If you’re searching for a dish that’s vibrant, deeply flavorful, and easy enough for any night of the week, you’ve just discovered it: Greek Chicken Meatballs with Homemade Tzatziki Sauce. These juicy, herby meatballs are nestled alongside a creamy, tangy tzatziki, delivering a restaurant-quality Greek experience right at home. It’s a fresh, protein-packed meal you’ll crave for both its taste and simplicity!
Ingredients You’ll Need
The beauty of Greek Chicken Meatballs with Homemade Tzatziki Sauce is in the perfectly balanced, thoughtfully chosen ingredients. Each one plays a special role—whether adding moisture, zip, freshness, or that irresistible Mediterranean flavor. Here’s your checklist for a winning dinner:
- Ground chicken: The lean, tender base that keeps your meatballs light without sacrificing flavor.
- Red onion: Adds a hint of sweetness and a pop of color that wakes up every bite.
- Garlic: Essential for aromatic depth, working its magic in both meatballs and sauce.
- Fresh parsley: Brightens the mixture and brings unmistakable freshness.
- Fresh dill: Key to capturing authentic Greek vibrance, starring in both meatballs and tzatziki.
- Dried oregano: Lends earthy, classic Mediterranean undertones.
- Salt & black pepper: Basic, yes, but crucial for flavor balance throughout.
- Breadcrumbs: The binding agent that keeps everything together and perfectly tender.
- Egg: Helps ensure that signature cohesive, fluffy texture in every meatball.
- Olive oil: For frying meatballs to a perfect golden brown and adding a silky touch to your sauce.
- Greek yogurt: The tangy, creamy backbone of homemade tzatziki sauce.
- Cucumber: Grated and squeezed dry for a refreshing crunch and coolness in the sauce.
- Lemon juice: Delivers brightness and zip, cutting through rich flavors for balance.
How to Make Greek Chicken Meatballs with Homemade Tzatziki Sauce
Step 1: Mix the Meatball Ingredients
Grab a large mixing bowl and add your ground chicken, red onion, minced garlic, fresh parsley, dill, oregano, salt, black pepper, breadcrumbs, and egg. Use clean hands or a sturdy spoon to gently mix everything just until combined—overmixing will make the meatballs tough, so aim for a blend where the herbs and aromatics are evenly dispersed.
Step 2: Shape the Meatballs
With slightly damp hands, roll the mixture into balls about 1 to 1.5 inches in diameter. You should get 16 to 20 meatballs. They don’t need to be perfectly identical; just aim for similar size so they cook evenly and stay juicy inside.
Step 3: Cook the Meatballs
Heat a tablespoon of olive oil in a large skillet over medium heat. Place the meatballs in a single layer, leaving a bit of space between each one. Cook for 4 or 5 minutes per side, turning often with tongs, until browned all over and cooked through—total cook time should be about 10 to 12 minutes. They should have an irresistible crust and be moist on the inside.
Step 4: Make the Homemade Tzatziki Sauce
While the meatballs are sizzling, turn your attention to the tzatziki. In a medium bowl, combine Greek yogurt, grated and squeezed cucumber, olive oil, lemon juice, minced garlic, chopped dill, and salt. Stir until everything is thoroughly blended and taste for seasoning. The sauce should be creamy, herby, and bright—a true Greek classic!
Step 5: Serve and Enjoy
Arrange your irresistibly aromatic meatballs on a platter, paired with a generous bowl of homemade tzatziki sauce. Drizzle sauce over the top or serve it on the side for dipping. Every bite is a celebration of flavor, texture, and the joy of home-cooked Greek cuisine.
How to Serve Greek Chicken Meatballs with Homemade Tzatziki Sauce
Garnishes
Sprinkle your finished plate with a fresh shower of chopped parsley or dill, and maybe a quick squeeze of lemon. For an extra layer of color and crunch, a scatter of diced cucumber or tomatoes makes the dish truly pop. Don’t forget a drizzle of extra-virgin olive oil to tie it all together.
Side Dishes
Greek Chicken Meatballs with Homemade Tzatziki Sauce pair beautifully with warm pita or flatbread, a mound of fluffy rice, or a lightly dressed Greek salad. Roasted potatoes, lemony orzo, or grilled veggies are all standout sides that turn this dish into a dreamy Mediterranean feast.
