Greek Chicken Meatballs Recipe Easy Weeknight Dinner with Tzatziki Sauce

One chilly Thursday evening, I found myself staring blankly into the fridge, wondering how to turn a few simple ingredients into something that felt like a proper dinner. I’d been craving the fresh, bright flavors from my last trip to Greece—the kind of meal that feels light yet satisfying, with herbs and garlic that wake you up. But I didn’t want to spend hours in the kitchen. So, I grabbed some ground chicken, dug through my spice drawer, and decided to give Greek chicken meatballs a shot. Spoiler alert: my family ate every last one, and the creamy tzatziki sauce was the star of the night.

This Greek chicken meatballs recipe with tzatziki sauce has since become my secret weapon for easy weeknight dinners. It’s quick, packed with flavor, and uses ingredients I almost always have on hand. Plus, it’s a little fancy without the fuss—perfect for when you want to impress yourself (and your family) without breaking a sweat. I’ve tested this recipe over a dozen times, tweaking the seasoning and sauce to get it just right. It’s juicy, herbaceous, and the cooling tzatziki is a game-changer.

Honestly, this dish nails that balance of comforting and fresh. If you’ve ever been intimidated by homemade meatballs or fresh sauces, trust me—this is the recipe that’ll change your mind. And for those busy nights when you want something different but still easy, it’s a winner every time.

Why You’ll Love This Greek Chicken Meatballs Recipe

This recipe has completely redefined my weeknight dinner game. Here’s why I keep coming back to it:

• Simple Ingredients, Big Flavor — I’m talking garlic, fresh herbs, and a touch of lemon zest that transform everyday ground chicken into something special. The tzatziki sauce? Creamy, tangy, and fresh—made with Greek yogurt, cucumber, and dill.
• Fast and Fuss-Free — From mixing the meatball ingredients to plating, it takes about 30 minutes. I’ve pulled this together after a long day when I barely had the energy to cook.
• Healthy and Lean — Using ground chicken keeps things lighter but still packed with protein. Paired with the cucumber-rich tzatziki, it feels like a fresh, balanced meal.
• Kid-Friendly with a Twist — My kids love these meatballs, especially dipped in the tzatziki. It’s an easy way to sneak in some herbs and veggies without a fight.
• Perfect for Meal Prep — Make a double batch, and you’ve got lunches or quick dinners lined up for the week. They reheat beautifully without drying out.

This recipe isn’t just dinner; it’s a little celebration of flavors that make you feel like you’re dining by the Mediterranean coast—even on a hectic Tuesday night.

Ingredients You’ll Need

Here’s the best part: most of these ingredients are probably in your kitchen right now. I’m picky about a few key things, so I’ll explain why each matters.

• Ground chicken (1 pound / 450g) — I use lean but not extra lean. A little fat keeps the meatballs juicy.
• Breadcrumbs (½ cup / 50g) — Regular or panko works. Helps bind everything without making the meatballs dense.
• Egg (1 large) — The glue that holds it all together.
• Garlic (3 cloves, minced / about 1 tablespoon) — Fresh only. Garlic is essential here for that punch of flavor.
• Fresh parsley (¼ cup, chopped / about 15g) — Brightens the meatballs and adds that authentic Greek vibe. I sometimes mix in fresh dill for extra punch.
• Onion (½ small, finely grated / about 60g) — Grating the onion instead of chopping keeps the meatballs tender and juicy.
• Lemon zest (1 teaspoon) — Adds subtle brightness. Don’t skip this!
• Dried oregano (1 teaspoon) — The Greek seasoning staple. Fresh oregano is great too, but dried works better in the meatballs.
• Salt and pepper — To taste. I’m generous with salt here—it pulls all the flavors together.
• Olive oil (2 tablespoons / 30ml) — For frying. Use good quality—you’ll taste it.

For the Tzatziki Sauce:

• Greek yogurt (1 cup / 240ml) — Full-fat for creaminess. No shortcuts here.
• Cucumber (½ medium, peeled and finely grated / about 75g) — Squeeze out excess water to avoid watery sauce.
• Garlic (1 clove, minced) — Just a little to keep the sauce fresh and flavorful.
• Fresh dill (1 tablespoon, chopped) — The herb that makes tzatziki magical.
• Lemon juice (1 tablespoon) — Balances the creaminess with zing.
• Salt and pepper — To taste.

If you’re missing fresh herbs, dried works in a pinch for the meatballs, but skip them in tzatziki—it’s all about fresh. And this tzatziki sauce pairs amazingly with other dishes too, like the savory chicken sausage and broccoli orzo I make when I want something green on the side.

