Greek Chicken Meatballs with Tzatziki
Why Make This Recipe
Greek Chicken Meatballs with Tzatziki is a delicious and healthy dish that brings the flavors of Greece right to your kitchen. These meatballs are juicy, packed with herbs, and pair perfectly with the refreshing tzatziki sauce. This recipe is not only easy to make, but it’s also a great way to enjoy lean protein while exploring new flavors.
How to Make Greek Chicken Meatballs with Tzatziki
Ingredients
- 450 g ground chicken
- 40 g breadcrumbs
- 35 g finely chopped red onion
- 2 garlic cloves, minced
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 teaspoon dried oregano
- Zest of 1 lemon
- 1 tablespoon freshly squeezed lemon juice
- 1 egg, lightly beaten
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 250 g Greek yogurt
- 0.5 cucumber, grated and drained
- 1 garlic clove, minced
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh mint
- Salt and black pepper, to taste
- 1 tablespoon extra virgin olive oil
Directions
- In a bowl, combine the Greek yogurt, grated and drained cucumber, minced garlic, lemon juice, chopped dill, chopped mint, salt, and black pepper. Stir until mixed well, drizzle with olive oil, and refrigerate until it’s time to serve.
- In a large mixing bowl, add the ground chicken, breadcrumbs, chopped red onion, minced garlic, parsley, dill, oregano, lemon zest, lemon juice, and the beaten egg. Season with salt and black pepper, then mix until everything is fully combined.
- Portion and roll the chicken mixture into small meatballs, approximately 2.5 cm in diameter.
- Heat olive oil in a large skillet over medium heat. Place the meatballs in the skillet and cook for 10–12 minutes, turning them regularly, until they are golden brown and cooked all the way through.
- Arrange the cooked meatballs on a serving platter and serve with the tzatziki sauce. You can garnish with fresh dill and lemon wedges. This dish goes well with warm pita bread or a fresh Greek salad if you’d like.
How to Serve Greek Chicken Meatballs with Tzatziki
Serve these flavorful meatballs alongside the chilled tzatziki sauce. You can also add warm pita bread and a side salad for a complete meal. This dish is perfect for dinner or as an appetizer at a party.
How to Store Greek Chicken Meatballs with Tzatziki
You can store leftover meatballs in an airtight container in the refrigerator for about 3 days. The tzatziki sauce can also be stored in the fridge for about the same amount of time. If you want to keep the meatballs longer, consider freezing them before cooking. Just make sure to thaw them properly before cooking.
Tips to Make Greek Chicken Meatballs with Tzatziki
- Make sure to drain the cucumber well after grating it. This helps keep your tzatziki from becoming watery.
- Use lean ground chicken for a healthier choice.
- Feel free to adjust the herbs and spices according to your taste preferences.
- If the mixture is too wet to form meatballs, add more breadcrumbs until you achieve the right consistency.
Variation
You can switch up the protein by using ground turkey instead of ground chicken for a different flavor. You can also add finely chopped spinach or feta cheese to the meatball mixture for extra depth of flavor.
FAQs
1. Can I make the meatballs ahead of time?
Yes, you can prepare the meatballs a day in advance and store them in the refrigerator until you are ready to cook them.
2. Can I bake the meatballs instead of frying them?
Absolutely! Preheat your oven to 200°C (400°F), place the meatballs on a baking sheet, and bake for about 20-25 minutes or until cooked through.
3. How can I make the tzatziki sauce spicier?
To add some heat to the tzatziki sauce, you can finely chop some jalapeños or add a pinch of cayenne pepper to the mix.
Greek Chicken Meatballs with Tzatziki
Ingredients
For the Meatballs
- 450 g ground chicken Use lean ground chicken for a healthier choice.
- 40 g breadcrumbs Add more if the mixture is too wet.
- 35 g finely chopped red onion
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 teaspoon dried oregano
- 1 zest of 1 lemon
- 1 tablespoon freshly squeezed lemon juice
- 1 large egg, lightly beaten
- Salt to taste
- Black pepper to taste
- 1 tablespoon olive oil For frying
For the Tzatziki Sauce
- 250 g Greek yogurt
- 0.5 large cucumber, grated and drained Make sure to drain it well to avoid watery tzatziki.
- 1 clove garlic, minced
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh mint
- Salt to taste
- Black pepper to taste
- 1 tablespoon extra virgin olive oil
Instructions
Prepare the Tzatziki Sauce
- In a bowl, combine the Greek yogurt, grated cucumber, minced garlic, lemon juice, chopped dill, chopped mint, salt, and black pepper. Stir until mixed well, drizzle with olive oil, and refrigerate until it’s time to serve.
Make the Meatballs
- In a large mixing bowl, add the ground chicken, breadcrumbs, chopped red onion, minced garlic, parsley, dill, oregano, lemon zest, lemon juice, and the beaten egg. Season with salt and black pepper, then mix until everything is fully combined.
- Portion and roll the chicken mixture into small meatballs, approximately 2.5 cm in diameter.
- Heat olive oil in a large skillet over medium heat. Place the meatballs in the skillet and cook for 10–12 minutes, turning them regularly, until they are golden brown and cooked all the way through.
- Arrange the cooked meatballs on a serving platter and serve with the tzatziki sauce. Garnish with fresh dill and lemon wedges if desired.
