Greek Chicken Meatballs Tzatziki

This Greek chicken meatball recipe transforms simple ingredients into a Mediterranean feast that's become my go-to solution for weeknight dinners that still feel special. The combination of aromatic herbs and spices infused into juicy chicken meatballs paired with cool, creamy tzatziki creates a perfect balance of flavors that transports you straight to a seaside taverna.

I first created these meatballs when trying to recreate flavors from our family vacation to Greece. My children, normally skeptical of new foods, devoured them and now request "those special meatballs" at least twice a month.

Ingredients

• Ground chicken: Provides a leaner alternative to beef while remaining tender and juicy
• Breadcrumbs: Help bind the meatballs while keeping them light in texture
• Red onion: Adds subtle sweetness that balances the savory elements
• Fresh parsley: Brings brightness and color to the meatballs
• Dried oregano: Delivers authentic Greek flavor essential to the Mediterranean profile
• Greek yogurt: Forms the creamy base for the tzatziki while adding protein
• Fresh cucumber: Brings refreshing crunch and coolness to the tzatziki
• Fresh dill: Gives the tzatziki its distinctive herbaceous character

Step-by-Step Instructions

Prepare the meatball mixture:

Combine ground chicken with egg, breadcrumbs, garlic, red onion, herbs, and seasonings in a large bowl. Mix gently with your hands until just combined avoid overmixing which can make the meatballs tough. The mixture should feel cohesive but still light.

Shape the meatballs:

Take approximately two tablespoons of mixture and roll between your palms to form 1½ inch balls. Slightly wet hands prevent sticking. This recipe should yield about 16 meatballs. Place formed meatballs on a plate as you work.

Cook to golden perfection:

Heat olive oil in a large skillet over medium heat until shimmering. Add meatballs with space between each and cook for 4 minutes without disturbing to develop a golden crust. Turn and continue cooking for another 4 minutes until all sides are browned and internal temperature reaches 165°F.

Prepare tzatziki sauce:

While meatballs cook, combine Greek yogurt with properly drained cucumber, garlic, dill, lemon juice, olive oil, salt and pepper. The secret is thoroughly squeezing excess moisture from the grated cucumber using a clean kitchen towel to prevent watery sauce. Refrigerate until ready to serve.

Save

The red onion is my secret ingredient in these meatballs. Many recipes call for yellow onion, but the subtle sweetness and beautiful purple color the red onion imparts takes these meatballs to another level. My grandmother always said food should feast the eyes first, and these meatballs with their flecks of vibrant herbs and onion do exactly that.

Make Ahead Tips

These meatballs shine for meal prep enthusiasts. You can prepare the meatball mixture up to 24 hours ahead and keep it covered in the refrigerator. For even quicker weeknight meals, form and cook the meatballs completely, then refrigerate for up to 3 days or freeze for up to 3 months. The tzatziki sauce can be made up to 2 days ahead, though it tastes best within the first 24 hours as the flavors remain brightest.

Perfect Pairings

Transform these meatballs into a complete Mediterranean feast with simple accompaniments. Serve them alongside warm pita bread, a Greek salad with tomatoes, cucumbers, red onion and feta, or atop a bed of lemon herb rice. For a low carb option, create a mezze platter with the meatballs, tzatziki, hummus, olives, and fresh vegetables. During summer months, I love serving these with a watermelon and feta salad for a refreshing contrast.

Troubleshooting

Working with ground chicken can be tricky as it tends to be wetter than beef or lamb. If your mixture feels too sticky to form balls, refrigerate it for 30 minutes before shaping. This firms up the mixture making it easier to handle. If your meatballs are browning too quickly on the outside while remaining undercooked inside, lower the heat and cover the pan for a few minutes to allow them to cook through without burning.

Recipe FAQs

→ Can I make these meatballs ahead of time?

Yes! You can prepare the meatball mixture up to 24 hours in advance and store it covered in the refrigerator. The tzatziki sauce actually improves with time as flavors meld, so it can be made 1-2 days ahead. You can also fully cook the meatballs, refrigerate them for up to 3 days, and reheat gently before serving.

→ What can I substitute for ground chicken?

Ground turkey works perfectly as a 1:1 substitute. Ground lamb offers a more traditional Greek flavor profile, while a mixture of beef and pork (equal parts) creates a richer taste. For a vegetarian option, try using a mixture of chickpeas and walnuts processed to a similar consistency.

→ How do I prevent my meatballs from falling apart?

The egg and breadcrumbs in this recipe act as binders. Make sure not to overwork the mixture when combining ingredients. Chill the formed meatballs for 15-20 minutes before cooking to help them hold their shape. When cooking, avoid moving them too much in the first few minutes to allow a crust to form.

→ What's the best way to serve these meatballs?

These meatballs are wonderfully versatile! Serve them with pita bread and tzatziki as a sandwich, over a Greek salad, with lemon rice and roasted vegetables for a complete meal, or on their own as an appetizer with tzatziki for dipping. They also work well in Mediterranean-style grain bowls.

→ How do I ensure the tzatziki isn't watery?

The key is removing excess moisture from the cucumber. After grating, place the cucumber in a clean kitchen towel or several layers of paper towels and squeeze firmly to extract as much liquid as possible. For best results, let the grated cucumber sit with a sprinkle of salt for 10 minutes before squeezing, as this helps draw out more moisture.

→ Can I bake these meatballs instead of pan-frying?

Absolutely! Arrange the formed meatballs on a parchment-lined baking sheet and bake at 400°F (200°C) for about 15-20 minutes, or until they reach an internal temperature of 165°F (74°C). Baking produces slightly less browning but is a hands-off cooking method that works well for larger batches.