Greek Chicken Meatballs with Homemade Tzatziki Sauce
Yields: 4 servings (about 16-20 meatballs)
Prep time: 25 minutes
Cook time: 20-25 minutes
Ingredients:
For the Greek Chicken Meatballs:
1 pound ground chicken
½ cup breadcrumbs (panko or regular)
¼ cup finely chopped red onion
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh mint
1 teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon black pepper
1 large egg, lightly beaten
1 tablespoon olive oil, for cooking
For the Homemade Tzatziki Sauce:
1 cup plain Greek yogurt (full-fat or low-fat)
½ cucumber, grated and squeezed dry (to remove excess water)
1 clove garlic, minced
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh dill
½ teaspoon salt (or to taste)
¼ teaspoon black pepper (or to taste)
Optional: 1 teaspoon olive oil
For the Salad:
4 cups mixed salad greens
1 cup cherry tomatoes, halved
1 cup cucumber, diced
Optional: Kalamata olives, thinly sliced red onion, feta cheese
Instructions:
Make the Tzatziki Sauce: In a medium bowl, combine the Greek yogurt, grated and squeezed cucumber, minced garlic, lemon juice, chopped dill, salt, and pepper. If using, stir in the olive oil. Mix well and refrigerate for at least 15 minutes to allow the flavors to meld.
Prepare the Meatball Mixture: In a large bowl, combine the ground chicken, breadcrumbs, chopped red onion, minced garlic, chopped parsley, chopped mint, dried oregano, ground cumin, salt, and pepper.
Add the lightly beaten egg to the chicken mixture and mix gently until just combined. Be careful not to overmix, as this can make the meatballs tough.
Form the Meatballs: Using your hands, form the mixture into small meatballs, about 1-1.5 inches in diameter.
Cook the Meatballs: Heat the olive oil in a large skillet over medium heat. Add the meatballs in a single layer (you may need to cook them in batches). Cook for 6-8 minutes per side, or until they are golden brown and cooked through. Ensure the internal temperature reaches 165°F (74°C).
Assemble the Salad Bowls: Divide the mixed salad greens among four bowls. Arrange the halved cherry tomatoes and diced cucumber around the greens. If using, add Kalamata olives, sliced red onion, and feta cheese.
Add Meatballs and Tzatziki: Place a serving of the cooked Greek chicken meatballs on top of the salad in each bowl. Spoon a generous amount of the homemade tzatziki sauce over the meatballs and salad.
Serve: Serve immediately and enjoy the fresh and flavorful Greek Chicken Meatball Salad with Tzatziki!
Tips and Variations:
Baking the Meatballs: Instead of pan-frying, you can bake the meatballs. Preheat your oven to 400°F (200°C). Place the meatballs on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until cooked through.
Adding Vegetables to Meatballs: You can add finely grated zucchini or spinach to the meatball mixture for extra moisture and nutrients. Make sure to squeeze out any excess liquid from the vegetables before adding them.
Spice it Up: Add a pinch of red pepper flakes to the meatball mixture for a little heat.
Make Ahead: The meatballs can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat them before serving. The tzatziki sauce also keeps well in the refrigerator for 3-4 days.
Serving Options: While served as a salad here, these Greek chicken meatballs are also delicious on their own as an appetizer or served with pita bread and extra tzatziki sauce.
Enjoy this healthy and flavorful Mediterranean-inspired meal! The combination of the savory meatballs, cool tzatziki, and fresh salad is simply delightful.