Greek Chicken Meatballs with Tzatziki

by MacroMeals
Prep: 15m
Cook: 25m
poultry
Greek Chicken Meatballs with Tzatziki - Image

Sign in to see ingredients

Create a free account to unlock this content

Sign In to Continue

Don't have an account? Sign up free

Ingredients
Servings:4
1/3cupwhole wheat panko bread crumbs
1egg
1egg white
3garlic cloves
1tspsalt
1tspfresh mint
1/2tspdried basil
1/4tspblack pepper
3/4cupfeta cheese
1lbground chicken
2cupplain Greek yogurt
1/2cupcucumber
2tsplemon juice
1tspfresh dill
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Mix the meatballs

    Preheat oven to 350°F. In a large bowl, combine the panko, egg, egg white, 1 minced garlic clove, 3/4 teaspoon of the salt, minced mint, basil, pepper and crumbled feta. Crumble the ground chicken over the mixture and mix lightly but thoroughly — overmixing makes them dense.

  1. 2

    Bake

    Shape into 1-1/2 inch balls (about 12). Place on a greased rack set on a rimmed baking sheet and bake until the internal temperature hits 165°F, 20-25 minutes.

  2. 3

    Make the tzatziki

    While the meatballs bake, stir together the Greek yogurt, peeled and grated cucumber (strain it well so the sauce doesn't go watery), remaining 2 minced garlic cloves, lemon juice, snipped dill and remaining 1/4 teaspoon salt. Serve the meatballs with the sauce, or pile everything over rice for a bowl.

Sign in to see all instructions

Create a free account to unlock this content

Sign In to Continue

Don't have an account? Sign up free

Greek Chicken Meatballs with Tzatziki

Created by: MacroMeals

Prep Time: 15m
Cook Time: 25m
Servings: 4

Ingredients

  • 1/3 cup whole wheat panko bread crumbs
  • 1 egg
  • 1 egg white
  • 3 garlic cloves
  • 1 tsp salt
  • 1 tsp fresh mint
  • 1/2 tsp dried basil
  • 1/4 tsp black pepper
  • 3/4 cup feta cheese
  • 1 lb ground chicken
  • 2 cup plain Greek yogurt
  • 1/2 cup cucumber
  • 2 tsp lemon juice
  • 1 tsp fresh dill

Instructions

  1. Mix the meatballsPreheat oven to 350°F. In a large bowl, combine the panko, egg, egg white, 1 minced garlic clove, 3/4 teaspoon of the salt, minced mint, basil, pepper and crumbled feta. Crumble the ground chicken over the mixture and mix lightly but thoroughly — overmixing makes them dense.
  2. BakeShape into 1-1/2 inch balls (about 12). Place on a greased rack set on a rimmed baking sheet and bake until the internal temperature hits 165°F, 20-25 minutes.
  3. Make the tzatzikiWhile the meatballs bake, stir together the Greek yogurt, peeled and grated cucumber (strain it well so the sauce doesn't go watery), remaining 2 minced garlic cloves, lemon juice, snipped dill and remaining 1/4 teaspoon salt. Serve the meatballs with the sauce, or pile everything over rice for a bowl.

Notes & Tips

Three meatballs plus a few spoonfuls of tzatziki lands right around 30g of protein — ground chicken and feta in the meatballs, then the yogurt sauce stacks more protein on top instead of the usual mayo-based dip. Strain the cucumber hard; watery tzatziki is the only way to ruin this. These hold up great in the fridge for 4 days, so I make a double batch for meal prep and throw them over lemon rice with whatever vegetables are around.