Green Goddess Meatballs

This Green Goddess Meatballs recipe is made with tender baked chicken meatballs, a creamy herb dressing, and orzo for an easy, fresh, flavor-packed dinner!

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: American

Keyword: Green Goddess Meatballs

Servings:

Equipment

Food Processor or Blender
Rimmed Baking Sheet
Mixing Bowl
Cookie Scoop (1 tablespoon)

Ingredients

For the 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

For the 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), add all the ingredients for the Green Goddess dressing. Blend until completely combined and smooth, with green flecks throughout. (If it seems overly thick, you can blend in a bit of water to thin it out a bit.) Transfer 1/4 cup of the sauce to a large mixing bowl and set aside. Pour the remainder of the sauce in a jar and refrigerate until ready to serve.
Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
Add all the meatball ingredients to the mixing bowl with the 1/4 cup Goddess dressing. Mix ingredients together with your hands until incorporated. (The mixture will be sticky. You can chill for 30 minutes to make it easier to work with, if desired).
Grease your hands. Using a tablespoon-sized cookie scoop, form 24 equal size meatballs, rolling them so they are round. Place on the prepared baking sheet.
Bake for 15 minutes. Turn oven to broil and cook on the top rack until meatballs are golden brown, watching them carefully so they don't over-brown or burn. Check to make sure they have an internal temperature of 165°F.
Serve meatballs on top of cooked orzo, then drizzle the reserved Green Goddess dressing on top and garnish with fresh chopped parsley.

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