These Greek Chicken Meatballs with Homemade Tzatziki Sauce are tender, golden, and full of bright Mediterranean flavor. The chicken meatballs are seasoned with garlic, onion, parsley, oregano, and a hint of lemon, then pan-seared or baked until beautifully browned. They are paired with a classic tzatziki made from Greek yogurt, cucumber, garlic, dill, and lemon juice for a cooling contrast.
This recipe is ideal for healthy weeknight dinners, entertaining guests, or building nourishing bowls with fresh vegetables, rice, or pita bread.
Recipe Information
Recipe Name: Greek Chicken Meatballs with Homemade Tzatziki Sauce
Cuisine: Greek / Mediterranean
Course: Main Course
Servings: 4
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Ingredients
For the Greek Chicken Meatballs
500 g (1.1 lb) ground chicken
1/2 small onion, finely grated or very finely minced
3 garlic cloves, minced
1/3 cup breadcrumbs
1 egg
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 tablespoon lemon juice
1 tablespoon olive oil
2 tablespoons crumbled feta cheese, optional
1 to 2 tablespoons olive oil, for cooking
For the Homemade Tzatziki Sauce
1 cup Greek yogurt
1/2 cucumber, finely grated
1 garlic clove, finely minced
1 tablespoon fresh dill, chopped
1 tablespoon lemon juice
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
For Serving
sliced cucumber
cherry tomatoes
lettuce or baby greens
pita bread or flatbread
extra fresh dill or parsley
lemon wedges
Why You’ll Love This Recipe
Tender and juicy chicken meatballs
Fresh and creamy homemade tzatziki
Perfect for bowls, wraps, or platters
Great for meal prep
A lighter Mediterranean-inspired dinner option
How to Make Greek Chicken Meatballs
Step 1: Prepare the Tzatziki Sauce
Grate the cucumber and squeeze out as much excess liquid as possible using a clean kitchen towel or paper towels. In a medium bowl, combine the Greek yogurt, grated cucumber, garlic, dill, lemon juice, olive oil, salt, and black pepper. Stir until smooth and well combined.
Cover and refrigerate while you prepare the meatballs so the flavors can develop.
Step 2: Make the Meatball Mixture
In a large mixing bowl, combine the ground chicken, grated onion, garlic, breadcrumbs, egg, parsley, dill, oregano, salt, black pepper, paprika, lemon juice, and olive oil. Add the feta cheese if using.
Mix gently until just combined. Do not overmix, as this can make the meatballs dense.
Step 3: Shape the Meatballs
Using your hands or a small scoop, form the mixture into small to medium meatballs, about 1 to 1 1/2 inches in size. You should get approximately 16 to 20 meatballs depending on size.
Step 4: Cook the Meatballs
Heat 1 to 2 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs in a single layer, working in batches if needed.
Cook for 10 to 12 minutes, turning occasionally, until the meatballs are golden brown on all sides and fully cooked through.
Alternative baking method:
Bake the meatballs in a preheated oven at 400°F (200°C) for 15 to 18 minutes, or until cooked through and lightly golden.
Step 5: Assemble and Serve
Serve the warm chicken meatballs with a generous spoonful of homemade tzatziki sauce. Pair with cucumber slices, tomatoes, greens, and pita bread for a complete Greek-inspired meal.
Serving Suggestions
These Greek chicken meatballs are delicious served:
in a rice or quinoa bowl with fresh vegetables
inside warm pita bread with lettuce and tzatziki
as part of a mezze platter with olives and hummus
over a salad for a lighter meal
with roasted potatoes or lemon rice
Presentation Ideas
For a beautiful website-style presentation, arrange the meatballs in a shallow bowl or plate with a large spoonful of tzatziki on the side. Add cucumber slices, cherry tomatoes, fresh herbs, and a drizzle of olive oil for a fresh Mediterranean finish.
Tips for Best Results
Use Ground Chicken with Some Fat
A little fat helps keep the meatballs tender and juicy. Very lean chicken may result in a drier texture.
Squeeze the Cucumber Well
Removing excess moisture is essential for a thick and creamy tzatziki.
Do Not Overmix
Mix the meatball ingredients just until combined to keep the texture soft.
Chill the Mixture if Needed
If the meatball mixture feels too soft, chill it for 10 to 15 minutes before shaping.
Cook Evenly
Turn the meatballs gently as they cook to achieve an even golden color on all sides.
Variations
Add More Herbs
Fresh mint can be added to the tzatziki or meatballs for an even brighter flavor.
Make It Low Carb
Replace breadcrumbs with almond flour or omit them and chill the mixture before shaping.
Use Ground Turkey
Ground turkey works very well as a substitute for chicken.
Add Spice
A pinch of chili flakes in the meatball mixture adds gentle heat.
Storage
Store the cooked meatballs and tzatziki separately in airtight containers in the refrigerator for up to 3 days.
Reheating
Reheat the meatballs gently in a skillet or in the oven until warmed through. Serve the tzatziki cold or slightly chilled for the best flavor and texture.
Notes
Tzatziki tastes even better after resting in the refrigerator for 15 to 30 minutes.
Feta is optional, but it adds a rich and slightly tangy flavor to the meatballs.
These meatballs are excellent for meal prep and can be served in multiple ways throughout the week.
Fresh dill and lemon are key to achieving the classic Greek-inspired flavor profile.
Greek Chicken Meatballs with Homemade Tzatziki Sauce
