Ingredients
- 1/4 cup (60 mL) plain dry breadcrumbs
- 2 tbsp (30 mL) ground flax
- 1 large egg
- 2 tbsp (30 mL) plain Greek yogurt
- 1/4 cup (60 mL) finely diced red onion
- 1 large clove garlic, minced
- 2 tsp (10 mL) smoked paprika
- 1 tsp (5 mL) each ground cumin and ground coriander
- 1 tsp (5 mL) salt
- 1/2 tsp (2 mL) each ground turmeric, ground cinnamon and ground cardamom
- 1 lb (500 g) lean ground chicken or turkey
- 2 bell peppers (any color), sliced
- 1 jalapeno pepper, sliced
- Half a red onion, sliced
- 2 tbsp (30 mL) extra virgin olive oil
- 1/2 cup (125 mL) crumbled feta
- Yogurt Garlic Sauce, optional (see recipe below)
Greek Yogurt Garlic Sauce:
- 3/4 cup (175 mL) plain Greek yogurt
- 3 tbsp (45 mL) extra virgin olive oil
- 2 tbsp (30 mL) fresh lemon juice
- 1 large clove garlic, rasped
- 1/2 tsp (2 mL) ground cumin
- Salt to taste
Kale Couscous:
- 1 1/2 cups (375 mL) chicken broth or water
- 2 cups (500 mL) coarsely chopped kale leaves
- 1 cup (250 mL) couscous
Preparation
In a large bowl, using a fork, stir together breadcrumbs, flax, egg, yogurt, onion, garlic, smoked paprika, cumin, coriander, salt, turmeric, cinnamon and cardamom. Add chicken and stir together (or alternatively use hands) until evenly mixed together.
With slightly damp hands, roll mixture into meatballs (about 20) and place on parchment lined baking sheet. Sprinkle bell peppers, jalapeño pepper and onion all over baking sheet. Lightly drizzle vegetables and meatballs with olive oil.
Bake in preheated 425ºF (220ºC) oven for 12 minutes. Turn meatballs over and bake for about 8 minutes or until golden and thermometer reaches 160ºF (74ºC) when meatball is tested.
Greek Yogurt Garlic Sauce: In a bowl, whisk together Greek yogurt, oil, lemon juice, garlic, cumin and salt. Cover and refrigerate until ready to use.
Kale Couscous: Meanwhile, in a saucepan, bring broth to a simmer. Add kale and couscous; cover and remove from heat. Let stand 5 minutes. Fluff with fork and spoon