Mini Chicken Meatball and Yoghurt Bake
Cook Time 45 minutes
Servings 2
Ingredients
250g Greek yoghurt
½ egg, whisked
1 egg yolk
½ cup breadcrumbs
200g chicken mince
100g feta
1/4 cup dill, finely chopped
1 tsp red wine vinegar
Method
In a large mixing bowl, combine chicken, egg, breadcrumbs, dill and feta. Season the mixture with salt & pepper. Roll into 50 cent sized balls.
Heat a little olive in a frying pan over a medium heat. Cook the mini meatballs for 1 – 2 minutes, turning regularly, until nicely browned.
Transfer meatballs to a small baking dish. Set aside.
Combine remaining whisked egg, extra egg yolk, yoghurt and red wine vinegar in another mixing bowl. Pour over meatballs.
Bake in a preheated 180°C for 15 minutes or until golden on top.