Instructions:
- Prepare the Tzatziki: Grate the half cucumber, then place the grated flesh onto a clean cloth or cheesecloth and squeeze out as much liquid as possible.
- In a small bowl, mix the squeezed cucumber, Greek yogurt, dill, mint, minced garlic, and lemon juice. Season with salt and pepper. Drizzle with EVOO and refrigerate for at least 15 minutes.
- For the Meatballs: Lightly sauté the minced red onion and garlic in a tiny amount of olive oil for 2 minutes until softened. Let cool completely.
- In a large bowl, gently combine the ground chicken, cooled aromatics, panko, beaten egg, parsley, mint, oregano, lemon zest, salt, and pepper. Mix just until combined to avoid tough meatballs.
- Roll the mixture into uniform balls, about 1.5 inches (4cm) in diameter. Chill the meatballs for 15 minutes, if time allows, to help them hold their shape.
- Pan-Fry Method: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Brown the meatballs on all sides (about 6-8 minutes total).
- Bake Method: Preheat oven to 400°F (200°C). Place meatballs on a lightly oiled baking sheet and bake for 16–18 minutes, flipping halfway, until internal temperature reaches 165°F (74°C).
- Serve the warm Greek Chicken Meatballs immediately alongside the chilled Tzatziki sauce.