Greek Chicken Meatballs with Tzatziki Sauce Recipe
These Greek Chicken Meatballs are flavorful, tender, and perfectly seasoned with traditional Greek herbs and spices. Paired with a refreshing homemade tzatziki sauce, this recipe offers a delightful Mediterranean meal that’s easy to prepare and bake. Serve them with warm pita bread, a crisp salad, or roasted vegetables for a complete and satisfying dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 24 meatballs 1x
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: Gluten Free
Ingredients
Scale
Meatballs
- 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
Tzatziki Sauce
- 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
Instructions
- Prepare the Tzatziki Sauce: In a bowl, combine Greek yogurt, grated cucumber, minced garlic, olive oil if using, lemon juice, and dill. Season with salt and pepper to your preference. Stir well to blend the flavors, then cover the bowl and refrigerate while you prepare the meatballs, allowing the flavors to meld.
- Preheat the Oven: Set your oven to 400°F (205°C). Line a baking sheet with parchment paper or lightly grease it to ensure the meatballs don’t stick during baking.
- Mix Meatball Ingredients: In a large mixing bowl, combine ground chicken, grated shallots or red onion, egg, olive oil, gluten-free bread crumbs or almond flour/pork rinds, lemon zest, lemon juice, minced garlic, fresh parsley, dried oregano, freshly chopped dill, dried basil, onion powder, Greek yogurt, salt, and black pepper. Mix gently until just combined to keep the meatballs tender. If the mixture feels too wet, add more bread crumbs gradually until manageable.
- Form Meatballs: Roll the mixture into uniform 1 ½-inch meatballs. This uniform size helps them cook evenly. Place them spaced evenly on the prepared baking sheet, ensuring they are not touching.
- Bake the Meatballs: Place the baking sheet in the preheated oven and bake for 20-22 minutes or until the meatballs are golden brown and reach an internal temperature of 165°F (74°C). For an extra crispy finish, broil the meatballs for 2-3 minutes at the end, watching carefully to avoid burning.
- Serve: Spread a generous layer of tzatziki sauce on a serving plate or shallow bowl. Arrange the warm meatballs on top, garnish with extra fresh dill or parsley, and drizzle with olive oil if desired. Serve alongside warm pita bread, a side salad, or roasted vegetables to complete the meal.
Notes
- To keep the tzatziki sauce thick and fresh, make sure to squeeze out excess water from the grated cucumber.
- Using gluten-free bread crumbs or almond flour makes the recipe suitable for gluten-free diets.
- If you prefer, take care to broil the meatballs briefly at the end for a crispier crust.
- Leftover meatballs and tzatziki can be refrigerated for up to 3 days and reheated gently.
- For a dairy-free version, use dairy-free yogurt alternatives in both the meatballs and tzatziki sauce.
Keywords: Greek chicken meatballs, tzatziki sauce, gluten-free meatballs, baked chicken meatballs, Mediterranean recipe