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
Scale
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
