Greek-Style Oven Braised Chicken Meatballs

Meatballs:
1 pound ground chicken
3 tablespoons uncooked long-grain rice
2 tablespoons minced dill
3 cloves garlic, chopped
1 large egg
1 tablespoon chopped parsley
1/2 teaspoon salt
Sauce:
2 tablespoons butter
1/4 cup all-purpose flour
1 (14.5-ounce) can chicken broth
1 lemon, zest grated, juice squeezed
Salt and white pepper, to taste
Garnish:
1/2 cup crumbled feta cheese
2 tablespoons chopped Greek olives
3 teaspoons chopped parsley

To make the meatballs, knead all ingredients together with your hands and
then form into walnut size balls (mixture will be soft). Refrigerate
meatballs while preparing the sauce. Preheat oven to 375 degrees F. In an
ovenproof saucepan, warm butter over medium heat. Stir in flour until
smooth. Gradually whisk in chicken broth, lemon zest and juice. Bring to a
simmer and season to taste with salt and white pepper. Gently put the
meatballs into the sauce and cover the pan. Remove to oven and bake for 40
minutes. Transfer to serving dish and sprinkle with feta, olives and
parsley to serve. Serve over orzo pasta or rice.

Makes 4 servings.


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