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Greek Chicken Meatballs with Pita and Tzatziki platter with fresh vegetables.

Greek Chicken Meatballs with Pita and Tzatziki

A vibrant, high-protein Mediterranean platter featuring juicy chicken meatballs flecked with feta and fresh herbs, served alongside soft, charred homemade pita bread and a cooling cucumber-garlic tzatziki sauce.
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Prep Time 25 minutes
Cook Time 20 minutes
Servings: 4
Course: Main Course, Mezze
Cuisine: Greek
Calories: 385
Ingredients Method Notes

Ingredients
  

Meatballs:
  • 1 lb ground chicken
  • 1/2 cup feta
  • 1/2 cup breadcrumbs
  • 1 egg
  • 2 cloves garlic
  • herbs parsley, dill, oregano.
Pita:
  • 2.5 cups flour
  • 1 cup warm water
  • 2 tsp yeast
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tbsp olive oil.
Tzatziki:
  • 1 cup Greek yogurt
  • 1/2 cucumber
  • 1 clove garlic
  • 1 tbsp lemon juice
  • fresh dill.

Method
 

  1. Pita: Bloom yeast in water/sugar. Mix with flour, salt, and oil. Knead 10 mins, rise 1 hour. Roll and pan-fry.
  2. Meatballs: Mix ingredients gently. Roll into 1.5-inch balls. Bake at 400°F for 18–20 mins.
  3. Tzatziki: Grate and squeeze cucumber. Mix with yogurt, garlic, lemon, and dill.
  4. Serve: Assemble meatballs with warm pita, sauce, and fresh vegetables.

Notes

  • Storage: Meatballs can be refrigerated for 3-4 days or frozen for up to 2 months.
  • Cooking Variations: For Air Fryer Greek Chicken Meatballs, cook at 375°F for 12-15 minutes.
  • Serving Suggestion: For a complete spread, serve with a side of Traditional Greek Salad or Hummus.