Greek Chicken Meatballs with Homemade Tzatziki Dip

Prep Time: 20-25 mins I Cooking Time: 45-50 mins I Serving: 2-3

Ingredients :-

For Dip :-

2 Cucumber med-sized(peeled & grated)

½ cup/120 g Hung Curd/Yogurt

5-6 Garlic Cloves (peeled & minced)

4-5 Fresh Coriander Sprigs (stems removed, finely chopped)

¼ tsp Black Pepper Powder

Salt to taste

1 tsp Mustard Sauce

1 tsp Honey

For Chicken Meatballs :-

½ kg/500g / 1.1 lb Chicken (minced/keema)

1 tsp Red Chilli Flakes

1 tsp Ginger (grated)

1 tbsp Garlic Cloves (minced)

1 tsp Lime Juice (fresh)

1 Onion, large-sized (grated & water squeezed out)

1 Egg

6-7 Fresh Coriander Sprigs (stems removed, finely chopped)

½ tsp Cumin Powder

½ tsp Coriander Powder

½ tsp Garam Masala Powder

½ tsp Red Chilli Powder

Salt to taste

1 tsp Olive/Veg Oil

½ cup/60 g approx. Bread Crumbs (panko / any)

1.5 tbsp Veg Oil

1 chiplet/20g Butter (salted)

Method :-

For Dip :-

In a large bowl place the strainer and grate the peeled cucumbers into the strainer. Squeeze out the excess water and discard

Take a new bowl, add curd and beat well. Then to the bowl add grated cucumber + minced garlic + chopped coriander leaves + black pepper powder + salt + mustard sauce + honey . Mix well and refrigerate till served

For Chicken Meatballs :-

In a large bowl take the minced chicken . Add red chilli flakes + grated ginger + minced garlic + lime juice + grated onion + egg + cumin powder + coriander powder + garam masala powder + red chilli powder + salt + olive/veg oil + bread crumbs . Mix well and refrigerate, covered for 1 hour

After 1 hour take out the meatball mix from the refrigerator mix again and with the help of a scoop/spoon take the mixture and place onto your palm, roll into a small lemon sized shaped ball and place on a plate one by one

Similarly prepare all the meatballs from the remaining mixture and set aside

Heat veg oil + butter in a non-stick pan. Gently place the prepared meatballs on the pan in batches. Cover the pan and cook for 5-7 mins on low-medium flame

After 5-7 mins remove the lid and change the side of the meatballs. Cover again with the lid and cook for another 4-5 mins on low medium flame until a light golden crust is formed outside. Keep changing sides for even cooking

When completely cooked and golden brown in colour, dish out on a plate

Similarly, prepare the remaining meatballs. When completely cooked, dish out and switch off the gas. Serve hot with the prepared chilled dip

Time to Taste:)

Enjoy these meatballs with the drink of your choice:)