Name: Greek Chicken Meatballs with Tzatziki Sauce Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Greek
Ingredients: 2 pounds ground chicken; 1 ½ shallots, grated or finely chopped (or ½ cup finely chopped red onion); 1 large egg; 1 tablespoon olive oil; ¾ cup gluten-free bread crumbs or ½ cup almond flour/crushed pork rinds*; 2 teaspoons lemon zest; 1 teaspoon lemon juice; 3 cloves garlic, minced; 2 tablespoons fresh parsley, finely chopped; 1 ½ teaspoons dried oregano; 1 tablespoon freshly chopped dill; ½ teaspoon dried basil; ½ teaspoon onion powder; 1 tablespoon Greek yogurt; 1 teaspoon salt; ½ teaspoon black pepper; 1 cup plain Greek yogurt (dairy-free if preferred); ½ small cucumber, grated and squeezed to remove excess water; 1-2 cloves garlic, minced; 1 tablespoon olive oil (optional); 1 tablespoon lemon juice; 1 teaspoon dried or 1 tablespoon fresh dill; Salt and pepper to taste

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If you’re anything like me, discovering a recipe that brings together vibrant Greek flavors with the ease of a weeknight dinner is like striking gold. This Greek Chicken Meatballs with Tzatziki Sauce Recipe hits that sweet spot beautifully — it’s fresh, light, and utterly delicious. The meatballs are tender and packed with herbs, while the creamy, tangy tzatziki adds that perfect cooling contrast. Honestly, it’s one of those recipes I keep coming back to when I want something flavorful but fuss-free.

What I really love about this Greek Chicken Meatballs with Tzatziki Sauce Recipe is how versatile it is. Whether you’re serving it up for a casual family meal, a fun gathering with friends, or even meal prepping for the week, it delivers every time. Plus, it’s made with wholesome ingredients that come together in under 40 minutes, making it an approachable pick when you need a home-cooked meal without hours in the kitchen.

Ingredients You’ll Need

Every ingredient in this recipe works like a little star, lending just the right touch of flavor and texture. Grab fresh herbs and quality ground chicken for the best results, and feel free to swap out ingredients based on your pantry or dietary needs.

Ground chicken: Lean and mild, it forms the perfect base that picks up all the Mediterranean flavors beautifully.
Shallots or red onion: Adds a gentle sweetness and a touch of bite without overpowering the mix.
Egg: Acts as the binder to hold everything together, especially important for tender meatballs.
Olive oil: Brings moisture and that signature Mediterranean richness to the meatballs and sauce.
Gluten-free bread crumbs or almond flour/crushed pork rinds: I often use almond flour to keep it grain-free, but bread crumbs work perfectly too for a bit of lightness.
Lemon zest and juice: These brighten the meatballs with fresh citrus notes — don’t skip them!
Garlic: Minced garlic wakes up the flavor in both meatballs and tzatziki — a must-have for me.
Fresh parsley and dill: Nothing beats fresh herbs here; they add that unmistakable Greek vibe.
Dried oregano, basil, and onion powder: These pantry staples build flavor layers that make each bite so satisfying.
Greek yogurt: Used in both the meatballs and the tzatziki, it adds creaminess and tang — the hallmark of this recipe.
Cucumber: Grated and squeezed dry, cucumber brings crunch and freshness to the tzatziki sauce.
Salt and black pepper: Essential to balance and enhance all flavors without taking over.

Variations

I love tweaking recipes to suit my mood or what’s in the fridge, and this Greek Chicken Meatballs with Tzatziki Sauce Recipe is a perfect canvas for that. Here are a few of my favorite ways to mix it up — feel free to experiment and make it your own!

Swap the chicken for ground turkey or lamb: Lamb especially amps up the authenticity and depth if you want a richer flavor.
Use dairy-free yogurt: I’ve had great success with coconut or cashew-based yogurts in the tzatziki to keep it vegan and allergy-friendly.
Add spices like cumin or smoked paprika: This gives the meatballs a warm, smoky twist that’s a delightful surprise.
Incorporate chopped spinach or kale: Sneak in some greens right into the meatball mixture — it adds color and nutrition without changing the taste much.
Make mini meatballs for appetizers: These are crowd-pleasers at parties when served with toothpicks and extra tzatziki for dipping.

How to Make Greek Chicken Meatballs with Tzatziki Sauce Recipe

Step 1: Whip Up Your Tzatziki Sauce First

I always start by making the tzatziki because it needs a bit of chill time to marry those flavors. Combine your Greek yogurt, grated cucumber (make sure to squeeze it well to avoid watery sauce), minced garlic, olive oil, lemon juice, and dill. Season with salt and pepper, then give it a good stir and pop it into the fridge. This way, it’s cool and ready when your meatballs come out of the oven — trust me, the contrast is heavenly.

