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Greek Chicken Meatballs with Homemade Tzatziki Sauce

Close-up of golden brown greek chicken meatballs served with a dollop of creamy tzatziki sauce on a white plate.
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Make these flavorful Greek chicken meatballs baked or air-fried. Serve them with a fresh, authentic tzatziki sauce for an easy Mediterranean dinner or appetizer.

Ingredients

Scale
  • 1.5 lbs ground chicken
  • 1/2 cup panko breadcrumbs
  • 1/4 cup finely chopped fresh parsley
  • 2 cloves garlic, minced
  • 1 large egg, lightly beaten
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil (for baking/air frying)
  • 1 cup plain Greek yogurt (full fat recommended for tzatziki)
  • 1/2 English cucumber, grated and squeezed dry
  • 1 clove garlic, minced very fine
  • 1 tablespoon fresh dill, chopped
  • 1 teaspoon fresh lemon juice
  • Pinch of salt

Instructions

  1. Preheat your oven to 400°F (200°C) or set your air fryer to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
  2. In a large bowl, combine the ground chicken, panko breadcrumbs, parsley, minced garlic (for meatballs), egg, lemon juice, oregano, salt, and pepper. Mix gently with your hands until just combined. Do not overmix.
  3. Roll the mixture into small, uniform balls, about 1.5 inches in diameter. You should get about 18 to 20 meatballs.
  4. Place the meatballs on the prepared baking sheet or in the air fryer basket in a single layer. Brush lightly with olive oil.
  5. Bake for 18 to 20 minutes, or air fry for 12 to 15 minutes, until the internal temperature reaches 165°F (74°C) and the meatballs are golden brown.
  6. While the meatballs cook, prepare the tzatziki sauce. In a medium bowl, combine the Greek yogurt, squeezed cucumber, minced garlic (for tzatziki), dill, lemon juice, and a pinch of salt. Stir well.
  7. Taste the sauce and adjust seasoning if needed. Cover and chill until ready to serve.
  8. Serve the warm Greek chicken meatballs immediately with the cool, authentic tzatziki sauce for dipping. These are great served over rice or tucked into a warm pita bread.

Notes

  • To ensure your tzatziki is not watery, grate the cucumber and place it in a clean kitchen towel or paper towels. Squeeze out as much liquid as possible before mixing it into the yogurt.
  • For a make ahead chicken appetizer, you can form the meatballs and store them raw in the refrigerator for up to 24 hours before baking.
  • If you prefer a richer flavor, substitute half the ground chicken with ground turkey.

Nutrition

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