Greek Chicken Meatballs with Homemade Tzatziki

Ingredients:

For the Chicken Meatballs:

1 lb (450g) ground chicken (or ground turkey)

2 cloves garlic, minced

½ small red onion, finely grated or minced

⅓ cup breadcrumbs (or almond flour for low-carb)

¼ cup chopped fresh parsley

1 tbsp chopped fresh dill (or 1 tsp dried)

1 tsp dried oregano

½ tsp ground cumin

Zest of 1 lemon

1 egg

Salt and pepper, to taste

1–2 tbsp olive oil (for cooking)

For the Tzatziki Sauce:

1 cup Greek yogurt (plain, full-fat or 2%)

½ cucumber, grated and squeezed to remove excess water

1 clove garlic, finely minced or grated

1 tbsp olive oil

1 tbsp lemon juice

1 tbsp chopped fresh dill (or mint for variation)

Salt and pepper, to taste

Instructions:

Make the Meatballs:

Prep the Mixture:

In a large bowl, combine ground chicken, grated onion, garlic, breadcrumbs, parsley, dill, oregano, cumin, lemon zest, egg, salt, and pepper. Mix just until combined—don’t overmix.

Form Meatballs:

Using damp hands or a small scoop, form into ~1.5-inch meatballs (you should get around 18–22).

Cook (Pan Method):

Heat 1–2 tbsp olive oil in a large skillet over medium heat.

Cook meatballs in batches, turning occasionally, for 10–12 minutes, or until browned and fully cooked (internal temp 165°F / 74°C).

OR Bake:

Preheat oven to 400°F (200°C). Place meatballs on a lined baking sheet and bake for 15–18 minutes, flipping halfway through.

Make the Tzatziki:

Grate the cucumber and squeeze out as much water as possible using a clean towel or paper towels.

In a bowl, mix together the Greek yogurt, grated cucumber, garlic, lemon juice, olive oil, dill, salt, and pepper.

Taste and adjust seasoning. Let it chill in the fridge for at least 15 minutes for best flavor.

Storage:

Meatballs: Refrigerate for up to 4 days or freeze for up to 3 months.

Tzatziki: Store in a sealed container in the fridge for 3–4 days.