If you’re craving a delicious taste of the Mediterranean, look no further than these Greek Chicken Meatballs with Homemade Tzatziki Sauce. This dish is everything I love about Greek cuisine: Main Course. It’s irresistibly fresh, easy to make for a weeknight dinner, and always a crowd-pleaser—perfect for sharing with family and friends or meal prepping for the week ahead.
Ingredients You’ll Need
There’s beauty in simplicity, and the ingredients for Greek Chicken Meatballs with Homemade Tzatziki Sauce truly shine. Every element is carefully chosen to ensure robust flavor, a tender bite, and a classic Greek flair—trust me, you won’t want to skip a thing!
- Ground chicken: Lean and mild, it soaks up all the herbs and seasonings to become juicy, flavorful meatballs.
- Breadcrumbs (or almond flour): Keeps the meatballs tender inside—opt for almond flour for a gluten-free twist.
- Red onion: Finely minced for color, mild sweetness, and a hint of crunch.
- Garlic: Boosts savory depth in both the meatballs and tzatziki, giving each bite its signature zing.
- Fresh parsley: Adds bright, classic Greek freshness that balances the richness of the chicken.
- Fresh dill: A must for authentic Greek flavor—you’ll use it in both the meatballs and the sauce.
- Dried oregano: Lends a warm, unmistakably Mediterranean aroma and earthy undertones.
- Lemon zest & juice: The zest injects fragrant citrus oils, while the juice wakes up all the flavors.
- Egg: Acts as the binder to keep your meatballs perfectly shaped and moist.
- Salt & black pepper: Simple seasonings that make all the other flavors pop.
- Olive oil: For pan-searing the meatballs to golden perfection and adding richness to your tzatziki.
- Greek yogurt: Thick and luxurious, it creates a creamy, tangy tzatziki base.
- Cucumber: Grated and squeezed for a refreshing, crunchy counterpoint in your tzatziki sauce.
How to Make Greek Chicken Meatballs with Homemade Tzatziki Sauce
Step 1: Mix the Meatball Mixture
Start by grabbing a large bowl—this is where everything delicious comes together. Combine your ground chicken with the breadcrumbs (or almond flour if you’re going gluten-free), minced red onion, garlic, chopped parsley, dill, oregano, lemon zest, lemon juice, egg, salt, and pepper. Use clean hands or a fork to gently mix everything until just combined; overmixing can make the meatballs tough, and we want them juicy!
Step 2: Shape the Meatballs
Now comes the fun part: rolling the mixture into meatballs! Aim for about 16 evenly sized balls—roughly two tablespoons each. Lightly oil your hands if the mixture is sticky. Arranging them on a plate or tray as you go makes the cooking quick and efficient later on.
Step 3: Cook the Meatballs
Heat olive oil in a large nonstick skillet over medium heat. Once shimmering, add the meatballs in batches, giving them space to brown (don’t overcrowd—that’s the secret to a gorgeous crust!). Cook for 8 to 10 minutes, turning occasionally until all sides are golden and the centers are cooked through. Your kitchen will start to smell like a Greek festival—always a good sign!
Step 4: Prepare the Homemade Tzatziki Sauce
While the meatballs cook (or even the day before), whip together the homemade tzatziki sauce. In a mixing bowl, combine Greek yogurt, grated and well-drained cucumber, minced garlic, lemon juice, fresh dill, salt, and a splash of olive oil. Stir until smooth and creamy. For best flavor, let it chill in the fridge until you’re ready to serve—the flavors deepen beautifully.
Step 5: Plate and Serve
Arrange the hot, juicy meatballs on a serving platter and generously drizzle or dollop with your cooled tzatziki. Serve alongside warm pita or a crisp Greek salad—and watch everyone swoon over these Greek Chicken Meatballs with Homemade Tzatziki Sauce!
How to Serve Greek Chicken Meatballs with Homemade Tzatziki Sauce
Garnishes
A sprinkle of extra fresh dill or parsley, a drizzle of olive oil, and a handful of thinly sliced red onions or cherry tomatoes all add color, freshness, and an extra punch of flavor. Don’t forget a wedge of lemon on the side for that final bright squeeze—little touches like these make your Greek Chicken Meatballs with Homemade Tzatziki Sauce even more inviting.
Side Dishes
There’s no wrong way to serve these! Pair your meatballs and tzatziki with pillowy warm pita bread, steamed rice, or a classic Greek salad loaded with cucumber, tomato, olives, and feta. Roasted veggies, lemon potatoes, or even a simple quinoa tabbouleh can round out the meal for a Mediterranean feast everyone will love.
