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Greek Chicken Meatballs with Homemade Tzatziki Sauce

A pile of golden brown greek chicken meatballs generously topped with creamy homemade tzatziki sauce and fresh dill.
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Make these flavorful Greek chicken meatballs using ground chicken for a lighter meal. Serve them with a fresh, homemade tzatziki sauce for an easy Mediterranean dinner.

Ingredients

Scale
  • 1.5 lb ground chicken
  • 1/2 cup panko breadcrumbs
  • 1/4 cup crumbled feta cheese
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 tablespoon fresh mint, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon lemon zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil (for cooking)
  • For the Tzatziki:
  • 1 large cucumber, grated
  • 1 cup plain Greek yogurt (full fat recommended)
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon lemon juice
  • 1 small clove garlic, minced
  • 1/4 teaspoon salt

Instructions

  1. Prepare the cucumber for the tzatziki: Grate the cucumber and place it in a small bowl. Sprinkle with 1/4 teaspoon salt and let it sit for 15 minutes. Squeeze out as much liquid as possible using a clean kitchen towel or paper towels. This step keeps your sauce thick.
  2. In a large bowl, combine the ground chicken, panko breadcrumbs, feta cheese, beaten egg, minced garlic, fresh mint, oregano, lemon zest, salt, and pepper. Mix gently with your hands until just combined. Do not overmix.
  3. Form the mixture into small meatballs, about 1.5 inches in diameter. You should get about 18 to 20 meatballs.
  4. To make the tzatziki sauce: In a medium bowl, combine the drained cucumber, Greek yogurt, dill, lemon juice, minced garlic, and salt. Stir well. Cover and refrigerate while you cook the meatballs to allow the flavors to blend.
  5. Cook the meatballs: You can bake or pan-fry. For baking, preheat your oven to 400°F (200°C) and place meatballs on a lined baking sheet. Bake for 18-20 minutes, turning halfway, until cooked through (internal temperature reaches 165°F).
  6. For pan-frying, heat the olive oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, for 10-12 minutes until browned on all sides and cooked through.
  7. Serve your zesty Greek meatball recipe immediately with a generous dollop of the homemade tzatziki sauce. These work well stuffed in pita bread or served over a salad.

Notes

  • For extra moisture, you can add 1 tablespoon of olive oil directly into the meatball mixture.
  • If you prefer a tangier tzatziki, use a thicker, strained Greek yogurt.
  • These baked chicken meatballs freeze well after cooking. Cool completely, then store in an airtight container for up to three months.

Nutrition

Find it online: https://cookingbycarla.com/greek-chicken-meatballs-with-homemade-tzatziki/