Greek Chicken Meatballs and Potato

 Cooking 20 minutes
 Preparation 20 minutes
 4 servings


2 packs (2 x 397g) of Champêtre Greek potatoes
1kg (2,2lb) of ground chicken
1 green onion, finely chopped
2 garlic cloves, finely chopped
5 ml (1 teaspoon) of smoked paprika
1 pinch of salt and pepper
1 large egg
45 ml (3 tbsp.) of breadcrumb

For the sauce:
100 g crumbled feta cheese
350g of greek yogurt
1 small bunch of dill, finely chopped
1 pinch of pepper


  1. Preheat the oven to 375 C.
  2. On a baking sheet, place the potatoes and bake for about 15 minutes or until golden brown.
  3. In a bowl, place the ground chicken, shallot, garlic cloves, smoked paprika, salt and pepper. Mix well with your hands.
  4. Add egg and breadcrumbs, mix again and form 16 meatballs.
  5. In a skillet, pour a little olive oil and brown the chicken meatballs until the center is cooked through.
  6. Meanwhile, prepare the sauce by mixing the feta cheese, yogurt, dill and pepper well.
  7. Serve the meatballs hot with the potatoes and the sauce.

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