Greek Chicken Meatballs

I grew up knowing one way and one way only when it comes to meatballs: the Italian-American meatballs and "gravy," or tomato sauce - whichever you prefer to say. My grandmother's recipe is amazing. 

But while the traditional style is near and dear to my heart - and probably the best in my opinion - I do like to get creative with the meatballs I make.

For this Greek meatball recipe, I used chicken. It features lots of seasonings, fresh parsley, garlic and feta so the meatballs are packed with flavor. Make a tzatzki style sauce on the side to dip them in. This is perfect for an appie party or a game day menu.  Mine omits cucumbers since The Husband does not groove on them. 

Last time I made this dish I went with a whole Greek theme with hummus, pita, veggies and kalamata olives. It was a fun din!

Meatballs are great to mix the night before so that the flavors marinate before cooking.  The dipping sauce can also be made in advance. I always love a recipe you can prep ahead.  This is also a healthy twist on a meatball as the little guys are baked, not fried.

This is perfect for an appie party or a game day menu.

Tzatziki Sorta Sauce
10 ounces Greek yogurt
1 Tbsp. lemon juice
1 garlic clove, minced
Parsley, chopped
2 scallion greens, minced
1 Tbsp. white wine vinegar
Salt and pepper to taste

Combine all the ingredients in a bowl, and gently stir together with a spoon until well blended. Refrigerate if made well ahead.

Greek Chicken Meatballs

(Makes about 30)

1 pound ground chicken

1/4 cup panko bread crumbs

1/4 cup chopped fresh flat leaf parsley

2 cloves garlic, minced

1/4 cup red onion, minced

Zest and juice of 1 lemon

1 large egg, lightly beaten

1 tsp. dried oregano

1/2 tsp. ground coriander

1/2 tsp. ground cumin

1/4 tsp. cinnamon

3 ounces crumbled feta

Combine all ingredients in a large mixing bowl. Mix gently until well combined. Set aside for at least an hour so that flavors marinate.

Line a baking sheet with foil and spray with Pam.

When ready to bake, preheat oven to 450 degrees Fahrenheit.

Combine all ingredients in a large mixing bowl. Mix gently until well combined. Set aside for at least an hour so that flavors marinate.

Roll into 1-inch wide meatballs. Line up evenly on baking sheet.  Bake for 12 to 15 minutes or until evenly browned.