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Greek Chicken Meatballs & Tzatziki

A quick and flavorful dish perfect for busy weeknights, featuring delicious chicken meatballs served with a refreshing tzatziki dip.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 pound ground chicken
  • 1/4 cup breadcrumbs whole wheat works great
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1/4 cup fresh parsley, finely chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 each egg, beaten
For the Tzatziki
  • 1 cup Greek yogurt
  • 1 each cucumber, grated and drained
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • to taste Salt and pepper to taste
  • optional Fresh dill we love it!

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, onion, garlic, parsley, oregano, salt, pepper, and the beaten egg. Mix gently until just combined.
  3. Form the mixture into small meatballs, about 1 to 1.5 inches in diameter.
  4. Place the meatballs on a baking sheet lined with parchment paper, ensuring they aren’t crowded.
Cooking
  1. Bake in the preheated oven for about 20 minutes or until they are golden and cooked through.
Making the Tzatziki
  1. In a bowl, mix together the Greek yogurt, grated cucumber, garlic, olive oil, and lemon juice.
  2. Season with salt and pepper to taste. Optionally, add some fresh dill.
Serving
  1. Serve the meatballs with a generous dollop of tzatziki on the side.

Notes

Leftover meatballs can be stored in an airtight container in the fridge for up to three days or frozen for later. You can substitute ground turkey or beef if preferred. Experiment with different herbs in your tzatziki!