If you crave something bright, fresh, and packed with flavor, you are absolutely going to love this Greek Chicken Meatballs with Homemade Tzatziki Recipe. Imagine tender, aromatic chicken meatballs infused with fragrant herbs and spices, perfectly complemented by a cool, creamy tzatziki sauce made from tangy Greek yogurt and crisp cucumbers. This dish feels like a warm hug from the Mediterranean, offering a healthy, satisfying meal that’s as delightful to eat as it is fun to prepare. Whether you’re cooking for a weeknight dinner or impressing guests with a Greek-inspired appetizer, these meatballs deliver big on taste and freshness.
Ingredients You’ll Need
Getting the ingredients right is key to nailing this recipe. Luckily, each one is straightforward but crucial, contributing layers of flavor, moisture, and that classic Mediterranean vibe. When you gather these, you’ll see just how simple but powerful making Greek Chicken Meatballs with Homemade Tzatziki Recipe can be.
- Ground chicken: The lean base for tender, juicy meatballs full of protein and lightness.
- Grated red onion: Adds a subtle sweetness and moisture to keep the meatballs perfectly tender.
- Minced garlic: Essential for that savory kick that wakes up every bite.
- Fresh parsley: Brings fresh herbaceous notes that brighten the mixture beautifully.
- Chopped fresh dill: Offers that iconic Greek flavor that sets this recipe apart, with an earthy, anise-like aroma.
- Dried oregano: Deepens the flavor profile with classic Mediterranean warmth.
- Ground cumin: Adds a subtle earthiness and complexity without overpowering.
- Salt and black pepper: Essential seasonings to enhance all the other ingredients.
- Breadcrumbs: Help bind everything together while keeping the texture light and soft (or use almond flour for gluten-free).
- Egg, lightly beaten: Acts as a natural binder to hold your meatballs perfectly without crumbling.
- Olive oil (for cooking): Adds a lovely richness and helps achieve that golden crust.
- Greek yogurt (for tzatziki): Thick, creamy, and tangy—the heart of the delightful sauce.
- Grated cucumber: Provides cool crunch and freshness with a mild sweetness.
- Lemon juice: Offers a zingy brightness that livens up the tzatziki sauce.
How to Make Greek Chicken Meatballs with Homemade Tzatziki Recipe
Step 1: Prepare the Tzatziki Sauce
Starting with the tzatziki is a smart move because it gets time to chill and let the flavors meld. Simply combine creamy Greek yogurt, finely grated and well-drained cucumber, minced garlic, fresh dill, and a splash of lemon juice with a drizzle of olive oil. Season with a pinch of salt and pepper, stir it all together, and pop it in the fridge while you make those juicy meatballs. This sauce is your cooling counterpoint, so don’t skimp on letting it develop its vibrant flavor.
Step 2: Mix the Meatball Ingredients
Now, take a large bowl and lovingly mix together ground chicken, grated red onion, garlic, fresh parsley, dill, oregano, cumin, salt, pepper, breadcrumbs, and that lightly beaten egg. Make sure everything is combined evenly but don’t overwork the mixture, or your meatballs might turn tough. This blend is packed with aromatic herbs and spices that will make the meatballs irresistible.
Step 3: Shape the Meatballs
Here’s where the fun begins! Form the mixture into small meatballs about 1 to 1 1/2 inches in diameter. Size is key—they cook quickly and evenly when small. You can use your hands or a small cookie scoop for nice, uniform meatballs. This makes them perfect bite-sized treasures for dipping and sharing.
Step 4: Cook the Meatballs
Heat olive oil in a large skillet over medium heat. Add the meatballs in a single layer, working in batches if needed so you don’t overcrowd the pan. Cook for about 8 to 10 minutes, turning occasionally, until each one is beautifully golden and cooked through with an internal temperature of 165°F. The lightly crisp exterior contrasts wonderfully with the tender and juicy interior.
Step 5: Serve and Enjoy
Arrange your meatballs on a platter alongside that creamy homemade tzatziki sauce. Whether you want to serve them as a crowd-pleasing appetizer or pile them into warm pita pockets with fresh veggies, you’re in for a treat that’s truly bursting with Mediterranean goodness.
How to Serve Greek Chicken Meatballs with Homemade Tzatziki Recipe
Garnishes
Fresh herbs make everything better! Sprinkle chopped parsley or dill over the finished meatballs to enhance their vibrant look and fresh flavor. A few lemon wedges on the side add a bright squeeze of acidity that elevates the whole dish.
Side Dishes
These meatballs pair perfectly with a variety of sides. A Greek salad or a bed of fluffy couscous complements the herbs and spices wonderfully. Roasted vegetables or warm pita breads provide a satisfying, colorful plate that feels complete and inviting.
