Ingredients
Mediterranean Chicken Meatballs
Ingredients:
1 pound ground chicken
1⁄3 cup crumbled feta
1 egg
1⁄2 cup panko bread crumbs
1 teaspoon McCormick Garlic Powder
1 teaspoon McCormick Dried Oregano
2 teaspoons kosher salt, divided
Zest of 1 lemon
1 cup Greek yogurt
Juice of 1 lemon
2 tablespoons chopped parsley, plus more for garnish 1 tablespoon chopped mint
Preparation:
1. Preheat oven to 425oF (400oF for convection ovens).
2. In a medium bowl, mix together ground chicken, feta, egg, panko, McCormick Garlic Powder, McCormick Dried Oregano, 11⁄2 teaspoons kosher salt, and lemon zest. Be careful not to overmix.
3. Roll into golf-size balls and place on a greased sheet tray.
4. Bake for 15–20 minutes or until cooked through to 165oF.
5. While meatballs cook, make yogurt sauce. Whisk together Greek yogurt, lemon juice, 1⁄2 teaspoon kosher salt, chopped parsley, and chopped mint.
6. To serve: Spread some yogurt sauce on a plate and pile meatballs on top. Garnish with more chopped parsley.
Spicy Pork Meatballs
Ingredients:
1 pound ground pork
1 ounce fresh shiitake mushrooms, finely chopped
1⁄2 cup panko bread crumbs
1 egg
2 teaspoons grated ginger
2 scallions, thinly sliced
1 teaspoon McCormick Garlic Powder
2 teaspoons kosher salt
3 tablespoons unsalted butter
1 teaspoon McCormick Crushed Red Pepper
1⁄4 cup soy sauce
1 teaspoon dark soy sauce
1⁄4 cup honey
2 teaspoons rice vinegar
1 teaspoon cornstarch mixed into 2 teaspoons water to form a slurry
Cilantro leaves, for garnish
Sesame seeds, for garnish
Preparation:
1. Preheat oven to 425oF (400oF for convection ovens).
2. In a medium bowl, mix together ground pork, shiitake mushrooms, panko bread crumbs,
egg, ginger, scallions, McCormick Garlic Powder, and kosher salt until combined. Be careful not to overmix.
3. Roll into golf-size balls and place on a greased sheet tray.
4. Bake for 15–20 minutes or until cooked through to 165oF.
5. While meatballs are cooking, make sauce. Melt butter in a skillet over medium-low heat. Add McCormick Crushed Red Pepper and let sizzle for a minute. Add soy sauce, dark soy sauce, honey, and rice vinegar. Stir and bring to a simmer. Stir in cornstarch slurry and simmer for a minute until thickened.
6. Toss meatballs in the sauce, continuing to cook sauce down. Arrange on a serving platter and garnish with cilantro leaves and sesame seeds.
Zucchini Turkey Meatballs
Ingredients:
1 pound ground turkey
1 lightly packed cup shredded zucchini, excess moisture wrung out
1 egg
1⁄2 cup panko bread crumbs
1⁄2 cup shredded Parmesan cheese
1 & 1⁄2 teaspoons McCormick Garlic Powder, divided
2 & 1⁄2 teaspoons kosher salt, divided
3 tablespoons chopped parsley, plus more for garnish
1⁄4 cup unsalted butter
1 teaspoon McCormick Paprika
Preparation:
1. Preheat oven to 425oF (400oF for convection ovens).
2. In a medium bowl, mix together ground turkey, zucchini, egg, panko, Parmesan, 1 teaspoon McCormick Garlic Powder, 2 teaspoons kosher salt, and parsley until combined. Be careful not to overmix.
3. Roll into golf-size balls and place on a greased sheet tray.
4. Bake for 15–20 minutes or until cooked through to 165oF.
5. Melt butter in a saucepan over medium-low heat. Add 1⁄2 teaspoon kosher salt, McCormick Paprika, and 1⁄2 teaspoon McCormick Garlic Powder. Stir and let mixture begin to sizzle. Add in meatballs and toss to coat while the butter continues to foam.
6. Serve meatballs garnished with chopped parsley.