Greek Chicken Meatballs with Tzatziki Sauce

Greek Chicken Meatballs are a delightful blend of juicy ground chicken combined with vibrant Mediterranean herbs, crumbled feta cheese, and garlic. These meatballs burst with authentic flavors that transport you straight to the sunny shores of Greece. Perfect for busy weeknights, they can be prepared in advance and stored for convenient, fuss-free meals whenever hunger strikes.

Paired with a cooling and tangy homemade tzatziki sauce, these meatballs are wonderfully balanced and refreshing. Serve them over your favorite grains, inside pita bread, or alongside a crisp salad for a satisfying dinner experience that’s both healthy and full of flavor.

Ingredients

• Lean Ground Chicken (16 ounces): High-quality chicken provides a moist base with subtle flavor, perfect for tender meatballs.
• Garlic (3 cloves): Adds fragrant, robust notes to both the meatballs and the sauce for authentic Mediterranean taste.
• Fresh Parsley (3 tablespoons): Brightens the meatballs with a fresh, herbal punch enhancing the overall profile.
• Dried Oregano (1 teaspoon): Classic Greek herb that brings earthy, slightly sweet flavors complementing the chicken.
• Salt (1 teaspoon): Essential for seasoning and balancing the flavors in both meatballs and tzatziki.
• Fresh Ground Pepper (1 teaspoon): Adds subtle heat and depth to elevate the taste complexity.
• Extra Virgin Olive Oil (1 tablespoon): Used for binding and adds a smooth richness to meatballs and the baking pan.
• Large Egg (1): Acts as a binder, ensuring meatballs hold together well during cooking.
• Breadcrumbs (1/4 cup): Helps absorb moisture and provide structure so meatballs remain tender yet firm.
• Feta Cheese, Crumbled (1/2 cup): Adds salty, creamy bursts enhancing the traditional Greek flavor.
• Plain Greek Yogurt (1 cup): Thick base for the tzatziki sauce, giving a creamy and tangy finish.
• Scallion, Finely Chopped (1 tablespoon): Offers mild onion freshness for the sauce without overpowering flavors.
• Lime (1 whole, zest and half juice): Adds bright citrus aroma and refreshing acidity to tzatziki.
• English Cucumber (1/2 medium): Grated for crisp texture and cool, hydrating quality in the sauce.

Instructions

Prepare the Meatball Mixture

Start by mincing garlic and chopping the parsley finely to release their fresh flavors. In a large bowl, combine ground chicken with garlic, parsley, oregano, salt, pepper, crumbled feta, breadcrumbs, egg, and olive oil. Mix gently until all ingredients are evenly distributed, ensuring the meatballs stay tender and juicy.

Form the Meatballs

Using a heaping tablespoon, scoop and roll the mixture into uniform-sized balls. Place the meatballs on a parchment-lined or lightly oiled baking sheet. Consistent sizing helps ensure even cooking and a professional look.

Optional Prep & Freeze

You can refrigerate the formed meatballs for up to three days, covered tightly. For longer storage, freeze them individually on the tray to prevent sticking, then transfer to freezer bags. This step saves time for future meals.

Prepare the Tzatziki Sauce Base

In a small bowl, mix Greek yogurt with minced garlic, finely chopped scallion, lime zest, and lime juice. This base creates a fragrant and creamy starting point for the sauce.

Grate and Drain Cucumber

Using a medium grater, shred the cucumber with skin on for additional texture and flavor. Wrap grated cucumber in a clean towel and squeeze firmly to remove excess water. This prevents the sauce from becoming watery when mixed.

Combine Tzatziki Sauce

Add the drained grated cucumber to the yogurt mixture along with salt and pepper. Stir gently to blend flavors while preserving the crisp cucumber texture. Refrigerate if not serving immediately to let flavors meld.

Cook the Meatballs

Preheat oven to 400°F (200°C). Place meatballs on an oiled baking sheet and bake for 15 minutes. Then flip each meatball to brown the other side and continue baking for another 10 minutes. Check that they are cooked thoroughly, especially if baking from frozen.

