Greek Chicken Meatballs with Tzatziki Sauce
Ingredients
For the Chicken Meatballs:
1 lb (450g) ground chicken
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 clove garlic, minced
1 egg, lightly beaten
1 teaspoon dried oregano
Salt and pepper, to taste
a drizzle of olive oil for baking
For the Homemade Tzatziki Sauce:
1 cup Greek yogurt (plain, full-fat or low-fat)
1/2 cucumber, grated and squeezed to remove excess moisture
1 clove garlic, minced
1 tablespoon olive oil
1 tablespoon fresh lemon juice
Salt, to taste
Optional: fresh dill or mint, finely chopped for extra freshness
Directions
In a large bowl, combine ground chicken, breadcrumbs, Parmesan, parsley, garlic, egg, oregano, salt, and pepper. Mix gently until everything is evenly distributed — avoid over mixing to keep your meatballs tender.
Scoop out portions and roll them into evenly sized balls, about 1½ inches in diameter. Place them on a lightly greased or parchment-lined baking sheet.
Step 3: Bake the Meatballs
Preheat your oven to 400°F (200°C). Bake the meatballs for 20–25 minutes, turning them halfway through to ensure even browning. You’ll know they’re done when golden on the outside and the internal temperature reaches 165°F (74°C).
In a bowl, combine Greek yogurt, grated cucumber, garlic, olive oil, lemon juice, and salt. Stir well. Add dill or mint if desired. Refrigerate for at least 15 minutes before serving — this helps the flavors meld.
Arrange the warm meatballs on a plate or in a bowl with a generous scoop of tzatziki. Add cucumber slices, cherry tomatoes, or a fresh Greek salad on the side.
