Chicken Meatballs Greek (Printable Version)
Packed with herbs and full Greek vibes, these chicken meatballs are awesome with cold tzatziki, crunchy veg, and a scoop of rice.
# What You'll Need:
→ Meatball Mix
01 -
0.5 teaspoon lemon zest
02 -
4 garlic cloves, finely minced
03 -
40 g red onion, finely diced
04 -
15 g fresh mint, finely chopped
05 -
15 g fresh dill, finely chopped
06 -
0.5 teaspoon red pepper flakes
07 -
0.5 teaspoon dried oregano
08 -
0.5 teaspoon ground cumin
09 -
0.25 teaspoon ground black pepper
10 -
1 teaspoon salt
11 -
900 g ground chicken
→ Frying
12 -
15 ml olive oil
→ Plating
13 -
tzatziki sauce
14 -
cooked white rice
15 -
diced tomato
16 -
cucumber slices
17 -
feta cheese
18 -
chopped romaine lettuce
# Steps to Follow:
01 -
Pile the finished meatballs over lettuce with a scoop of rice. Add cucumber and tomato, then crumble some feta and drop a big spoonful of tzatziki on top.
02 -
Let a big skillet warm up over medium heat, add olive oil, then cook the meatballs in a few rounds. Don’t crowd the pan. Cook each one a few minutes on each side until they get a nice golden color and are cooked through to at least 74°C inside.
03 -
Scoop up some of the chicken mix with a tablespoon or a cookie scoop, then roll it between your palms to make balls that are all about the same size.
04 -
Dump ground chicken, all the herbs, onions, garlic, lemon zest, and the rest of the seasonings into a big bowl. Get in there with your hands and mix it around until it’s all combined.
# Additional Notes:
01 -
Want the mix to be less sticky? Pop it in the fridge for 15 minutes first. It’s way easier to handle after that.