Ingredients
Scale
- 2 teaspoons olive oil, divided
- 2 pounds ground chicken
- 1 egg
- 1/4 cup finely diced red onion
- 3 cloves garlic, finely minced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh mint, chopped
- 1/2 teaspoon lemon zest
- 1 teaspoon dried oregano
- 1/2 teaspoon ground coriander (or ground cumin)
- 1/2 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons red wine vinegar (optional)
For The Tzatziki
- 1 cup grated cucumber (from about 1/2 large English cucumber)
- 1 cup Greek yogurt (not low-fat)
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1 clove garlic, grated or minced
- 2–3 tablespoons minced dill, mint or a mix (I always use a mix)
Instructions
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Preheat your oven to 400°F (200°C). Drizzle 1 teaspoon of the olive oil over a large baking sheet. Set aside.
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In a large bowl, combine the remaining teaspoon of the olive oil, ground chicken, egg, red onion, garlic, fresh dill, fresh mint, lemon zest, oregano, coriander, red pepper flakes, salt, pepper and red wine vinegar (if using). Mix until well combined but don’t over-mix.
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Using a cookie scoop or your hands, form the mixture into 1-inch meatballs and place them on a prepared baking sheet.
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Bake the meatballs for 18-20 minutes, or until they reach an internal temperature of 165°F (74°C). If you’d like the meatballs to have a little color, place them under the broiler 2-3 minutes before their cooking time is up.
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While the meatballs bake, make the tzatziki. Place grated cucumber in the middle of a clean kitchen towel, then squeeze out excess moisture. Place in a medium bowl and add the Greek yogurt, garlic, lemon juice, dill and/or mint and salt. Stir to combine.
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Serve the meatballs warm with tzatziki, pita, rice, or a Greek salad.