Description
Greek Chicken Meatballs with Homemade Tzatziki are light, flavorful, and packed with Mediterranean herbs and spices. Made with lean ground chicken, garlic, lemon, and fresh dill, they’re served with a creamy, tangy tzatziki sauce that brings everything together. Ideal for bowls, wraps, salads, or served solo as a healthy appetizer.
Ingredients
For the Chicken Meatballs:
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1 lb ground chicken
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1/4 cup breadcrumbs
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1 egg
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2 cloves garlic, minced
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1/4 small red onion, finely grated
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1 tbsp chopped fresh dill (or 1 tsp dried)
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2 tbsp chopped parsley
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Zest of 1 lemon
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1 tsp dried oregano
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Salt & pepper to taste
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1 tbsp olive oil (for cooking)
For the Homemade Tzatziki:
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1 cup plain Greek yogurt
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1/2 cucumber, grated and squeezed dry
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1 clove garlic, grated
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1 tbsp lemon juice
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1 tbsp extra-virgin olive oil
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1 tbsp chopped fresh dill
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Salt to taste
Instructions
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Prepare the Tzatziki:
In a small bowl, combine Greek yogurt, grated cucumber (squeeze out excess water), garlic, lemon juice, olive oil, dill, and salt. Stir well and refrigerate while meatballs cook. -
Make the Chicken Meatballs:
In a large bowl, mix ground chicken, breadcrumbs, egg, garlic, onion, dill, parsley, lemon zest, oregano, salt, and pepper. Mix just until combined — don’t overwork. Roll into 1-inch balls. -
Cook the Meatballs:
Heat olive oil in a skillet over medium heat. Cook meatballs for 8–10 minutes, turning occasionally, until golden brown and internal temp reaches 165°F. Alternatively, bake at 400°F (200°C) for 15–18 minutes. -
Serve:
Serve meatballs with a generous spoonful of tzatziki. Pair with warm pita, rice bowls, couscous, Greek salad, or roasted vegetables.
Notes
Add crumbled feta to the meatball mix for extra richness. You can swap chicken for ground turkey. Make it low-carb by skipping the breadcrumbs and using almond flour. Leftovers store well in the fridge for up to 4 days and are great for lunch bowls or wraps.
- Prep Time: 15 minutes
- Cook Time: 15 minutes