Eating more plants is as easy as swapping in some plant-based protein from pistachios to these coriander and cumin-spiced meatballs. Enjoy with an herby zesty lemon-dill yogurt dip.
Servings: 18 | Serving size: 1 meatball and 1 rounded teaspoon sauce
For the meatballs:
1 pound 93% lean ground chicken
1/3 cup whole-wheat panko breadcrumbs
1⁄2 cup Wonderful Pistachios No Shells Roasted Lightly Salted, finely chopped
2 tablespoons finely chopped shallot
1 teaspoon ground coriander
1 teaspoon ground cumin
1⁄2 teaspoon crushed red pepper
1⁄4 cup chopped, fresh parsley
2 cloves garlic, minced
1⁄2 teaspoon kosher salt
1⁄2 teaspoon black pepper
1 large egg
1 tablespoon extra virgin olive oil
For the yogurt dip:
1⁄2 cup plain low-fat Greek yogurt
1 clove garlic, minced
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh dill
2 tablespoons finely chopped fresh parsley
1⁄4 cup chopped pistachios, plus extra for garnish
- Preheat the oven to 350ºF. Place all meatball ingredients, except for the oil, in a large mixing bowl. Gently mix together with clean hands. Shape into 18, equal-sized meatballs, about the size of a golf ball.
- Heat the oil in a heavy, non-stick, preferably cast-iron, oven-safe pan over medium-high heat. Add the meatballs and cook until browned all over, about 8 minutes total. Cover pan with foil and bake in oven until internal temperature of meatballs reaches 165°F, about 18 minutes.
- While meatballs are baking, make the sauce. Combine all ingredients in a small food processor and puree until smooth. Transfer to a bowl and garnish with pistachios.
This recipe is courtesy of Wonderful Pistachios.