If you’re craving something fresh, flavorful, and utterly satisfying, this Greek Chicken Meatballs with Tzatziki Sauce Recipe is exactly what you need on your dinner table. These tender, herb-packed meatballs combine the lightness of ground chicken with vibrant Greek herbs and a zesty burst of lemon, all perfectly complemented by the cooling, creamy tzatziki sauce that brings everything together in a harmonious, mouthwatering bite. Whether you’re cooking for family or friends, this recipe is a winner that’s simple to prepare yet packed with authentic Mediterranean charm.
Ingredients You’ll Need
Gathering the right ingredients is a breeze with this recipe. Each one plays a key role in creating the perfect balance of flavors and textures, from the fresh herbs that brighten the meatballs to the silky smoothness of real Greek yogurt in the sauce.
- 1 lb ground chicken: The lean protein base that keeps the meatballs tender and juicy.
- 2 tablespoons fresh parsley, chopped: Adds freshness and slightly peppery notes.
- 1 tablespoon fresh dill, chopped: Provides that unmistakable Greek herby flavor.
- 2 cloves garlic, minced: Infuses a rich, aromatic depth in every bite.
- 1 teaspoon lemon zest: Brightens the meatballs with citrusy zing.
- 2 tablespoons red onion, grated or finely minced: Adds subtle sweetness and moisture.
- 1/3 cup breadcrumbs: Helps hold the meatballs together wonderfully.
- 1 large egg: Acts as a natural binder for perfect texture.
- 1/2 teaspoon salt: Enhances all the flavors in the mixture.
- 1/4 teaspoon black pepper: Provides a gentle kick to warm up the palate.
- 1 tablespoon olive oil (for cooking): Essential for browning the meatballs beautifully.
- 3/4 cup Greek yogurt: The creamy base for the luscious tzatziki sauce.
- 1/2 cup cucumber, grated and drained: Adds cooling crispness and texture to the sauce.
- 1 clove garlic, minced: Gives the tzatziki its classic garlicky punch.
- 1 tablespoon lemon juice: Balances the creaminess with refreshing acidity.
- 1 tablespoon dill, chopped: Reinforces that fresh, herby flavor in the tzatziki.
- Pinch of salt: Brings out the best in all the tzatziki ingredients.
- 1 teaspoon olive oil: Adds silkiness and a subtle fruity note to the sauce.
How to Make Greek Chicken Meatballs with Tzatziki Sauce Recipe
Step 1: Prepare the Meatball Mixture
Start by combining ground chicken with the fresh parsley, dill, minced garlic, lemon zest, finely minced red onion, breadcrumbs, egg, salt, and pepper in a large mixing bowl. Mix gently, just until combined — overmixing can make the meatballs tough. This blend of ingredients ensures the meatballs are flavorful, tender, and beautifully aromatic.
Step 2: Shape the Meatballs
Using your hands or a small ice cream scoop, shape the mixture into uniform meatballs about 1 to 1.5 inches in diameter. Placing them on a parchment-lined tray helps keep things neat and makes it easy to transfer them for cooking. Uniform size is key for even cooking and perfect timing.
Step 3: Cook the Meatballs
Heat olive oil in a skillet over medium heat. Add the meatballs carefully, cooking in batches if necessary so you don’t overcrowd the pan. Turn them regularly to brown all sides evenly, cooking for about 8 to 10 minutes until they reach an internal temperature of 165°F. If you prefer oven-baking, arrange meatballs on a baking sheet and cook at 400°F for 18 to 20 minutes. Either way, you’ll end up with beautifully golden, juicy meatballs bursting with flavor.
Step 4: Make the Tzatziki Sauce
While the meatballs are cooking, squeeze out any excess water from the grated cucumber to prevent watery sauce, then mix it with Greek yogurt, minced garlic, fresh lemon juice, chopped dill, salt, and olive oil. This sauce is cooling and creamy with a tangy kick, the perfect foil for the warm, herby meatballs. Chill it in the fridge until you’re ready to serve.
Step 5: Serve and Enjoy
Plate the warm meatballs alongside luscious dollops of tzatziki sauce, perhaps garnished with lemon wedges and fresh cucumber slices. This step is where everything comes together — the textures, herbs, and tastes melding into a dish that feels both comforting and refreshingly light.
How to Serve Greek Chicken Meatballs with Tzatziki Sauce Recipe
Garnishes
Simple garnishes can elevate your meal effortlessly. Fresh lemon wedges add a burst of citrus to highlight the meatballs, while a sprinkle of extra chopped dill or parsley enhances the herbal aroma. Thin cucumber slices or even a sprinkle of smoked paprika on the tzatziki can add a visually appealing contrast and subtle flavor twist.
Side Dishes
This dish pairs wonderfully with traditional Mediterranean sides. Think warm pita bread for dipping, a crisp Greek salad bursting with olives and feta, or oven-roasted vegetables seasoned with oregano and lemon. Even a bed of fluffy couscous or quinoa complements the lightness of the meatballs beautifully.
