Greek Meatballs on Naan

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Looking for an easy appetizer idea that's packed with flavor? These Greek Meatballs on Naan with Tzatziki are juicy chicken meatballs tucked into warm naan and topped with creamy homemade tzatziki.

Prep Time20

Cook Time15

Total Time35

Course: Appetizer

Cuisine: Greek

Servings: Servings

Calories: 446kcal

Author: Angela Morris

Ingredients

For the tzatziki:

1/2 cup Greek yogurt
2 inch piece of cucumber peeled, seeded, and grated
1 clove garlic minced
2 teaspoons fresh dill chopped or 1/2 teaspoon dried, plus extra for garnish
1/2 tablespoon fresh lemon juice
1/2 tablespoon olive oil
salt and pepper to taste

For the meatballs:

1 pound ground chicken
1 large egg
1/4 cup breadcrumbs
1/4 cup crumbled feta cheese
1/2 small red onion finely diced
2 tablespoons oil-packed sun-dried tomatoes drained, finely chopped
1 clove garlic minced
2 tablespoons fresh parsley chopped
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon EACH salt & pepper
16 small naan

Instructions

Preheat the oven to 425°F(220°C) and line a baking sheet with parchment paper.
Place the grated cucumber in a clean kitchen towel or paper towels and squeeze out excess moisture.
In a bowl, combine all of the sauce ingredients. Mix well. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
In a large mixing bowl, combine ground chicken, egg, breadcrumbs, feta, onion, garlic, parsley, oregano, cumin, salt, and pepper. Mix gently until just combined. Avoid overmixing to keep meatballs tender.
Shape the mixture into small meatballs, about 1 to 1.5 inches in diameter. You should get around 20 meatballs.
Bake them for 15 minutes. Remove and drain on paper towels.
Arrange the chicken meatballs on a small naan and top with tzatziki and dill. Serve with a bowl of tzatziki sauce for dipping.

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