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Playing Chimichurri Meatballs with Garlic Green Beans, Herby Yogurt, and Red Quinoa

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.

Ingredients
For the Herby Yogurt
  • 1 1/2 cups whole-milk plain Greek yogurt
  • 3-4 basil leaves
  • 1 clove garlic
  • 1 teaspoon onion powder
  • 1/4 cup cilantro leaves
  • 1/4 cup Italian flat-leaf parsley leaves
  • 1/4 cup thinly sliced scallion greens
  • 1 lime, juiced
  • Salt and pepper
For the meatballs
  • 6 boneless skinless chicken thighs, about 1 1/2 pounds
  • 1/2 cup fresh cilantro
  • 1/2 cup flat-leaf parsley
  • 3-4 basil leaves
  • 1/4 cup thinly sliced scallion greens
  • 1/4 cup pretzel crumbs
  • 1 tablespoon fresh lime juice
  • 1 egg
  • 1 clove garlic
  • 1/2 small onion
  • Salt and pepper, to taste
  • Extra-virgin olive oil, for frying
For the green beans
  • 1 pound fresh green beans, trimmed
  • 1 tablespoon Extra-virgin olive oil
  • 3 cloves garlic, smashed
  • Salt and pepper, to taste
For the quinoa
  • 1 cup red quinoa
  • 2 cups chicken stock
  • 1/2 cup diced onion
Preparation

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.