Tangy Greek Chicken Meatballs with Homemade Tzatziki Recipe

Succulent mediterranean chicken meatballs dance with zesty flavors that instantly transport you to a sunny greek island.

Packed with aromatic herbs and spices, these delectable bites promise a culinary adventure.

Tender ground chicken meets classic mediterranean ingredients, creating a mouthwatering combination.

Fresh parsley and mint add bright, crisp notes that complement the meat’s richness.

Creamy homemade tzatziki sauce provides a cool, tangy counterpoint to the warm meatballs.

Perfectly seasoned and easy to prepare, this recipe brings authentic greek street food right to your kitchen.

You’ll fall in love with every savory, herb-infused bite that promises to become a new favorite.

What Makes Greek Chicken Meatballs With Homemade Tzatziki So Good

• Create Delicious Mediterranean Flavor: Pack your taste buds with authentic Greek-inspired ingredients that blend perfectly in these juicy chicken meatballs.
• Master Simple Cooking Technique: Combine ingredients quickly, shape meatballs easily, and bake without complex cooking methods for a stress-free meal preparation.
• Customize Your Protein Option: Switch ground chicken with turkey or lamb for variety, making this recipe adaptable to different dietary preferences and family tastes.
• Boost Nutritional Value: Incorporate protein-rich chicken, fresh herbs, and probiotic-packed tzatziki sauce for a balanced and wholesome dinner that supports healthy eating.

What You’ll Need For Greek Chicken Meatballs With Homemade Tzatziki

• Ground Chicken: A lean protein base that provides the primary structure and flavor for the meatballs.
• Breadcrumbs: A binding agent that helps hold the meatballs together and adds texture.
• Feta Cheese: A tangy Greek cheese that adds rich and salty flavor to the meatball mixture.

• Oregano, Basil, Parsley, Mint: Fresh herbs that contribute authentic Greek Mediterranean flavors and aromatic complexity to the meatballs.
• Garlic: A pungent ingredient that enhances the overall savory profile of the dish.
• Salt and Pepper: Essential seasoning that balances and elevates the taste of the meatballs.

• Egg: A crucial binding ingredient that helps hold the meatball mixture together.
• Red Onion: Adds subtle sweetness and moisture to the meatball mixture.

• Greek Yogurt: A thick and creamy base that provides the classic tangy foundation for the tzatziki sauce.
• Cucumber: A fresh ingredient that adds crispness and lightness to the tzatziki.
• Olive Oil: Adds richness and smooth texture to the tzatziki sauce.
• Lemon Juice: Provides brightness and helps balance the flavors of the tzatziki.

Steps To Make Greek Chicken Meatballs With Homemade Tzatziki

Step 1: Prepare Baking Station

Warm up your oven to 400F and line a baking sheet with parchment paper for easy cleanup and non-stick cooking.

Step 2: Mix Meatball Ingredients

• Ground chicken
• Breadcrumbs
• Red onion
• Garlic
• Oregano
• Basil
• Parsley
• Salt
• Black pepper
• Crumbled feta cheese
• Fresh mint
• Egg

Blend all ingredients thoroughly until they form a cohesive mixture.

Step 3: Shape Mouthwatering Meatballs

Gently roll the meat mixture into uniform balls, placing them carefully on the prepared baking sheet. Aim for bite-sized portions that will cook evenly.

Step 4: Bake to Golden Perfection

Slide the baking sheet into the preheated oven and cook for 20-25 minutes. The meatballs are ready when they turn a beautiful golden brown and are completely cooked through.

Step 5: Whip Up Tangy Tzatziki

• Greek yogurt
• Grated cucumber
• Minced garlic
• Olive oil
• Fresh lemon juice
• Salt
• Black pepper

Stir until all ingredients are well combined.

Step 6: Serve and Enjoy

Plate the sizzling Greek chicken meatballs alongside the cool, refreshing tzatziki sauce. Perfect for dipping and savoring every delicious bite.

Tips That Help With Greek Chicken Meatballs With Homemade Tzatziki

• Pat down ground chicken gently to prevent tough meatballs, ensuring a tender and juicy texture.
• Squeeze excess moisture from grated cucumber to keep tzatziki thick and prevent watery sauce.
• Use fresh herbs for maximum flavor impact, chopping them finely to distribute evenly throughout the meatball mixture.
• Allow meatballs to rest for 2-3 minutes after baking to retain moisture and prevent crumbling when serving.
• Opt for full-fat Greek yogurt in tzatziki for richer, creamier consistency that complements the chicken meatballs perfectly.

Tasty Twists For Greek Chicken Meatballs With Homemade Tzatziki

• Spicy Mediterranean Meatballs: Add red chili flakes and cayenne pepper to the chicken mixture for a hot kick, complemented by a cooling mint-infused tzatziki.
• Herb-Packed Green Meatballs: Increase fresh herbs like dill and chives, incorporating more green herbs into the meat mixture for an intensified herbal flavor profile.
• Lemon Zest Chicken Meatballs: Incorporate fresh lemon zest directly into the meat mixture and add extra lemon juice to the tzatziki for a bright, citrusy undertone.
• Protein-Packed Meatball Bowl: Serve meatballs over quinoa or bulgur wheat with extra tzatziki, topped with sliced cucumbers and crumbled feta for a complete meal.

