Greek Chicken Meatballs with Homemade Tzatziki
constituents
For the Chicken Meatballs
1 lb ground funk
mug breadcrumbs( panko or regular)
mug finely diced red onion
2 cloves garlic, diced
teaspoon diced fresh parsley
1 teaspoon diced fresh dill
1 tablespoon dried oregano
Zest of 1 bomb
1 teaspoon bomb juice
1 egg, smoothly beaten
swab and black pepper, to taste
teaspoon olive oil painting( for cuisine)
For the Tzatziki Sauce
1 mug Greek yogurt
cucumber, grated and drained
clove garlic, diced
teaspoon bomb juice
1 teaspoon diced fresh dill
1 teaspoon diced fresh mint( voluntary)
swab and black pepper, to taste
teaspoon redundant abecedarian olive oil painting
Directions
Make the Tzatziki Sauce
In a coliseum, combine the Greek yogurt, grated and drained cucumber, diced garlic, bomb juice, dill, mint( if using), swab, and black pepper. Stir well, mizzle with olive oil painting, and chill until ready to serve.
Prepare the Chicken Meatballs In a large mixing coliseum, combine the ground funk, breadcrumbs, diced red onion, diced garlic, parsley, dill, oregano, bomb tang, bomb juice, and the beaten egg. Season with swab and black pepper. Mix until all constituents are unevenly combined.
Shape the Meatballs Roll the admixture into small meatballs, about 1- inch in periphery.
Cook the Meatballs toast the olive oil painting in a large skillet over medium heat. Add the meatballs and cook for about 10- 12 twinkles, turning sometimes, until they’re golden brown and cooked through.
Serve Arrange the meatballs on a server, and serve with a side of manual Tzatziki sauce. Garnish with fresh dill and bomb wedges. These meatballs go great with warm pita chuck
or a Greek salad!
Prep Time 15 twinkles
Cook Time 15 twinkles
Total Time 30 twinkles
Yield 4 servings