Greek Chicken Meatballs with Homemade Tzatziki Sauce

Greek Chicken Meatballs with Homemade Tzatziki Sauce are a fresh and flavorful dish inspired by classic Mediterranean ingredients. These juicy, herby meatballs pair beautifully with creamy, garlicky tzatziki for a balanced meal or appetizer that’s both comforting and refreshing. Whether I serve them in a pita, over rice, or as a snack with dipping sauce, this recipe is always a hit.

Why You’ll Love This Recipe

I love how easy and quick this dish comes together without sacrificing flavor. The meatballs are packed with protein and seasonings like garlic, oregano, and parsley, giving them a signature Greek flair. The tzatziki sauce adds a cool contrast with its creamy texture and bright flavors. This recipe is also meal-prep friendly, gluten-free (if needed), and versatile enough for lunches, dinners, or parties.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken Meatballs:

• Ground chicken
• Garlic, minced
• Red onion, finely chopped
• Fresh parsley, chopped
• Dried oregano
• Lemon zest
• Salt
• Pepper
• Olive oil (for cooking)

For the Homemade Tzatziki Sauce:

• Greek yogurt
• Cucumber, grated and drained
• Garlic, minced
• Fresh dill, chopped
• Lemon juice
• Olive oil
• Salt

Directions

1. In a large bowl, I combine ground chicken, garlic, red onion, parsley, oregano, lemon zest, salt, and pepper. I mix everything together until just combined.
2. I scoop out small portions and roll them into meatballs, placing them on a lined tray.
3. I heat olive oil in a skillet over medium heat and cook the meatballs in batches until browned on the outside and fully cooked inside, usually about 10–12 minutes.
4. While the meatballs are cooking, I prepare the tzatziki by combining Greek yogurt, grated cucumber, garlic, dill, lemon juice, olive oil, and salt in a bowl. I stir until smooth and refrigerate until serving.
5. Once the meatballs are done, I let them rest for a few minutes before serving with the chilled tzatziki sauce.

Servings and timing

This recipe makes about 20–24 meatballs, enough to serve 4 to 6 people.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Variations

• I sometimes use ground turkey instead of chicken for a slightly richer flavor.
• For a spicy version, I add red pepper flakes or chopped jalapeño to the meatball mix.
• I’ve swapped dill for mint in the tzatziki when I want a different herbal twist.
• To make this dish dairy-free, I use a plant-based yogurt alternative for the tzatziki.
• I often serve these in warm pita bread with lettuce, tomatoes, and feta for a gyro-style meal.

storage/reheating

I store leftover meatballs in an airtight container in the fridge for up to 4 days. The tzatziki lasts just as long when kept separately.
For reheating, I prefer using the oven or air fryer at 350°F until warmed through—about 8–10 minutes. I avoid microwaving the meatballs too long so they don’t dry out. The tzatziki is best served cold, so I keep it chilled until ready to eat.

FAQs

How do I keep chicken meatballs from drying out?

I make sure not to overmix the meat mixture and avoid overcooking. Adding grated onion or a bit of olive oil helps keep them juicy.

Can I bake the meatballs instead of frying?

Yes, I often bake them at 400°F for about 20 minutes or until cooked through. It’s a great hands-off option.

Is it okay to freeze these meatballs?

Absolutely. I freeze them after cooking and let them cool first. They reheat well in the oven or air fryer straight from frozen.

What should I serve with these meatballs?

I love serving them with rice pilaf, pita bread, Greek salad, or even roasted vegetables. They also make a great party appetizer.

Can I make the tzatziki ahead of time?

Yes, and I actually prefer to make it a few hours ahead. It gives the flavors time to blend and intensify in the fridge.

Conclusion

Greek Chicken Meatballs with Homemade Tzatziki Sauce are a flavorful, satisfying dish that fits into any meal of the week. I love how easy it is to whip up a batch and enjoy the savory meatballs with cool, tangy tzatziki. With a few variations and storage options, it’s a recipe I keep coming back to for fresh Mediterranean flavor all year round.

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