Description
Juicy Greek-style chicken meatballs seasoned with herbs, garlic, and lemon, served with a cool, creamy tzatziki sauce—perfect as an appetizer, in pita, or over rice.
Ingredients
- 1 lb ground chicken
- 2 garlic cloves, minced
- 1 small onion, grated or finely chopped
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped (or additional parsley)
- Zest of 1 lemon
- 1 tsp dried oregano
- 1/2 cup breadcrumbs
- 1 egg, beaten
- Salt and black pepper, to taste
- 2 tbsp olive oil (for cooking)
- For the tzatziki:
- 1 cup Greek yogurt
- 1/2 cucumber, grated and excess moisture squeezed out
- 1 garlic clove, minced
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 2 tbsp fresh dill or mint, chopped
- Salt and pepper, to taste
Instructions
- Preheat oven to 400 °F or heat a skillet with olive oil for pan-frying.
- In a bowl, combine ground chicken, garlic, onion, parsley, dill, lemon zest, oregano, breadcrumbs, egg, salt, and pepper. Mix until just combined.
- Shape into 1-inch meatballs and place on a baking sheet or into a preheated skillet.
- Bake 18–20 minutes or pan-fry for about 10–12 minutes total, turning until golden and cooked through.
- Meanwhile, in a separate bowl, mix Greek yogurt, cucumber, garlic, lemon juice, olive oil, dill (or mint), salt, and pepper to make tzatziki. Chill until ready to serve.
- Serve meatballs hot with tzatziki on the side, alongside pita, or over rice or salad.
Notes
- Add crumbled feta to the meatball mix for a salty, creamy twist.
- Substitute turkey for chicken if preferred.
- Archive extras by freezing cooked or uncooked meatballs on parchment, then bagging.
- Air-fry at 375 °F for 10–12 minutes, shaking halfway, as a healthier cooking method.
- Make tzatziki dairy-free with plant-based yogurt.
Nutrition
- Serving Size: 5 meatballs + 1/4 cup tzatziki
- Calories: 210
- Sugar: 2g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 95mg
