INGREDIENTS - Tzatziki Sauce - 1 cup Plain Greek Yogurt - 1 tbsp Scallion - 1 clove Garlic - 1 Lime - 1/2 English Cucumber - 1/2 tsp Salt and Pepper
INGREDIENTS - Meatballs - 16 oz Ground Chicken - 2 cloves Garlic - 3 tbsp Parsley - 1 tbsp Oregano - 1 tsp Salt, pepper - T tbsp EVOO - 1 large Egg - 1/4 cup Breadcrumbs - 1/2 cup Feta
ADD THE GROUND CHICKEN AND REMAINING INGREDIENTS FOR THE MEATBALLS TO A MIXING BOWL.
SCOOP A HEAPING TABLESPOON OF THE MIXTURE ON A PARCHMENT PAPER LINED BAKING SHEET. THEY'LL BAKE 15 MIN ONE SIDE, THEN FLIP THEM FOR AN ADDITIONAL 10 MIN TO FINISH.
PREP THE TZATZIKI SAUCE BY GRATING THE CUCUMBER. USE AS LITTLE AS A 1/4 CUP BUT I LIKE TO LOAD MINE UP WITH 1/2 CUP.
CUCUMBERS ARE 95% WATER SO AFTER SHREDDING THEM, BE SURE TO SQUEEZE THE EXCESS WATER OUT.
STIR THE GRATED CUCUMBERS IN WITH THE GREEK YOGURT AND REMAINING INGREDIENTS AND LET IT SIT WHILE THE MEATBALLS FINISH BAKING.