If you adore flavors that transport you straight to a sun-soaked Greek island, you’re going to absolutely fall in love with this Greek Chicken Meatballs with Tzatziki Sauce Recipe. It’s got everything: tender, juicy meatballs bursting with fresh herbs and a cool, creamy tzatziki sauce that’s just irresistible. I remember the first time I made these — my family went crazy, and it quickly became a recipe I reach for when I want something that feels special but is surprisingly simple to pull off. Stick with me here, and I’ll guide you through making these little bites of delight that you’ll want to serve again and again.
Why You’ll Love This Recipe
- Bursting with Fresh Greek Flavors: The combination of lemon, garlic, dill, and oregano creates that classic Mediterranean vibe everyone loves.
- Juicy, Tender Meatballs Every Time: Using ground chicken with just the right binders keeps these moist without being heavy or greasy.
- Easy Make-Ahead Meal: You can prep the sauce and meatballs in advance, saving you time on busy nights.
- Kid and Crowd Friendly: My family’s a big fan, and these meatballs disappear quickly at any get-together.
Ingredients You’ll Need
Let me tell you, the magic really happens because all the ingredients complement each other so well — fresh herbs, bright lemon, and creamy Greek yogurt make these meatballs unlike any other. Plus, I’ve got some tips on ingredient swaps that work if you want to tweak things your way!
- Ground chicken: I prefer lean but juicy; dark and white meat mixed is perfect.
- Shallots or red onion: Shallots add a mild sweetness, but red onion works great if that’s what you have.
- Egg: Acts as a binder; make sure it’s well beaten before mixing.
- Olive oil: Adds moisture and richness; using a good quality extra virgin oil really makes a difference.
- Gluten-free bread crumbs, almond flour, or crushed pork rinds: These help hold everything together — I’ve tested all three, and they all yield excellent results depending on preference or diet.
- Lemon zest and juice: Fresh lemon makes the whole dish pop with brightness, so don’t skip it!
- Garlic: Fresh minced garlic is non-negotiable for that savory punch.
- Fresh parsley, dill, and dried oregano: The earthiness of oregano pairs perfectly with fresh herbs for authentic Greek flavor.
- Dried basil and onion powder: Subtle layers of flavor that blend in wonderfully.
- Greek yogurt: Adds creaminess and moisture inside the meatballs AND is key for a tender bite.
- Salt and black pepper: Essential for seasoning; taste your mixture before cooking.
- Cucumber (for the tzatziki): grate and squeeze out excess water to avoid watery sauce.
- Additional ingredients for tzatziki: Greek yogurt, garlic, lemon juice, olive oil, dill, salt, and pepper — all simple, fresh ingredients that come together easily.
Variations
I love that this recipe is so versatile — I’ve tweaked it based on what I had on hand or the mood I’m in, and you can too. Don’t hesitate to experiment a bit and make it your own!
- Low-carb option: I swapped bread crumbs for almond flour once, and the meatballs still stayed juicy and tender — perfect for keto eating.
- Dairy-free tzatziki: Using coconut or almond yogurt in the sauce works if you need a dairy-free makeover without losing that creamy texture.
- Pan-fried method: Sometimes I cook these on the stovetop for a crispy exterior; just add a splash of olive oil and cook 5-6 minutes per side.
- Herb swaps: If you don’t have fresh dill, a little extra parsley and oregano also taste fantastic.
How to Make Greek Chicken Meatballs with Tzatziki Sauce Recipe
Step 1: Whip up the Tzatziki Sauce
Start with the tzatziki because it’s best served cold, and making it first lets those flavors chill and meld together beautifully. Combine Greek yogurt, grated cucumber (squeezed to remove the water — trust me, this step is key!), garlic, olive oil if you like, lemon juice, and dill. Season to taste with salt and pepper, stir it all up, then pop it in the fridge while you get busy on those meatballs.
Step 2: Mix Your Meatball Ingredients
In a big mixing bowl, toss your ground chicken with shallots, egg, olive oil, bread crumbs (or your alternative), lemon zest, lemon juice, garlic, parsley, oregano, dill, onion powder, Greek yogurt, salt, and pepper. Now, here’s what I’ve learned — mix just until everything is combined. Over-mixing makes these meatballs tough, and that’s just not what we want. If the mixture feels too wet and won’t shape well, sprinkle in a bit more crumbs until it holds together nicely but still feels a bit tender.