Equipment Needed

You don’t need fancy tools for this recipe. Here’s what I actually use:

• Large mixing bowl — For combining meatball ingredients. I prefer glass or stainless steel.
• Box grater — Essential for grating onion and cucumber finely. A microplane works well too.
• Large skillet or frying pan — I usually go with a 12-inch non-stick skillet. It’s perfect for browning the meatballs evenly.
• Small bowl — For mixing the tzatziki sauce.
• Spatula or tongs — To turn meatballs gently without breaking them.
• Measuring spoons and cups — Standard stuff. I’m always amazed how much easier cooking feels with these.
• Paper towels — For draining the meatballs if you want to remove excess oil.

Optional but nice: a salad spinner for drying cucumber and herbs quickly, especially if you’re making the sauce ahead of time.

How to Make Greek Chicken Meatballs with Tzatziki Sauce: Step-by-Step

Alright, let’s get cooking. I’m sharing exactly how I make these meatballs come out juicy, flavorful, and perfectly tender every time. Plus, the tzatziki sauce is ridiculously easy and comes together while the meatballs cook.

Step 1: Prep Your Ingredients (10 minutes)

Start by grating the onion and cucumber. For both, you want them finely grated so they blend into the meatballs and sauce without big chunks. Squeeze the grated cucumber in a clean kitchen towel to remove excess water—that’s key to keeping your tzatziki thick and creamy.

Chop the parsley and dill, zest the lemon, and mince your garlic. Measure out your breadcrumbs and keep the egg handy.

Step 2: Mix the Meatball Ingredients (5 minutes)

In a large bowl, combine the ground chicken, grated onion, minced garlic, parsley, lemon zest, oregano, breadcrumbs, and egg. Season generously with salt and pepper. Use your hands (clean ones!) to gently mix everything together until just combined. Overmixing can make meatballs tough, so be gentle.

Step 3: Form the Meatballs (5 minutes)

Wet your hands lightly (this helps prevent sticking) and shape the mixture into 1 ½-inch meatballs. You should get about 18-20 meatballs from this batch. Don’t worry if they aren’t perfectly uniform—rustic is good here.

Step 4: Cook the Meatballs (12-15 minutes)

Heat the olive oil in your skillet over medium heat. Once hot, add the meatballs in a single layer without crowding. You might need to cook in batches. Cook for about 5 minutes on one side until golden brown, then gently turn and cook another 5-7 minutes, turning occasionally, until cooked through (internal temp of 165°F / 74°C). The meatballs should be nicely browned and juicy inside.

If you want to cut down on oil, you can finish cooking the meatballs in a preheated 375°F (190°C) oven for 8-10 minutes after browning.

Step 5: Make the Tzatziki Sauce (While Meatballs Cook)

In a small bowl, mix the Greek yogurt, grated cucumber, minced garlic, dill, lemon juice, salt, and pepper. Taste and adjust seasoning. The sauce should be cool, tangy, and herbaceous—the perfect foil for the warm meatballs.

Step 6: Serve and Enjoy

Plate the meatballs with generous dollops of tzatziki sauce on the side or drizzled on top. Fresh pita bread, a simple salad, or roasted veggies make great companions. I love serving this with some crisp cucumber slices and cherry tomatoes for extra freshness.

This recipe works great alongside other easy meals like the crockpot chicken tortellini when I want a hearty but fresh-feeling meal combo.

Expert Tips & Tricks for Perfect Greek Chicken Meatballs

I’ve made these meatballs so many times, I’ve learned a few things the hard way. Here’s what will save you headaches and make sure your meatballs are always spot-on:

• Don’t skip grating the onion — Grating releases moisture and sweetness, keeping meatballs juicy without big onion chunks.
• Squeeze the cucumber well — Tzatziki turns watery if you don’t wring out the cucumber thoroughly. I use a clean kitchen towel or paper towels.
• Use fresh herbs when you can — They brighten the flavor and make the dish taste homemade and vibrant.
• Handle the meat gently — Overmixing or packing too tight makes tough meatballs. Mix just until combined.
• Brown meatballs over medium heat — Too hot and they burn outside before cooking inside. Too low and they dry out. Medium heat is the sweet spot.
• Make tzatziki ahead — It tastes even better after an hour in the fridge. I usually make it first, then cook the meatballs.
• Leftover meatballs? Reheat gently — Microwave with a splash of water or warm in a skillet covered with foil to keep them moist.

