Ingredients
Green Goddess Dressing
- 1 clove garlic (peeled and roughly chopped)
- 1 tsp anchovy paste (or 1 mashed anchovy or ½ tsp fish sauce)
- ½ cup roughly chopped flat-leaf parsley leaves
- 3 tbsp chopped fresh chives
- 2 tbsp chopped fresh tarragon leaves
- 2 tbsp fresh dill
- ½ cup mayonnaise
- ½ cup sour cream (or plain Greek yogurt)
- 1 tbsp lemon juice
- 1 tsp lemon zest
- Salt and freshly ground black pepper (to taste)
- Pinch of cayenne pepper
Meatballs
- 1 lb ground chicken
- 1 large egg
- ½ cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 tbsp olive oil
- ½ tsp coarse salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- ¼ tsp onion powder
For Serving
- Cooked orzo (optional)
- Fresh chopped parsley (for garnish)
Instructions
- Make the dressing: In a food processor or blender, combine garlic, anchovy paste, parsley, chives, tarragon, dill, mayonnaise, sour cream, lemon juice, lemon zest, salt, black pepper, and cayenne pepper. Blend until smooth and well combined with green flecks throughout. If the dressing is too thick, add a little water to thin it. Transfer ¼ cup of the dressing to a large mixing bowl and refrigerate the remainder in a jar for serving later.
- Prepare for baking: Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper to prevent sticking and facilitate even cooking.
- Combine meatball ingredients: Add ground chicken, egg, panko breadcrumbs, Parmesan cheese, olive oil, salt, black pepper, garlic powder, onion powder, and the reserved ¼ cup of Green Goddess dressing into the mixing bowl. Mix thoroughly with your hands until ingredients are evenly incorporated. The mixture will be sticky; optionally chill for 30 minutes to make it easier to handle.
- Form meatballs: Grease your hands to prevent sticking, then use a tablespoon-sized cookie scoop or your hands to shape 24 uniform meatballs. Roll them between your palms to create smooth, round shapes and place them evenly spaced on the prepared baking sheet.
- Bake the meatballs: Place the baking sheet in the preheated oven and bake for 15 minutes. After baking, switch the oven to broil, move the baking sheet to the top rack, and broil the meatballs until they develop a golden-brown crust. Watch carefully to prevent burning. Ensure the meatballs reach an internal temperature of 165°F (74°C) for safe consumption.
- Serve: Serve the meatballs on a bed of cooked orzo if desired. Drizzle the remaining Green Goddess dressing over the meatballs and garnish generously with fresh chopped parsley for a fresh finish.
Notes
- Chilling the meatball mixture for 30 minutes before shaping can make rolling easier and improve texture.
- If you do not have anchovy paste, fish sauce or mashed anchovy fillets can be used as an alternative to add umami flavor.
- The recipe uses mayonnaise and sour cream, but you can substitute Greek yogurt for a lighter option.
- Broiling the meatballs at the end adds a nice color and texture but watch closely to avoid burning.
- This dish pairs well with cooked orzo but can also be served with rice, couscous, or a simple green salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
