Juicy Greek chicken meatballs paired with refreshing tzatziki sauce—perfect for a flavorful weeknight dinner or healthy, protein-packed meal prep!
Ingredients You’ll Need
This dish uses a handful of simple ingredients, each bringing something special to the table: color, freshness, flavor, or crunch. Every element plays its part in making Greek Chicken Meatballs with Tzatziki something your family will crave again and again.
- Ground chicken: The base of the meatballs, deliciously light and perfect for soaking up all the herby citrus flavors.
- Panko breadcrumbs: These create an irresistible tender texture, ensuring each meatball stays juicy.
- Red onion: Adds sweetness and crunch that sets off the hearty chicken nicely.
- Garlic: Brings in rich Mediterranean depth—don’t skip it!
- Fresh parsley: For bright color and fresh, grassy flavor.
- Fresh dill: A quintessential Greek herb, lending garden-fresh notes to both meatballs and sauce.
- Dried oregano: For classic Greek fragrance—smells like a sunny Aegean courtyard!
- Lemon (zest & juice): Adds vibrant tang and an aromatic lift.
- Salt and pepper: Essential for enhancing all those beautiful flavors.
- Greek yogurt: The base for a creamy, tangy tzatziki sauce.
- Cucumber: Grated and squeezed dry for the perfect crisp addition to the tzatziki.
- Additional garlic: Just a touch infuses the sauce with extra Mediterranean flair.
- Extra fresh dill: Repeats the theme and ties everything together.
- Lemon juice: Brings zing and balance to the cool sauce.
- More salt and pepper: For final seasoning in your tzatziki.
How to Make Greek Chicken Meatballs with Tzatziki
Step 1: Preheat and Prepare Your Baking Sheet
Start by heating your oven to 400°F (200°C). Line a baking sheet with parchment paper—this little step ensures easy cleanup and prevents sticking, so your meatballs stay beautifully round and golden.
Step 2: Mix the Meatball Ingredients
In a large mixing bowl, combine the ground chicken, panko breadcrumbs, finely chopped red onion, minced garlic, fresh parsley, fresh dill, dried oregano, lemon zest, lemon juice, plus a generous pinch of salt and pepper. Mix everything just until combined—overworking the mixture can toughen the meatballs.
Step 3: Shape and Arrange
With damp hands or a small scoop, form the mixture into small meatballs. Place each one on your prepared baking sheet, leaving a little space between them so they brown rather than steam. You should get around 20–24 meatballs.
Step 4: Bake to Perfection
Slide the tray into your preheated oven and bake for 18–20 minutes, or until the meatballs are firm, fragrant, and lightly golden. This gives you perfectly cooked Greek Chicken Meatballs with Tzatziki every time, juicy on the inside with just a hint of crispness outside.
Step 5: Mix Up the Tzatziki
While the meatballs are baking, grab a bowl and stir together the Greek yogurt, grated-and-well-drained cucumber, minced garlic, fresh dill, lemon juice, plus a pinch of salt and pepper. This creamy tzatziki is bright, fresh, and cool—chill it in the fridge until you’re ready to serve.
Step 6: Serve and Enjoy
Arrange the warm meatballs on a platter or in a bowl, plop the tzatziki right alongside, and serve immediately. Whether tucked in pita or spooned over salad, Greek Chicken Meatballs with Tzatziki will have everyone reaching for seconds!
How to Serve Greek Chicken Meatballs with Tzatziki
Garnishes
To add color and crunch, sprinkle the finished dish with extra chopped dill, a shower of parsley, or even some crumbled feta for a little salty punch. A drizzle of extra virgin olive oil gives a glossy, restaurant-worthy finish.
Side Dishes
When serving Greek Chicken Meatballs with Tzatziki, pair them with warm pita bread, a big Greek salad loaded with tomatoes and olives, or fluffy lemon rice. Roasted veggies or a simple couscous work beautifully, too—this meal loves company!
Creative Ways to Present
Think beyond the platter: pop the meatballs on skewers for party snacks, stuff them into pita sandwiches with crunchy veggies, or serve mini versions atop cucumber rounds as a fresh, bite-sized appetizer. The possibilities for Greek Chicken Meatballs with Tzatziki go way beyond the ordinary.
Make Ahead and Storage
Storing Leftovers
Leftover Greek Chicken Meatballs with Tzatziki keep very well! Store cooled meatballs and sauce separately in airtight containers in the fridge; the meatballs stay tasty for up to 4 days, while the tzatziki holds up for about 3 days without losing its fresh flavor.
