This recipe came from the Johnson & Johnson Company website Right@Home. I tried it and just loved it! It feeds 4.
What you'll need:
2 pounds ground chicken
4 scallions, chopped
4 Tablespoons chopped fresh mint (or 2 Tablespoons dried mint)
1 teaspoon lemon zest, from 1 lemon
2 teaspoons salt
1/2 teaspoon pepper
2 Tablespoons olive oil
2 cups plain yogurt (low-fat or full-fat)
1/2 cup water
2 teaspoons ground cumin
3 cups cooked white or brown rice, warmed through
Divide the mixture equally and store half in a Ziploc® Container in the freezer or refrigerator for another meal later. Shape the remaining half into 16 one-inch-wide balls.
Note: The mixture can be refrigerated for up to two days or frozen for up to two weeks.
chef's notesIf possible, use fresh mint instead of dried, because it will yield a finished dish with a fresher flavor.
The cooked meatballs can be cooled and kept frozen in a Ziploc® Freezer Bag for up to two weeks, or refrigerated for up to two days.
ground chicken - $2.50/lb
scallions - $2.50
lemons - $1.99/4
yogurt - $2.12
rice - $2.12
Total - $10.87