Name: Greek Chicken Meatballs with Tzatziki Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 lb ground chicken; 2 garlic cloves, minced; 1 small onion, grated or finely chopped; 2 tbsp fresh parsley, chopped; 1 tbsp fresh dill, chopped (or additional parsley); Zest of 1 lemon; 1 tsp dried oregano; 1/2 cup breadcrumbs; 1 egg, beaten; Salt and black pepper, to taste; 2 tbsp olive oil (for cooking); For the tzatziki:; 1 cup Greek yogurt; 1/2 cucumber, grated and excess moisture squeezed out; 1 garlic clove, minced; 1 tbsp lemon juice; 1 tbsp olive oil; 2 tbsp fresh dill or mint, chopped; Salt and pepper, to taste

I’ve rolled up tender, juicy Greek-inspired chicken meatballs seasoned with herbs, garlic, and lemon, and paired them with a cool, creamy tzatziki sauce. These flavorful bites are perfect as an appetizer, tucked in pita, or served over rice for a refreshing Mediterranean meal.

Why You’ll Love This Recipe

I love this recipe because it’s light, fresh, and packed with flavor. The meatballs are juicy and herbaceous, while the tzatziki brings a cool tang that balances everything beautifully. It’s a wholesome, protein-packed dish I can serve in so many different ways.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the meatballs:

ground chicken
garlic, minced
onion, grated or finely chopped
fresh parsley and/or dill, chopped
lemon zest
dried oregano
breadcrumbs
egg
salt and pepper
olive oil for cooking

For the tzatziki sauce:

Greek yogurt
cucumber, grated and squeezed dry
garlic, minced
lemon juice
olive oil
chopped fresh dill or mint
salt and pepper

directions

I preheat the oven to 400°F or heat a skillet with olive oil if pan-frying.
In a bowl, I mix all the meatball ingredients until well combined, being careful not to overwork the mixture.
I shape the mixture into 1-inch meatballs and place them on a baking sheet or in a hot skillet.
I bake for 18–20 minutes or pan-fry, turning until browned and cooked through (about 10–12 minutes total).
While the meatballs cook, I mix together the tzatziki ingredients in a bowl and chill until ready to serve.
I serve the meatballs hot with a side of tzatziki, pita, or a fresh salad.

Servings and timing

Servings: Makes about 20 meatballs
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

I add feta cheese crumbles to the meatball mix for a creamy, salty bite.
I use turkey instead of chicken for a slight flavor change.
I serve them over orzo or quinoa with cucumbers and tomatoes.
I spice them up with a pinch of cayenne or crushed red pepper flakes.

storage/reheating

I store meatballs and tzatziki separately in the fridge for up to 3 days. To reheat, I warm the meatballs in the oven or a skillet until heated through. Tzatziki is best served cold and stirred well before using.

FAQs

Can I freeze these meatballs?

Yes, I freeze them cooked or uncooked on a baking sheet, then transfer to a bag. I bake or reheat from frozen when needed.

Is ground chicken dry in meatballs?

Not in this recipe—thanks to the egg, breadcrumbs, and added moisture from onion and herbs, the meatballs stay juicy.

Can I make this dairy-free?

I skip the tzatziki or use a dairy-free yogurt alternative. The meatballs themselves are dairy-free unless I add feta.

What’s the best way to serve these?

I love them in pita with tzatziki, over a salad, or alongside roasted veggies and rice.

Can I air fry the meatballs?

Absolutely. I cook them at 375°F for 10–12 minutes, shaking the basket halfway through.

Conclusion

These Greek chicken meatballs with tzatziki sauce are a flavorful, versatile dish I always enjoy making. They’re light, herby, and easy to prepare, and that creamy tzatziki pulls everything together. Whether I serve them in wraps, bowls, or as an appetizer, they never last long.