Greek Chicken Tzatziki (Printer-Friendly Layout)
Juicy chicken meatballs with cool tzatziki sauce—just right for a fresh and filling Mediterranean bite.
# Ingredients You'll Need:
→ Chicken Balls
01 -
1 tablespoon olive oil
02 -
1 large egg
03 -
0.25 teaspoon red pepper flakes (if you want it spicy)
04 -
0.5 teaspoon ground black pepper
05 -
1 teaspoon salt
06 -
1 teaspoon dried oregano
07 -
2 cloves garlic, finely minced
08 -
40 g onion, chopped up small
09 -
15 g fresh parsley, chopped
10 -
25 g Parmesan, grated
11 -
60 g breadcrumbs
12 -
450 g ground chicken
→ Tzatziki Dip
13 -
Salt and black pepper to your taste
14 -
1 tablespoon fresh lemon juice
15 -
1 tablespoon olive oil
16 -
1 clove garlic, minced
17 -
0.5 cucumber, grated then squeezed dry
18 -
250 g plain Greek yogurt
# Step-by-Step Instructions:
01 -
Let the hot chicken balls sit for a few minutes. Dish them up with the cool tzatziki dip on the side.
02 -
Stir the yogurt, squeezed cucumber, garlic, a splash of olive oil, lemon juice, and some salt and pepper in a bowl. Pop it in the fridge while you make the chicken balls.
03 -
Pour a little olive oil over your meatballs. Slide the tray in and bake them at 200°C for about 20–25 minutes until they're nicely golden and fully cooked.
04 -
Get your hands a bit damp, roll the chicken mix into balls (think golf ball size), and space them out on your tray.
05 -
Tip the ground chicken, breadcrumbs, cheese, parsley, onion, garlic, oregano, salt, pepper, pepper flakes (if you like heat), and the egg into a big bowl. Mix it all together really well.
06 -
Switch on your oven to 200°C. Lay out some parchment paper on the baking tray.
# Extra Tips and Tricks:
01 -
Crumble some feta into the mix if you crave even more flavor in your chicken balls.
02 -
Pile them into warm pita and add crunchy veggies with an extra spoon of tzatziki for a tasty Greek-style sandwich.