Description
These Greek Chicken Meatballs with Homemade Tzatziki Sauce offer a flavorful and healthy Mediterranean-inspired meal. Tender ground chicken meatballs seasoned with aromatic herbs and spices are baked to perfection and paired with a creamy, refreshing tzatziki sauce made from Greek yogurt, cucumber, and fresh dill. Perfect as an appetizer, main course, or party finger food, this recipe is quick to prepare and delightful to enjoy.
Ingredients
Scale
For the Meatballs:
- 1 lb ground chicken
- 1/4 cup breadcrumbs (or almond flour for keto)
- 1 egg white
- 1/4 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- Salt and pepper to taste
For the Tzatziki Sauce:
- 1 cup Greek yogurt
- 1/2 cucumber, grated
- 1 tablespoon olive oil
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the meatballs.
- Mix Meatball Ingredients: In a large bowl, combine the ground chicken, breadcrumbs or almond flour, egg white, finely chopped onion, minced garlic, dried oregano, ground cumin, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Form Meatballs: Shape the mixture into small, evenly sized meatballs and place them on a baking sheet lined with parchment paper to prevent sticking.
- Bake Meatballs: Place the baking sheet in the preheated oven and bake the meatballs for 20-25 minutes, or until they are golden brown and cooked through completely.
- Prepare Tzatziki Sauce: While the meatballs are baking, combine the Greek yogurt, grated cucumber, olive oil, chopped fresh dill, lemon juice, minced garlic, salt, and pepper in a bowl. Stir well until the sauce is smooth and all ingredients are blended.
- Serve: Once the meatballs are done, serve them hot with a generous amount of homemade tzatziki sauce either spooned on top or on the side for dipping.
Notes
- You can substitute almond flour for breadcrumbs to make this recipe keto-friendly.
- For extra flavor, refrigerate the meatball mixture for 30 minutes before shaping.
- The tzatziki sauce can be made ahead and stored in the fridge for up to 2 days.
- Use full-fat Greek yogurt for a creamier sauce, or low-fat yogurt for a lighter version.
- Make sure to finely grate and squeeze excess water out of the cucumber to avoid a watery tzatziki sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek