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Green Goddess Meatballs

These Green Goddess Meatballs are a delightful fusion of flavors with fresh herbs and a creamy dressing, perfect for weeknight dinners and meal prep.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer, Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Green Goddess Dressing
  • 2 cloves garlic Provides aromatic flavor.
  • 1 tbsp anchovy paste Adds umami depth to the dressing.
  • 1/2 cup flat-leaf parsley leaves Offers freshness and a vibrant green color.
  • 1/4 cup chopped fresh chives Contributes a mild onion flavor.
  • 1/4 cup chopped fresh tarragon leaves Gives a unique anise-like flavor.
  • 1/4 cup fresh dill Adds a fragrant, herbal note.
  • 1/2 cup mayonnaise Creates a creamy texture for the dressing.
  • 1/4 cup sour cream Provides tanginess and creaminess.
  • 2 tbsp lemon juice Enhances freshness and brightness.
  • 1 tsp lemon zest Adds a citrusy aroma.
  • to taste salt and freshly ground black pepper For seasoning to taste.
  • 1/4 tsp cayenne pepper Offers a subtle kick.
For the Meatballs
  • 1 lb ground chicken The main protein source for the meatballs.
  • 1 large egg Acts as a binder in the meatball mixture.
  • 1/2 cup panko breadcrumbs Provides a light and crispy texture.
  • 1/4 cup grated Parmesan cheese Adds savory depth and creaminess.
  • 1 tbsp olive oil Used for greasing the baking sheet.
  • to taste coarse salt and black pepper For flavor enhancement.
  • 1/2 tsp garlic powder For added flavor.
  • 1/2 tsp onion powder Brings sweetness and depth.
For Serving
  • 2 cups cooked orzo Optional base for serving.
  • 1/4 cup fresh chopped parsley For garnish.

Method
 

Preparation
  1. In a food processor or blender, add all the ingredients for the Green Goddess dressing. Blend until smooth. Transfer 1/4 cup of the sauce to a large mixing bowl and set aside. Refrigerate the remainder.
  2. Preheat the oven to 400F and line a baking sheet with parchment paper.
  3. In the mixing bowl with the 1/4 cup Goddess dressing, add all meatball ingredients and mix until incorporated. Chill if desired.
  4. Form meatballs using a cookie scoop and place them on the baking sheet.
Cooking
  1. Bake the meatballs for 15 minutes, then broil until golden brown, checking the internal temperature reaches 165F.
  2. Serve meatballs on top of cooked orzo, drizzled with reserved dressing, and garnish with parsley.

Notes

Use fresh herbs for maximum flavor. Let the meatball mixture chill before baking for better shape. Monitor the broiler to avoid burning meatballs.