flavor, so I tuned in and got to work without really an “end goal” (except I did know I wanted to incorporate some whipped feta inspired by my girl, Half Baked Harvest). I let my intuition guide me and threw together ingredients I had on hand that sounded good and nourishing in the moment. You know I’m in the zone when I don’t even Instagram story the process…

This turned out so vibrant with flavor in every way! Satisfying, low carb, high protein, and ‘mindfully made’ (shameless self-plug). For those nights when you want low carb without lacking flava… you gotta give this bad boy a try.

What You Need:

For the meatballs

• 1 lb. ground chicken

• 1/2 cup feta

• 1/2 cup finely chopped parsley

• Juice of 1/2 large lemon

• 1 egg

• 1 cup panko bread crumbs

• 2 tbsp green olive juice

• 1 tbsp minced garlic

• 1 tsp black pepper

• 1 tsp salt

• 1/4 cup grated yellow onion (or 2 tsp onion powder)

Fluffy Feta:

• 1 cup crumbled feta

• 1 cup plain greek yogurt

• 2 tbsp fresh dill

• Juice of 1/2 lemon

• Salt & pepper

Plate It:

• Hummus

• Whipped feta

• Crispy chickpeas

• Butter lettuce

• Pitted castelvetrano olives (sliced in half)

• Fresh dill

• Chopped red onion

Make It Happen

1. Pre-heat oven to 400 degrees and prepare a baking sheet with parchment paper.

2. In a large bowl, combine all meatball ingredients and mix well with hands or a masher.

3. Coat hands with olive oil (key step to prevent gloppy meatball hands) and begin to form balls, placing them on the parchment paper about 1 inch apart.

4. Pop them in the oven for about 25-30 minutes — or until internal temp reaches 165 degrees, turning halfway through (a meat thermom will change your life and end fear-based overcooked poultry for good. Highly recommend).

5. Meanwhile, whip that feta: Add the feta, greek yogurt, fresh dill, juice of the other half of the lemon, salt & pepper to taste. Blend thoroughly in a food processor or hand held electric mixer until smooth.

6. Crisp the chickpeas in olive oil over medium-high heat with turmeric, smoked paprika, black pepper, and garlic salt, turning rarely to ensure optimal krispiness.

7. Plate your meatballs: swipe the fluffy feta cloud on the plate, add a swipe of hummus next to it, then add the meatballs over a bed of butter lettuce, crispy chickpeas, and pitted castelvetrano olives. Top with fresh dill and diced red onions — enjoy!