Greek Chicken with Sour Cream Tzatziki
These greek chicken meatballs come together in under an hour, are packed with flavor and moisture, and can be served plain, with tzatziki, in a pita, over rice, or on a salad. You can even add them to soup!
Servings: 16 meatballs
Ingredients
For the meatballs:
- 1/2 medium onion diced
- 2 cloves garlic, minced (or sub 1/2 tsp garlic powder)
- 1 tbsp olive oil
- 1 lb ground chicken
- 1/2 cup breadcrumbs
- 1 large egg
- 1/3 cup fresh minced dill
- 1/3 cup shredded mozzarella I use fresh and dice it
- 1 tbsp lemon zest
- 2 tsp dried oregano
- 1/2 tsp dried parsley
- 1/2 tsp celery salt
- 1/2 tsp salt
- 1/2 tsp lemon pepper
For the tzatziki:
- 1/2 cup sour cream
- 1 mini cucumber grated
- 1 clove garlic grated (can sub 1/4 tsp garlic powder)
- 1 tbsp lemon juice
- 1 tbsp fresh dill minced
- Salt and pepper, to taste
Instructions
- Preheat the oven to 350F.
- In a pan over medium heat, add the olive oil, onions and garlic, stirring frequently. You want the onions to be very light in color and softened, which should take about 5-7 minutes. Set aside to cool.
- Once the onions are cool, combine them with all of the remaining ingredients (chicken, breadcrumbs, egg, garlic powder (if using instead of fresh garlic), dill, mozzarella, lemon zest, oregano, parsley, celery salt, salt, and lemon pepper).
- Use your hands to combine the mixture and make sure everything is distributed equally throughout the mix.
- Form into 16 equal sized meatballs and place on a parchment lined baking sheet. Bake for 15 minutes, flipping the meatballs at the 10 minute mark. That will help you get a nice sear on both sides!
- While the meatballs bake, combine all of the ingredients for the tzatziki in a small bowl. Stir to combine.
- Serve the meatballs with rice, pita, salad or plain! But no matter what you serve it on, definitely top them with tzatziki!