Greek Chicken Meatballs Tzatziki

These Greek chicken meatballs with creamy tzatziki sauce make for a vibrant meal that feels both comforting and fresh. Packed with Mediterranean herbs and bright flavors this easy recipe has become a go-to when I want something hearty yet light. Each bite brings out the juicy chicken balanced by cool tangy yogurt sauce and I love serving them for both quick dinners and casual get-togethers.

The first time I made these everyone gathered around the baking tray for taste tests and now I always double the batch because leftovers are just as delicious.

Ingredients

• Ground chicken: gives these meatballs their juiciness and keeps the recipe light Lean chicken works best for a tender bite
• Breadcrumbs: help bind the mixture and keep everything moist Opt for fresh breadcrumbs from quality bread for best texture
• Grated Parmesan cheese: adds a subtle salty richness Use a wedge and grate yourself for maximum flavor
• Fresh parsley: brings a pop of green and fresh aroma Flat-leaf parsley offers the most flavor
• Chopped onion: delivers savory notes and moisture Choose a sweet or yellow onion for balance
• Minced garlic: deepens the savory flavor freshly minced makes a big difference
• Dried oregano: is classic in Greek dishes Look for a robust Mediterranean variety
• Salt and black pepper: are essential for seasoning and balance
• Red pepper flakes: are optional for a gentle heat Use just a pinch unless you love spice
• Large egg: acts as a binder and helps hold the meatballs together
• Olive oil: lends richness and helps the meatballs brown nicely on the outside Pick a good extra virgin olive oil for best flavor
• Greek yogurt: forms the creamy base of the tzatziki sauce Choose full fat for extra silkiness
• Cucumber: grated and well drained keeps the tzatziki cool and crisp Use fresh firm cucumber
• Garlic (in the sauce): creates those bright punchy notes Freshly grated gives a smoother result
• Lemon juice: adds brightness and tang Look for juicy ripe lemons
• Salt and black pepper (for sauce): to season the sauce and fine-tune the overall taste

Step-by-Step Instructions

Prepare the Oven and Baking Sheet:

Set your oven to a steady 400 degrees F and line a rimmed baking sheet with parchment so the meatballs do not stick and cleanup is easy. This helps the meatballs brown evenly.

Make the Chicken Meatball Mixture:

Add ground chicken breadcrumbs Parmesan parsley onion garlic oregano salt black pepper red pepper flakes if using and egg to a large bowl. Use clean hands to mix thoroughly until everything is combined but take care not to overwork the meat or the meatballs can get tough.

Shape the Meatballs:

Scoop out small portions about one to one and a half inches across and gently roll them between your palms. They should feel moist and just hold their shape. Spread them out on the baking sheet with a little space between each so they brown rather than steam.

Drizzle and Bake:

Lightly drizzle with olive oil which helps the outside crisp and keeps the inside juicy. Slide into the preheated oven for about twenty to twenty five minutes until they turn golden and read at least 165 degrees F inside. If you want more browning run them under the broiler for one to two minutes at the end.

Make the Tzatziki Sauce:

While the meatballs cook combine Greek yogurt grated and well drained cucumber garlic olive oil lemon juice salt and pepper in a medium bowl. Stir well and taste to adjust seasoning. Chill until needed so it stays thick and fresh.

Serve:

Let the meatballs rest a couple of minutes then arrange them on a platter with a bowl of tzatziki for dipping. These are great warm or at room temperature.

Save

I especially love the brightness that grated cucumber brings to the tzatziki Fresh cucumber just makes the sauce taste garden fresh and cool and I always sneak a little extra in for crunch The first time I served this dish for a casual family dinner the bowl of sauce was gone before the meatballs even finished I sometimes double the sauce just in case

Storage Tips

Store leftover cooked meatballs and tzatziki sauce in separate airtight containers in the refrigerator The meatballs will keep for up to four days and the sauce for about three days For longer storage freeze the meatballs on a parchment lined tray then transfer to a bag and reheat directly from the freezer The tzatziki is best enjoyed fresh so make only what you need

Ingredient Substitutions

If ground chicken is unavailable use ground turkey or a mix of chicken and turkey for similar texture and flavor For a gluten free version swap regular breadcrumbs with certified gluten free crumbs For the cheese try crumbled feta instead of Parmesan for an even more Greek inspired flavor The sauce works with plant based yogurt if dairy is to be avoided

Serving Suggestions

These meatballs are perfect tucked inside warm pita wraps with a heap of crunchy lettuce tomato and a generous dollop of tzatziki Serve them alongside lemon roasted potatoes or a Greek salad for a full meal They also make a crowd pleasing party bite on toothpicks with extra sauce for dipping

Save

About Greek Chicken Meatballs

Greek cuisine celebrates simple ingredients and bold seasonings This recipe takes inspiration from keftedes which are classic Greek meatballs often enjoyed as part of a mezze platter The bright creamy tzatziki balances the richness of the meat and brings the meal to life At our house this dish means family style eating and lots of smiles around the table

Common Recipe Questions

→ What is the best way to keep chicken meatballs moist?

Using breadcrumbs, egg, and mixing gently prevents overworking the meat. Baking also helps seal in moisture while giving a golden finish.

→ Can these meatballs be prepared ahead of time?

Yes, shape and refrigerate the meatballs up to a day in advance or freeze uncooked for later baking. Tzatziki can also be made ahead.

→ How do you serve these chicken meatballs?

They're delicious on their own, wrapped in pita with fresh vegetables, or served over salads and grain bowls for a light meal.

→ Is there a substitute for ground chicken?

Ground turkey offers a similar lean texture. Lamb or beef can be used for a richer flavor, though classic Greek style favors chicken or lamb.

→ How do you get thick and creamy tzatziki?

Drain the grated cucumber well before mixing and use full-fat Greek yogurt for extra creaminess in the sauce.