Creative Ways to Present
For a fun twist, serve the meatballs as sliders tucked inside mini pita pockets with plenty of tzatziki and crunchy veggies. Alternatively, arrange them on skewers with cherry tomatoes and peppers for a colorful party platter. You can also turn it into a mezze board feature complete with olives, hummus, and crusty bread to impress guests with your culinary flair.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover meatballs and tzatziki separately in airtight containers in the refrigerator. This keeps the textures intact and flavors fresh. They should keep perfectly for up to 3 days, making them a great option for quick weekday lunches or dinners.
Freezing
You can freeze the cooked meatballs alone for up to 3 months. Place them in a single layer on a baking sheet to freeze individually before transferring to a freezer bag. Thaw overnight in the refrigerator before reheating. It’s best to freeze the tzatziki sauce separately if you want to maintain its creamy freshness — simply prepare a fresh batch if you prefer.
Reheating
Reheat meatballs gently in a skillet over medium heat or in the oven at 350°F until warmed through, carefully ensuring they don’t dry out. Serve with freshly chilled tzatziki for that perfect balance of warm and cool.
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey works just as well in this recipe and will yield similar tender meatballs with a slightly different flavor profile. The freshness of the herbs and the tangy tzatziki will shine through no matter which lean protein you use.
How do I prevent the tzatziki from becoming watery?
The key is to drain the grated cucumber really well. After grating, squeeze out as much excess moisture as possible using a clean kitchen towel or paper towels. This keeps the sauce thick and creamy, just as it should be.
Are these meatballs gluten-free?
The traditional recipe calls for breadcrumbs, which contain gluten. However, you can easily substitute with gluten-free breadcrumbs or finely crushed gluten-free crackers to keep this dish gluten-free without losing any of the texture.
Can I bake the meatballs instead of frying?
Yes, baking at 400°F for 18 to 20 minutes is a fantastic alternative that’s hands-off and minimizes oil. The meatballs come out just as juicy and flavorful, with less mess to clean up.
What goes well with leftover tzatziki?
Tzatziki is incredibly versatile! Use it as a dip for fresh veggies, a spread on sandwiches and wraps, or as a sauce over grilled fish and meats. It adds a refreshing, creamy touch wherever it goes.
Final Thoughts
This Greek Chicken Meatballs with Tzatziki Sauce Recipe is a must-try if you love bold flavors paired with fresh, wholesome ingredients. It’s an inviting dish that feels special yet comes together easily any day of the week. Once you experience the delightful combo of juicy meatballs with cooling tzatziki, you’ll find yourself coming back to this recipe time and time again. So, roll up your sleeves, gather those simple ingredients, and get ready to enjoy a little taste of Greece in your own kitchen!
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Greek Chicken Meatballs with Tzatziki Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Greek
- Diet: Low Fat
Description
These Greek Chicken Meatballs with Tzatziki Sauce offer a flavorful and healthy twist on a classic dish. Ground chicken is seasoned with fresh herbs like parsley and dill, combined with garlic, lemon zest, and red onion, then cooked to juicy perfection either by skillet frying or baking. Paired with a creamy, tangy homemade tzatziki sauce made from Greek yogurt, cucumber, and lemon, this dish brings authentic Mediterranean flavors to your table in just 35 minutes—perfect for a delicious weeknight dinner or casual get-together.
Ingredients
Meatballs
- 1 lb ground chicken
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- 2 tablespoons red onion, grated or finely minced
- 1/3 cup breadcrumbs
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil (for cooking)
Tzatziki Sauce
- 3/4 cup Greek yogurt
- 1/2 cup cucumber, grated and drained
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon dill, chopped
- Pinch of salt
- 1 teaspoon olive oil
Instructions
- Mix the meatball ingredients: In a mixing bowl, combine ground chicken, parsley, dill, garlic, lemon zest, red onion, breadcrumbs, egg, salt, and pepper. Mix gently until just combined, being careful not to overwork the mixture to keep the meatballs tender.
- Shape the meatballs: Use your hands or a small scoop to form the mixture into 1 to 1.5-inch meatballs. Place them evenly spaced on a parchment-lined tray to prepare for cooking.
- Cook the meatballs: Heat olive oil in a skillet over medium heat. Add meatballs in batches and cook for 8-10 minutes, turning frequently to brown all sides evenly and cook through. Alternatively, preheat oven to 400°F (200°C) and bake the meatballs on a parchment-lined baking sheet for 18-20 minutes until the internal temperature reaches 165°F (74°C).
- Prepare the tzatziki sauce: While the meatballs cook, squeeze excess water from the grated cucumber using a clean towel or paper towels. In a bowl, combine the drained cucumber, Greek yogurt, minced garlic, lemon juice, chopped dill, salt, and olive oil. Mix well and chill in the refrigerator until ready to serve to allow the flavors to meld.
- Serve: Present the warm meatballs alongside the chilled tzatziki sauce. Garnish with lemon wedges and serve with fresh cucumber slices or warm pita bread for a complete Mediterranean-inspired meal.
Notes
- Make sure to squeeze out as much moisture as possible from the cucumber to prevent the tzatziki sauce from becoming watery.
- You can bake the meatballs as a hands-off option, which is slightly healthier due to less oil usage.
- Use fresh herbs for the best flavor; dried herbs can be substituted in a pinch but reduce quantity by half.
- To ensure juicy meatballs, avoid overmixing the meat mixture.
- Serve immediately for best texture, but leftovers can be stored in the fridge for up to 3 days.
