- Prep time 15 minutes
- Total time 40 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Chicken Meatballs:
Cilantro Cream Sauce:
Method
Chicken Meatballs Preheat oven to 400°F; line baking sheet with parchment paper. Set aside.
In large bowl, mix chicken, breadcrumbs, egg, garlic, green onion, cilantro, lime juice, olive oil, Worcestershire sauce, cumin, paprika and oregano until combined. Season with salt and pepper. Using your hands, form mixture into 1 tbsp balls. Place meatballs 1/2 inch apart on prepared baking sheet. Bake on top rack of oven until chicken is cooked through, 20 to 22 minutes. (Make-ahead: Can be stored in airtight container and refrigerated for up to 4 days or frozen for up to 3 months.)
Cilantro Cream Sauce Meanwhile, in blender, purée yogurt, mayonnaise, lime zest and juice, cilantro, green onions, garlic and olive oil, and hot sauce, if using, on high speed until smooth. Season with salt and pepper. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days.)
Spoon some Cilantro Cream Sauce onto plates; top with Chicken Meatballs. Sprinkle with jalapeño slices and cilantro. Serve with lime wedges, if using, and the remaining Cilantro Cream Sauce.
Nutritional facts Per serving: about
- Iron 6.9 mg
- Fibre 3 g
- Sodium 500 mg
- Sugars 4 g
- Protein 31 g
- Calories 560
- Total fat 38 g
- Cholesterol 135 mg
- Saturated fat 7 g
- Total carbohydrate 24 g
