Greek Chicken Meatballs with Homemade Tzatziki (Print version)
Juicy Greek chicken meatballs loaded with feta and fresh herbs, paired with a creamy homemade tzatziki you can pull together in about 40 minutes.
# Ingredients:
For the meatballs
01 -
1.5 lbs (680 g) ground chicken (93/7)
02 -
3 cloves garlic, minced
03 -
1/4 medium red onion, finely grated
04 -
1/2 cup (70 g) crumbled feta cheese
05 -
1/4 cup fresh flat-leaf parsley, finely chopped
06 -
2 tablespoons fresh mint, finely chopped
07 -
1 teaspoon dried oregano
08 -
1/2 cup (40 g) panko breadcrumbs
09 -
1 large egg
10 -
1 teaspoon salt
11 -
1/2 teaspoon black pepper
12 -
2 tablespoons olive oil, for searing
For the homemade tzatziki
13 -
1 cup (240 g) full-fat Greek yogurt
14 -
1 medium English cucumber, grated and squeezed dry
15 -
2 cloves garlic, minced
16 -
2 tablespoons fresh dill, chopped
17 -
1 tablespoon fresh lemon juice
18 -
1 tablespoon olive oil
19 -
Salt to taste
# Instructions:
01 -
Grate the cucumber on the large holes of a box grater. Bundle in a clean kitchen towel and squeeze out all excess moisture over the sink. Mix with Greek yogurt, minced garlic, dill, lemon juice, olive oil, and salt. Cover and refrigerate.
02 -
In a large bowl, combine ground chicken, grated onion, garlic, feta, parsley, mint, oregano, panko, egg, salt, and pepper. Mix gently with your hands until just combined. Do not overmix.
03 -
Roll into balls about 1.5 inches across, yielding roughly 20 meatballs. Place on a parchment-lined plate and refrigerate for 15 minutes to firm up.
04 -
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the meatballs in batches for 2 minutes per side until deeply golden. Do not crowd the pan. Transfer to a plate as each batch finishes.
05 -
Preheat the oven to 400°F (200°C). Return all the seared meatballs to the skillet and roast for 10 to 12 minutes until cooked through to an internal temperature of 165°F (74°C).
06 -
Stir the chilled tzatziki and taste for seasoning. Plate the meatballs with a generous spoonful of tzatziki, warm pitas, lemon wedges, and a scatter of fresh dill or parsley.
# Good to know:
01 -
Chilling the formed meatballs for 15 minutes before searing helps them hold their shape.
02 -
Tzatziki tastes best after resting in the refrigerator for at least 30 minutes.