Greek Chicken Meatballs with Greek Salad and Tzatziki π₯π
Welcome back, food lovers! Today, I have a delicious and healthy recipe for you: Greek Chicken Meatballs served with a vibrant Greek salad and homemade Tzatziki sauce. This dish is perfect for a light lunch or a satisfying dinner, and it’s packed with Mediterranean flavors that are sure to delight your taste buds. Let’s get cooking!
Ingredients
Chicken Meatballs:
- 1 lb ground chicken (93% lean) π
- 1 large egg π₯
- β cup panko breadcrumbs (gluten-free if needed) π
- β cup red onion, diced π§
- 3 cloves garlic, minced π§
- β cup fresh parsley, chopped πΏ
- 1 tsp dried oregano πΏ
- 1 tsp salt π§
- Β½ tsp black pepper πΆοΈ
Greek Salad:
- 3 hearts romaine, chopped π₯¬
- 1 pint cherry tomatoes, halved π
- 1 medium English cucumber, diced π₯
- 1 cup kalamata olives, pitted and halved π«
- Β½ cup red onion, diced π§
- β cup crumbled feta cheese π§
Tzatziki:
- 1 cup plain Greek yogurt (0%, 2%, or 5%) π₯
- Β½ cup cucumber, grated on a box grater π₯
- 1β2 tbsp fresh squeezed lemon juice π
- 2 cloves garlic, minced π§
- 2 tbsp fresh dill, chopped πΏ
- Β½ tsp salt π§
- Β½ tsp ground black pepper πΆοΈ
Instructions
Make the Meatballs:
- Preheat the Oven (if baking): Preheat your oven to 425Β°F (220Β°C) and line a baking sheet with parchment paper. π₯
- Combine Ingredients: In a large bowl, mix together the ground chicken, egg, panko breadcrumbs, red onion, garlic, parsley, dried oregano, salt, and black pepper. Use your hands to gently combine the ingredients. π©βπ³
- Form Meatballs: Use a scooper or your hands to form 18-20 meatballs. Place them evenly on the lined baking sheet. π‘
- Cook the Meatballs:
- Oven Method: Bake the meatballs for 15-18 minutes or until fully cooked, with an internal temperature of 165Β°F. π
- Stovetop Method: Heat a cast-iron skillet or non-stick pan over medium-high heat. Add 1 tablespoon of olive oil and sear the meatballs on all sides for about 3 minutes total. Reduce heat to medium and cook for an additional 10 minutes, until fully cooked. π³
- Air Fryer Method: Preheat the air fryer to 380Β°F (193Β°C), spray with non-stick spray, and place the meatballs in the basket. Air fry for 8-12 minutes until cooked through and golden brown. π¬οΈ
Make the Tzatziki:
- Prepare the Cucumber: Grate the cucumber using a box grater and squeeze out the excess water using a cheesecloth or by hand. Alternatively, pat dry with a paper towel. π₯
- Mix the Sauce: In a mixing bowl, combine all the tzatziki ingredients. Mix well and place in the fridge to chill while you prepare the salad. π₯£
Assemble the Salad:
- Prepare the Base: Add chopped romaine lettuce as the base for each individual bowl. π₯¬
- Add the Veggies: Arrange cherry tomatoes, cucumber, olives, red onion, and feta cheese on top of the lettuce. π π«π§ π§
- Finish the Dish: Add the cooked chicken meatballs to each bowl and drizzle with the homemade tzatziki sauce. Enjoy your Greek Chicken Meatballs with a refreshing Greek salad! π
Final Thoughts
This recipe is a fantastic option for a quick, nutritious meal thatβs full of flavor. The combination of juicy chicken meatballs, crisp salad, and creamy tzatziki is irresistible. Donβt forget to share your culinary creations with us!
Bon appΓ©tit! π½οΈ
Feel free to share your feedback or any variations you tried with this recipe in the comments below. Until next time, happy cooking!
Print
Greek Chicken Meatballs π₯π
Ingredients
Chicken Meatballs:
1 lb ground chicken (93% lean) π
1 large egg π₯
β
cup panko breadcrumbs (gluten-free if needed) π
β
cup red onion, diced π§
3 cloves garlic, minced π§
β
cup fresh parsley, chopped πΏ
1 tsp dried oregano πΏ
1 tsp salt π§
Β½ tsp black pepper πΆοΈ
Greek Salad:
3 hearts romaine, chopped π₯¬
1 pint cherry tomatoes, halved π
1 medium English cucumber, diced π₯
1 cup kalamata olives, pitted and halved π«
Β½ cup red onion, diced π§
β
cup crumbled feta cheese π§
Tzatziki:
1 cup plain Greek yogurt (0%, 2%, or 5%) π₯
Β½ cup cucumber, grated on a box grater π₯
1β2 tbsp fresh squeezed lemon juice π
2 cloves garlic, minced π§
2 tbsp fresh dill, chopped πΏ
Β½ tsp salt π§
Β½ tsp ground black pepper πΆοΈ
Instructions
Make the Meatballs:
1οΈβ£ If cooking in the oven: Preheat the oven to 425Β°F (220Β°C) and line a baking sheet with parchment paper. π₯
2οΈβ£ In a large bowl, combine ground chicken, egg, panko breadcrumbs, red onion, garlic, parsley, dried oregano, salt, and black pepper. Gently mix with your hands to fully combine. π©βπ³
3οΈβ£ Using a scooper or your hands, create 18β20 meatballs. Evenly space them across the lined baking sheet. π‘
4οΈβ£ Oven: Bake for 15 to 18 minutes or until fully cooked (165Β°F internal temperature). π
5οΈβ£ Stovetop: Heat a cast-iron skillet or non-stick pan to medium-high heat. Add 1 tablespoon of olive oil and chicken meatballs. Sear on all sides for about 3 minutes total, then reduce heat to medium and cook for an additional 10 minutes, until fully cooked through. π³
6οΈβ£ Air Fryer: Preheat the air fryer to 380Β°F (193Β°C), spray with non-stick spray, and evenly place chicken meatballs across the basket. Air fry for 8β12 minutes until cooked through and golden brown. π¬οΈ
Make the Tzatziki:
7οΈβ£ Grate the cucumber using a box grater and squeeze out excess water using a cheesecloth or by hand. Alternatively, pat dry with a paper towel. π₯
8οΈβ£ In a mixing bowl, combine all the tzatziki ingredients and place in the fridge while you prepare the salad. π₯£
Assemble the Salad:
9οΈβ£ Add chopped romaine lettuce as a base for each individual bowl. π₯¬
π Arrange cherry tomatoes, cucumber, olives, red onion, and feta cheese. π π«π§ π§
1οΈβ£1οΈβ£ Add cooked chicken meatballs to each bowl and drizzle with homemade tzatziki sauce. Enjoy! π