Variations & Substitutions

Once you’ve nailed the basic recipe, feel free to mix it up! I’ve tried these with great results:

• Swap ground turkey — Slightly leaner than chicken but still tender.
• Add crumbled feta cheese — Fold ¼ cup into the meatball mix for extra tang and richness.
• Make it spicy — Add ½ teaspoon red pepper flakes or a dash of cayenne to the meatballs for a kick.
• Vegetarian option — Use finely chopped mushrooms or lentils combined with breadcrumbs and egg as a plant-based meatball.
• Herb swaps — Fresh mint in the tzatziki is amazing, or use basil instead of parsley for a slightly different flavor.
• Oven bake instead of pan-fry — Bake at 400°F (200°C) for 15-18 minutes for a hands-off option.

For a full meal, pairing these meatballs with a side like the garlic parmesan chicken and baby potatoes is a comforting combo that never disappoints.

Serving & Storage

How to Serve: I usually serve these meatballs hot off the stove with a big spoonful of tzatziki, warm pita bread, and a simple Greek salad. They’re also fantastic wrapped in flatbread with shredded lettuce and tomato for a quick gyro-style meal.

Storage: Store leftover meatballs and tzatziki separately in airtight containers in the fridge for up to 4 days. The tzatziki will thicken in the fridge—just stir in a little water or lemon juice before serving.

Reheating: Warm meatballs gently in a skillet over low heat or microwave with a splash of water to keep them moist. Avoid high heat to prevent drying out.

Freezing: You can freeze cooked meatballs for up to 3 months. Thaw overnight in the fridge and reheat gently. Tzatziki doesn’t freeze well because of the yogurt, so make it fresh or keep it refrigerated separately.

Nutrition Information

I’m not a nutritionist, but here’s a rough estimate per serving (recipe makes about 4 servings):

Calories	320
Protein	30g
Carbohydrates	10g
Fiber	1g
Fat	18g
Saturated Fat	5g
Sodium	420mg

This meal is high in protein and moderate in fat thanks to the olive oil and yogurt. The carbs come mainly from breadcrumbs and cucumber. Adding a side salad or some roasted veggies boosts the fiber and nutrients.

For a lighter version, reduce the olive oil or swap in low-fat Greek yogurt.

Final Thoughts

So that’s my go-to Greek chicken meatballs recipe with tzatziki sauce—simple, fresh, and packed with flavor. I’ve probably told you more than you ever wanted to know about meatballs, but when you cook something this often, you learn all the little tricks that make it shine.

This recipe has saved me on more than one crazy weeknight when I wanted something tasty without fuss. Plus, it feels a little special, like you’re treating yourself without the hassle. My family loves it, and it’s a crowd-pleaser every time.

Don’t be afraid to make it your own—add extra herbs, swap in veggies, or double the tzatziki if you’re like me and can’t get enough of it. And hey, if you give it a try, drop a comment below! I want to know how it goes, what you changed, or if you hit any bumps. Cooking is about sharing, after all.

Happy cooking! I hope your kitchen smells half as amazing as mine does right now.

Frequently Asked Questions

Q: Can I bake the meatballs instead of frying?

A: Yes! After forming the meatballs, place them on a parchment-lined baking sheet and bake at 400°F (200°C) for 15-18 minutes, flipping halfway through. They won’t have quite the same crispy crust, but they stay juicy and are less hands-on.

Q: Can I use ground turkey instead of chicken?

A: Absolutely. Ground turkey works well and is similarly lean. Just be sure not to overcook, as turkey can dry out faster. The seasoning stays the same.

Q: How do I prevent the tzatziki from being watery?

A: The biggest trick is squeezing out the grated cucumber really well before mixing it into the yogurt. Any excess water will thin the sauce and make it less creamy. Using full-fat Greek yogurt also helps with thickness.

Q: Can I make the tzatziki ahead of time?

A: Definitely. In fact, it tastes better after resting in the fridge for at least an hour. Just give it a stir before serving. Make sure to store it separately from the meatballs if you’re prepping ahead.

Q: What if I don’t have fresh herbs?

A: For the meatballs, dried oregano works well, but fresh parsley adds freshness that dried can’t replicate. For the tzatziki, fresh dill is key—if you only have dried, add it sparingly or substitute with fresh mint if you have it.

Q: Can I freeze the leftovers?

A: You can freeze the cooked meatballs for up to 3 months. Thaw overnight in the fridge and reheat gently. I don’t recommend freezing the tzatziki—it tends to separate and lose its creamy texture.

Q: What sides go well with these meatballs?

A: I love serving them with warm pita bread, a Greek salad, or roasted veggies. For a more filling meal, pair with dishes like the cowboy butter tortellini with steak bites for a flavorful combo that’s still quick to pull together.

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