Ingredients

For the Greek Chicken Meatballs

• 1 lb (450 g) ground chicken

• ½ cup breadcrumbs or panko

• 1 large egg

• 3 cloves garlic, minced

• Zest of 1 lemon

• 2 tablespoons fresh parsley, finely chopped

• 1 tablespoon fresh dill, chopped

• 1 teaspoon dried oregano

• ½ teaspoon paprika

• Salt and black pepper, to taste

• 2 tablespoons olive oil (for cooking)

For the Homemade Tzatziki

• 1 cup Greek yogurt (full-fat recommended)

• ½ large cucumber, grated and well-drained

• 2 cloves garlic, minced

• 1 tablespoon fresh dill, chopped

• 1 tablespoon lemon juice

• 1 tablespoon olive oil

• Salt, to taste

Instructions

Make the Tzatziki

1. Grate the cucumber and squeeze out as much liquid as possible using a clean towel.

2. In a bowl, mix Greek yogurt, cucumber, garlic, dill, lemon juice, olive oil, and salt.

3. Cover and refrigerate for at least 15–20 minutes to let flavors blend.

Prepare the Meatballs

1. In a large bowl, combine ground chicken, breadcrumbs, egg, garlic, lemon zest, parsley, dill, oregano, paprika, salt, and pepper.

2. Mix gently until just combined - do not overmix.

3. Shape into small meatballs, about 1½ inches in diameter.

Cook the Meatballs

Pan-fry method:

1. Heat olive oil in a skillet over medium heat.

2. Cook meatballs for 4–5 minutes per side, turning until golden brown and cooked through.

Baking option:

• Bake at 400°F (200°C) for 18–20 minutes, turning once halfway through.

Serve

Serve the warm chicken meatballs with a generous side of tzatziki.

Great with pita bread, rice, salad, or tucked into wraps.

Tips

• For extra juiciness, add 1 tablespoon grated onion to the meat mixture.

• Tzatziki tastes even better after chilling for an hour.

• These meatballs also work well on the grill using skewers.

These Greek Chicken Meatballs with Homemade Tzatziki are juicy, herby, and refreshing - perfect for a light dinner, meal prep, or

Mediterranean-style feast.