Chicken Meatballs With Tzatziki And Couscous
Mediterranean meals are so flavorful and super easy to make!
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Meatballs are always a hit at our house, whether we serve them with spaghetti, over rice or stuffed into a sub roll. This time, we wanted to try something a bit lighter than our typical Italian-style recipes, and this Greek-inspired creation received rave reviews from the entire family!
We made the meatballs with Mediterranean style herbs and savory chicken, and the combination pairs perfectly with the cool and creamy tzatziki sauce we whisked together. Crisp cucumber and zesty onion add a refreshing bite to a bed of light, but hearty couscous for a delightful change to our regular pasta with meatballs. It’s satisfying and full of flavor, and the entire meal comes together with very little effort. We love it!
Chicken Meatballs With Tzatziki and Couscous
Ingredients
- 1 pound ground chicken
- 1 large egg
- 1/4 cup plain panko
- 1 tablespoon dry minced onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon dried mint
- 1 cup uncooked couscous
- 1 cup low-sodium chicken broth
- 16 ounces plain Greek yogurt
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon black pepper
- 1/2 cup grape tomatoes, halved
- 1 small cucumber, peeled and chopped
- 1/4 cup red onion, diced
- 1/2 cup Kalamata olives, halved
Preparation
- Preheat oven to 350°F, and spray a large baking pan with cooking spray.
- Beat egg with salt, garlic powder, mint and minced onion in a large bowl. Add panko crumbs and chicken, and combine until thoroughly mixed.
- Form mixture into 1-inch round meatballs. Transfer to prepared pan, and bake for 20 minutes, or until meatballs are light brown and internal temperature is 165 degrees.
- Prepare couscous in chicken broth, according to package directions, as meatballs bake.
- Whisk together yogurt, dill, parsley and black pepper in a small bowl. Cover and refrigerate.
- Place cooled couscous in large bowl, and toss with tomatoes, Kalamata olives, cucumbers, red onion and lettuce.
- Top couscous with meatballs, and drizzle with tzatziki before serving. Enjoy!
Recipe adapted from Foxes Loves Lemons