Juicy Greek Chicken Meatballs with Fresh Tzatziki (Print version)

Tender Greek chicken meatballs baked with lemon and herbs, served over cool fresh tzatziki with cucumber, tomatoes, feta, and pita.

# Ingredients:

For the chicken meatballs

01 - 1 lb (450 g) ground chicken
02 - 1/3 cup (35 g) panko breadcrumbs
03 - 1 large egg
04 - 1/3 cup finely grated yellow onion, squeezed lightly if very wet
05 - 3 cloves garlic, minced
06 - 1 tablespoon chopped fresh dill
07 - 2 tablespoons chopped fresh parsley
08 - 1 teaspoon dried oregano
09 - 1 teaspoon lemon zest
10 - 1 tablespoon lemon juice
11 - 1 tablespoon olive oil, plus more for the pan
12 - 1 teaspoon kosher salt
13 - 1/2 teaspoon black pepper

For the fresh tzatziki

14 - 1 cup (240 g) plain Greek yogurt
15 - 1/2 English cucumber, grated and squeezed dry
16 - 1 small garlic clove, finely grated
17 - 1 tablespoon lemon juice
18 - 1 tablespoon chopped fresh dill
19 - 1 teaspoon olive oil
20 - 1/4 teaspoon kosher salt, plus more to taste
21 - Black pepper to taste

For serving

22 - 1 cup cherry tomatoes, halved
23 - 1/3 cup crumbled feta cheese
24 - Warm pita, rice, or lemon orzo
25 - Extra dill, parsley, and lemon wedges

# Instructions:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper and brush or spray it lightly with olive oil.
02 - In a large bowl, combine the ground chicken, panko, egg, grated onion, garlic, dill, parsley, oregano, lemon zest, lemon juice, olive oil, salt, and pepper. Mix gently just until combined.
03 - With damp hands, roll the mixture into about 18 meatballs, using roughly 1 1/2 tablespoons for each. Arrange them on the baking sheet with space between each one.
04 - Bake for 14-16 minutes, until lightly browned and the thickest meatball reaches 165°F in the center. If you want more color, broil for 1 minute at the end and watch closely.
05 - While the meatballs bake, stir together the Greek yogurt, squeezed cucumber, garlic, lemon juice, dill, olive oil, salt, and pepper. Taste and adjust with more salt or lemon if needed.
06 - Spread tzatziki on plates or in bowls. Add the hot meatballs, tomatoes, feta, extra herbs, and lemon wedges. Serve with warm pita, rice, or lemon orzo.

# Good to know:

01 - Use damp hands to shape the sticky chicken mixture cleanly.
02 - The meatballs are done when they reach 165°F internally.
03 - Keep tzatziki chilled until serving for the best contrast.

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