Greek Meatballs with Feta Sauce and Toasted Almonds

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INGREDIENTS

  • 1 lb. ground chicken

  • 1 shallot, finely chopped

  • 2 cloves garlic, minced

  • 3 tablespoons chopped parsley or herbs of choice

  • ½ teaspoon paprika

  • ½ teaspoon cumin

  • ½ teaspoon salt

  • ¼ cup + 1 tablespoon olive oil, divided

  • 8 oz. feta cheese

  • 8 oz. plain Greek Yogurt

  • ⅓ cup Mariani Slivered Almonds

  • Optional: couscous, orzo, or rice, for serving

INSTRUCTIONS

  1. Add the chicken, shallot, garlic, parsley, paprika, cumin, and salt to a large bowl.  Use your hands to mix the ingredients until evenly combined.  Roll into small balls, about 2 tablespoons each.

  2. Bring a medium skillet to medium heat and add 1 tablespoon of olive oil.  Add the meatballs.  Cook for 3-5 minutes on one side, then flip and cook for another 3-5 minutes.  Remove from heat.

  3. Make the feta sauce.  Add the feta, yogurt, and remaining ¼ cup of oil to a food processor.  Blend until smooth.

  4. Add the almonds to a small skillet over medium-low heat.  Toss over heat for 3-4 minutes, until lightly toasted.

  5. Assemble.  Spread the feta sauce onto a plate.  Place 3-4 meatballs on top.  Sprinkle on the slivered almonds.