Dill Chicken and Skyr Meatballs with Creamy Buckwheat and Lemon Green Beans

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F and line a baking tray with parchment paper or lightly grease it with a few drops of the olive oil.

2. 2

   In a large bowl, combine the ground chicken, 60 g (1/4 cup) plain skyr, the egg, quick oats, 20 g (about 3 tbsp) grated Parmesan, half of the fresh dill, 1 minced garlic clove, lemon zest, 1 tbsp of the lemon juice, 1/2 tsp salt, and 1/2 tsp black pepper until well mixed.

3. 3

   Shape into 16 evenly sized meatballs and place them on the tray. Drizzle or brush with 1 tbsp olive oil. Bake for 14 to 16 minutes at 220 °C / 425 °F, or until cooked through and lightly golden.

4. 4

   While they bake, heat a medium saucepan over medium heat with 1/2 tbsp olive oil. Add the yellow onion and cook for 4 to 5 minutes until softened. Stir in 1 minced garlic clove and cook 30 seconds more.

5. 5

   Add the rinsed buckwheat groats, chicken broth, Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a boil, reduce the heat, cover, and cook for 12 to 15 minutes until the grains are tender and most of the liquid is absorbed.

6. 6

   Remove the saucepan from the heat and stir in the remaining 60 g (1/4 cup) plain skyr, the remaining 15 g Parmesan, and 1 to 2 tbsp water if you want a creamier texture. Stir until smooth and creamy.

7. 7

   In a wide skillet, heat the remaining 1/2 tbsp olive oil over medium-high heat. Add the green beans and sauté for 3 minutes. Add the last minced garlic clove, the remaining lemon juice, a pinch of salt, and a pinch of black pepper, and cook 2 to 3 minutes more until tender but still crisp.

8. 8

   Remove the meatballs from the oven and let them rest for 2 minutes. Stir the remaining fresh dill into the creamy buckwheat.

9. 9

   Serve a bed of creamy buckwheat, top with 4 meatballs per portion, and add the lemon green beans on the side. If desired, spoon a little of the tray juices over the meatballs for extra flavor.