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Greek Chicken Meatballs with Tzatziki Sauce

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
Cook Time 25 minutes
Total Time 45 minutes
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.