Chicken feta meatballs

Just thought you guys could use some greek inspired meatballs in your life!!

The past couple of months, I’ve been battling GI issues and have been ordered by my doc to follow a low fodmap diet. For those of you unfamiliar, it’s an elimination diet to help pin point what foods might trigger your GI system. I’ve cut out major food groups like gluten, garlic, onion, citrus, cow’s milk/dairy and other veggies. However, I’ve been crafting the perfect dishes that are low fodmap friendly… like these Chicken and Feta Greek Meatballs! Um, YUM! Serve them up as an app, throw them in a bowl, or eat them all in one sitting, I don’t care what you do. All I care is that you give them a try and trusssst me… you’re gonna love ‘em.

Ingredients:

1 pound ground chicken 

½ cup feta

⅓ cup white rice flour

2 tbsp chopped chives

1 tbsp chopped fresh dill

1 egg

1 tsp salt

½ tsp garlic powder

½ tsp pepper 

Directions:

Preheat your oven to 400 degrees. Prepare a baking sheet by lining it with parchment paper or aluminum foil.

In a large mixing bowl, combine the ground chicken, feta, flour, chives, dill, salt, pepper, egg, salt, garlic powder, and pepper. Use your hands or a spoon to mix everything together until well combined. 

Scoop out portions of the chicken mixture and roll them between your palms to form meatballs. The meatballs should be about 1 to 1.5 inches in diameter. Place the chicken meatballs on the prepared baking sheet.

Transfer the baking sheet to the preheated oven and bake for 20. Flip the meatballs to brown on the other set and bake for another 15 minutes. You can test for doneness by cutting into one of the meatballs to ensure there's no pinkness inside.

Once the meatballs are cooked, remove them from the oven and let them cool slightly before serving. Garnish with a drizzle of olive, fresh chives, and a side of tzatziki. 

If you have leftovers, you can store the cooked meatballs in an airtight container in the refrigerator for up to 3-4 days. Alternatively, you can freeze the cooked meatballs for longer storage. Allow them to cool completely, then transfer them to a freezer-safe container or bag. They can be frozen for up to 2-3 months. Reheat thawed meatballs in the microwave, oven, or on the stovetop until heated through.