Mediterranean Chicken Meatballs with Couscous & Tzatziki

Mediterranean Chicken Meatballs with Couscous & Tzatziki

Preparation time: 90 minutes | Serves: 4

I went on a real Greek tangent this summer, testing new recipes, buying endless rolls of phyllo pastry, and visiting Greek restaurants around Sydney. Some would say I’m manifesting the perfect Euro summer, swimming around the Mediterranean paradise (this is half true), but I’ve simply found that the primary ingredients—fresh herbs, lots of lemon, olives, and yoghurt—are the perfect flavours for warmer months.

This is a great meal prep or hosting recipe, and while I do make the meatballs myself, feel free to swap them with store-bought meatballs if you’re running short on time (or patience). I like to serve this dish with a big dollop of my homemade tzatziki — you can link that recipe right from this post.

As usual, head to the recipe notes for my top tips and suggestions.

Ingredients

For the meatballs
For the couscous salad

Method

  1. Roughly chop herbs and garlic in a food processor.
  2. Switch to a smooth blade and add remaining meatball ingredients (except the oil). Blitz until combined.
  3. Shape into medium meatballs (rub a little oil on your hands to prevent sticking).
  4. Air fry at 180°C for 18–20 minutes. Brush with oil and flip midway for even cooking.
  5. Meanwhile, boil 2 cups water with 2 tbsp olive oil, salt and a squeeze of lemon.
  6. Add couscous, turn off heat, cover and steam for 5–10 minutes.
  7. Fluff couscous with a fork and transfer to a bowl to cool.
  8. Dice cucumber, tomato and olives (if using) and add to couscous.
  9. Whisk remaining olive oil, lemon juice, honey and salt. Toss through salad.
  10. Serve with fresh dill and a generous dollop of tzatziki.
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