Greek Chicken Meatballs with Tzatziki and Fresh Veggies Recipe
These Greek Chicken Meatballs are a flavorful and healthy dish perfect for weeknight dinners or entertaining a crowd. Made with ground chicken and fresh herbs like dill and mint, these meatballs are pan-fried to golden perfection and served with traditional Greek accompaniments like feta cheese, cucumber, tomato, white rice, and creamy tzatziki sauce. Quick to prepare and packed with vibrant Mediterranean flavors, this recipe yields a crowd-pleasing meal that everyone will love.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 40 meatballs
- Category: Main Course
- Method: Frying
- Cuisine: Greek
Ingredients
Meatballs
- 2 pounds ground chicken
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground oregano
- 1/2 teaspoon red pepper flakes
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup finely diced red onion
- 4 cloves garlic, finely minced
- 1/2 teaspoon lemon zest
- 1 tablespoon olive oil, for frying
To Serve
- Chopped romaine lettuce
- Feta cheese
- Cucumber, sliced or diced
- Tomato, diced
- White rice, cooked
- Tzatziki sauce
Instructions
- Mix the Meatball Ingredients: Add ground chicken, salt, black pepper, ground cumin, ground oregano, red pepper flakes, chopped dill, chopped mint, diced red onion, minced garlic, and lemon zest into a mixing bowl. Use your hands to combine all ingredients thoroughly until the mixture is well blended.
- Form Meatballs: Use a cookie dough scoop or tablespoon to scoop the chicken mixture and then shape it into uniform meatballs using your hands for even cooking.
- Cook the Meatballs: Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Place meatballs in the hot skillet, making sure not to overcrowd. Cook for about 3-4 minutes on each side until the meatballs are browned evenly and reach an internal temperature of 165°F (74°C). If necessary, cook in batches based on skillet size.
- Assemble and Serve: Arrange chopped romaine lettuce on serving plates. Place cooked meatballs over the greens and garnish with crumbled feta, sliced cucumber, diced tomato, and cooked white rice. Serve with a generous dollop of tzatziki sauce on the side.
Notes
- Ensure meatballs reach an internal temperature of 165°F for safe consumption.
- Fresh herbs add a vibrant flavor; do not substitute dried herbs for the best taste.
- You can prepare the meatball mixture ahead of time and refrigerate for up to 24 hours before cooking.
- For a lower-fat version, use ground turkey instead of chicken.
- Leftover meatballs make great sandwiches or salad toppings the next day.
