Jump to Recipe· 4.3 from 12 reviews

If you’re craving a dish that perfectly balances fresh, vibrant Mediterranean flavors with wholesome, lean protein, you’re going to love this Greek Chicken Meatballs with Tzatziki Recipe. These meatballs are a juicy, aromatic delight, bursting with herbs like dill and mint, with a hint of spice and citrus that wakes up your taste buds. Paired with a cool, creamy homemade tzatziki sauce, this recipe transforms simple ingredients into a satisfying meal that feels both light and indulgent. Trust me, once you try this classic Greek-inspired recipe, it will quickly become a family favorite and your go-to for easy weeknight dinners or casual entertaining.

Ingredients You’ll Need

The image shows multiple small white bowls arranged on a white marbled surface, each holding different ingredients. Starting from the bottom left is a bowl filled with light pink ground meat, next to it on the right is a bowl with creamy white yogurt or sour cream. Above the meat bowl sits a small black bowl with diced purple onions. To the left of that is a white bowl with one raw egg showing the yellow yolk and white. Above that is a black bowl split with black pepper on one half and white salt on the other. Moving clockwise, to the right of the onion is a tiny white bowl with red pepper flakes, above it to the right another white bowl contains a pale yellow liquid, possibly oil. Next on the right is another small white bowl with chopped or mashed light yellow garlic. Below and left from the garlic is a white bowl holding shredded light green cucumber. To the right of the cucumber are fresh green herbs on the marble surface. Near the center is a tiny brown bowl with a red sauce and a small pale green bowl with brown spices, and a white bowl with bright yellow lemon zest. All bowls have smooth textures and the scene is brightly lit. Photo taken with an iphone --ar 4:5 --v 7

What’s amazing about the ingredients for this Greek Chicken Meatballs with Tzatziki Recipe is how straightforward yet essential each one is. Every element works together to bring out vibrant flavors, tender texture, and that perfect refreshing balance between the meatballs and the tzatziki sauce.

  • 2 teaspoons olive oil, divided: Adds richness and helps brown the meatballs for that delicious crust.
  • 2 pounds ground chicken: The lean base of these meatballs, offering juicy texture with a mild flavor that carries herbs well.
  • 1 egg: Acts as a binder to keep the meatballs tender and cohesive.
  • 1/4 cup finely diced red onion: Brings a subtle sweetness and gentle crunch for depth of flavor.
  • 3 cloves garlic, finely minced: A must-have punch of bold, aromatic flavor.
  • 2 tablespoons fresh dill, chopped: Fresh and slightly grassy, dill is key to authentic Greek taste.
  • 2 tablespoons fresh mint, chopped: Provides a cool, bright contrast to the savory meat.
  • 1/2 teaspoon lemon zest: Adds a zesty brightness that lifts the entire dish.
  • 1 teaspoon dried oregano: Classic herb that underscores the Mediterranean profile.
  • 1/2 teaspoon ground coriander (or ground cumin): Introduces a warm, earthy undertone.
  • 1/2 teaspoon red pepper flakes: A gentle heat that enlivens without overpowering.
  • 1 teaspoon salt: Enhances all the flavors.
  • 1/4 teaspoon black pepper: Adds just enough kick to balance the herbs and lemon.
  • 2 teaspoons red wine vinegar (optional): Brightens and tenderizes the mixture slightly, but can be skipped if preferred.
  • For the Tzatziki Sauce:
  • 1 cup grated cucumber (from about 1/2 large English cucumber): The refreshing base of the tzatziki that cools the palate.
  • 1 cup Greek yogurt (not low-fat): Thick and creamy, offering tang and luscious texture.
  • 2 tablespoons lemon juice: Adds acidity and freshness.
  • 1/2 teaspoon salt: Balances flavors in the sauce perfectly.
  • 1 clove garlic, grated or minced: Gives a gentle garlic punch to the cool sauce.
  • 2–3 tablespoons minced dill, mint or a mix: Herbs that tie the sauce back to the meatballs beautifully for a cohesive taste experience.

How to Make Greek Chicken Meatballs with Tzatziki Recipe

Step 1: Prep the Baking Sheet and Oven

Set your oven to 400°F (200°C) and drizzle 1 teaspoon of olive oil evenly over a large baking sheet. This not only prevents sticking but also helps the meatballs brown nicely on the bottom for a bit of crispness. While the oven heats, you’ll be ready to mix your ingredients together.

