The first time I made these, I was surprised by how much my friends raved about the freshness of the herbs and the coolness of the tzatziki. Now, I make extra sauce every time because we use it on everything for days.
Ingredients
- Ground chicken: Offers lean protein and juicy texture look for chicken with a bit of fat for tenderness
- Breadcrumbs: Help bind everything and keep meatballs moist use fresh if possible
- Red onion: Gives a touch of sweetness and pleasant bite select onions that feel firm with shiny skins
- Garlic: Builds layers of savory flavor always start with fresh bulbs
- Fresh parsley and dill: Bring classic Greek freshness use just-picked or perky bunches
- Dried oregano: Provides that familiar Mediterranean depth
- Lemon zest and juice: Wake up all the other flavors choose unwaxed bright lemons
- Egg: Acts as a binder so the meatballs hold together
- Salt and black pepper: Let the other flavors shine
- Olive oil: Adds richness and helps get that perfect golden crust use a good quality extra virgin type
- Greek yogurt (for the Tzatziki Sauce): Makes a thick creamy base opt for whole milk versions for best texture
- Cucumber: Adds cool crunch be sure to grate and drain well to avoid watery sauce
- More garlic (for the sauce): For an extra punch
- Lemon juice (for the sauce): Sharpens the flavors
- Fresh dill and mint (for the sauce): Give the tzatziki its classic lift
- Salt and black pepper (for the sauce): Balance everything
- Extra virgin olive oil (for the sauce): A final drizzle brings it all together
- Ingredient notes: Select crisp cucumbers without soft spots juice lemons just before you start for the best tang
Instructions
- Make the Tzatziki Sauce:
- In a medium bowl combine Greek yogurt, grated and drained cucumber, minced garlic, lemon juice, dill, mint, salt, and black pepper. Stir everything together thoroughly then drizzle with olive oil and refrigerate while you make the meatballs. This chilling time helps meld the flavors and thicken the sauce.
- Prepare the Chicken Meatball Mixture:
- In a large mixing bowl add ground chicken, breadcrumbs, red onion, garlic, parsley, dill, oregano, lemon zest, lemon juice, and beaten egg. Sprinkle with salt and pepper. Use clean hands to gently mix just until all ingredients are evenly distributed. Overmixing can make meatballs dense.
- Shape the Meatballs:
- Using damp hands or a small scoop, form the chicken mixture into ball shapes about one inch in diameter. Set meatballs on a plate or tray and make sure they are similar size so they cook evenly.
- Cook the Meatballs:
- Heat olive oil in a large skillet over medium heat. Once the oil shimmers, add the meatballs in a single layer. Cook without crowding for about ten to twelve minutes, turning occasionally so all sides become golden brown and the centers are fully cooked. If needed, cook in batches.
- Serve and Garnish:
- Arrange the warm meatballs on a platter. Place a bowl of tzatziki on the side. Garnish with fresh chopped dill and lemon wedges. Serve with warm pita bread or a crisp Greek salad for a full meal.
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