Greek Chicken Meatballs with Homemade Tzatziki
When visiting my grandma growing up, I have several memories of her taking us out to Tarpon Springs, a small town near her home known for it's Greek flare. There were boat rides where divers searched for the natural bath sponges under the water, and you could always count on some type of tasty treat by the end of the day.
Whenever we ate lunch in Tarpon Springs, my grandma always took us to her favorite restaurant overlooking the water. I ordered probably the most American item on the menu: a chicken pizza. Luckily, my preference for Greek has come a long way since then, with a newfound love for falafel and Greek salads.
These Greek chicken meatballs are my latest favorite. Baked for a healthier take, I stuffed them into a pita filled with all of the best flavors Greece is known for: feta cheese, fresh and colorful veggies, and all of the tzatziki sauce I could fit. Also surprising was just how easy it was to create my own tzatziki sauce from ingredients that are pretty much staples in our kitchen.
Greek Chicken Meatballs
- 1lb. ground chicken
- 1/4 cup finely diced red onion
- 2 garlic cloves, minced
- 1 tsp parsley
- 1 cup chopped spinach
- salt and pepper
- Preheat your oven to 400 degrees and grease a baking sheet.
- Place all of the ingredients into a bowl and mix thoroughly.
- Roll out golf ball sized portions of the mixture and place on your baking sheet.
- Bake for 10 minutes, flip, and bake for an additional 10 minutes.
Enjoy atop a pita with choice of veggies, on a salad, or with tzatziki.
- 1 cup plain Greek yogurt
- 1/2 cup grated cucumber
- Juice of 1 lemon
- 1 tsp dry dill
- 1 tsp garlic powder
- salt to taste
Combine all of the ingredients into a bowl, adjusting the flavors to match your preference.