Herbed Chicken Meatballs Bowl with Creamy Tzatziki

Herbed Chicken Meatballs Bowl with Creamy Tzatziki

Description

These tender chicken meatballs are pan-seared until golden and juicy, packed with fresh herbs and garlic. They’re served over crisp greens with cool cucumbers and a generous scoop of homemade tzatziki—creamy, tangy, and loaded with dill. It’s a balanced bowl: protein-rich, refreshing, and super satisfying without feeling heavy.

Perfect for weeknight dinners, meal prep, or when you want something healthy but not boring.

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Ingredients

Chicken Meatballs

• 1 lb (450 g) ground chicken

• ⅓ cup breadcrumbs (panko preferred)

• 1 large egg

• 2 cloves garlic, minced

• ¼ cup fresh parsley, finely chopped

• 1–2 tablespoons fresh dill, chopped

• ¼ cup finely chopped green onion or yellow onion

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon paprika

• ½ teaspoon dried oregano

• 1–2 tablespoons olive oil (for cooking)

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Tzatziki Sauce

• 1 cup plain Greek yogurt (full-fat for best flavor)

• ½ large cucumber, grated

• 1 clove garlic, finely minced or grated

• 1 tablespoon fresh dill, chopped

• 1 tablespoon lemon juice

• 1 tablespoon olive oil

• Salt to taste

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Bowl Assembly

• Romaine, butter lettuce, or mixed greens

• Sliced cucumbers

• Cherry tomatoes (optional)

• Extra dill or parsley for garnish

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Instructions

1. Make the Tzatziki (Do This First)

1. Grate the cucumber and squeeze out as much liquid as possible using a towel or paper towels.

2. In a bowl, mix yogurt, cucumber, garlic, dill, lemon juice, olive oil, and salt.

3. Cover and refrigerate for at least 20–30 minutes to let flavors develop.

👉 Pro tip: Tzatziki gets better the longer it chills.

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2. Prepare the Meatballs

1. In a large bowl, combine ground chicken, breadcrumbs, egg, garlic, herbs, onion, and spices.

2. Mix gently until just combined—don’t overwork or they’ll be dense.

3. Form into golf-ball-sized meatballs (about 1½ inches).

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3. Cook the Meatballs

Pan-Seared Method (best flavor):

1. Heat olive oil in a large skillet over medium heat.

2. Add meatballs in a single layer.

3. Cook, turning occasionally, for 10–12 minutes until golden brown and fully cooked (internal temp 165°F / 74°C).

Optional oven method:
Bake at 400°F (205°C) for 18–20 minutes, then broil 2 minutes for color.

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4. Assemble the Bowl

1. Add greens to a bowl.

2. Top with sliced cucumbers and tomatoes.

3. Add warm meatballs.

4. Spoon a generous amount of tzatziki over the top.

5. Finish with fresh dill and a drizzle of olive oil.

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Flavor Variations

• Spicy: Add chili flakes or harissa to the meatballs

• Extra herby: Mix mint into the tzatziki

• Low-carb: Skip breadcrumbs, add almond flour

• Wrap-style: Stuff everything into warm pita bread

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Storage & Meal Prep

• Meatballs: store up to 4 days in the fridge

• Tzatziki: keeps 3–4 days chilled

• Great cold or reheated gently