Description
Juicy Greek chicken meatballs paired with refreshing tzatziki sauce—perfect for a flavorful weeknight dinner or healthy, protein-packed meal prep!
Ingredients
Scale
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