These meatballs are a real treat! Juicy and full of flavor, they are perfect with cold beer or cold white wine.

Serves: 4-5 Prep. time: 10΄ Cooks in: 30΄ Ready in: 50΄

For the meatballs:
1 kgr chicken breast, minced
1 tsp fresh ginger, grated
1/4 cup dried breadcrumbs
1 onion, finely chopped
1 garlic clove, grated
1 tbsp extra-virgin olive oil + a little extra
1 small beetroot, grated
1 small tomato, grated
1 bunch parsley, finely chopped
1 egg, beaten
2 tbsp soya sauce
1 tbsp mustard
2-3 flatbread, in triangles or stripes, baked until crispy
salt, pepper

For the beetroot yogurt:
1 small beetroot, grated
300 ml natural yogurt
3 tbsp extra-virgin olive oil
1 lemon grated
a little spearmint, finely chopped
1 pinch garlic, powdered
salt, white pepper


Step 1
Meatballs: In a small non-stick pan heat oil on medium heat and cook onion and garlic until tender and fragrant. Transfer in a bowl and stir in the rest of the ingredients. Season with salt and pepper and mix really well until combined. Rest in the fridge until needed.

Step 2
Heat a large non-stick frying pan and brush with oil. Make walnut-sized meatballs and cook in medium heat until nicely browned on all sides and cooked through. Transfer on a serving platter and accompany with beetroot yogurt and crispy flatbread.

Step 3
Beetroot yogurt: Mix all ingredients in a bowl and season with salt and pepper according to your taste.

Photo: Vangelis Paterakis – Food styling: Antonia Kati

Και η ελληνική συνταγή: Κοτοκεφτεδάκια με γιαούρτι παντζαριού

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