Air Fryer Greek Chicken Meatballs with Tzatziki

Instructions

Air fryer:190°C / 374°F

1. 1

   Make the tzatziki first: stir the Greek yogurt, squeezed cucumber, dill, 1 tbsp lemon juice, 1 small grated garlic clove, and 1/4 tsp salt in a bowl. Chill while the meatballs cook.

2. 2

   In a large bowl, combine the ground chicken, panko, egg, feta, 2 grated garlic cloves, lemon zest, 1 tbsp lemon juice, parsley, mint, oregano, cumin, 3/4 tsp salt, and black pepper. Mix gently just until combined; overmixing can make chicken meatballs firm.

3. 3

   With lightly oiled hands, shape the mixture into 20 small meatballs, about 30 g each. Brush or rub them with the olive oil.

4. 4

   Preheat the air fryer to 190°C for 3 minutes. Lightly oil the basket or tray, then arrange the meatballs in a single layer with space between them. Cook in batches if needed.

5. 5

   Air fry for 8–10 minutes, turning or shaking gently halfway through, until browned outside and the centre of several meatballs reaches 74°C/165°F on a food thermometer.

6. 6

   Rest for 2 minutes, then serve with the chilled tzatziki in pita pockets, rice bowls, salad bowls, or alongside roasted potatoes.