Description
Mediterranean kitchens celebrate Aegean-inspired Greek chicken meatballs as a delightful fusion of herbs and spices. Succulent meat blend with tzatziki sauce and fresh pita creates an authentic Greek dining experience you’ll savor with each memorable bite.
Ingredients
Scale
- 1 pound (454 grams) ground chicken (93% lean)
- 1 large egg
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- ⅓ cup panko breadcrumbs (gluten-free if needed)
- ⅓ cup red onion, diced
- ⅓ cup fresh parsley, chopped
- 3 hearts romaine, chopped
- 1 pint (473 milliliters) cherry tomatoes, halved
- 1 medium English cucumber, diced
- 1 cup kalamata olives, pitted and halved
- ½ cup red onion, diced
- ⅓ cup crumbled feta cheese
- 1 cup plain Greek yogurt (0%, 2%, or 5%)
- ½ cup cucumber, grated on a box grater
- 1–2 tablespoons fresh squeezed lemon juice
- 2 cloves garlic, minced
- 2 tablespoons fresh dill, chopped
- ½ tsp salt
- ½ tsp ground black pepper
Instructions
- Preparation: Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper for optimal cooking and easy cleanup.
- Mixing Meatballs: In a large bowl, blend ground chicken, egg, panko, red onion, garlic, parsley, oregano, salt, and pepper, mixing gently until ingredients are just combined.
- Shaping: Form the mixture into 18-20 uniform meatballs using hands or a small scoop, ensuring consistent size for even cooking.
- Baking: Arrange meatballs on the prepared sheet with spacing to allow proper heat circulation, then roast for 15-18 minutes until internal temperature reaches 165°F (74°C).
- Alternative Cooking Methods: For stovetop, sear meatballs in olive oil over medium-high heat for 3 minutes to develop a golden crust, then reduce heat and cook for 10 additional minutes. In an air fryer, cook at 380°F (193°C) for 8-12 minutes until golden and crispy.
- Tzatziki Preparation: Grate cucumber and remove excess moisture using a kitchen towel. Mix with Greek yogurt, garlic, dill, lemon juice, olive oil, salt, and pepper in a bowl.
- Chilling Sauce: Refrigerate tzatziki for 30 minutes to allow flavors to meld and develop.
- Salad Assembly: Layer romaine lettuce in serving bowls, topped with cherry tomatoes, cucumber, kalamata olives, red onion, and feta cheese.
- Serving: Place hot meatballs on the salad and generously drizzle with prepared tzatziki sauce before presenting.
Notes
- Moisture Control: Gently mix meatball ingredients to prevent dense, tough texture and overmixing of ground chicken.
- Temperature Precision: Use a meat thermometer to ensure chicken reaches safe internal temperature of 165°F for perfect doneness.
- Tzatziki Tip: Squeeze cucumber thoroughly to prevent watery sauce and maintain creamy, thick consistency.
- Cooking Flexibility: Choose between oven, stovetop, or air fryer methods based on kitchen equipment and personal preference.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 5
- Calories: 360
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 100 mg