1 pound ground chicken
1/2 cup dried bread crumbs, preferably made from brioche or challah bread
1/4 cup low- fat plain Greek yogurt
1/4 cup finely chopped fresh cilantro
1/4 cup finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh thyme
3 garlic cloves, very finely minced
1 shallot, very finely minced
1/2 teaspoon ground ginger
11/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
- Place the ground chicken in a colander and set it in a large bowl or in the sink. Let the chicken drain while assembling the ingredients for the meatballs and sauce.
- To make the meatballs, place the bread crumbs, yogurt, cilantro, parsley, thyme, garlic, shallot, ginger, salt, and pepper in a large bowl and stir to combine. Add the ground chicken and mix well. Scrape the chicken mixture out onto a large sheet of plastic wrap, fold the plastic over the chicken to seal, and refrigerate for 30 minutes.
- Remove the chicken mixture from the refrigerator and divide and shape it into 12 balls. Heat the olive oil in a large skillet over medium-high heat. Add the meatballs and cook on all sides until golden brown, about 7 minutes (they won’t be cooked all the way through). Transfer the meatballs to a paper towel–lined plate or rimmed baking sheet and set aside