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- 1 lb ground chicken - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1/4 cup finely chopped fresh dill - 2 cloves garlic, minced - 1/2 teaspoon salt - 1/4 teaspoon black pepper - Zest of 1 lemon - 1 egg, beaten - Olive oil for frying To make these meatballs, you need ground chicken. It’s lean and tasty. Breadcrumbs help bind the meatballs, while Parmesan adds a nice, cheesy flavor. Fresh dill gives a bright taste. Garlic and lemon zest enhance the flavor, while salt and pepper add seasoning. Finally, the beaten egg helps hold it all together. - 1 cup Greek yogurt - 1/2 cucumber, grated and drained - 2 cloves garlic, minced - 1 tablespoon lemon juice - 1 tablespoon olive oil - 1 tablespoon fresh dill, chopped - Salt and pepper to taste For the tzatziki sauce, Greek yogurt is the base. It’s creamy and thick. Grated cucumber adds freshness. Garlic and lemon juice deliver a zesty kick. Olive oil smooths out the sauce, while chopped dill adds more flavor. Don't forget to adjust salt and pepper for taste. You can make these meatballs even better with some optional ingredients. Consider adding a pinch of red pepper flakes for heat. A splash of Worcestershire sauce can deepen the flavor. You could also mix in chopped olives for a briny touch. If you like, try using ground turkey instead of chicken for a different taste. These little tweaks can personalize your dish! {{ingredient_image_1}} To start, gather your ingredients for the tzatziki sauce. You will need: - 1 cup Greek yogurt - 1/2 cucumber, grated and drained - 2 cloves garlic, minced - 1 tablespoon lemon juice - 1 tablespoon olive oil - 1 tablespoon fresh dill, chopped - Salt and pepper to taste In a medium bowl, mix the Greek yogurt and grated cucumber. Then, add the minced garlic, lemon juice, olive oil, and chopped dill. Stir until everything blends well. Add salt and pepper to your taste. Cover the bowl and put it in the fridge for at least 30 minutes. This lets the flavors come together nicely. Next, let’s prepare the meatball mix. Gather these ingredients: - 1 lb ground chicken - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1/4 cup finely chopped fresh dill - 2 cloves garlic, minced - 1/2 teaspoon salt - 1/4 teaspoon black pepper - Zest of 1 lemon - 1 egg, beaten In a large bowl, combine the ground chicken, breadcrumbs, and Parmesan cheese. Add the chopped dill, minced garlic, salt, pepper, and lemon zest. Pour in the beaten egg. Mix it gently until all is combined. Be careful not to overmix, or your meatballs might get tough. Once your meatball mixture is ready, it’s time to shape and cook them. Grab some olive oil for frying. Heat olive oil in a large skillet over medium heat. Form the chicken mix into meatballs that are about 1 to 1.5 inches wide. Place them onto a plate. When the oil is hot, add the meatballs to the skillet. Don’t crowd them; do this in batches if needed. Cook for 6 to 8 minutes. Turn them occasionally until they turn golden brown. Make sure they are cooked through, with an internal temperature of 165°F. Once done, place the cooked meatballs on a platter. Serve them warm with the tzatziki sauce on the side for dipping. Enjoy your fresh and flavorful dish! To keep your meatballs moist, use ground chicken that has a higher fat content. Adding breadcrumbs helps, too. Mix in a beaten egg; it acts as a binder. Be gentle when mixing ingredients. Overmixing can make them tough. Cook meatballs in a hot skillet with olive oil. Make sure the oil is hot before adding them. This step helps them brown nicely. Turn the meatballs gently every few minutes. Aim for a golden brown color on all sides. Use a meat thermometer to check for doneness. The inside should reach 165°F. Serve the meatballs warm on a platter. Place a bowl of tzatziki sauce nearby for dipping. You can also pair them with pita bread or fresh veggies. Try adding a side of rice or quinoa for a complete meal. Fresh herbs like dill or mint can enhance the dish's flavor, too. Pro Tips Keep it Moist: To ensure your meatballs remain juicy, avoid overmixing the meatball mixture. Just combine until ingredients are evenly distributed for the best texture. Chill Before Cooking: Refrigerating the meatballs for about 15 minutes before frying helps them hold their shape better during cooking. Use a Meat Thermometer: For perfectly cooked meatballs, use a meat thermometer to ensure they reach an internal temperature of 165°F. Customize Your Herbs: Feel free to experiment with different herbs such as parsley or mint to give your tzatziki sauce a unique twist. {{image_2}} You can change the flavor of the meatballs by adding herbs or spices. Try fresh parsley for a bright touch. Mint can add a nice twist, too. If you like heat, add a pinch of red pepper flakes. Just remember, start with a little and taste as you go. If you need gluten-free meatballs, swap the breadcrumbs for ground oats or almond flour. Both options add great texture. You can also use gluten-free bread to make your own breadcrumbs. Just make sure to check the labels on all your ingredients. You can make the tzatziki sauce lighter by using low-fat Greek yogurt. If you're dairy-free, use coconut yogurt instead. For a fresh twist, add some fresh mint to the sauce. It brightens the flavor and adds a nice aroma. After you enjoy the meatballs, store leftovers in an airtight container. They will stay fresh for about three days in the fridge. Ensure they cool down first. This keeps them from steaming and getting soggy. For longer storage, freeze the meatballs. Place them in a freezer-safe bag or container. They can last for up to three months in the freezer. Just remember to label the bag with the date. Tzatziki sauce is best fresh, but you can store it too. Keep it in an airtight container in the fridge. It will stay good for about four days. Make sure you stir it well before serving again. If you want to freeze it, use a freezer-safe container. However, the texture may change when thawed. It’s best to use it fresh for the best flavor. To reheat meatballs, place them in a skillet over low heat. Add a splash of water to keep them moist. Cover the pan and heat until warm. You can also use the microwave. Place meatballs on a plate and cover with a damp paper towel. Heat them for about 30 seconds, checking every 15 seconds. For tzatziki, do not heat it. Always serve it cold for the best taste. You can serve Tzatziki chicken meatballs with a variety of sides. Here are some great options: - Pita bread: Soft pita is perfect for scooping up meatballs. - Salad: A fresh Greek salad adds crunch and flavor. - Rice: Fluffy rice makes a nice base for the meatballs. - Vegetables: Roasted or grilled veggies complement the dish well. - Fries: Crispy fries can be a fun side to enjoy. Yes, you can prepare the meatballs ahead of time. Here’s how: - Shape them: Form the meatballs and place them on a baking sheet. - Chill them: Cover and chill in the fridge for up to 24 hours. - Freeze them: For longer storage, freeze the meatballs. Place them in a single layer, then transfer to a freezer bag. - Cook from frozen: Just add a few extra minutes to your cooking time. To spice up your Tzatziki sauce, try these tips: - Add chili flakes: A pinch of red pepper flakes gives nice heat. - Use jalapeños: Finely chop fresh jalapeños for a fresh kick. - Mix in hot sauce: A splash of your favorite hot sauce can work wonders. - Experiment with garlic: Extra minced garlic brings a punch too. These simple changes will elevate the flavor of your Tzatziki sauce! This blog post covered how to make tasty Tzatziki Chicken Meatballs and sauce. You learned about key ingredients, step-by-step instructions, and tips to keep meatballs moist. Variations let you customize flavors, while storage info helps keep leftovers fresh. In conclusion, these meatballs are simple to make and fun to enjoy. Try different herbs and spices for a unique twist. Serve with your favorite sides and enjoy every bite!

