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Authentic Greek Lemon-Herb Chicken Meatball Bowls with Homemade Tzatziki

Overhead view of a bowl filled with greek chicken meatball bowls, featuring seared meatballs, quinoa, fresh vegetables, and creamy tzatziki sauce.
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Make flavorful greek chicken meatballs baked in the oven, served over quinoa with fresh vegetables and a simple homemade tzatziki sauce for a healthy mediterranean chicken meatball dinner.

Ingredients

Scale
  • 1.5 lb ground chicken
  • 1/2 cup panko breadcrumbs
  • 1/4 cup finely chopped fresh mint
  • 1/4 cup finely chopped fresh parsley
  • 2 cloves garlic, minced
  • 1 large egg, lightly beaten
  • 1/4 cup grated Parmesan cheese
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil (for baking)
  • 2 cups cooked quinoa (for the base)
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 red onion, thinly sliced
  • For Tzatziki: 1 cup plain Greek yogurt, 1/2 grated cucumber (squeezed dry), 1 clove minced garlic, 1 tablespoon fresh dill, 1 teaspoon olive oil, pinch of salt

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the ground chicken, panko breadcrumbs, mint, parsley, minced garlic, egg, Parmesan cheese, lemon zest, lemon juice, oregano, salt, and pepper. Mix gently with your hands until just combined. Do not overmix.
  3. Roll the mixture into uniform meatballs, about 1.5 inches in diameter. You should get about 18-20 meatballs.
  4. Place the meatballs on the prepared baking sheet and brush lightly with olive oil.
  5. Bake for 18-20 minutes, or until the internal temperature reaches 165°F (74°C) and the meatballs are lightly browned.
  6. While the meatballs bake, prepare the tzatziki. In a small bowl, mix the Greek yogurt, squeezed grated cucumber, minced garlic, dill, olive oil, and salt. Stir well and set aside.
  7. Assemble your greek chicken meatball bowls. Divide the cooked quinoa among serving bowls.
  8. Top the quinoa with the baked chicken meatballs, halved cherry tomatoes, diced cucumber, and sliced red onion.
  9. Drizzle generously with the homemade tzatziki sauce. Serve immediately for a flavorful chicken meatball dinner.

Notes

  • You can make these mediterranean chicken meatballs ahead of time and store them in the refrigerator for up to three days. Reheat them in the oven or microwave before serving.
  • For an alternative cooking method, you can grill the meatballs for a smoky flavor.
  • If you prefer a different grain, use brown rice or farro instead of quinoa in your chicken bowl recipes.

Nutrition

Find it online: https://cookingbycarla.com/greek-chicken-meatball-bowls/