Creative Ways to Present
Try tucking the meatballs and tzatziki into pita pockets with crisp lettuce and juicy tomatoes for an easy gyro-inspired wrap. Or, serve everything family-style, letting everyone build their own plates with bread, salad, and extra sauce on the side for dipping! For appetizers, skewer the meatballs and offer the sauce as a dip—absolutely perfect for parties.
Make Ahead and Storage
Storing Leftovers
Store any leftovers of Greek Chicken Meatballs with Homemade Tzatziki Sauce in airtight containers. The meatballs and sauce can be kept separately in the fridge for up to 4 days. This helps maintain the best texture, especially for the tzatziki, which can become watery if stored with the meatballs.
Freezing
For meal prep, you can freeze the cooked meatballs (just not the sauce). Once cooled, place them in a single layer on a tray and freeze until solid, then transfer to a zip-top bag or freezer-safe container. They’ll keep for up to 2 months. Thaw in the fridge before reheating. Make a fresh batch of homemade tzatziki when ready to serve for the best flavor.
Reheating
Gently reheat the meatballs in a skillet over medium-low heat, adding a splash of water or broth to keep them moist. Alternatively, warm them in a 350°F oven for about 10 minutes, or use the microwave for a quicker option (though the texture is best on the stovetop or oven).
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey works well in this recipe and offers a similar lightness. Just be sure to use the same amount and don’t overmix for tender meatballs.
Is it possible to make these meatballs gluten-free?
Definitely. To make Greek Chicken Meatballs with Homemade Tzatziki Sauce gluten-free, swap regular breadcrumbs for your favorite gluten-free alternative. The flavor and texture hold up perfectly.
Can I bake the meatballs instead of frying them?
Yes, for an even lighter version, place the meatballs on a baking sheet and bake at 400°F for 18 to 20 minutes. You’ll still get great flavor with a little less hands-on time!
What if I don’t have fresh herbs?
No worries. If fresh parsley or dill isn’t handy, use dried—just reduce the amount by half since dried herbs are more concentrated in flavor.
How do I keep tzatziki from getting watery?
The secret is to squeeze out as much liquid from the grated cucumber as possible before mixing it into the yogurt. This keeps your homemade tzatziki nice and thick, even after a day in the fridge.
Final Thoughts
If you’re in the mood for a meal that’s bursting with fresh flavors and destined to become a staple, Greek Chicken Meatballs with Homemade Tzatziki Sauce is your answer. It’s simple, satisfying, and always a crowd-pleaser. Give it a try—you’ll be amazed at how quickly it disappears, and you just might want to make it again the very next night!
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Greek Chicken Meatballs with Homemade Tzatziki Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
- Diet: Non-Vegetarian
Description
These Greek Chicken Meatballs are juicy, flavorful, and perfect for a delicious meal. Served with a creamy homemade tzatziki sauce, they are a Mediterranean delight that’s easy to make and full of fresh herbs and spices.
Ingredients
For the meatballs:
- 1 lb ground chicken
- 1/4 cup finely chopped red onion
- 2 cloves garlic (minced)
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh dill
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup breadcrumbs
- 1 egg
- 1 tablespoon olive oil (for cooking)
For the tzatziki sauce:
- 1 cup Greek yogurt
- 1/2 cup finely grated cucumber (squeezed dry)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 clove garlic (minced)
- 1 tablespoon chopped fresh dill
- 1/4 teaspoon salt
Instructions
- Prepare the meatballs: In a large bowl, combine ground chicken, red onion, garlic, parsley, dill, oregano, salt, pepper, breadcrumbs, and egg. Form into balls.
- Cook the meatballs: Cook in olive oil in a skillet until golden and cooked through.
- Make the tzatziki sauce: Mix yogurt, cucumber, olive oil, lemon juice, garlic, dill, and salt.
- Serve: Serve meatballs with tzatziki sauce on the side or drizzled on top.
Notes
- For a lighter version, bake the meatballs at 400°F for 18–20 minutes.
- Pair with pita bread, rice, or a side salad for a complete meal.
Nutrition
- Serving Size: 4–5 meatballs with 2 tablespoons sauce
- Calories: 310
- Sugar: 2g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 115mg