Serve and Enjoy

Serve hot meatballs alongside a generous dollop of tzatziki sauce. These pair beautifully with warm pita bread, rice, or a fresh Greek salad for a complete and satisfying meal.

Storage Tips

Store cooked meatballs in an airtight container in the refrigerator for up to 4 days. Freeze uncooked or cooked meatballs in freezer-safe bags for up to 3 months. Tzatziki sauce keeps fresh refrigerated for 2-3 days.

Serving Suggestions

Serve these flavorful meatballs over warm couscous, quinoa, or alongside grilled vegetables. They also work great inside pita pockets with fresh greens for a delicious lunch or dinner option.

FAQs

Can I use ground turkey instead of chicken?

Yes, ground turkey works well as a lean substitute with a similar texture and flavor profile.

How should I know when meatballs are fully cooked?

Use a meat thermometer; internal temperature should reach 165°F (74°C) to ensure safety and juiciness.

Can I prepare the tzatziki sauce ahead of time?

Yes, prepare the yogurt base in advance and add grated cucumber just before serving for best texture.

What are good side dishes to serve with these meatballs?

Try pairing with Greek salad, roasted vegetables, or a lemon herb rice pilaf for a complete meal.

Is it possible to bake meatballs without an oven?

Yes, you can pan-fry meatballs in olive oil over medium heat until browned and cooked through.

How can I make the meatballs more flavorful?

Increase herbs like oregano and parsley or add a pinch of crushed red pepper for a spicy kick.

Greek Chicken Meatballs with Tzatziki

Moist Greek chicken meatballs flavored with garlic, feta, parsley, and oregano, paired with a tangy tzatziki sauce. Make ahead, freeze, and bake for an easy, vibrant dinner option.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course dinner, Main Course

Cuisine greek

Servings 4 people

Calories 294 kcal

Equipment

• 1 large mixing bowl for meatball mixture
• 1 small bowl for tzatziki sauce preparation
• 1 sheet pan lined with parchment or oiled
• 1 grater medium grate side for cucumber

Ingredients

  

• 16 ounces lean ground chicken or ground turkey
• 2 cloves garlic minced (for meatballs)
• 3 tablespoons chopped parsley
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon extra virgin olive oil
• 1 large egg
• 1/4 cup breadcrumbs
• 1/2 cup crumbled feta cheese

• 1 cup plain Greek yogurt
• 1 tablespoon scallion finely chopped
• 1 clove garlic minced (for tzatziki)
• Zest of 1 lime and juice of half a lime
• 1/2 medium-sized English cucumber grated and squeezed dry
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

 

• Preheat the oven to 400°F.
• In a large mixing bowl, combine ground chicken, 2 minced garlic cloves, chopped parsley, egg, crumbled feta, oregano, salt, pepper, olive oil, and breadcrumbs. Mix thoroughly.
• Form the mixture into meatballs using about a heaping tablespoon per meatball. Place on a parchment-lined or oiled sheet pan.
• If making ahead, cover and store meatballs in the fridge up to 3 days or freeze after flash-freezing on the sheet pan.
• For the tzatziki sauce, in a small bowl, combine Greek yogurt, minced garlic, chopped scallion, lime zest, and lime juice.
• Grate the cucumber using a medium grate and squeeze out excess water with a clean towel.
• If not serving tzatziki right away, store cucumber separately with paper towel, adding it to yogurt along with salt and pepper just before serving.
• Bake the meatballs in the preheated oven for 15 minutes, then flip and bake an additional 10 minutes until browned and cooked through.
• If baking from frozen, test a meatball for doneness; bake 3-5 minutes longer if needed.
• Stir the grated cucumber into the yogurt mixture, season with salt and pepper, and serve the tzatziki alongside the meatballs.

Notes

• Make meatballs ahead and freeze for up to months.
• Use ground turkey as a lean substitute if preferred.
• Store tzatziki and cucumber separately to maintain freshness.
• Ensure meatballs are cooked through when baking from frozen.