Here is a detailed, step-by-step recipe for Greek Chicken Meatballs with Homemade Tzatziki Sauce.

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Greek Chicken Meatballs with Homemade Tzatziki Sauce

Ingredients

For the Greek Chicken Meatballs

• 1 lb (450 g) ground chicken

• 3 cloves garlic, minced

• 1/4 cup finely diced red onion

• 1/4 cup fresh parsley, finely chopped

• 1 tablespoon fresh dill, chopped

• 1 teaspoon dried oregano

• 1/2 teaspoon ground cumin

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• Zest of 1 lemon

• 1 tablespoon lemon juice

• 1/3 cup breadcrumbs (plain or panko)

• 1 egg

• 2 tablespoons olive oil (for cooking)

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For the Homemade Tzatziki Sauce

• 1 cup plain Greek yogurt (full-fat preferred)

• 1/2 large cucumber

• 2 cloves garlic, minced or grated

• 1 tablespoon fresh dill, finely chopped

• 1 tablespoon lemon juice

• 1 tablespoon olive oil

• 1/4 teaspoon salt

• Optional: pinch of black pepper

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Step-by-Step Directions

Step 1: Prepare the Cucumber for Tzatziki

1. Peel the cucumber if the skin is thick or waxed. If using an English cucumber, peeling is optional.

2. Grate the cucumber using the large holes of a box grater.

3. Place the grated cucumber in a clean kitchen towel or cheesecloth.

4. Squeeze out as much liquid as possible. This step is essential to prevent watery tzatziki.

5. Set aside.

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Step 2: Make the Tzatziki Sauce

1. In a medium bowl, add the Greek yogurt.

2. Stir in the drained grated cucumber.

3. Add minced garlic, fresh dill, lemon juice, olive oil, salt, and optional black pepper.

4. Mix thoroughly until well combined.

5. Cover and refrigerate for at least 30 minutes to allow the flavors to develop. Longer chilling (1–2 hours) improves flavor.

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Step 3: Prepare the Meatball Mixture

1. In a large mixing bowl, add the ground chicken.

2. Add minced garlic, diced red onion, parsley, dill, oregano, cumin, salt, and black pepper.

3. Add lemon zest and lemon juice.

4. Add breadcrumbs and egg.

5. Using clean hands or a fork, gently mix until just combined. Do not overmix, as this can make the meatballs dense.

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Step 4: Form the Meatballs

1. Lightly oil your hands to prevent sticking.

2. Scoop about 1 to 1½ tablespoons of mixture per meatball.

3. Roll into balls and place on a plate or tray.

4. You should get approximately 16–20 meatballs.

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Step 5: Cook the Meatballs (Stovetop Method)

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat.

2. Once hot, add the meatballs in a single layer. Do not overcrowd the pan; cook in batches if needed.

3. Cook for 4–5 minutes on one side until browned.

4. Turn and cook for another 4–5 minutes, rotating occasionally, until browned on all sides and fully cooked through.

5. Internal temperature should reach 165°F (74°C).

6. Transfer to a plate lined with paper towels if needed.

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Alternative Cooking Method: Oven

1. Preheat oven to 400°F (200°C).

2. Line a baking sheet with parchment paper.

3. Arrange meatballs evenly spaced on the sheet.

4. Bake for 18–22 minutes, or until cooked through and lightly golden.

5. For extra browning, broil for 2–3 minutes at the end.

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Serving Suggestions

• Serve meatballs warm with chilled tzatziki on the side.

• Pair with warm pita bread, rice, or a Greek-style salad.

• Add sliced tomatoes, cucumbers, and red onion for a complete Mediterranean-style meal.

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Storage

• Refrigerate cooked meatballs in an airtight container for up to 4 days.

• Tzatziki can be stored for up to 3 days in the refrigerator. Stir before serving.

• Meatballs can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.