Greek Chicken Meatballs With Spinach Orzo & Tzatziki Dipping Sauce

Meatballs are so versatile as they can accommodate any taste or flavor.

Most culinary cuisines have a version of their own meatball. Like these Mexican Style Meatballs, also called “Albondigas,” or these Asian Inspired Chicken Meatballs with a Lemongrass Ginger Dip.

This unique recipe for Greek Chicken Meatballs are flavor packed and tender with a crispy crust and a light, but flavor dipping sauce, called tzatziki.

Greek Meatballs Served Over A Spinach Orzo Pasta

These Greek meatballs can serve as an appetizer with the tzatziki dipping sauce, but also makes for a tasty dinner served over a spinach pasta mixture.

Read More Here About Tzatziki Sauce – Greek Cucumber Yogurt Sauce for Gyros

Mediterranean Oregano

There are two types of oregano: Mediterranean oregano and Mexican oregano.

For this recipe, make sure you have common oregano or Mediterranean oregano on hand. Mediterranean oregano is slightly sweet and bitter, and a little cooling like mint, while Mexican oregano is more citrusy, with hints of anise.

Usually, when you buy dried oregano at the store, it will either be labeled “oregano” or “Mexican oregano.”

To get the best tasting Greek Meatballs, do not use Mexican oregano.

Greek Chicken Meatballs With Spinach Orzo & Tzatziki Dipping Sauce

2 scallions

1 teaspoon minced garlic, about 2 medium cloves

10 ounces ground chicken

3 tablespoons Panko bread crumbs

1 1/2 teaspoons dried oregano

1/3 cup orzo pasta

1/3 cup baby spinach, packed

1/2 cup tzatziki dip *recipe below

Preheat broiler with a rack in the center. Line a rimmed baking sheet with aluminum foil. Set aside for later to add meatballs.

Making The Spinach & Orzo Pasta

Next, thinly slice white and light thick green parts of scallions, and chop green parts and set them aside for garnishing.

Heat 2 teaspoons oil in a medium saucepan. Add scallion whites and light greens and pasta; cook, stirring, until pasta is toasted, 2–3 minutes.

Next add 11⁄4 cups water and 1⁄2 teaspoon salt, bring to a boil. Cover and reduce to a simmer, cooking pasta until it is tender and liquid is evaporated, between 12–15 minutes.

Making The Meatballs

In a medium bowl, mix to combine ground chicken, minced garlic, 1⁄4 cup panko, 1 teaspoon dried oregano, 1⁄2 teaspoon salt, and a few grinds of pepper .

Divide meat mixture into 8 balls and evenly place on prepared baking sheet. Drizzle with a little olive oil.

Broil on center oven rack until golden and cooked through, 8–10 minutes.

When the pasta is cooked, add the spinach and stir until just wilted. Season to taste with salt and pepper.

Making The Tzatziki Dipping Sauce

¾ English cucumber, partially peeled (striped) and sliced

1 teaspoon kosher salt divided

4 to 5 garlic cloves, peeled, finely minced

1/4 teaspoon dried dill

1 teaspoon white vinegar

1 tablespoon extra virgin olive oil

2 cups Full-fat Greek yogurt, plain

¼ teaspoon ground white pepper (black ok)

Use a box grater to manually grate the cucumber. Toss the grated cucumber with ½ teaspoon salt. Spoon the grated cucumber into a cheese cloth or a double thickness napkin and squeeze dry. NOTE: There will be a lot of liquid.

In one large mixing bowl, place the garlic with remaining ½ teaspoon salt, white vinegar, and extra virgin olive oil. Mix to combine.

Add the grated cucumber to the bowl with the garlic mixture. Stir in the yogurt, and a pinch of white or black pepper, and the dried dill. Stir to combine well.

Cover and refrigerate for 30 minutes to an hour before serving, to help thicken the sauce and give it the best texture, while allowing the flavors to meld.

Serve the chicken meatballs over the spinach orzo top with the tzatziki dipping sauce and garnish with the scallion greens (optional).

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Greek Chicken Meatballs With Spinach Orzo & Tzatziki Dipping Sauce

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