Ingredients:

  • 1.5 lb (680g) ground chicken
  • ½ cup (50g) breadcrumbs (plain, ideally panko)
  • ½ cup (50g) crumbled feta cheese
  • ¼ cup (30g) finely chopped red onion
  • 2 cloves garlic, minced
  • 2 tablespoons finely chopped fresh oregano
  • 2 tablespoons finely chopped fresh parsley
  • 1 large egg, lightly beaten
  • Zest of 1 lemon
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup (240g) plain Greek yogurt (full-fat)
  • ½ cup (60g) grated cucumber, squeezed dry
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh dill
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper

Instructions:

  1. Combine all tzatziki ingredients in a bowl. Mix well and refrigerate for at least 30 minutes.
  2. In a large bowl, gently combine all meatball ingredients until just mixed.
  3. Cover the bowl and refrigerate for at least 30 minutes.
  4. Roll the mixture into 1-inch meatballs. Place them on a prepared baking sheet.
  5. Heat olive oil in a large skillet over medium heat. Add the meatballs in batches and cook, turning occasionally, until golden brown and cooked through.
  6. Serve the Greek chicken meatballs warm with a generous dollop of tzatziki sauce.