Greek Chicken Meatballs with Tzatziki Sauce Recipe

There’s something about these Greek Chicken Meatballs with Tzatziki Sauce Recipe that just makes me feel like I’ve brought a little sunshine to the dinner table. The flavors strike that perfect balance—bright lemon zest, fresh herbs, and that cooling tzatziki sauce—it’s like a mini Mediterranean getaway in every bite. Honestly, this recipe is one of my go-tos when I want something comforting yet light, and it comes together faster than you’d expect.

What I really love about this Greek Chicken Meatballs with Tzatziki Sauce Recipe is how versatile it is. Whether you’re throwing a casual weeknight dinner or impressing at a weekend gathering, these meatballs work beautifully. Plus, cooking them in the oven keeps it simple and clean, so you get that nice golden crust without the mess. Trust me, you’ll want to keep this one in your regular rotation.

Ingredients You’ll Need

To make these meatballs sing with flavor, it’s all about fresh herbs, a bit of lemon brightness, and the right binding ingredients. I recommend using fresh dill and parsley whenever possible; they really elevate the dish and make it taste like it came straight from a Greek taverna.

• Ground chicken: Using ground chicken keeps the meatballs lean but still juicy—just make sure it’s fresh and cold for easier handling.
• Shallots or red onion: I prefer shallots for their mild sweetness, but red onion works fine too if you like a bit more bite.
• Egg: This binds everything together and helps keep the meatballs tender.
• Olive oil: Just a splash inside the mixture adds moisture and binds flavors, plus you can drizzle some on top for finishing.
• Gluten-free bread crumbs or almond flour/crushed pork rinds: These are essential for texture and binding; I sometimes swap based on what I have on hand or dietary needs.
• Lemon zest and lemon juice: These add such a fresh zing—I always recommend zesting directly over the bowl to catch those oils.
• Garlic: Fresh minced garlic is a must here! It really wakes up the savory notes.
• Fresh parsley and dill: Both herbs bring the recipe alive; don’t skimp on them.
• Dried oregano, basil, and onion powder: These dried herbs complement the fresh ones nicely for a balanced herbal hit.
• Greek yogurt: Incorporates creaminess inside the meatballs and forms the base for the tzatziki sauce—go for authentic thick Greek yogurt if you can.
• Salt and black pepper: Season thoughtfully—these bring all the flavors together.
• Cucumber for the tzatziki: Grated and squeezed to keep the sauce creamy, never watery.
• Additional garlic, olive oil, lemon juice, dill, salt, and pepper: For the tzatziki sauce—you’ll want it bright and tangy.

Variations

I love experimenting with this Greek Chicken Meatballs with Tzatziki Sauce Recipe to keep it fresh and suited to different tastes. Sometimes I swap the chicken for turkey or add a handful of chopped spinach for some extra greens. Feel free to play around and make it your own—it’s part of the fun!

• Ground turkey variation: When I used turkey instead of chicken, the flavor was a bit milder, but adding a little extra lemon zest made it pop just right.
• Adding veggies: Once, I tossed in finely chopped spinach and even some grated carrot. It adds color and nutrients without overpowering the herbs.
• Dairy-free option: For friends with dietary restrictions, I swap out the Greek yogurt for a coconut-based yogurt both in the meatballs and the tzatziki—works surprisingly well!
• Spicy kick: If you like a bit of heat, a pinch of crushed red pepper flakes in the meatball mixture gives it a nice subtle warmth.

How to Make Greek Chicken Meatballs with Tzatziki Sauce Recipe

Step 1: Whip Up the Tzatziki Sauce First

Start by combining Greek yogurt, grated and well-squeezed cucumber, garlic, olive oil (optional but I love the richness it brings), lemon juice, and dill in a small bowl. Season with salt and pepper to taste, then cover and pop it in the fridge. Making the sauce first helps the flavors marry and gives you one less step to worry about later. Plus, chilling it lets the sauce thicken nicely while you prep the meatballs.

Step 2: Prepare Your Oven and Meatball Mixture

Preheat your oven to 400°F (205°C). Line a baking sheet with parchment paper or lightly grease it—either way helps the meatballs release cleanly after baking. In a large bowl, gently combine ground chicken, shallots (or red onion), egg, olive oil, gluten-free bread crumbs (or your choice of almond flour or crushed pork rinds), lemon zest, lemon juice, garlic, parsley, oregano, dill, onion powder, Greek yogurt, salt, and pepper. Mix just until everything is incorporated; overmixing can make the meatballs tough, and nobody wants that.

Step 3: Shape and Bake Your Meatballs

Roll the mixture into 1 ½-inch meatballs, aiming for uniform size to ensure they cook evenly. Place them spaced apart on your prepared baking sheet. Bake for about 20-22 minutes until golden brown and the internal temperature reads 165°F (74°C). If you want a crispy crust, switch to the broiler for the last 2-3 minutes—but watch them closely! They can go from perfectly crisp to burned in no time.

Step 4: Serve and Enjoy

Spread a generous layer of your chilled tzatziki sauce on a serving platter, then nestle the warm meatballs right on top. Garnish with extra fresh dill or parsley and maybe a drizzle of olive oil for that final touch. Trust me, it tastes just as good as it looks.

How to Serve Greek Chicken Meatballs with Tzatziki Sauce Recipe

Garnishes

I like to keep it simple with fresh dill and parsley sprinkled on top—the herbs give a lovely fresh aroma and brighten every bite. Sometimes I add a few thin lemon wedges on the side for guests who want an extra squeeze of citrus.

Side Dishes

A classic side that pairs beautifully is warm pita bread—perfect for scooping up meatballs and tzatziki. For a lighter meal, my favorite combo includes a crisp Greek salad or roasted veggies like zucchini and bell peppers tossed in olive oil and herbs.

Creative Ways to Present

For a party, I sometimes serve these meatballs on skewers with dollops of tzatziki between each one—super cute and easy for guests to grab. Another favorite is stuffing them into pita pockets with lettuce, tomato, and cucumber slices for a portable lunch option that everyone raves about.

Make Ahead and Storage

Storing Leftovers

I store leftover meatballs in an airtight container in the fridge for up to 3 days. I keep the tzatziki in a separate jar so it stays fresh and doesn’t get watery or separate. When I’m ready to eat, reheating just takes a few minutes and they taste almost like freshly made.

Freezing

These meatballs freeze beautifully—just flash freeze them on a tray, then transfer to a freezer bag. I label with the date and enjoy them for up to 3 months. When you’re ready, let them thaw in the fridge overnight or reheat straight from frozen at a lower oven temp for a gentle defrost and cook-through.

Reheating

My favorite method for reheating is warming them in the oven at 350°F wrapped in foil to keep moisture in—about 10-15 minutes does the trick. Avoid microwaving if possible, as it dries the meatballs out. Reheat the tzatziki separately and add fresh cucumber slices if the sauce looks watery.

FAQs

Final Thoughts

This Greek Chicken Meatballs with Tzatziki Sauce Recipe has become a little kitchen favorite of mine, and I hope it will be in yours too. It’s simple, colorful, fresh, and packs that unbeatable blend of tastes and textures that I crave after a long day. Give it a try—you’ll be surprised how quickly these meatballs disappear, and you’ll love having a reliable, delicious meal in your repertoire that feels special but never fussy.