Go Back

Green Goddess Meatballs

Tender, juicy meatballs packed with fresh herbs, served with a bright and tangy green goddess sauce. A vibrant, family-friendly weeknight dinner ready in under 40 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Calories: 310
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 lb ground chicken or turkey
  • ½ cup breadcrumbs (panko recommended)
  • 1 egg, lightly beaten
  • 3 cloves garlic, minced
  • ¼ cup fresh parsley, finely chopped
  • ¼ cup fresh basil, finely chopped
  • 2 tablespoons fresh chives, chopped
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon onion powder
For the Green Goddess Sauce
  • ½ cup Greek yogurt or sour cream
  • ¼ cup mayonnaise
  • 1 cup fresh spinach or baby kale
  • ¼ cup fresh basil
  • ¼ cup fresh parsley
  • 2 tablespoons fresh chives
  • 1 tablespoon lemon juice
  • 1 small garlic clove
  • salt and pepper to taste
  • 2-3 tablespoons water to thin

Method
 

Blend the Green Goddess Sauce
  1. Add the Greek yogurt, mayonnaise, spinach, basil, parsley, chives, lemon juice, garlic, salt, and pepper to a blender or food processor.
  2. Blend until completely smooth and vivid green. Add water one tablespoon at a time until you reach a pourable but creamy consistency.
  3. Taste and adjust seasoning — it should be bright, herby, and just a little tangy. Set aside in the fridge while you prepare the meatballs.
Mix the Meatball Mixture
  1. In a large bowl, combine the ground chicken, breadcrumbs, egg, garlic, parsley, basil, chives, salt, pepper, and onion powder.
  2. Mix gently with your hands or a fork until just combined. Do not overmix — stop as soon as everything comes together.
  3. If the mixture feels too sticky to shape, chill it in the refrigerator for 10 minutes.
Shape the Meatballs
  1. Using a tablespoon or small cookie scoop, portion the mixture into balls roughly 1.5 inches wide.
  2. Roll each one gently between your palms. This recipe makes about 18–20 meatballs depending on size. Keep them uniform for even cooking.
Cook Until Golden
  1. Heat the olive oil in a large skillet over medium-high heat. Once the oil shimmers, add the meatballs in a single layer with space between each one.
  2. Sear for 3–4 minutes without touching them, letting a golden crust develop. Flip and cook for another 3–4 minutes.
  3. Lower the heat to medium and continue cooking, turning occasionally, until cooked through — about 10–12 minutes total. A meat thermometer reading of 165°F confirms they are ready.
Sauce and Serve
  1. Spoon a generous pool of green goddess sauce onto a serving platter or individual plates.
  2. Nestle the meatballs on top, drizzle with extra sauce, and finish with a pinch of flaky salt and fresh herbs if desired. Serve immediately.

Notes

Meal-Prep Tip: Mix and shape the meatballs the night before and store them covered in the fridge. The sauce can also be blended ahead of time. Store leftover meatballs and sauce separately in airtight containers in the refrigerator for up to 4 days. To freeze, place cooled meatballs on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months. Reheat gently in a covered skillet with a splash of water over low heat. Baking option: Arrange on a lined baking sheet and bake at 400°F for 18–20 minutes, flipping once halfway through. Avoid overmixing the meat mixture; mix only until just combined. Add water to the sauce gradually to avoid thinning it too much. Use a small scoop to keep meatball sizes uniform for even cooking.