Description
This Greek chicken meatballs recipe with tzatziki sauce is quick, packed with flavor, and perfect for easy weeknight dinners. Juicy meatballs paired with a creamy, tangy tzatziki make a fresh and satisfying meal.
Ingredients
Scale
- 1 pound ground chicken (lean but not extra lean)
- ½ cup breadcrumbs (regular or panko)
- 1 large egg
- 3 cloves garlic, minced (about 1 tablespoon)
- ¼ cup fresh parsley, chopped (about 15g)
- ½ small onion, finely grated (about 60g)
- 1 teaspoon lemon zest
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
- For the Tzatziki Sauce:
- 1 cup full-fat Greek yogurt
- ½ medium cucumber, peeled and finely grated (about 75g)
- 1 clove garlic, minced
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Prep your ingredients: grate the onion and cucumber finely. Squeeze the grated cucumber in a clean kitchen towel to remove excess water. Chop parsley and dill, zest the lemon, and mince garlic. Measure breadcrumbs and have the egg ready.
- Mix the meatball ingredients: in a large bowl, combine ground chicken, grated onion, minced garlic, parsley, lemon zest, oregano, breadcrumbs, and egg. Season generously with salt and pepper. Mix gently until just combined.
- Form the meatballs: wet your hands lightly and shape the mixture into 1 ½-inch meatballs, about 18-20 meatballs.
- Cook the meatballs: heat olive oil in a skillet over medium heat. Add meatballs in a single layer without crowding. Cook about 5 minutes on one side until golden brown, then turn and cook another 5-7 minutes until cooked through (internal temp 165°F). Optionally, finish cooking in a 375°F oven for 8-10 minutes after browning.
- Make the tzatziki sauce: in a small bowl, mix Greek yogurt, grated cucumber, minced garlic, dill, lemon juice, salt, and pepper. Adjust seasoning to taste.
- Serve: plate meatballs with tzatziki sauce on the side or drizzled on top. Serve with warm pita bread, Greek salad, or roasted veggies.
Notes
Grate onion and cucumber finely to keep meatballs tender and tzatziki thick. Squeeze cucumber well to avoid watery sauce. Use fresh herbs for best flavor. Handle meat gently to avoid tough meatballs. Brown meatballs over medium heat to cook evenly. Tzatziki tastes better after resting in fridge for at least an hour. Leftover meatballs reheat gently with a splash of water to keep moist. Tzatziki does not freeze well.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Greek
Nutrition
- Serving Size: About 4-5 meatballs
- Calories: 320
- Sodium: 420
- Fat: 18
- Saturated Fat: 5
- Carbohydrates: 10
- Fiber: 1
- Protein: 30
Keywords: Greek chicken meatballs, tzatziki sauce, easy weeknight dinner, healthy meatballs, Mediterranean recipe