Step 3: Shape and Bake the Meatballs
Roll the mixture into equal-sized balls — about 1½ inches in diameter gives you that perfect bite-sized piece. I like using a cookie scoop to keep the sizes even; it’s a little trick I picked up that makes cooking and presentation easier. Place them on a parchment-lined baking sheet. Pop them in the oven at 400°F and bake for about 20 to 22 minutes until golden and cooked through (165°F internal temp is your safety sweet spot). If you want a crispy finish, broil the last 2 or 3 minutes but keep an eagle eye to avoid burning.
Step 4: Serve and Enjoy!
Spread a generous scoop of that chilled tzatziki on a serving plate or shallow bowl. Arrange your warm, golden meatballs on top, then garnish with extra fresh dill, parsley, or a drizzle of olive oil if you’re feeling fancy. These meatballs are fabulous on their own, but I always serve them with warm pita bread and a big, fresh salad or some roasted veggies to round out the meal.
Pro Tips for Making Greek Chicken Meatballs with Tzatziki Sauce Recipe
- Don’t Overmix: Mixing just until combined keeps your meatballs tender — I used to get tough meatballs until I nailed this.
- Squeeze That Cucumber: Removing excess water from the grated cucumber avoids watery tzatziki; a clean kitchen towel or cheesecloth works wonders.
- Use a Cookie Scoop: Helps you get evenly sized meatballs that cook evenly and make your platter look professionally styled.
- Broil at Your Own Risk: Broiling at the end crisps up the outside, but watch closely to avoid char — I learned this the hard way!
How to Serve Greek Chicken Meatballs with Tzatziki Sauce Recipe
Garnishes
I usually add an extra sprinkle of fresh dill or parsley right on top — it adds that pop of color and fresh herbal aroma that’s just dreamy. Sometimes, I drizzle a touch of good-quality olive oil to finish it off, especially if I’m serving guests. It feels rustic yet elegant.
Side Dishes
I’m a big fan of pairing these meatballs with warm pita bread and a Greek salad loaded with tomatoes, cucumbers, olives, and feta. Roasted veggies like zucchini or eggplant also work beautifully. And for a heartier meal, a simple lemon rice pilaf makes the feast complete.
Creative Ways to Present
For special occasions, I like serving these meatballs on skewers with a tzatziki dipping bowl in the center — it looks festive and inviting. Another favorite is stuffing pita pockets with meatballs, tzatziki, chopped veggies, and a sprinkle of feta for handheld Greek sliders that always impress at parties.
Make Ahead and Storage
Storing Leftovers
I cool the meatballs completely then store them in an airtight container in the fridge for up to 3 days. The tzatziki keeps well stored separately in another container. Whenever I warm leftovers, I try to reheat gently to keep the meatballs juicy.
Freezing
Once shaped, I freeze the raw meatballs on a baking sheet until firm, then transfer them to a freezer-safe bag for up to 3 months. You can bake straight from frozen; just add a few extra minutes of cook time. It’s a lifesaver for quick dinners.
Reheating
To keep them moist, I reheat meatballs in the oven at 350°F, covered with foil, for about 10 minutes or until heated through. Microwave works fine too, but the oven keeps that original texture better. Serve again with fresh tzatziki for maximum flavor.
FAQs
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Can I use ground turkey instead of chicken for this recipe?
Absolutely! Ground turkey is a great substitute and will work well in this Greek Chicken Meatballs with Tzatziki Sauce Recipe. Just remember that turkey tends to be leaner, so you may want to add a little extra olive oil or Greek yogurt to keep the meatballs juicy.
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Is it possible to make these meatballs gluten-free?
Yes, definitely. Instead of traditional breadcrumbs, you can use gluten-free bread crumbs, almond flour, or even crushed pork rinds. Each adds a slightly different texture, but they all help bind the meatballs nicely.
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How far in advance can I prepare the meatballs and tzatziki?
You can prepare the meatballs a day ahead and refrigerate them uncooked, then bake just before serving. The tzatziki sauce can also be made up to two days in advance—just keep it covered in the refrigerator to maintain its freshness.
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Can I pan-fry the meatballs instead of baking them?
