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Greek Chicken Meatballs & Tzatziki

A deliciously simple recipe for juicy Greek chicken meatballs paired with a cool and creamy tzatziki sauce, perfect for busy weeknight dinners.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Greek Chicken Meatballs
  • 1 pound ground chicken the star of the show
  • 1/2 cup breadcrumbs for that perfect texture
  • 1/4 cup grated Parmesan cheese because, cheese!
  • 1/4 cup chopped fresh parsley the green goodness
  • 3 cloves garlic, minced let’s add some flavor
  • 1 teaspoon oregano Greek flavor booster
  • 1/2 teaspoon salt don’t forget this!
  • 1/4 teaspoon black pepper a pinch will do
  • 1 large egg the binding magic
For the Tzatziki Sauce
  • 1 cup plain Greek yogurt the creamy base
  • 1/2 medium cucumber, grated and drained fresh and crunchy
  • 1 clove garlic, minced for an extra kick
  • 1 tablespoon olive oil liquid gold
  • 1 tablespoon fresh dill, chopped herb heaven
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) to prepare for baking the meatballs.
  2. In a large bowl, combine ground chicken, breadcrumbs, grated Parmesan, parsley, minced garlic, oregano, salt, pepper, and egg. Mix until just combined.
  3. Using your hands, form the mixture into golf ball-sized meatballs and place them on a baking sheet lined with parchment paper.
Baking
  1. Bake meatballs for 20-25 minutes until golden brown and they reach an internal temperature of 165°F (75°C).
Making Tzatziki Sauce
  1. While the meatballs are baking, combine Greek yogurt, grated cucumber, minced garlic, olive oil, and dill in a bowl. Season with salt and pepper to taste and mix well. Chill in the fridge.
Serving
  1. Once the meatballs are ready, serve them with a generous dollop of tzatziki sauce on the side, and enjoy them with pita or a fresh Greek salad.

Notes

If using dried dill instead of fresh, use only 1 teaspoon as it's more potent. Squeeze excess water from the cucumber to prevent a watery sauce.