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Greek Lemon & Dill Chicken Meatballs with Feta Yogurt Sauce

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings

Equipment

  • Skillet
  • Mixing bowl
  • Baking sheet

Ingredients
  

For the Meatballs

  • 1 lb ground chicken (or turkey)
  • 1/3 cup feta cheese, crumbled
  • 1 small onion, finely grated
  • 2 cloves garlic, minced
  • 1/2 cup breadcrumbs (or almond flour for GF option)
  • 1 large egg
  • 2 tbsp fresh dill, chopped
  • 1 tbsp lemon zest
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil (for baking)

For the Feta Yogurt Sauce

  • 3/4 cup Greek yogurt
  • 1/4 cup feta cheese, crumbled
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 clove garlic, minced
  • 1 tbsp fresh dill, chopped
  • Salt & pepper, to taste

Instructions
 

  • Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and drizzle with olive oil.; In a large bowl, combine ground chicken, crumbled feta, grated onion, garlic, breadcrumbs, egg, dill, lemon zest, oregano, salt, and pepper. Mix until just combined—don’t overwork it!
  • Roll the mixture into 1.5-inch meatballs (about 18-20 meatballs total).; Place on the prepared baking sheet and brush or lightly drizzle with olive oil.; Bake for 18-20 minutes, flipping halfway, until golden and cooked through (internal temp should be 165°F).
  • In a small bowl, whisk together Greek yogurt, feta, lemon juice, olive oil, garlic, and dill.; Season with salt and pepper to taste. If too thick, add a splash of water or more olive oil for a silkier texture.
  • Arrange meatballs on a platter and drizzle with feta yogurt sauce.; Garnish with extra dill and lemon wedges.; Serve with pita, salad, or rice for a complete meal.