Yes, pan-frying works well and gives a lovely crispy crust. Just heat a little olive oil in a skillet and cook the meatballs for 5-6 minutes on each side over medium heat until cooked through. I tend to bake them for easier cleanup and consistent moisture, but pan-frying is a delicious alternative.
Final Thoughts
This Greek Chicken Meatballs with Tzatziki Sauce Recipe holds a special place in my kitchen because it’s reliable, fresh, and always a crowd-pleaser. I love how easy it is to make something that tastes so bright and homemade without tons of fuss. Give it a try, and I promise you’ll be reaching for this recipe over and over — it’s like a little Mediterranean vacation you can whip up anytime. Plus, you’re going to love the compliments!
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Greek Chicken Meatballs with Tzatziki Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 24 meatballs 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Greek
- Diet: Gluten Free
Description
This Easy Greek Chicken Meatballs recipe features tender, flavorful meatballs made with ground chicken, fresh herbs, and zesty lemon, baked to perfection and served with a refreshing homemade tzatziki sauce. Perfect for a healthy appetizer, main dish, or party snack, these meatballs are gluten-free and can be adapted for dairy-free diets.
Ingredients
Meatballs:
- 2 pounds ground chicken
- 1 ½ shallots, grated or finely chopped (or ½ cup finely chopped red onion)
- 1 large egg
- 1 tablespoon olive oil
- ¾ cup gluten-free bread crumbs or ½ cup almond flour/crushed pork rinds*
- 2 teaspoons lemon zest
- 1 teaspoon lemon juice
- 3 cloves garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 ½ teaspoons dried oregano
- 1 tablespoon freshly chopped dill
- ½ teaspoon dried basil
- ½ teaspoon onion powder
- 1 tablespoon Greek yogurt
- 1 teaspoon salt
- ½ teaspoon black pepper
Tzatziki Sauce:
- 1 cup plain Greek yogurt (dairy-free if preferred)
- ½ small cucumber, grated and squeezed to remove excess water
- 1–2 cloves garlic, minced
- 1 tablespoon olive oil (optional)
- 1 tablespoon lemon juice
- 1 teaspoon dried or 1 tablespoon fresh dill
- Salt and pepper to taste
Instructions
- Prepare the Tzatziki Sauce: In a bowl, combine Greek yogurt, grated cucumber, garlic, olive oil (if using), lemon juice, and dill. Season with salt and pepper to taste. Stir well, then cover and refrigerate while preparing the meatballs.
- Preheat the Oven: Preheat your oven to 400°F (205°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Mix the Meatball Ingredients: In a large bowl, combine ground chicken, shallots (or red onion), egg, olive oil, bread crumbs (or almond flour/pork rinds), lemon zest, lemon juice, garlic, parsley, oregano, dill, onion powder, Greek yogurt, salt, and black pepper. Mix until just combined to avoid tough meatballs. If too wet, add more bread crumbs as needed.
- Shape the Meatballs: Roll the mixture into 1 ½-inch meatballs, ensuring uniform size for even cooking. Place them evenly spaced on the prepared baking sheet.
- Bake the Meatballs: Bake for 20-22 minutes until golden brown and the internal temperature reaches 165°F (74°C). For an extra crispy crust, broil for the last 2-3 minutes, watching carefully to prevent burning.
- Serve: Spread a generous layer of tzatziki sauce on a serving plate or shallow bowl. Arrange the warm meatballs on top. Garnish with extra fresh dill, parsley, or a drizzle of olive oil if desired. Serve with warm pita bread, a side salad, or roasted vegetables.
Notes
- Gently combine ingredients until just incorporated to keep meatballs tender and avoid toughness.
- Uniform meatball size ensures even cooking and enhances presentation.
- If the mixture feels too soft, refrigerate for 15-20 minutes before shaping to firm up.
- If the mixture is dry, add a tablespoon of dairy-free milk or broth to achieve a soft but cohesive texture.
- For pan-frying instead of baking, heat a little oil in a large skillet and cook meatballs 5-6 minutes per side until internal temperature reaches 165°F (74°C). Baking is recommended for ease, less mess, and consistent moistness.
Nutrition
- Serving Size: 2 meatballs with tzatziki
- Calories: 130
- Sugar: 1 g
- Sodium: 310 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 60 mg
