Ingredients:

  • 1 lb ground chicken (90/10 blend)
  • 0.5 cup feta cheese, crumbled
  • 0.5 cup Panko breadcrumbs
  • 1 large egg, lightly beaten
  • 1 small yellow onion, grated
  • 3 cloves garlic, minced
  • 0.25 cup fresh parsley, chopped
  • 1 tbsp fresh dill, chopped
  • 1 tsp dried oregano
  • 1 tbsp lemon zest
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1 cup plain Greek yogurt
  • 1 cup English cucumber, squeezed dry
  • 1 small clove garlic, grated to paste
  • 1 tbsp fresh lemon juice
  • 1 tbsp extra virgin olive oil
  • 1 tbsp fresh dill, finely chopped for sauce

Instructions:

  1. Prepare the tzatziki by grating the cucumber and using a clean kitchen towel to squeeze out all excess moisture.
  2. In a medium bowl, combine the squeezed cucumber, Greek yogurt, grated garlic paste, lemon juice, olive oil, and fresh dill. Stir well and refrigerate until serving.
  3. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  4. Grate the yellow onion directly into a large mixing bowl to capture the juices.
  5. Add the ground chicken, crumbled feta, breadcrumbs, egg, minced garlic, parsley, dill, oregano, lemon zest, salt, and pepper to the bowl.
  6. Gently mix the ingredients by hand until just combined; do not overwork the meat.
  7. Scoop 1.5 tablespoon portions and roll into smooth balls with slightly wet hands.
  8. Place on the sheet and bake for 15 minutes until the tops are golden and the feta is sizzling.
  9. Remove the tray from the oven and let the meatballs sit for 5 minutes.
  10. Serve warm with the chilled tzatziki.