- Food & Fun
- Healthy Living
- Home & DIY
- Beauty & Style
- Show Info
This family-friendly meal from mom and cookbook author Danielle Kartes is easy on the wallet. Get her tips for how to slash your grocery bills and feed a family of four for only $100 a week here.
For the yogurt: In the bowl of a food processor, pulse yogurt ingredients to combine until you reach your desired consistency. Transfer to a bowl and refrigerate until ready to use.
For the meatballs: Slice the chicken thighs into thirds; do not remove any fat. Aside from the olive oil, add all meatball ingredients to the bowl of a food processor (no need to clean out the bowl after making the yogurt), taking care to evenly distribute the ingredients. Pulse a few times to break up the meat, then mix until a coarse paste forms.
Using your hands or a ½-ounce ice cream scoop, form meatballs and set on a work surface.
In a large pan, heat 2 tablespoons olive oil over medium heat. Working in batches without overcrowding the pan, fry the meatballs, turning them constantly to help keep their shape, until caramelized, 6 to 8 minutes.
For the beans: Sauté the green beans in olive oil over medium-high heat for 2 to 3 minutes. Add 2 tablespoons water and cook with the lid on for another 2 to 3 minutes. Uncover and add the garlic and season with salt and pepper.
For the quinoa: Prepare the quinoa according to package instructions, swapping in chicken stock for water and adding the onion.
To serve, add the meatballs, green beans and quinoa into a bowl, and top with the herby yogurt.