Greek Chicken Meatballs with Homemade Tzatziki Sauce bring a burst of Mediterranean flavor to your dinner table. Made with lean ground chicken, fresh herbs, and a zesty lemon-garlic punch, these meatballs are juicy, flavorful, and incredibly easy to prepare. Paired with a creamy homemade tzatziki sauce, they create a healthy, protein-packed meal perfect for busy weeknights or meal prepping. Whether you’re serving them in a bowl, pita, or over a salad, this recipe is sure to become a household favorite.
Why You’ll Love This Greek Chicken Meatballs Recipe
These Greek chicken meatballs deliver an unbeatable combination of succulent, tender meat infused with fragrant herbs. They’re gluten-free, low-carb, and incredibly versatile. The homemade tzatziki adds a refreshing tang that perfectly complements the savory spices. Plus, they’re easy to bake or air fry, making them a healthy option with minimal mess. Whether you’re planning a family dinner or prepping lunches for the week, this recipe delivers flavor, nutrition, and convenience.
Ingredients
- 2 lb ground chicken
- Salt and freshly ground black pepper, to taste
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 cup fresh dill, minced (divided for meatballs and sauce)
- 1/4 cup fresh mint, chopped
- 1/4 cup red onion, finely diced
- 6 cloves garlic, minced (4 for meatballs, 2 for sauce)
- 1/2 lemon, juiced and zested
- 1 tbsp olive oil
- 1 1/2 cups plain Greek yogurt
- 1/2 cup English cucumber, grated and squeezed dry
Optional Serving Ingredients:
- Romaine lettuce, chopped
- Cherry tomatoes, sliced
- Seedless English cucumbers, sliced
- Crumbled feta cheese
- Kalamata olives, pitted
- Cooked brown rice
Step-by-Step: How to Make Greek Chicken Meatballs
Step 1: Preheat the oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper.
Step 2: In a large mixing bowl, combine ground chicken, cumin, oregano, 1/4 cup of the minced dill, chopped mint, diced red onion, 4 cloves of minced garlic, lemon zest, salt, and pepper. Mix until just incorporated—avoid overmixing to maintain tenderness.
Step 3: Form the mixture into meatballs using clean hands or a scoop, and arrange them evenly spaced on the prepared baking sheet.
Step 4: Bake the meatballs for 25-30 minutes, or until they turn golden and are fully cooked (internal temperature should be 165°F).
Step 5: Meanwhile, in a bowl, combine the Greek yogurt, remaining 2 cloves of minced garlic, 1/4 cup minced dill, juice from 1/2 a lemon, olive oil, grated cucumber, salt, and pepper. Stir well until smooth.
Step 6: Serve over romaine with cherry tomatoes, cucumber slices, feta, olives, and a generous dollop of the homemade tzatziki sauce.
Helpful Tips
- Use a cookie scoop to create evenly sized meatballs.
- Do not overwork the meat mixture, as it can lead to dense meatballs.
- Ensure the cucumber is well-drained to prevent a watery sauce.
- For a crispy finish, broil the meatballs during the final 2-3 minutes of baking.
Substitutions And Variations
- Protein Swap: You can use ground turkey or beef instead of chicken.
- Herbs: Dried dill and mint can replace fresh; just use half the amount.
- Dairy-Free: Substitute Greek yogurt with a plant-based alternative.
- Low-Carb: Serve with cauliflower rice or a leafy green base.
- Add Spice: Mix in red pepper flakes or minced jalapeño for heat.
Storage Instructions
Keep leftover meatballs in an airtight container in the refrigerator for up to 5 days. Store the tzatziki separately in a sealed container and consume within 4-5 days. Meatballs can also be frozen for up to 3 months. Reheat in the oven, air fryer, or microwave until heated through.