Tzatziki Chicken Meatballs

Delicious ground chicken meatballs served with a refreshing tzatziki sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb ground chicken
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup finely chopped fresh dill
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 lemon zest
  • 1 egg beaten
  • Olive oil for frying
  • 1 cup Greek yogurt
  • 1/2 cucumber grated and drained
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon fresh dill, chopped
  • Salt and pepper to taste

Instructions
 

  • Make the Tzatziki Sauce: In a medium bowl, combine the Greek yogurt, grated cucumber, minced garlic, lemon juice, olive oil, chopped dill, salt, and pepper. Mix well and refrigerate for at least 30 minutes to allow the flavors to meld.
  • Prepare the Meatball Mixture: In a large mixing bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, chopped dill, minced garlic, salt, pepper, lemon zest, and beaten egg. Mix until everything is evenly incorporated, but don’t overmix as this can make the meatballs tough.
  • Form the Meatballs: Using your hands, shape the mixture into meatballs roughly 1 to 1.5 inches in diameter. Place them on a plate or baking sheet as you finish shaping them.
  • Cook the Meatballs: Heat olive oil in a large skillet over medium heat. Once hot, add the meatballs in batches to avoid overcrowding. Cook for about 6-8 minutes, turning occasionally, until they are golden brown and cooked through (internal temperature should reach 165°F).
  • Serve: Arrange the cooked meatballs on a platter and serve warm with the chilled tzatziki sauce on the side for dipping.

Notes

Allow the tzatziki sauce to chill for at least 30 minutes for best flavor.
Keyword chicken, meatballs, Mediterranean, tzatziki