Chicken Feta Meatballs with Homemade Tzatziki Sauce
My Feta Chicken Meatballs with Homemade Tzatziki sauce recipe is so simple yet packed with flavor. The feta chicken meatballs come together easily and have little pockets of feta cheese throughout. Then topped with a super refreshing homemade tzatziki sauce this recipe is perfect for a weeknight dinner your family will love!
Servings: 4
Ingredients
Feta Chicken Meatballs
- 1 lb Ground Chicken
- 2/3 cup bread crumbs
- 2 tbsp Milk (dairy, dairy free, or broth)
- 1/4 cup Chopped Dill (fresh or dried)
- 1/4 cup Chopped Parsley (fresh or dried)
- 1 tsp Dried oregano
- 1/2 cup Crumbled Feta
- 2 cloves Garlic (grated or minced)
- 1/2 tsp Salt
- 1/2 tsp Ground Black Pepper
- 1/2 tsp Paprika
- 1 Egg
- 1 tbsp Olive Oil or your preferred cooking oil
Homemade Tzatziki Sauce
- 2 Persian Cucumbers or 1/4 Large Cucumber Grated
- 1 cup Greek Yogurt
- Juice from 1 Lemon
- 1 tbsp Chopped parsley
- 1 tbsp Chopped Dill
- 1 tbsp Chopped Mint (optional)
- 2 cloves Garlic (Minced or grated)
- 1 tbsp Olive Oil
- Salt and Pepper to taste
Instructions
- Preheat the oven to 375 degrees F. In a large bowl, add 2/3 cup of bread crumbs and 2 tbsp of milk, mix, and let the bread crumbs soak up the milk for a minute. Add a 1/4 cup each of the Herbs (Parsley and Dill), 1 tsp of Oregano, 2 cloves of Garlic minced, 1/2 cup of crumbled Feta Cheese, 1 tsp of Paprika, 1/2 tsp of Salt, and 1/2 tsp of Pepper and mix well. Next, crack in the Egg and add the ground chicken. Mix until evenly combined, trying not to overmix.
- Drizzle and spread 1 tbsp of cooking oil onto a large baking sheet. Scoop mixture into round meatballs whatever size you prefer, I used a medium-sized scoop and they came out to be about 2.5 tbsp, 1.4 oz, or a little under 1/4 of a cup each. Any size works! Roll each meatball into a round circle with your hands and place at least 2 inches apart onto the oiled baking sheet.
- Cook the meatballs in the oven for 25 minutes and in the meantime prepare the Tzatziki sauce. Shred the cucumber on a grater and squeeze out some of the juice, I just used my hands to press and squeeze the cucumber. Add the shredded cucumber to a bowl and add 1 cup of Greek Yogurt, Lemon Juice, 1 tbsp each of Fresh Herbs (Dill, Parsley, Mint), 2 cloves of Garlic minced or grated, 1 tbsp of Olive Oil, Salt and Pepper to taste. Mix well and set aside.
- Assemble your plate with the meatballs, top with lots of tzatziki sauce, and enjoy! I served mine with pearl couscous. The meatballs would also go well on a bed of greens, rice, a grain like quinoa, or a shortcut pasta like orzo.
Notes
This recipe is super versatile and customizable, where you can change out the herbs to your liking or whatever you have on hand. soaking the bread crumbs helps ensure the meatballs stay moist so I wouldn't recommend skipping that part but you can use a nondairy milk, broth, or even water. Feel free to use fresh or dried herbs, whatever is easiest to find. The size of the meatball does not matter but you may need to adjust the cooking time if your meatballs are larger to cook them longer or if they are smaller they can cook for less time as long as the internal temperature reads 165 degrees F.