Greek Chicken Meatballs with Homemade Tzatziki

Why You’ll Love This Recipe

I like that this recipe is simple yet full of bold flavors. The meatballs come together quickly with pantry staples and fresh herbs, and they bake up juicy and light. Paired with homemade tzatziki, it feels like a healthy, restaurant-quality meal I can make right in my kitchen. I can serve them with rice, pita, or a Greek salad, making them as versatile as they are delicious.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken Meatballs:

• 1 lb ground chicken

• ⅓ cup breadcrumbs (panko or regular)

• ¼ cup finely chopped red onion

• 2 cloves garlic, minced

• 1 tablespoon fresh parsley, chopped

• 1 tablespoon fresh dill, chopped

• 1 teaspoon dried oregano

• Zest of 1 lemon

• 1 tablespoon lemon juice

• 1 egg

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 tablespoon olive oil (for cooking)

For the Homemade Tzatziki:

• 1 cup plain Greek yogurt

• ½ cucumber, grated and squeezed of excess liquid

• 1 clove garlic, minced

• 1 tablespoon olive oil

• 1 tablespoon lemon juice

• 1 tablespoon fresh dill, chopped

• Salt and pepper, to taste

directions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. In a large bowl, combine ground chicken, breadcrumbs, onion, garlic, parsley, dill, oregano, lemon zest, lemon juice, egg, salt, and pepper. Mix until just combined.

3. Roll into 1-inch meatballs and place on the baking sheet.

4. Bake for 18–20 minutes, or until the meatballs are cooked through (165°F internal temperature).

5. Meanwhile, make the tzatziki by mixing yogurt, cucumber, garlic, olive oil, lemon juice, dill, salt, and pepper in a bowl. Chill until ready to serve.

6. Serve the meatballs warm with tzatziki sauce on the side or drizzled over the top.

Servings and timing

This recipe makes about 4 servings. Prep time is 15 minutes, cook time is 20 minutes, for a total of 35 minutes.

Variations

• I sometimes swap chicken for ground turkey for a similar flavor.

• For a grain-free option, I use almond flour instead of breadcrumbs.

• I like adding crumbled feta cheese to the meatball mixture for extra richness.

• To make it a full meal, I serve the meatballs over rice, quinoa, or wrapped in pita with veggies.

storage/reheating

I store leftover meatballs and tzatziki separately in airtight containers. The meatballs keep in the fridge for up to 4 days, and tzatziki lasts about 3 days. To reheat meatballs, I warm them in a skillet or oven until heated through. I avoid microwaving tzatziki, since it’s best served cold.

FAQs

Can I freeze the meatballs?

Yes, I freeze them after baking. Once cooled, I place them in a freezer-safe container for up to 3 months. I thaw them overnight in the fridge before reheating.

Can I pan-fry the meatballs instead of baking?

Yes, I sometimes cook them in a skillet with olive oil over medium heat until browned and cooked through.

Do I need fresh herbs, or can I use dried?

I prefer fresh herbs for the best flavor, but if I only have dried, I reduce the amount (about 1 teaspoon dried for every 1 tablespoon fresh).

What can I serve with these meatballs?

I like pairing them with pita bread, rice, roasted veggies, or a fresh Greek salad.

Can I make the tzatziki ahead of time?

Yes, I often prepare tzatziki a few hours in advance so the flavors meld. I just keep it chilled until serving.

Conclusion

These Greek Chicken Meatballs with Homemade Tzatziki are one of my favorite meals when I want something fresh, flavorful, and satisfying. The juicy, herb-filled meatballs paired with creamy, tangy tzatziki always hit the spot. I like how easy they are to make and how versatile they can be for different meals, from quick weeknight dinners to party appetizers.