Creative Ways to Present
Thinking outside the box? Try serving your Greek Chicken Meatballs with Homemade Tzatziki Recipe as mini sliders nestled in pita pockets, topped with crisp lettuce, tomato slices, and red onion rings. Another fun idea is to set out meatballs and tzatziki as part of a mezze platter, surrounded by olives, feta cheese, and warm flatbreads for a festive spread.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though unlikely!), store the meatballs in an airtight container in the refrigerator for up to 3 days. Keep the tzatziki separate in its own container to maintain its fresh, creamy texture.
Freezing
For make-ahead convenience, freeze cooked meatballs on a baking sheet until solid, then transfer to a freezer-safe bag. They can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating
Reheat meatballs gently in a skillet over medium-low heat or in the oven at 350°F until warmed through. Avoid microwaving to keep their texture intact. Serve with fresh tzatziki, which can also be freshly stirred before serving.
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey is a great swap and will work beautifully in this recipe. It’s similarly lean and picks up the flavors of the herbs and spices just as well.
What if I don’t have fresh dill?
Dried dill works as a substitute, but use about one-third of the amount since dried herbs are more concentrated. You can also add a little lemon zest for extra brightness.
Can I bake the meatballs instead of frying?
Yes! Baking at 400°F for 15 to 18 minutes is an easy, hands-off option. They still come out tender and juicy without the need for extra oil.
Is this recipe gluten-free?
If you replace the breadcrumbs with almond flour or gluten-free breadcrumbs, this recipe becomes gluten-free while still maintaining its delicious texture.
How long does the tzatziki sauce keep?
Tzatziki can be stored in the refrigerator for up to 3 days. Because it contains fresh cucumber and garlic, it’s best enjoyed fresh but will still taste great for a couple of days later.
Final Thoughts
This Greek Chicken Meatballs with Homemade Tzatziki Recipe is one of those dishes that feels like sunshine on a plate. Its harmonious blend of fresh herbs, tangy sauce, and hearty meatballs always brings smiles to the table. I encourage you to gather these simple ingredients and try making it yourself—you’ll soon see why it’s a favorite for gatherings and weeknight meals alike. Enjoy every bite and the happy memories that come with sharing such a fabulous dish!
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Greek Chicken Meatballs with Homemade Tzatziki Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
These Greek Chicken Meatballs are tender and flavorful, infused with fresh herbs like dill and parsley, and perfectly seasoned with garlic and spices. Paired with a creamy, refreshing homemade tzatziki sauce, this dish makes for a wholesome main course or appetizer that’s both healthy and satisfying. Serve them warm with tzatziki for dipping or in pitas with your favorite fresh veggies for a Mediterranean-inspired meal.
Ingredients
For the Chicken Meatballs:
- 1 pound ground chicken
- 1/4 cup grated red onion
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1 tablespoon chopped fresh dill (or 1 teaspoon dried)
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup breadcrumbs
- 1 egg, lightly beaten
- 1 tablespoon olive oil (for cooking)
For the Tzatziki Sauce:
- 1 cup Greek yogurt
- 1/2 cup cucumber, finely grated and squeezed dry
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh dill
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Make the Tzatziki: In a small bowl, combine the Greek yogurt, finely grated and squeezed cucumber, minced garlic, lemon juice, chopped dill, olive oil, salt, and pepper. Mix thoroughly until well blended and refrigerate to allow the flavors to meld while preparing the meatballs.
- Make the Meatballs: In a large bowl, combine the ground chicken, grated red onion, minced garlic, chopped parsley, dill, oregano, ground cumin, salt, black pepper, breadcrumbs, and lightly beaten egg. Mix everything together until evenly incorporated without overworking the meat.
- Form the Meatballs: Shape the mixture into small meatballs approximately 1 to 1 1/2 inches in diameter, ensuring they are uniform for even cooking.
- Cook the Meatballs: Heat olive oil in a large skillet over medium heat. Place the meatballs in a single layer, cooking in batches if necessary to avoid overcrowding. Cook for 8–10 minutes, turning occasionally to brown all sides evenly, until the meatballs are golden brown and reach an internal temperature of 165°F (74°C).
- Serve: Serve the warm meatballs alongside the chilled tzatziki sauce for dipping, or stuff them into pitas with fresh lettuce, tomato, and onion for a delicious Greek-inspired sandwich.
Notes
- For a low-carb alternative, replace breadcrumbs with almond flour.
- You can bake the meatballs at 400°F (200°C) for 15–18 minutes as a healthier cooking option instead of pan-frying.
- Make sure to squeeze excess moisture from the cucumber to prevent watery tzatziki.
- Use fresh herbs for the best flavor, but dried dill works as a substitute if needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course, Appetizer
- Method: Stovetop
- Cuisine: Greek
