Can I freeze Greek Chicken Meatballs?

Yes, you can freeze Greek Chicken Meatballs. Simply let them cool completely after cooking, then place them in an airtight container or freezer bag. They can be stored in the freezer for up to 3 months. To reheat, thaw overnight in the fridge and warm them in the oven or microwave.

What can I serve with Greek Chicken Meatballs?

Greek Chicken Meatballs pair wonderfully with tzatziki sauce, couscous, pita bread, and a fresh Greek salad. You may also serve them over rice or in a wrap for a delightful meal. The possibilities are endless!

How long do Greek Chicken Meatballs last in the fridge?

When stored in an airtight container, Greek Chicken Meatballs will last in the fridge for about 3 days. They’re perfect for meal prep, allowing you to whip them out for a quick and nutritious meal throughout the week.

What can I substitute for breadcrumbs in the recipe?

If you need to substitute breadcrumbs, you can use ground oats, almond flour, or even crushed crackers. These options will still help bind the meatballs while keeping them moist and flavorful.

How can I make the tzatziki sauce thicker?

To make the tzatziki sauce thicker, you can strain the yogurt or add a bit of finely grated cucumber after draining it well. This will help achieve a thicker consistency while keeping all the delicious flavors.

Greek Chicken Meatballs With Tzatziki Sauce: Simple & Tasty!

Ingredients

Units Scale

1 lb Ground Chicken
1/2 cup Breadcrumbs
1 large Egg
2 cloves Garlic (minced)
1/4 cup Red Onion (finely chopped)
2 tbsp Fresh Parsley (chopped)
1 tbsp Fresh Dill (chopped)
1 tsp Lemon Zest
1/2 tsp Salt
1/4 tsp Black Pepper
1 tbsp Olive Oil
1 cup Greek Yogurt
1/2 Cucumber (grated & drained)
1 tbsp Lemon Juice
1 tbsp Chopped Dill
Pinch of Salt (to taste)

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Instructions

In a large bowl, combine ground chicken, breadcrumbs, egg, minced garlic, chopped red onion, parsley, dill, lemon zest, salt, and pepper. Mix until just combined.
Scoop out about 1.5-inch portions of the mixture, roll them into balls, and place them on a parchment-lined baking sheet.
Drizzle the meatballs with olive oil and bake at 400°F (200°C) for 18-20 minutes or until golden brown and cooked through.

Notes

These meatballs store well in an airtight container in the fridge for up to 3 days. They can be reheated or served cold as a snack.

Author: Emily Carter
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baking
Cuisine: Greek

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 2g
Sodium: 500mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 30g
Cholesterol: 80mg