Ingredients:

  • 1 lb (450g) ground chicken (lean)
  • ½ cup (60g) feta cheese, crumbled
  • ½ cup (60g) zucchini, finely grated and squeezed dry
  • 2 cloves (6g) garlic, minced
  • 2 tbsp (8g) fresh parsley, chopped
  • 1 tbsp (3g) fresh mint, chopped
  • 1 tsp (2g) dried oregano
  • 1 tsp (5ml) lemon zest
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • 1 tbsp olive oil
  • ½ cup (120g) Greek yogurt
  • ¼ cup (60g) cucumber, grated and drained
  • 1 tbsp (15ml) lemon juice
  • 1 clove (3g) garlic, minced
  • 1 tbsp (3g) fresh dill, chopped

Instructions:

  1. Grate the zucchini using the fine side of a box grater, then place the shreds in a paper towel or clean kitchen cloth and squeeze firmly to remove excess water.
  2. In a large bowl, gently fold together the ground chicken, squeezed zucchini, crumbled feta, minced garlic, and herbs until just combined.
  3. Form the mixture into 1-inch meatballs.
  4. Cook the meatballs using one of two methods: For stovetop, heat 1 tbsp olive oil over medium heat and sear for 5–7 minutes, turning occasionally; for oven, bake at 400°F (200°C) on a parchment-lined sheet until the internal temperature reaches 165°F (74°C).
  5. Prepare the Tzatziki sauce by mixing the Greek yogurt, grated and drained cucumber, lemon juice, minced garlic, and chopped dill.