Step 2: Combine the Meatball Ingredients

In a large bowl, mix the remaining teaspoon of olive oil, ground chicken, egg, red onion, garlic, fresh dill, fresh mint, lemon zest, dried oregano, coriander or cumin, red pepper flakes, salt, black pepper, and if you’re using it, the red wine vinegar. Use your hands or a spoon to combine gently but thoroughly—just enough to blend, so your meatballs stay tender and juicy. Over-mixing can make them tough, so a light touch here is your friend.

Step 3: Shape the Meatballs

Using a cookie scoop or your hands, roll the mixture into approximately 1-inch meatballs. This size cooks evenly and makes them perfect bite-sized delights for snacking or plating. Arrange them spaced out on your prepared baking sheet, ensuring they have room to roast rather than steam.

Step 4: Bake to Perfection

Pop the tray into your preheated oven and bake the meatballs for 18 to 20 minutes, until their internal temperature reaches 165°F (74°C). If you love a little golden color and crispy edges on your meatballs, turn on the broiler for the last 2 to 3 minutes. Keep a close eye so they don’t burn!

Step 5: Prepare the Tzatziki Sauce

While the meatballs bake, create that cool, creamy sauce that perfectly complements the warm flavors of the meat. Place the grated cucumber in the center of a clean kitchen towel and squeeze out excess moisture — this step keeps your tzatziki from becoming watery. Transfer the cucumber to a bowl and mix in the Greek yogurt, garlic, lemon juice, your choice of dill, mint, or both, and salt. Stir gently until everything is well incorporated and beautifully fresh.

How to Serve Greek Chicken Meatballs with Tzatziki Recipe

A black round plate holds about twenty small golden-brown meatballs with a slightly shiny surface, arranged closely together in a single layer covering most of the plate. The meatballs have a browned, textured look with small bits of herbs inside. Scattered fresh green sprigs of dill and mint leaves decorate the plate, adding a touch of color. A shiny silver spoon rests on the right side of the plate, partially under a few meatballs. Surrounding the plate are small bowls: one with a white creamy sauce mixed with green herbs on the top left, one with shiny dark olives on the middle left, and one with bright red cherry tomatoes cut in half on the bottom right. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of extra chopped fresh dill or mint brings a gorgeous pop of color and fresh aroma. You can also add thin lemon wedges on the side for an optional burst of citrus to squeeze over. A light drizzle of olive oil on the finished dish adds a silky richness that is totally irresistible.

Side Dishes

These meatballs shine alongside a classic Greek salad with crisp cucumbers, tomatoes, red onions, and Kalamata olives. Alternatively, serve them over fragrant rice or tuck them into warm pita bread for a casual yet satisfying meal. Roasted vegetables or a simple couscous salad also pair beautifully, making it easy to turn this recipe into a complete feast.

Creative Ways to Present

Serve the meatballs as part of a mezze platter alongside hummus, olives, and sliced veggies for a fun sharing experience. For a twist, stack the meatballs on skewers and serve with tzatziki for a hand-held treat perfect for parties. Or top a crisp green salad with warm meatballs and dollops of tzatziki for a hearty lunch or light dinner option that impresses every time.

Make Ahead and Storage

Storing Leftovers

Once cooled, store leftover Greek Chicken Meatballs in an airtight container in the refrigerator for up to 3 days. Keep the tzatziki sauce separate to preserve its fresh texture and flavor. This way, you can enjoy quick meals or snacks without any compromise.

Freezing

These meatballs freeze beautifully and can be a lifesaver for busy days. Arrange them on a baking sheet in a single layer and freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep well for up to 3 months. To use, thaw overnight in the refrigerator or gently reheat from frozen.

Reheating

Gently reheat in a 350°F (175°C) oven for about 10–12 minutes until warmed through, or microwave on medium power in short intervals, flipping as needed to heat evenly. Adding a spoonful of tzatziki just before serving will make leftovers taste as fresh as the first time.

FAQs

Can I use ground turkey instead of chicken?

Absolutely! Ground turkey is a fine substitute and will keep the meatballs lean but flavorful. Just watch the cooking time as turkey can dry out faster—aim for the same internal temperature of 165°F (74°C).