Creative Ways to Present
If you want to get festive, thread the meatballs onto skewers, tuck them in pita wraps with extra tzatziki, or serve as mini appetizers at a party. A DIY “build your own” gyro bar is always a hit, letting guests wrap their Greek Chicken Meatballs with Homemade Tzatziki Sauce however they like. The options are endless—let your imagination (and appetite) lead the way!
Make Ahead and Storage
Storing Leftovers
Pop any leftover meatballs and tzatziki into airtight containers and store in the fridge for up to 4 days. Keep the two separate for the freshest texture—assemble portions fresh when serving. This also makes lunch or healthy snacking a breeze through the week.
Freezing
For longer storage, the cooked meatballs freeze really well. Let them cool completely, then arrange on a baking sheet to freeze individually (so they don’t stick!). Once firm, transfer to a zip-top freezer bag for up to three months. Freeze tzatziki sauce separately in a container—but be aware the texture may thin slightly after thawing due to the cucumber content.
Reheating
To reheat, simply warm the meatballs in the microwave, or better yet, in a covered skillet with a splash of water to keep them moist. If reheating straight from frozen, bake at 350°F (175°C) until heated through. Stir the tzatziki before serving—if it’s thickened, loosen with a little lemon juice or olive oil.
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey is a great substitute and will result in equally juicy, flavorful meatballs. Just make sure to use ground turkey that’s not too lean for the best texture.
Is the tzatziki sauce dairy-free or can it be vegan?
Traditionally, tzatziki is made with Greek yogurt, but you can swap in your favorite plain non-dairy yogurt to make a vegan or dairy-free version. Look for one that’s thick and tangy for the most authentic flavor.
What if I don’t have fresh dill?
Dried dill can be used in a pinch, but scale back to about one-third the amount (as dried is more concentrated). Fresh is best for the liveliest flavor—especially in the tzatziki!
Can I bake the meatballs instead of frying?
Yes, baking is a fantastic lighter option. Arrange the meatballs on a parchment-lined baking sheet and bake at 400°F (200°C) for 18 to 20 minutes, turning once midway, until golden and cooked through.
How do I prevent the meatball mixture from sticking to my hands?
Lightly oiling your hands or wetting them with a little water before rolling the mixture works wonders. This not only prevents sticking but helps you shape smooth, even balls each time.
Final Thoughts
Greek Chicken Meatballs with Homemade Tzatziki Sauce are truly the kind of meal that makes dinner feel special, no matter the day of the week. I can’t wait for you to share this dish at your own table—once you taste those juicy meatballs and creamy, tangy sauce, you’ll see why it has a permanent spot in my meal rotation. Kali orexi, friend!
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Greek Chicken Meatballs with Homemade Tzatziki Sauce Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Greek Chicken Meatballs with Homemade Tzatziki Sauce are a flavorful and healthy twist on classic meatballs. The juicy chicken meatballs are seasoned with Mediterranean herbs and served with a creamy cucumber yogurt sauce.
Ingredients
Chicken Meatballs:
- 1 pound ground chicken
- 1/2 cup breadcrumbs (or almond flour for gluten-free)
- 1/4 cup red onion (finely minced)
- 2 garlic cloves (minced)
- 1/4 cup fresh parsley (chopped)
- 1 tablespoon fresh dill (chopped)
- 1 teaspoon dried oregano
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil for cooking
Tzatziki Sauce:
- 1 cup Greek yogurt
- 1/2 large cucumber (grated and squeezed of excess moisture)
- 1 garlic clove (minced)
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill (chopped)
- 1/2 teaspoon salt
- 1 tablespoon olive oil
Instructions
- Prepare the Chicken Meatballs: In a large bowl, combine ground chicken, breadcrumbs, onion, garlic, parsley, dill, oregano, lemon zest, lemon juice, egg, salt, and pepper. Shape into 16 meatballs.
- Cook the Meatballs: Heat olive oil in a skillet over medium heat. Cook meatballs in batches for 8–10 minutes until golden brown and cooked through.
- Make the Tzatziki Sauce: Combine Greek yogurt, cucumber, garlic, lemon juice, dill, salt, and olive oil. Chill until ready to serve.
- Serve: Serve meatballs with tzatziki sauce and pita or salad.
Notes
- For a lighter version, bake the meatballs at 400°F (200°C) for 18–20 minutes instead of pan-frying.
- The tzatziki can be made a day ahead for better flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 4 meatballs with 1/4 cup tzatziki
- Calories: 310
- Sugar: 2g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 110mg
