Greek Chicken Meatballs with Tzatziki Sauce

4.96 from 22 votes

Greek Chicken Meatballs with Tzatziki Sauce

These Greek chicken meatballs with tzatziki sauce and lemon butter orzo are exactly what you need this week. They are crispy on the outside, with a perfectly moist, juicy center. This healthy chicken meatball recipe is easy to make, delicious and perfect for busy nights when you want a healthy meal on the table.

Prep Time25

Cook Time20

Total Time45

Course: Main Course

Cuisine: American

Servings: servings

Calories: 484kcal

Author: Sarah Thomas-Drawbaugh

Equipment

1 pasta pot for orzo
1 colander
1 nonstick skillet
1 baking dish
2 mixing bowls
1 grater

Ingredients

Chicken Meatballs

1 lb. ground chicken
½ cup plain breadcrumbs
½ cup grated parmesan cheese
1 large egg room temperature
2 tablespoons 2% milk
½ teaspoon kosher salt
½ teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons Italian parsley chopped small
avocado oil as needed, for pan searing the meatballs. Option to use vegetable or canola oil instead.

Tzatziki

1 cup Greek yogurt 0% or 2% Fage
1 tablespoon lemon juice fresh squeezed
1 tablespoon extra virgin olive oil
1 clove garlic minced
1.5 - 2 tablespoons dill fresh, chopped small
¾ cup cucumber remove seeds using a spoon and finely dice Option to grate the cucumber instead, just be sure to squeeze out any excess moisture.
kosher salt to taste

Orzo Pasta

6-8 ounces orzo pasta al dente, drizzle with EVOO
2-4 tablespoons pasta water reserved, start with 2 tablespoons
1 tablespoon avocado oil
4 cloves garlic lightly smashed or pressed
2 tablespoons lemon juice fresh squeezed
2 tablespoons butter
1 cup baby spinach packed in cup
¼ cup feta crumbled
kosher salt to taste, if needed
cracked black pepper to taste

Optional Garnishes

fresh mint chopped
lemon slices
feta cheese crumbles
honey drizzle
red pepper flakes for some spice
kalamata olives

Instructions

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.

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.

Prepare the Meatballs

Combine ground chicken, egg, 2% milk, breadcrumbs, parmesan cheese, dried oregano, kosher salt, onion powder, garlic powder, and finely chopped parsley. 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 of 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 saute 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.

Notes

Frequently Asked Questions

Why do you cook the orzo pasta al dente? The pasta is best cooked al dente because it will continue to cook in the pan and you do not want it to get soggy.

Can I use turkey instead of chicken? Yes, ground turkey is a perfectly fine swap for ground chicken.

Why do you pan sear the meatballs first? Pan searing the meatballs in avocado oil before baking allows the meatballs to get a crispy sear on the outside while maintaining a tender center. Plus, avocado oil is a neutral oil making it perfect for shallow frying.

I don't like feta what else can I use? You can omit the cheese in the orzo pasta or you could try some grated parmesan.

Can you make any of this ahead of time? Yes! You can make the tzatziki ahead of time, just be sure to store it in an airtight container in the refrigerator. You can also make the meatballs ahead of time. Option to mix the meatballs up to 24 hours before shallow frying then baking them. The orzo can be made ahead of time and reheated.

Nutrition