Mediterranean Wonderful Pistachios & Chicken Meatballs With Yogurt Dip

For the meatballs:

• 3 cups whole-wheat panko breadcrumbs
• 1 lb. 93% lean ground chicken
• ½ cup Wonderful Pistachios No Shells Roasted Lightly Salted, finely chopped
• 2 tablespoons finely chopped shallot
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• ½ teaspoon crushed red pepper
• ¼ cup chopped, fresh parsley
• 2 cloves garlic, minced
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 1 large egg
• 1 tablespoon extra virgin olive oil

For the yogurt dip:

• ½ cup plain low-fat Greek yogurt
• 1 clove garlic, minced
• 1 teaspoon lemon zest
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped fresh dill
• 2 tablespoons finely chopped fresh parsley
• ¼ cup chopped pistachios, plus extra for garnish

1. Preheat the oven to 350ºF. Place all meatball ingredients, except for the oil, in a large mixing bowl. Gently mix together with clean hands. Shape into 18 equal-sized meatballs, about the size of a golf ball.
2. Heat the oil in a heavy, non-stick, preferably cast-iron, oven-safe pan over medium-high heat. Add the meatballs and cook until browned all over, about 8 minutes total.
3. Cover pan with foil and bake in oven until internal temperature of meatballs reaches 165ºF, about 18 minutes.
4. While meatballs are baking, make the sauce. Combine all ingredients in a small food processor and purée until smooth. Transfer to a bowl and garnish with pistachios.
5. Serve meatballs with dipping sauce and enjoy!