4 cups baby potatoes, sliced in half

1 tbsp olive oil

1 tbsp lemon juice

1 tsp dried oregano

Salt & pepper to taste

1 lb ground chicken

1 small yellow onion, grated

2 cloves garlic, minced

1 tbsp finely chopped parsley

1 tsp lemon zest

1 tsp dried oregano

1 tsp dried dill

1/2 tsp each salt & pepper

1 cup sliced cherry tomatoes

1 cup sliced cucumber

1/2 cup thinly sliced red onion

2 tbsp finely chopped parsley (for garnish)

1/2 cup store-bought tzatziki

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Preheat your oven to 400°F (200°C). Toss the halved baby potatoes with olive oil, lemon juice, dried oregano, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 20-25 minutes, or until golden and crispy on the edges, flipping halfway through.
In a large bowl, combine the ground chicken, grated onion, minced garlic, chopped parsley, lemon zest, dried oregano, dried dill, salt, and pepper. Mix everything together until well incorporated, but avoid overmixing to prevent tough meatballs.
Form the meatball mixture into small, bite-sized balls (about 1-1.5 inches in diameter) and place them on a parchment-lined baking sheet.
Once the potatoes have been roasting for 10 minutes, add the meatballs to the oven and bake for 15-18 minutes, or until fully cooked (internal temperature should reach 165°F or 74°C).
While the potatoes and meatballs are baking, slice the cherry tomatoes, cucumber, and red onion. Toss the veggies together with the chopped parsley.
When the meatballs and potatoes are done, plate them with the vegetable mix. Top with tzatziki sauce and garnish with additional parsley. Serve with extra tzatziki on the side if desired.

For a richer flavor, you can substitute ground chicken with ground lamb or beef.

Adding spinach or arugula to the veggie mix will increase the nutrition and flavor.

For extra crispiness, cut the potatoes evenly and ensure they are spread in a single layer on the baking sheet.

To make the tzatziki sauce from scratch, combine Greek yogurt, grated cucumber, garlic, fresh dill (or mint), lemon juice, and salt.

Leftover meatballs can be frozen for up to 3 months; simply reheat in the oven or microwave when ready to eat.