Freezing
You can freeze the meatballs for later—place them on a tray to freeze individually, then transfer to a zip-top bag for up to 2 months. For best results, freeze the tzatziki separately in a sealed container, though the dairy might lose a bit of its silky texture upon thawing.
Reheating
To reheat, pop the meatballs on a baking sheet and warm in a 350°F (175°C) oven until heated through (about 10 minutes). Avoid the microwave if possible, as it can dry them out—these meatballs deserve a gentle touch! Serve with freshly stirred tzatziki for that just-made flavor.
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey works just as well as chicken in these meatballs, lending a slightly richer flavor. Just be sure to use the same ratio and cook until golden and cooked through.
What if I don’t have fresh herbs?
Dried herbs can work in a pinch for the meatballs—just use about a third of the amount listed for fresh. For tzatziki, try to stick with fresh dill, as it makes a big difference in the sauce’s flavor.
Can I prep Greek Chicken Meatballs with Tzatziki ahead of time?
Yes! Mix and shape the meatballs up to a day in advance, then store them covered in the fridge until ready to bake. You can also whip up the tzatziki a few hours early—it actually gets even more flavorful as it chills.
Is there a dairy-free option for tzatziki?
Try swapping in a plain thick non-dairy yogurt for the sauce. You’ll get a similar creamy, tangy effect—just double-check that your substitute has a flavor you like, since it’s the star of the show!
How do I make these more kid-friendly?
If your little ones aren’t into herbs or garlic, just reduce the amounts or leave out a few. The meatballs cook up just as tender, and you can always serve the tzatziki on the side for dipping fun!
Final Thoughts
I hope you’re as excited as I am to whip up a batch of these Greek Chicken Meatballs with Tzatziki! Every bite is bursting with sunshine and flavor, and they truly make any meal feel festive. Bring a taste of the Mediterranean to your table this week—you won’t regret it!
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Greek Chicken Meatballs with Tzatziki Recipe
- Total Time: 35 mins
- Yield: 4 servings
- Diet: Low Fat
Description
Juicy Greek chicken meatballs paired with refreshing tzatziki sauce—perfect for a flavorful weeknight dinner or healthy, protein-packed meal prep!
Ingredients
For the Greek Chicken Meatballs
- 1 lb ground chicken
- ⅓ cup panko breadcrumbs
- ¼ cup finely chopped red onion
- 2 garlic cloves, minced
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 teaspoon dried oregano
- Zest and juice of 1 lemon
- Salt and pepper, to taste
For the Tzatziki Sauce
- ¾ cup Greek yogurt
- ½ cucumber, grated and squeezed dry
- 1 garlic clove, minced
- 1 tablespoon chopped fresh dill
- 1 tablespoon lemon juice
- Salt and pepper, to taste
Instructions
- Prep the Oven and Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make clean-up easy.
- Mix the Meatball Ingredients: In a large bowl, combine the ground chicken, panko breadcrumbs, red onion, minced garlic, chopped parsley, chopped dill, oregano, lemon zest, lemon juice, salt, and pepper. Mix until just combined; avoid overmixing for tender meatballs.
- Shape the Meatballs: With damp hands or a small scoop, form the mixture into small, evenly sized meatballs and arrange them on the prepared baking sheet, spacing them slightly apart.
- Bake the Meatballs: Transfer the sheet to the oven and bake for 18-20 minutes, or until the meatballs are cooked through and lightly golden on top. The internal temperature should reach 165°F (74°C).
- Prepare the Tzatziki: While the meatballs bake, grate the cucumber and squeeze out any excess moisture. In a bowl, combine the Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, salt, and pepper. Mix well and chill until ready to use.
- Serve: Place the warm meatballs on a platter and serve with the chilled tzatziki sauce on the side. Pair with pita bread or a fresh salad for a complete meal.
Notes
- For extra flavor, try browning the meatballs briefly in a skillet before baking.
- You can substitute ground turkey for chicken if preferred.
- Chill tzatziki at least 15 minutes for deepest flavor.
- Leftover meatballs and tzatziki keep well in the fridge for up to 3 days.
- Serve over rice or with roasted veggies for a low-carb option.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Main-course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1/4 recipe (about 4-5 meatballs + sauce)
- Calories: 280
- Sugar: 2g
- Sodium: 560mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 105mg