Step 2: Mix the Meatball Ingredients Gently

In a large bowl, add your ground chicken, grated shallots or finely chopped red onion, egg, olive oil, your choice of binder (bread crumbs, almond flour, or pork rinds), lemon zest and juice, garlic, fresh herbs, dried oregano, basil, onion powder, a tablespoon of Greek yogurt, salt, and pepper. Here’s a tip — mix everything just until combined. Overworking the meat can make the meatballs dense and tough, and nobody wants that. If the mix feels too wet, toss in a little more bread crumbs or almond flour to help it hold shape.

Step 3: Form and Bake Your Meatballs

Roll the mixture into meatballs about 1 ½ inches in diameter — try to keep them uniform so they cook evenly. Lay them out on a parchment-lined baking sheet or one lightly greased to prevent sticking. Bake at 400°F (205°C) for 20 to 22 minutes. I like to broil mine for the last couple of minutes to get a nice golden crust, but keep an eye on them so they don’t burn.

How to Serve Greek Chicken Meatballs with Tzatziki Sauce Recipe

The image shows a white plate in the center holding a mound of pink ground meat with white fat mixed in, next to a bunch of green fresh dill on the left side of the plate. Around the plate, arranged on a white marbled surface, are a brown egg at the top, a small white bowl with light beige breadcrumbs to the right of the egg, a white bowl with thick white yogurt below the breadcrumbs, and a white bowl with golden olive oil below the yogurt. At the bottom left, there is a whole red onion, a small white bowl with light green chopped onion pieces next to it, and another small white bowl with mixed green herbs below the chopped onions. On the bottom right corner are a lemon half, a whole head of garlic, and two garlic cloves. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh herbs like extra dill and parsley are my go-to garnishes because they brighten the dish visually and flavor-wise. Sometimes I drizzle a bit of olive oil or sprinkle some paprika over the top for color and richness. A wedge of lemon on the side never fails to add that zesty punch when squeezed over the meatballs right before eating.

Side Dishes

Warm pita bread is an absolute must for me — it’s perfect for scooping up meatballs and plenty of that luscious tzatziki sauce. I also love serving these meatballs alongside a fresh Greek salad with tomatoes, cucumbers, olives, and feta. Roasted vegetables like zucchini or eggplant work beautifully too, making for a wholesome, balanced meal.

Creative Ways to Present

For dinner parties, I sometimes serve these meatballs as part of a Mezze platter with hummus, olives, dolmas, and flatbreads — it’s always a hit and gets great conversations going. Another fun idea I’ve tried is stacking meatballs on skewers with cherry tomatoes and grilled peppers, making them perfect appetizers or finger food. Presentation really can be simple or fancy, and either way, they taste amazing.

Make Ahead and Storage

Storing Leftovers

I store leftover meatballs in an airtight container in the fridge, usually for up to 3 days. I like to keep the tzatziki separate so it stays fresh and creamy. This way, when I heat the meatballs, the tzatziki is still cool and refreshing, just like when freshly made.

Freezing

Freezing these meatballs works wonderfully if you want to batch cook. I freeze them on a tray first, then transfer to a freezer-safe bag. When you’re ready, thaw overnight in the fridge for best texture or pop them straight into the oven for a longer reheating time. I recommend freezing tzatziki separately or making a fresh batch, as cucumber-heavy sauces don’t freeze well.

Reheating

I reheat leftover meatballs in a 350°F oven for about 10 minutes, uncovered, to maintain their crisp outside. Microwaving works in a pinch but can make them a bit soggy. Reheat tzatziki gently or just serve it cold on the side to keep the flavors bright.

FAQs

Can I make the Greek Chicken Meatballs with Tzatziki Sauce Recipe gluten-free?

Absolutely! Simply swap the regular bread crumbs for gluten-free ones or use almond flour or crushed pork rinds as a binder. This keeps the meatballs moist and flavorful without gluten.
Is it possible to prepare the meatballs ahead of time?

Yes, you can shape the meatballs a day ahead and store them covered in the fridge. When you’re ready, just bake them as described. This makes meal prep super convenient.
How do I prevent the tzatziki sauce from being watery?

The key is to grate the cucumber finely and squeeze out as much water as possible before mixing it into the yogurt. Using a clean kitchen towel or cheesecloth to press out moisture helps keep your tzatziki thick and creamy.
Can I cook these meatballs on the stovetop instead?

Definitely! You can pan-fry them in a little olive oil over medium heat, turning occasionally until cooked through and golden brown on all sides. Just watch your heat so they cook evenly without burning.
What can I serve instead of pita bread?

Great alternatives include serving with quinoa, cauliflower rice, or stuffed into lettuce wraps for a low-carb option. Roasted veggies or a Greek-style salad complement the meatballs nicely too.

Final Thoughts

This Greek Chicken Meatballs with Tzatziki Sauce Recipe holds a special place in my kitchen because it never fails to bring everyone around the table smiling and satisfied. It’s approachable, packed with authentic flavors, and flexible enough for busy weeknights or leisurely weekend dinners. I know you’ll enjoy making it as much as I do — it’s like a little Mediterranean getaway in each bite!