Description
Herbed Chicken Meatballs with Tzatziki Dip
Ingredients
For the Meatballs:
1 lb ground chicken
1/2 cup breadcrumbs
1 egg, beaten
1/4 cup fresh parsley, chopped
1/4 cup fresh dill, chopped
2 cloves garlic, minced
1/4 tsp ground cumin
1/4 tsp smoked paprika
Salt and pepper, to taste
2 tbsp olive oil (for cooking)
For the Tzatziki Sauce:
1 cup Greek yogurt
1/2 cucumber, grated and squeezed to remove water
1 clove garlic, minced
2 tbsp olive oil
2 tbsp fresh dill, chopped
1 tbsp lemon juice
Salt and pepper, to taste
Directions
Prepare the meatball mixture: In a bowl, combine ground chicken, breadcrumbs, egg, parsley, dill, garlic, cumin, paprika, salt, and pepper. Mix well and form into 1-inch meatballs.
Cook the meatballs: Heat olive oil in a skillet over medium heat. Cook meatballs in batches, turning frequently, until golden brown and cooked through, about 8-10 minutes.
Make the Tzatziki sauce: In a small bowl, combine Greek yogurt, grated cucumber, garlic, olive oil, dill, lemon juice, salt, and pepper. Mix well and chill until ready to serve.
Serve: Plate the meatballs with a generous dollop of tzatziki sauce, drizzle with olive oil, and garnish with extra parsley or dill.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Calories: 280 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for perfect results. First, ensure all herbs are finely chopped and the cucumber for the tzatziki is thoroughly drained to prevent a watery sauce. When mixing the meatball ingredients, use your hands or a fork to combine just until uniform; overmixing can lead to tough meatballs. Use a tablespoon or small cookie scoop to portion the mixture for consistently sized meatballs, rolling them gently. Preheat your skillet with oil before adding the meatballs to ensure a good sear. Cook in batches to avoid overcrowding, which steams them instead of browning. For the sauce, mix all ingredients in a bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
Serving Suggestions
These versatile meatballs can be served in numerous ways. For a light meal, serve them over a crisp Greek salad or a bed of lemon-herb quinoa. They make an excellent appetizer or party food on a platter with toothpicks. For a more substantial dinner, tuck them into warm pita bread with sliced tomatoes, red onion, and a generous spread of the tzatziki. They also pair beautifully with roasted vegetables like zucchini, bell peppers, and red onion, or alongside crispy roasted potatoes.
How-to Summary
Combine ground chicken with breadcrumbs, egg, herbs, and spices. Form into 1-inch balls. Pan-fry in olive oil until golden and cooked through. Separately, mix Greek yogurt, drained grated cucumber, garlic, dill, lemon juice, and olive oil for the dip. Serve meatballs warm with the chilled tzatziki sauce.
Frequently Asked Questions
Can I bake these meatballs instead of pan-frying? Yes. Arrange them on a parchment-lined baking sheet, drizzle with oil, and bake at 400°F (200°C) for 15-20 minutes until cooked through.
What can I use instead of ground chicken? Ground turkey or a mix of ground pork and chicken are excellent substitutes that maintain a light texture.
How do I store and reheat leftovers? Store cooled meatballs and sauce separately in airtight containers in the fridge for up to 3 days. Reheat meatballs gently in a skillet, microwave, or oven.
Can I make the meatballs ahead of time? Absolutely. You can form the raw meatballs and keep them covered in the refrigerator for up to 24 hours before cooking. The tzatziki sauce tastes even better made a day ahead.
My tzatziki is too runny. How can I fix it? Ensure you thoroughly squeeze the grated cucumber in a clean kitchen towel to remove excess water. Using full-fat Greek yogurt also helps maintain a thicker consistency.
Common Mistakes to Avoid
Avoid using dried herbs instead of fresh, as they lack the bright flavor crucial to this recipe. Do not skip squeezing the cucumber for the tzatziki, as excess moisture will dilute the sauce. Resist the urge to press down on the meatballs while cooking, as this squeezes out juices and makes them dry. Ensure your skillet is properly preheated before adding meatballs to achieve a golden-brown crust instead of a pale, steamed exterior.
Conclusion
These Herbed Chicken Meatballs with Tzatziki Dip offer a delicious and healthy fusion of flavor and texture. They are surprisingly simple to prepare, making them perfect for a quick weeknight dinner or for impressing guests. The combination of aromatic herbs in the tender meatballs with the cool, creamy tzatziki is truly irresistible. We encourage you to try this recipe and explore the serving suggestions to make it your own. Enjoy this taste of the Mediterranean!