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Greek Chicken Meatballs with Tzatziki Recipe

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4.3 from 12 reviews

These Greek Chicken Meatballs are a flavorful and lighter take on traditional meatballs, infused with fresh Mediterranean herbs and spices. Paired with a cool and creamy homemade tzatziki sauce, they make a versatile dish perfect for serving in pita bread, over Greek salad, or alongside rice. A healthy and satisfying meal for the whole family.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Meatballs

  • 2 teaspoons olive oil, divided
  • 2 pounds ground chicken
  • 1 egg
  • 1/4 cup finely diced red onion
  • 3 cloves garlic, finely minced
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons fresh mint, chopped
  • 1/2 teaspoon lemon zest
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground coriander (or ground cumin)
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons red wine vinegar (optional)

Tzatziki Sauce

  • 1 cup grated cucumber (from about 1/2 large English cucumber)
  • 1 cup Greek yogurt (not low-fat)
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1 clove garlic, grated or minced
  • 2-3 tablespoons minced dill, mint or a mix

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C). Drizzle 1 teaspoon of olive oil over a large baking sheet to prevent sticking and set aside.
  2. Prepare Meatball Mixture: In a large bowl, combine the remaining teaspoon of olive oil, ground chicken, egg, finely diced red onion, minced garlic, chopped fresh dill and mint, lemon zest, dried oregano, ground coriander, red pepper flakes, salt, black pepper, and red wine vinegar if using. Mix thoroughly but avoid over-mixing to keep the meatballs tender.
  3. Form Meatballs: Using a cookie scoop or your hands, shape the mixture into 1-inch meatballs and evenly space them on the prepared baking sheet.
  4. Bake Meatballs: Bake the meatballs in the oven for 18-20 minutes or until they reach an internal temperature of 165°F (74°C). For a slight browning, place the meatballs under the broiler for 2-3 minutes at the end of baking.
  5. Make Tzatziki Sauce: While meatballs are baking, place the grated cucumber in the center of a clean kitchen towel and squeeze out the excess moisture. Transfer to a medium bowl and stir in Greek yogurt, grated garlic, lemon juice, minced dill and/or mint, and salt until combined.
  6. Serve: Serve the warm meatballs accompanied by the chilled tzatziki sauce. Optionally, serve in pita bread, over Greek salad, or with rice for a complete meal.

Notes

  • Ensure not to over-mix the meatball mixture to keep them tender and juicy.
  • Squeezing excess moisture from the cucumber is key to preventing watery tzatziki.
  • You can substitute ground cumin if you don’t have ground coriander.
  • Broiling the meatballs briefly at the end adds an appealing outer color and slight crispiness.
  • Use full-fat Greek yogurt for the best creamy texture in tzatziki.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Greek, Mediterranean
  • Diet: Low Fat

Find it online: https://dishiary.com/greek-chicken-meatballs-with-tzatziki-recipe/