Description
Flavorful Greek-inspired chicken meatballs made with feta, herbs, and lemon zest, served in bowls over grains or greens with fresh vegetables and homemade tzatziki sauce for a healthy, Mediterranean meal.
Ingredients
- For the Greek Chicken Meatballs:
- 1.5 lbs ground chicken
- ½ cup panko breadcrumbs
- 1 large egg
- ⅓ cup crumbled feta cheese
- ½ small red onion, finely diced
- ½ cup finely diced bell pepper (any color)
- 4 cloves garlic, minced
- 2 tbsp fresh oregano, chopped
- 1 tsp dried basil
- 1 tsp onion powder
- 1 tsp kosher salt
- ½ tsp black pepper
- Zest of 1 lemon
- 2 tbsp olive oil (for cooking)
- For the Homemade Tzatziki Sauce:
- 2 cups plain full-fat Greek yogurt
- 1 large cucumber, grated or finely diced
- 2-3 cloves garlic, minced
- 2 tbsp fresh lemon juice (or white wine vinegar)
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh mint, chopped (optional)
- 1 tbsp extra virgin olive oil
- Salt and freshly ground black pepper, to taste
- For the Bowls (Suggestions):
- Cooked rice, quinoa, or couscous
- Mixed greens or chopped romaine lettuce
- Cherry tomatoes, halved
- Kalamata olives, pitted
- Red onion, thinly sliced
- Additional fresh dill or mint for garnish
Instructions
- Prepare the Tzatziki Sauce: Grate or finely dice the cucumber. Place it in a fine-mesh sieve or wrap it in a clean kitchen towel and squeeze out as much excess moisture as possible to prevent a watery sauce. In a bowl, combine the strained Greek yogurt, squeezed cucumber, minced garlic, lemon juice, chopped fresh dill, optional mint, and olive oil. Season with salt and pepper to taste. Mix well, then cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Prepare the Greek Chicken Meatballs: In a large mixing bowl, combine the ground chicken, panko breadcrumbs, egg, crumbled feta, finely diced red onion, diced bell pepper, minced garlic, fresh oregano, dried basil, onion powder, salt, pepper, and lemon zest. Use your hands to gently mix until just combined, being careful not to overmix.
- Form the Meatballs: Scoop about 1.5 tablespoons of the mixture for each meatball and roll them into uniform spheres. You should get approximately 20-25 meatballs.
- Cook the Meatballs: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, carefully add the meatballs in batches, ensuring not to overcrowd the pan. Cook for 3-4 minutes per side, turning them to brown evenly, until they are cooked through and reach an internal temperature of 165°F (74°C). Transfer cooked meatballs to a plate and keep warm while you cook the remaining batches. Alternatively, you can bake them on a parchment-lined baking sheet at 400°F (200°C) for 20-25 minutes until golden and cooked through.
- Assemble the Bowls: In individual serving bowls, layer your chosen base (rice, quinoa, or greens). Arrange the cooked Greek chicken meatballs on top. Add fresh components like cherry tomatoes, Kalamata olives, and thinly sliced red onion.
- Serve: Dollop a generous amount of the prepared Tzatziki sauce over the meatballs and vegetables. Garnish with additional fresh dill or mint. Enjoy these flavorful Greek Chicken Meatball Bowls!
Notes
- Ensure the cucumber is well-drained to avoid a watery tzatziki sauce.
- Do not overmix the meatball mixture to keep them tender.
- Meatballs can be made ahead and refrigerated for up to 24 hours before cooking.
- For a gluten-free option, use gluten-free breadcrumbs.
- Adjust herbs and seasoning to taste for personalization.