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Greek Chicken Meatballs and Yogurt Dill Sauce

Juicy Greek-spiced chicken meatballs served with a bright yogurt-dill sauce.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 9 servings

Ingredients

  • 1 pound lean ground chicken
  • 1 teaspoon dried oregano
  • 1 cup whole-grain panko
  • 1 egg beaten
  • 1/3 cup milk
  • 2 cloves garlic minced
  • 1/3 cup red onion finely chopped
  • 1/3 cup parsley leaves finely chopped
  • 1/2 teaspoon kosher or sea salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon extra virgin olive oil
  • 1 cup Greek yogurt low-fat, plain
  • 1/3 cup dill finely chopped
  • 1 lemon zest and juice
  • 1/4 teaspoon kosher or sea salt for sauce
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • 1 cup cucumber cut into thick slices and quartered
  • 1/2 cup feta cheese crumbled
  • 1/2 cup parsley or dill chopped for garnish

Instructions

  • In a large bowl, combine the ground chicken, dried oregano, panko, beaten egg, milk, minced garlic, finely chopped red onion, finely chopped parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; mix gently with your hands until evenly combined.
  • Shape the mixture into 18 small meatballs, about 1 inch each.
  • Heat the olive oil in a large skillet over medium heat.
  • Add the meatballs in a single layer (cook in batches if needed) and brown on all sides, turning gently, about 8–10 minutes total, until cooked through.
  • While the meatballs cook, stir together the Greek yogurt, chopped dill, lemon zest and juice, 1/4 teaspoon salt, ground cumin, and cayenne in a small bowl to make the sauce; taste and adjust seasoning if desired.
  • Transfer cooked meatballs to a platter, scatter with crumbled feta and cucumber pieces, and sprinkle with chopped parsley or dill.
  • Serve the yogurt-dill sauce on the side or spoon it over the meatballs.

Equipment

  • Large Mixing Bowl
  • Measuring Cups and Spoons
  • Large Skillet
  • Spatula or tongs
  • Small Bowl
  • Grater or zester
  • plate or platter

Notes

  • Meatballs can be served as an entree or as an appetizer.
  • Form meatballs to a consistent size for even cooking.
  • Cook in batches if the skillet is crowded.
  • Use low-fat Greek yogurt to keep the sauce lighter.