Description
Mediterranean culinary magic unfolds with these zesty chicken meatballs nestled in creamy tzatziki sauce. Greek-inspired flavors dance on your palate, promising a delightful journey through classic Mediterranean comfort.
Ingredients
Scale
Protein:
- 1 lb (0.45 kg) ground chicken
Dry and Herbs:
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Fresh Ingredients:
- 1/4 cup chopped fresh parsley
- 1 clove garlic, minced
- 1 egg
Tzatziki Sauce:
- 1 cup Greek yogurt
- 1/2 cucumber, grated and drained
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt to taste
Instructions
- Gather all ingredients and preheat the oven to a searing 400°F (200°C), ensuring your baking sheet is lined with parchment paper for easy cleanup.
- In a spacious mixing bowl, blend ground chicken with breadcrumbs, creating a foundational mixture that will give the meatballs their perfect texture.
- Introduce Parmesan cheese, chopped parsley, and minced garlic to the mixture, infusing layers of robust Mediterranean flavors.
- Sprinkle dried oregano, salt, and black pepper into the blend, then crack an egg to help bind the ingredients together.
- Gently fold and knead the mixture until all components are harmoniously integrated, avoiding overworking the meat to maintain tenderness.
- Using clean hands, roll the mixture into uniformly sized small meatballs, placing them carefully on the prepared baking sheet with slight spacing between each.
- Slide the baking sheet into the preheated oven and roast for 20-25 minutes, rotating midway to ensure even golden-brown coloration and complete cooking.
- Meanwhile, craft the tzatziki sauce by combining Greek yogurt with freshly grated cucumber, releasing its moisture to create a creamy base.
- Incorporate minced garlic, a drizzle of olive oil, zesty lemon juice, and a pinch of salt into the yogurt mixture, stirring until smooth and well-blended.
- Remove meatballs from the oven once they’ve achieved a crisp exterior and juicy interior, letting them rest briefly.
- Plate the golden meatballs alongside the cool, tangy tzatziki sauce, inviting guests to dip and savor the complementary temperatures and flavors.
Notes
- Swap breadcrumbs with gluten-free alternatives like almond flour or crushed gluten-free crackers for a celiac-friendly version.
- Remove excess moisture from grated cucumber by squeezing it with a clean kitchen towel to prevent watery tzatziki sauce.
- Use a light-colored baking sheet to prevent burning and ensure even browning of the meatballs.
- For extra flavor, consider adding a pinch of smoked paprika or cumin to the meatball mixture for a deeper, more complex taste profile.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 300
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 90 mg