Description
This recipe harmonizes juicy chicken meatballs infused with vibrant herbs and spices, serving them alongside a creamy and tangy tzatziki sauce.
Ingredients
Scale
- 1 lb ground chicken
- ⅓ cup breadcrumbs (panko or regular)
- ¼ cup finely chopped red onion
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 teaspoon dried oregano
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 1 egg, lightly beaten
- Salt and black pepper, to taste
- 1 tablespoon olive oil, for cooking
- 1 cup Greek yogurt
- ½ cucumber, grated and drained
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh mint (optional)
- Salt and black pepper, to taste
- 1 tablespoon extra virgin olive oil, for drizzling
Instructions
- Start your culinary adventure by preparing the tzatziki sauce which can chill while you make the meatballs. In a bowl, combine Greek yogurt, grated cucumber, minced garlic, lemon juice, chopped dill, and mint if you’re using it. Season with salt and black pepper to taste, giving it a good stir until everything blends harmoniously. Then, drizzle some olive oil on top for richness, cover it, and let it sit in the refrigerator.
- In a spacious mixing bowl, combine the ground chicken with breadcrumbs, finely chopped red onion, minced garlic, parsley, dill, oregano, lemon zest, and lemon juice. Add the lightly beaten egg, which acts as a binding agent. Don’t forget to season the mixture with an adequate amount of salt and pepper. Using your hands, gently mix all the ingredients together. It’s crucial not to overwork the mixture; simply combine until everything is evenly distributed.
- With your hands, scoop out a small amount of the mixture and roll it into a ball about the size of a golf ball (around 1 inch in diameter). Place them on a platter, ensuring they have some space between each one.
- Heat a tablespoon of olive oil in a large skillet over medium heat. Once hot, add your meatballs to the skillet in batches to prevent overcrowding. Cook them for approximately 10 to 12 minutes, turning occasionally. Use a meat thermometer to check for doneness.
- Once cooked, transfer the meatballs to a serving platter. Drizzle the tzatziki over the top or offer it on the side for dipping. Garnish with extra fresh dill and lemon wedges.
Notes
Resting the meatballs in the fridge for 20–30 minutes before cooking helps them hold their shape better.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dinner
Nutrition
- Calories: 320 kcal
- Sodium: 460 mg
- Protein: 30 g