Mediterranean Chicken Meatballs with Tzatziki & Greek Salad

Mediterranean chicken meatballs with tzatziki and Greek salad

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Mediterranean Chicken Meatballs with Tzatziki & Greek Salad

These Mediterranean Chicken Meatballs with Tzatziki and Greek Salad are fresh, flavorful, and perfect for a weeknight dinner. It’s a full meal that feels light but satisfying, and it comes together quickly with just a bit of prep.

Prep Time25

Cook Time15

Total Time40

Course: Main Course, Side Dish

Cuisine: Mediterranean

Servings: Servings

Calories: 442kcal

Author: Angela Morris

Ingredients

For the tzatziki sauce:

1/2 cup Greek yogurt
2 inches cucumber peeled, seeded, and grated
1 clove garlic minced
2 teaspoons fresh dill chopped (or 1/2 teaspoon dried)
1/2 tablespoon fresh lemon juice
1/2 tablespoon olive oil
salt and pepper to taste

For the chicken meatballs:

1 pound ground chicken
1 large egg
1/4 cup breadcrumbs
1/4 cup feta cheese crumbled
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

For the Greek salad:

3 Roma tomatoes chopped
1/2 English cucumber chopped
1/2 green bell pepper chopped
1/2 small red onion thinly sliced
1/2 cup Kalamata olives pitted and halved
4 ounces feta cheese crumbled or cubed
1 tablespoon olive oil
1/2 tablespoons red wine vinegar
1 teaspoon dried oregano
salt and pepper to taste

US Customary - Metric

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.
In a large bowl, combine tomatoes, cucumber, bell pepper, onion, olives, and feta.
In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper. Pour over the salad and toss gently to combine.
Arrange the chicken meatballs on a serving platter. Serve with a bowl of tzatziki sauce for dipping and the fresh Greek salad on the side.

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