Greek Chicken Meatballs

Tzatziki

• Greek Yogurt – Use plain Greek yogurt, either zero percent or two percent for the base of the sauce. 
• Lemon Juice – This adds a vibrant, refreshing taste. Freshly squeezed is best! 
• Extra Virgin Olive Oil – We use this to thin out the yogurt while enhancing its rich taste. 
• Garlic – Mince whole garlic cloves, not pre-minced varieties for the best flavor. 
• Dill – Every good tzatziki sauce has fresh dill! It adds earthy, slightly sweet notes. 
• Cucumber – Use finely diced or grated zucchini for extra texture and a refreshing taste. 
• Kosher Salt – Just a pinch helps enhance the rest of the ingredients. 

Lemon Butter Orzo

• Orzo Pasta – You’ll need six to eight ounces of dry orzo. 
• Avocado Oil – This sautés the garlic without adding additional flavor.
• Garlic – Gently smash or press your garlic cloves to release their juices and create incredible flavor. 
• Lemon Juice – The acidity helps cut through some of the heaviness of the fats, adding vibrant flavor for a well-rounded dish! 
• Butter – Everything tastes better with butter! 
• Baby Spinach – Add this near the end of cooking for extra nutrients and a pop of color. 
• Feta – For the best taste and texture, buy a block of feta cheese, and crumble it yourself. 
• Kosher Salt and Cracked Black Pepper – Adjust to taste. 

Chicken Meatballs

• Lean Ground Chicken – You can also substitute lean ground turkey if preferred. Just keep in mind that the flavor of the meatballs will change slightly. 
• Plain Breadcrumbs – These act as a binder, helping absorb excess moisture and hold the meatballs together. 
• Parmesan Cheese – As with the feta, for the best taste and texture, buy a block of parmesan, and grate it yourself. 
• Egg – This helps bind the meatballs, allowing them to hold their shape. 
• Milk – Two percent milk combines the ingredients, ensuring they blend evenly. 
• Seasonings – Kosher salt, dried oregano, garlic powder, and onion powder create a savory, herbaceous taste. 
• Italian Parsley – Chopped finely, this adds bright, peppery notes to the meatballs. 
• Avocado Oil – We use this to sear the meatballs, locking in flavor and keeping them moist. If preferred, canola or vegetable oil will also work.

About this Chicken Meatball Recipe

This recipe is great because it offers delicious Mediterranean flavors. Everything comes together to form the most harmonious dish.

This Greek chicken meatball recipe makes 14-16 meatballs depending on size. Fry the meatballs in hot avocado oil to get a beautiful brown sear on the outside. Option to use vegetable or canola oil instead.

Place the golden brown meatballs on a paper towel to absorb any excess oil. Once all of the meatballs are seared, place them in the prepared baking dish. Cover with foil and finish baking the meatballs in the oven. You’ll want the internal temperature to reach 165 degrees Fahrenheit to ensure doneness.

Variations

Enjoy these meatballs with fresh sliced tomatoes, feta cheese and honey. Another tasty idea would be to enjoy them with mixed olives, pasta and whipped feta. These meatballs are such a great recipe, you’ll have to give them a try.

How to Make Greek Chicken Meatballs

Preheat the oven to 350 degrees. Lightly spray a baking dish with nonstick avocado oil spray. Set it aside.

PREPARE THE TZATZIKI

In a small mixing bowl, combine the Greek yogurt, grated and pressed cucumbers, fresh squeezed lemon juice, extra virgin olive oil, minced garlic, fresh chopped dill and kosher salt. Stir until well combined. Cover and refrigerate until ready to use. Try this handy box grater and citrus juicer.

START THE ORZO PASTA

Boil a pot of water and cook your orzo according to the package. Al dente is best.

Once the pasta is cooked to your liking, reserve about 1/4 cup of pasta water and drain the rest using a colander. Drizzle the pasta with extra virgin olive oil and set aside. Try my favorite pasta pot with built in colander or this handy clip on colander.

PREPARE THE MEATBALLS

Combine ground chicken, egg, 2% milk, breadcrumbs, parmesan cheese, dried oregano, kosher salt, onion powder, garlic powder, and finely chopped parsley in a mixing bowl. Mix well and form the chicken mixture into meatballs. I was able to get 14 -16 medium sized meatballs.

Heat a nonstick skillet over medium high heat. Add enough avocado oil to coat the bottom of the pan by 1/4 inch.

Add 5-6 meatballs to the hot oil at a time. Do not overcrowd the pan. Be sure to turn them frequently to prevent them from burning. Once the meatballs have a golden-brown sear on all sides, place them on a paper towel to absorb any excess oil.

Once all the meatballs are browned, place them in the prepared baking dish, cover with foil and bake for 20-25 minutes or until the internal temperature reaches 165 degrees Fahrenheit to ensure doneness. Cooking time will vary based on the size of the meatballs.

FINISH THE ORZO

While the meatballs are baking, you’ll finish the orzo.

Heat a sauté pan with avocado oil. Add the lightly smashed garlic. Once it’s golden brown, add the cooked orzo pasta and deglaze the pan with lemon juice. Reduce by half.

Next, add 2-4 tablespoons of reserved pasta water. Start with two tablespoons as you can always add more. Stir well.

Then, fold in the baby spinach. Once the spinach has wilted add the butter and gently combine until its melted. Finally, turn the heat off and gently fold in the crumbled feta cheese. Taste and season with kosher salt and cracked black pepper, as needed.

ASSEMBLE THE DISH

Add the lemon butter orzo with spinach and feta to the bottom of a plate. Top with the juicy chicken meatballs and a dollop of tzatziki. Option to serve with fresh mint and a wedge of lemon.