Ingredients Jump to Instructions ↓

  1. 1 pound ground chicken

  2. 3 tablespoons uncooked long-grain rice

  3. 2 tablespoons minced dill

  4. 3 cloves garlic, chopped

  5. 1 large egg

  6. 1 tablespoon chopped parsley

  7. 1/2 teaspoon salt Sauce:

  8. 2 tablespoons butter

  9. 1/4 cup all-purpose flour

  10. 1 (14 1/2-ounce) can chicken broth

  11. 1 lemon, zest grated, juice squeezed Salt and white pepper, to taste Garnish:

  12. 1/2 cup crumbled feta cheese

  13. 2 tablespoons chopped Greek olives

  14. 3 teaspoons chopped parsley

Instructions Jump to Ingredients ↑

  1. To make the meatballs, knead all ingredients together with your hands and then form into walnut size balls (mixture will be soft). Refrigerate meatballs while preparing the sauce. Preheat oven to 375°F (190°C). In an ovenproof saucepan, warm butter over medium heat. Stir in flour until smooth. Gradually whisk in chicken broth, lemon zest and juice. Bring to a simmer and season to taste with salt and white pepper. Gently put the meatballs into the sauce and cover the pan. Remove to oven and bake for 40 minutes. Transfer to serving dish and sprinkle with feta, olives and parsley to serve. Serve over orzo pasta or rice.


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