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
Scale
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.