Great Matches For Greek Chicken Meatballs With Homemade Tzatziki

• Savor Complementary Flavors: Pair these Greek chicken meatballs with crisp, refreshing accompaniments that enhance their Mediterranean profile.
• Elevate Wine Selection: Choose a light, zesty white wine like Assyrtiko from Greece or a crisp Sauvignon Blanc to balance the meatballs' richness and cut through their herbal notes.
• Create Mediterranean Plate: Serve alongside a Greek salad with kalamata olives, cucumber, tomatoes, and feta to echo the dish's traditional flavors and add textural variety.
• Match Herb-Infused Drink: Prepare a cucumber-mint lemonade that mirrors the tzatziki's cooling ingredients and provides a bright, tangy counterpoint to the savory meatballs.

How To Store Greek Chicken Meatballs With Homemade Tzatziki

• Store leftover meatballs in an airtight container for up to 3-4 days. Cool completely before sealing to prevent condensation.
• Pack meatballs in freezer-safe containers or bags, separating layers with parchment paper. Freeze for up to 2 months for best quality.
• Warm refrigerated meatballs at 350F for 10-12 minutes, ensuring internal temperature reaches 165F. Cover with foil to prevent drying out.
• Reheat chilled meatballs on medium power for 1-2 minutes, stirring halfway through. Check temperature to avoid overcooking.

Greek Chicken Meatballs With Homemade Tzatziki FAQs

• Are these meatballs healthy?

These meatballs are protein-rich and lean since they’re made with ground chicken instead of beef. They’re packed with fresh herbs and contain less fat compared to traditional meatball recipes.

• Can I make these meatballs gluten-free?

Yes, simply substitute regular breadcrumbs with gluten-free breadcrumbs or almond flour. This will help maintain the meatball’s texture while making it suitable for gluten-sensitive individuals.

• How do I prevent the meatballs from falling apart?

Mix ingredients thoroughly and ensure the egg and breadcrumbs are well incorporated. Avoid overmixing, which can make the meat tough, and use cold ingredients for better binding.

Greek Chicken Meatballs with Homemade Tzatziki Recipe

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4.6 from 25 reviews

• Total Time: 35-40 minutes
• Yield: 4 1x

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Description

Savory Greek chicken meatballs dance with zesty tzatziki, bringing Mediterranean flavors to your plate. Fresh herbs, tangy yogurt, and perfectly seasoned meat create a delightful culinary journey you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Protein:

• 1 pound (454 grams) ground chicken
• 1/4 cup (60 grams) crumbled feta cheese
• 1 egg

Herbs and Seasonings:

• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried parsley
• 1/4 cup (15 grams) chopped fresh parsley
• 1/4 cup (15 grams) chopped fresh mint
• 2 cloves garlic, minced
• Salt and pepper to taste

Binding and Base Ingredients:

• 1/2 cup (60 grams) breadcrumbs
• 1/4 cup (40 grams) finely chopped red onion

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Instructions

1. Preheat the oven to 400°F and prepare a parchment-lined baking sheet for even cooking and easy cleanup.
2. Combine ground chicken with aromatics including red onion, garlic, and a blend of herbs like oregano, basil, parsley, mint, creating a fragrant and flavorful mixture.
3. Incorporate breadcrumbs, feta cheese, and egg to bind the ingredients, ensuring the meatballs hold their shape during baking.
4. Gently roll the mixture into uniform meatballs, arranging them on the prepared baking sheet with slight spacing between each one.
5. Roast in the preheated oven for 20-25 minutes, rotating the tray midway to promote even browning and ensure thorough cooking.
6. While meatballs bake, craft the tzatziki sauce by grating cucumber and squeezing out excess moisture to prevent watery consistency.
7. Blend Greek yogurt with minced garlic, fresh lemon juice, and a drizzle of olive oil to create a creamy, tangy tzatziki base.
8. Season the tzatziki with salt and pepper, allowing flavors to meld while meatballs finish cooking.
9. Remove meatballs from oven when golden brown and internal temperature reaches 165°F for food safety.
10. Serve hot meatballs alongside the chilled tzatziki, garnishing with additional fresh herbs if desired.

Notes

• Drain grated cucumber thoroughly to prevent watery tzatziki, using a clean kitchen towel or cheesecloth to squeeze out excess moisture.
• Add extra herbs like dill or mint to boost the Mediterranean flavor profile and create a more complex taste.
• For gluten-free option, swap breadcrumbs with almond flour or gluten-free breadcrumbs to maintain meatball texture.
• Enhance protein content by mixing ground chicken with ground turkey or lean ground lamb for a richer flavor variation.

• Prep Time: 15 minutes
• Cook Time: 20-25 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Baking
• Cuisine: Greek

Nutrition

• Serving Size: 4
• Calories: 227 kcal
• Sugar: 1 g
• Sodium: 310 mg
• Fat: 13 g
• Saturated Fat: 4 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 9 g
• Fiber: 1 g
• Protein: 22 g
• Cholesterol: 110 mg