This 30 minute recipe is the perfect healthy dinner for spring or summer. Protein-packed chicken meatballs get the Mediterranean treatment with crumbled feta and Harmony Mediterranean Blend mixed right in. The chopped Greek salad is full of crisp cucumbers, juicy tomatoes, and more crumbled feta – all tossed in a vibrant homemade Greek vinaigrette. Serve them with rice, quinoa, or orzo, plus parsley and an extra drizzle of dressing on top. I could seriously eat this meal every week!

Serves: 4

Total Time: 30 minutes

Ingredients:

For the chopped Greek salad:

• 1 small clove garlic, minced 
• 1 teaspoon dijon mustard 
• 1 teaspoon Harmony Mediterranean Blend (or Italian seasoning)
• Pinch of kosher salt
• Freshly ground black pepper
• Juice from 1/2 lemon 
• 1 tablespoon red wine vinegar 
• 3 tablespoons olive oil
• 1/2 large English cucumber, chopped into bite-size chunks
• 1 1/2 cups cherry or grape tomatoes, halved 
• 1/2 cup cubed or crumbled feta cheese
  

For the meatballs:

• 1 lb ground chicken, I use 93% lean 
• 1 egg
• 1/2 cup panko bread crumbs
• 3/4 cup crumbled feta cheese, divided
• 2 cloves garlic, minced
• 1 tablespoon Harmony Mediterranean Blend
• 1/2 teaspoon kosher salt
• 1-2 tablespoons olive oil, plus more to coat your hands

For serving:

• Cooked rice, quinoa, or orzo
• Fresh chopped parsley

Instructions:

1. Make the salad: In a medium size bowl, whisk together the garlic, dijon mustard, Harmony Mediterranean Blend, salt, pepper, lemon juice, red wine vinegar, and olive oil until well combined. Add the cucumber, tomatoes, and feta and toss with the dressing. Set aside.
2. To a large mixing bowl, add the ground chicken, egg, panko bread crumbs, feta cheese, garlic, Harmony Mediterranean Blend, salt and pepper. 
3. Use your hands to mix thoroughly, then form the mixture into golf ball sized meatballs (about 2 tablespoons). I use my hands and coat them in olive oil to prevent sticking.
4. Heat enough olive oil to fully coat the bottom of a large, deep skillet with a lid over medium heat.
5. Add the meatballs to the pan and cook for 3-4 minutes, then flip and cover the pan with its lid. Cook for another 2-3 minutes or until just cooked through.
6. Serve meatballs in shallow bowls with rice and the chopped salad on the side. Drizzle extra salad dressing on top and finish with chopped parsley. Enjoy!