Greek Chicken Meatballs are a light meatball seasoned with lemon zest, garlic, feta cheese, and oregano. Served in a refreshing cucumber yogurt sauce, these are great as dinner or even as a party appetizer.
For the chicken meatballs
1 pound ground chicken
3 garlic cloves, grated
1/4 cup Panko bread crumbs
1 and 1/2 teaspoons dried oregano
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1/3 cup crumbled feta cheese
1/2 teaspoon lemon zest
For the Cucumber Sauce
2 5.3 oz containers plain Greek yogurt
1 medium cucumber
3 cloves of garlic
1/4 teaspoon salt
1 and 1/2 teaspoons lemon zest
2 teaspoons fresh dill
1. Start by preheating your oven to 400 degrees. Line a baking sheet with foil and place a baking rack on top, spray the baking rack with cooking spray so the meatballs don’t stick. Prep the cucumber by peeling it, removing the seeds, then grating it on the box grater. Place the shredded cucumber in a strainer in the sink and sprinkle with a little salt. Let this rest for 20 minutes.
2. While the cucumber is resting, begin to make the meatballs. In a large bowl combine the ground chicken, grated garlic, egg, Panko, salt, pepper, garlic powder, onion powder, oregano, feta cheese, and lemon zest. Form into meatballs, about the size of a golf ball, place on the baking sheet and bake for 30 minutes.
3. After the cucumber has rested 20 minutes, squeeze as much of the water out as you can, then place into your blender or blending device. Add the yogurts, garlic cloves, the 1/4 teaspoon salt, lemon zest, and dill. Blend until smooth.
To serve, sprinkle the meatballs with more crumbled feta cheese and the cucumber yogurt dipping sauce and enjoy!
Keywords: Greek chicken meatballs