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Juicy Greek Chicken Meatballs with Creamy Tzatziki Sauce

Succulent Greek chicken meatballs bursting with Mediterranean flavors, served with a creamy tzatziki sauce for a delightful culinary experience.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken Meatballs
  • 1 pound ground chicken Can substitute with ground turkey or beef.
  • 1/2 cup breadcrumbs (panko works best)
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup minced red onion
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large egg, beaten
  • as needed tablespoons Olive oil for cooking
For the Creamy Tzatziki Sauce
  • 1 cup Greek yogurt Can substitute with low-fat yogurt or sour cream.
  • 1 medium cucumber, grated and drained Squeeze out excess moisture.
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon fresh dill, chopped
  • 1/2 large Juice of 1/2 lemon
  • to taste Salt and pepper

Method
 

Preparation
  1. In a large bowl, combine ground chicken, breadcrumbs, Parmesan, red onion, garlic, parsley, dill, oregano, salt, pepper, and beaten egg. Mix well until evenly incorporated.
Cooking the Meatballs
  1. Form the mixture into small meatballs, about 1 inch in diameter.
  2. Heat olive oil in a large skillet over medium heat.
  3. Add the meatballs, cooking them for about 6-8 minutes, turning occasionally, until golden brown and cooked through.
Preparation of Tzatziki Sauce
  1. In a small bowl, combine Greek yogurt, grated cucumber, garlic, olive oil, dill, lemon juice, salt, and pepper. Mix until well combined.
Serving
  1. Serve the hot meatballs alongside a generous dollop of tzatziki sauce. Garnish with fresh dill and a slice of lemon, if desired.

Notes

Make Ahead: These meatballs freeze beautifully! Store separately in airtight containers for up to 3-4 days in the fridge.