Instructions
Step 1: In a large bowl, combine ground chicken, breadcrumbs, Parmesan, egg, minced garlic, dill, parsley, onion powder, salt, and pepper. Mix until just combined. Do not overmix.
Step 2: Shape the mixture into small meatballs, about 1 to 1.5 inches in diameter.
Step 3: Heat olive oil in a large skillet over medium heat. Add meatballs in batches and cook for 5-7 minutes per side until golden brown and cooked through (internal temperature should reach 165°F / 74°C).
Step 4: For the tzatziki, mix all sauce ingredients in a bowl: Greek yogurt, grated cucumber (squeeze out moisture), garlic, dill, lemon juice, salt, and pepper. Stir well and refrigerate for at least 15 minutes before serving.
Step 5: Serve meatballs warm with a generous scoop of tzatziki sauce. Great alongside rice, pita, or salad.
Storage Information
Store the meatballs and tzatziki separately in airtight containers in the refrigerator for up to 4 days. Reheat the meatballs gently in a skillet or microwave. The tzatziki is best consumed within 2-3 days for freshness and optimal flavor. Freezing the meatballs (without tzatziki) is possible for up to 2 months.
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