Fresh dill, parsley, lemon, garlic, and oregano season these one-inch chicken meatballs. They cook in a skillet for 10–12 minutes and are served with a cucumber-yogurt tzatziki. The recipe makes four servings in about 30 minutes.
Chicken meatballs
- 1 pound ground chicken
- 1/3 cup panko or regular breadcrumbs
- 1/4 cup finely chopped red onion
- 2 garlic cloves, minced
- 1 tablespoon each chopped fresh parsley and dill
- 1 teaspoon dried oregano
- Zest of 1 lemon and 1 tablespoon lemon juice
- 1 egg, lightly beaten
- Salt and black pepper, to taste
- 1 tablespoon olive oil, for cooking
Tzatziki
- 1 cup Greek yogurt
- 1/2 cucumber, grated and drained
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh mint, optional
- Salt and black pepper, to taste
- 1 tablespoon extra-virgin olive oil
Method
- Mix all tzatziki ingredients, drizzle with its olive oil, and refrigerate.
- Combine the chicken, breadcrumbs, onion, garlic, parsley, dill, oregano, lemon zest and juice, egg, salt, and pepper. Form 1-inch meatballs.
- Heat the cooking oil in a large skillet over medium. Cook the meatballs for 10–12 minutes, turning occasionally, until golden and 165°F (74°C) inside.
- Serve with tzatziki. Add dill, lemon wedges, warm pita, or Greek salad if desired.
Timing: 15 minutes prep, 15 minutes cooking, 30 minutes total.