Is this recipe spicy because of the red pepper flakes?

The red pepper flakes add just a mild warmth to balance the herbs and lemon, not a strong heat. If you prefer, you can reduce or omit them entirely for a milder flavor profile.

Can I make the tzatziki sauce ahead of time?

Yes! Tzatziki can be made a day ahead and tastes even better after the flavors meld in the fridge. Just give it a gentle stir before serving to fluff it back up.

What if I don’t have fresh herbs like dill and mint?

Fresh herbs provide the brightest flavors, but in a pinch, dried herbs can work. Use about one-third the amount of dried dill and mint, and add them to the meat mixture so they have time to rehydrate as the meatballs cook.

How can I tell when the meatballs are fully cooked?

The best way is to use an instant-read thermometer; once it hits 165°F (74°C) inside, they’re safe and perfectly cooked. If you don’t have one, cut into a meatball to check that the center is no longer pink and juices run clear.

Final Thoughts

There’s something truly special about the way fresh herbs, lean chicken, and creamy tzatziki come together in this Greek Chicken Meatballs with Tzatziki Recipe. It’s a dish that delivers big flavor with little fuss, perfect for weeknights or impressing friends. I encourage you to try it soon—your taste buds and loved ones will thank you with every bite. Enjoy the vibrant Mediterranean sunshine on your plate today!

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Greek Chicken Meatballs with Tzatziki Recipe

Greek Chicken Meatballs with Tzatziki Recipe

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4.3 from 12 reviews

Print Recipe

These Greek Chicken Meatballs are a flavorful and lighter take on traditional meatballs, infused with fresh Mediterranean herbs and spices. Paired with a cool and creamy homemade tzatziki sauce, they make a versatile dish perfect for serving in pita bread, over Greek salad, or alongside rice. A healthy and satisfying meal for the whole family.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Meatballs

  • 2 teaspoons olive oil, divided
  • 2 pounds ground chicken
  • 1 egg
  • 1/4 cup finely diced red onion
  • 3 cloves garlic, finely minced
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons fresh mint, chopped
  • 1/2 teaspoon lemon zest
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground coriander (or ground cumin)
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons red wine vinegar (optional)

Tzatziki Sauce

  • 1 cup grated cucumber (from about 1/2 large English cucumber)
  • 1 cup Greek yogurt (not low-fat)
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1 clove garlic, grated or minced
  • 2–3 tablespoons minced dill, mint or a mix

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C). Drizzle 1 teaspoon of olive oil over a large baking sheet to prevent sticking and set aside.
  2. Prepare Meatball Mixture: In a large bowl, combine the remaining teaspoon of olive oil, ground chicken, egg, finely diced red onion, minced garlic, chopped fresh dill and mint, lemon zest, dried oregano, ground coriander, red pepper flakes, salt, black pepper, and red wine vinegar if using. Mix thoroughly but avoid over-mixing to keep the meatballs tender.
  3. Form Meatballs: Using a cookie scoop or your hands, shape the mixture into 1-inch meatballs and evenly space them on the prepared baking sheet.
  4. Bake Meatballs: Bake the meatballs in the oven for 18-20 minutes or until they reach an internal temperature of 165°F (74°C). For a slight browning, place the meatballs under the broiler for 2-3 minutes at the end of baking.
  5. Make Tzatziki Sauce: While meatballs are baking, place the grated cucumber in the center of a clean kitchen towel and squeeze out the excess moisture. Transfer to a medium bowl and stir in Greek yogurt, grated garlic, lemon juice, minced dill and/or mint, and salt until combined.
  6. Serve: Serve the warm meatballs accompanied by the chilled tzatziki sauce. Optionally, serve in pita bread, over Greek salad, or with rice for a complete meal.

Notes

  • Ensure not to over-mix the meatball mixture to keep them tender and juicy.
  • Squeezing excess moisture from the cucumber is key to preventing watery tzatziki.
  • You can substitute ground cumin if you don’t have ground coriander.
  • Broiling the meatballs briefly at the end adds an appealing outer color and slight crispiness.
  • Use full-fat Greek yogurt for the best creamy texture in tzatziki.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Greek, Mediterranean
  • Diet: Low Fat

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