Greek-Style Chicken Meatballs in Tomato Sauce

by Bobby Holley July 02, 2019

Greek-Style Meatballs in Tomato Sauce

These zesty, healthier Greek-style chicken meatballs are made with a bit of KNOW Better Bread Mix, finely grated zucchini, and crumbled feta cheese for a moist and tender texture, along with a burst of tangy cheesiness. When simmered in a quick tomato sauce, they make for a fine entree, especially when served with KNOW Better Slices to sop up all of the extra sauce.

Serves: 4

Ingredients

Sauce
3 tablespoons extra-virgin olive oil
1/2 cup diced onion
1 tablespoon minced garlic
1 (28-ounce) can crushed tomatoes
1 teaspoon dried oregano
Kosher or sea salt and freshly ground black pepper

Meatballs
1 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 small zucchini, finely grated
1 tablespoon minced garlic
Kosher or sea salt and freshly ground black pepper
1 pound ground chicken
3/4 cup KNOW Better Bread Mix
1/2 cup crumbled feta cheese, plus more for garnish
1 tablespoon finely chopped parsley, plus more for garnish
Zest of 1 lemon

KNOW Better Slices, for serving (optional)

Instructions

To make the sauce: In a Dutch oven or other large, heavy bottomed pot, heat the oil over medium heat. Add the onion and garlic and cook, stirring frequently, until tender, 5 to 7 minutes. Stir in the tomatoes, bring to a rapid simmer, then remove from the heat. Stir in the oregano and season to taste with salt and pepper. Set aside while making the meatballs.

To make the meatballs: In a medium saucepan, heat the olive oil over medium heat. When the oil is shimmering, add the onion, zucchini, garlic, and a pinch of salt. Cook, stirring frequently, until softened, 5 to 7 minutes. Transfer to a bowl and let sit until cool enough to handle.

Meanwhile, turn the broiler to high. Set a rack about 8 to 10 inches below the heating element.

When the zucchini mixture has cooled, add the chicken, bread mix, and 1 teaspoon salt, and stir to combine. Fold in the feta, parsley, and lemon zest.

Use your hands to form the mixture into small golf ball-sized meatballs. Place on a rimmed baking sheet. 

Broil until the meatballs are browned, about 5 minutes.

Carefully transfer the meatballs to the pot with the sauce. Return the sauce to a simmer and cook, partially covered, until the meatballs are cooked through, about 10 minutes.

To serve, top the meatballs and sauce with a little additional feta and a sprinkling of parsley. Serve with KNOW Better Slices on the side, if desired.



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