Nutritional Information
Per Serving (3 meatballs):
- Calories: 21 kcal
- Carbohydrates: 2.6g
- Protein: 10g
- Fat: 0.6g
- Saturated Fat: 0.2g
- Cholesterol: 6mg
- Sodium: 7.2mg
- Potassium: 2mg
- Fiber: 0.4g
- Sugar: 0.5g
- Vitamin C: 3mg
- Calcium: 2mg
- Iron: 4mg
Serving Suggestions
Serve these meatballs:
- Over a bed of brown rice with fresh veggies and tzatziki
- In a pita wrap with romaine, cucumbers, and olives
- As a protein topping for Greek-style salads
- Alongside grilled vegetables and lemon potatoes
- As a healthy, high-protein appetizer with toothpicks
Frequently Asked Questions About Greek Chicken Meatballs
Can I freeze these meatballs? Yes, once cooled, store in a freezer-safe container or bag for up to 3 months.
Can I cook them in an air fryer? Absolutely! Preheat your air fryer to 400°F and cook for 10-15 minutes or until the internal temperature reaches 165°F.
Can I use store-bought tzatziki? Of course! It’s convenient, though homemade offers fresher flavor.
Are these good for meal prep? They’re ideal for meal prep. Store in individual containers with sides for easy grab-and-go meals.
Can kids help make this recipe? Yes! Let them help measure, roll meatballs, and squeeze out cucumber water. It’s a fun and hands-on way to learn cooking skills.
Conclusion
Thank you for joining me in making these delicious Greek Chicken Meatballs with Homemade Tzatziki Sauce! I truly enjoy how simple yet flavorful this dish is, and I hope it becomes a staple in your kitchen too. It’s healthy, satisfying, and full of vibrant Mediterranean flavors that everyone will love. Whether you’re making it for a quick dinner or prepping ahead for the week, I appreciate you being part of this food-loving community. Happy cooking!
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Greek Chicken Meatballs with Homemade Tzatziki Sauce
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Greek Chicken Meatballs are packed with fresh herbs, garlic, and lemon zest, then baked and served with creamy homemade tzatziki sauce. This healthy Mediterranean meal is perfect for busy weeknights, meal prep, or as a fresh, protein-rich dinner bowl.
Ingredients
2 lb ground chicken
Salt and pepper, to taste
1 tsp ground cumin
1/2 tsp dried oregano
1/2 cup fresh dill, minced (divided)
1/4 cup fresh mint, chopped
1/4 cup red onion, diced
6 cloves garlic, minced (divided)
1/2 lemon, juiced and zested
1 tbsp olive oil
1 1/2 cups plain Greek yogurt
1/2 cup grated English cucumber, squeezed dry
Optional: romaine lettuce, cherry tomatoes, cucumber slices, feta, kalamata olives, cooked brown rice
Instructions
Step 1: Preheat the oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper.
Step 2: In a large mixing bowl, combine ground chicken, cumin, oregano, 1/4 cup of the minced dill, chopped mint, diced red onion, 4 cloves of minced garlic, lemon zest, salt, and pepper. Mix until just incorporated—avoid overmixing to maintain tenderness.
Step 3: Form the mixture into meatballs using clean hands or a scoop, and arrange them evenly spaced on the prepared baking sheet.
Step 4: Bake the meatballs for 25-30 minutes, or until they turn golden and are fully cooked (internal temperature should be 165°F).
Step 5: Meanwhile, in a bowl, combine the Greek yogurt, remaining 2 cloves of minced garlic, 1/4 cup minced dill, juice from 1/2 a lemon, olive oil, grated cucumber, salt, and pepper. Stir well until smooth.
Step 6: Serve over romaine with cherry tomatoes, cucumber slices, feta, olives, and a generous dollop of the homemade tzatziki sauce.
Notes
Avoid overmixing the meat mixture to keep meatballs juicy.
You can use ground turkey or beef as a substitute.
Store leftovers in the fridge for up to 5 days or freeze up to 3 months.
Great for meal prep!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 3 meatballs
- Calories: 210 kcal
- Sugar: 0.5g
- Carbohydrates: 2.6g
- Protein: 10g