Thursday, October 3, 2013

Chicken Meatballs in Yogurt Sauce

Prep. Time: 20 min.
Cook. Time: 20
6 servings

Chicken meatballs,
  • 1/2 lb. ground chicken
  • 1 egg
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 tbsp. finely chopped parsley
  • 1 tsp. Vegeta (all purpose seasoning)
  • 1 package Fant mix (mixed with 1/2 cup of water)
  • 2 tbsp. vegetable oil for cooking
  • 4 gloves of garlic
  • 1 tbsp. flour
  • 1 tsp. paprika
  • 2 cups of warm water
Yogurt sauce,
  • 5 green Anaheim peppers (roasted and peeled)
  • 2 cups labneh yogurt (*)
  • 2 cups sour cream
  • 1 tsp. salt
  • vegetable oil for sautéing peppers


  • Mix all ingredients except flour, garlic, paprika, warm water and vegetable oil.
  • Make little balls about 1 1/2" in diameter and lightly fry in a pan with vegetable oil until absorbs all its juice.
  • Use the oil to in the pan to sauté garlic and flour after removing all meatballs. Add paprika and meatballs. Cook thoroughly.
  • Slice roasted and peeled green peppers.
  • Lightly sauté in the pan, remove from heat, add labneh yogurt and sour cream, mix well.
Serve meatballs with yogurt sauce.  Bon appetite!

(*) Strained yogurt or labneh is yogurt which has been strained in a cloth or paper bag or filter to remove the whey, giving a consistency between that of yogurt and cheese, while preserving yogurt's distinctive sour taste. (Source: Wikipedia)

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