Greek Chicken Meatballs with Homemade Tzatziki

Greek chicken meatballs with creamy tzatziki are hands-down one of my all-time favorite recipes to whip up on a busy weeknight or when I’m firing up a spread for friends. The first time I tried this combination, I was immediately hooked on how the juicy, herb-packed meatballs paired with that cool, tangy cucumber-yogurt dip could transport me straight to a seaside taverna in Santorini. Each bite bursts with the briny pop of crumbled feta and a whisper of cumin and oregano, while the homemade tzatziki lends a refreshing balance. It’s a light, yet deeply satisfying dish that feels both comforting and a little bit fancy—an everyday celebration of simple, vibrant flavors.

I still remember the evening I brought a plate of these beauties to my parents’ house. My dad, usually a staunch skeptic of “chicken meatball” recipes, took one bite and couldn’t stop raving about the texture—so tender! And my mom, the queen of dips, practically licked her bowl clean. You don’t need to be a master chef to get big cheers from your loved ones. Whether you’re cooking for your family, gathering a group of friends, or simply craving a healthy, protein-packed meal, these Greek chicken meatballs with homemade tzatziki deliver on taste, ease, and that heartwarming, communal feeling of sharing good food.

KEY INGREDIENTS IN GREEK CHICKEN MEATBALLS WITH HOMEMADE TZATZIKI

Before diving into the kitchen, let’s gather all the star players that make these meatballs and tzatziki shine. From the juicy chicken base to the zesty yogurt sauce, each ingredient brings a special touch to create a perfectly balanced Mediterranean-inspired feast.

• Ground Chicken: Provides a lean, tender protein base that soaks up surrounding seasonings, keeping each meatball moist and flavorful.
• Breadcrumbs: Act as a binder and moisture retainer, helping the meatballs hold their shape without turning dry.
• Fresh Parsley: Adds bright, herby notes that cut through the richness and give a pop of color.
• Feta Cheese: Crumbled bits bring a creamy, tangy bite that elevates the savory mix and nods to classic Greek flavors.
• Red Onion: Offers a mild sweetness and subtle crunch, building complexity in every mouthful.
• Minced Garlic: Delivers aromatic warmth to both the meatballs and tzatziki, lending depth and a savory punch.
• Dried Oregano: Infuses earthy, Mediterranean aromas that transport you straight to the Greek islands.
• Ground Cumin: Lends a warm, nutty undertone that complements the freshness of the herbs.
• Egg: Acts as a binding agent, providing structure and adding richness to the meatball mixture.
• Salt and Pepper: Simple seasonings that amplify all the natural flavors in both components of this dish.
• Olive Oil: Used for frying, imparting a fruity richness and ensuring a golden-brown crust on the meatballs.
• Greek Yogurt: The creamy, tangy foundation of tzatziki, offering a cooling contrast to the warm meatballs.
• Cucumber: Grated and drained, it brings crisp, refreshing moisture and a mild vegetal note to the sauce.
• Lemon Juice: Brightens and balances the tzatziki with a burst of acidity.
• Fresh Dill: Adds subtle, grassy sweetness that makes the sauce taste fresh and vibrant.

HOW TO MAKE GREEK CHICKEN MEATBALLS WITH HOMEMADE TZATZIKI

Let’s walk through how to bring these meatballs and that luscious tzatziki to life. With straightforward steps and a bit of hands-on shaping, you’ll have a plate of golden, juicy meatballs and a bowl of cool, creamy sauce ready to enjoy.

1. In a large bowl, combine the ground chicken, breadcrumbs, parsley, feta cheese, red onion, minced garlic, dried oregano, ground cumin, beaten egg, salt, and pepper. Use a fork or clean hands to gently mix until everything is evenly distributed, taking care not to overwork the meat which can make the meatballs dense.

2. Using your hands, shape the mixture into small meatballs, about 1 inch in diameter. Keep a damp cloth nearby to prevent sticking and ensure each ball is uniform for even cooking.

3. Heat the olive oil in a large skillet over medium heat. Place the meatballs in the pan, leaving space between each. Cook for 6–8 minutes, turning occasionally so all sides become golden brown and the meatballs reach an internal temperature of 165°F.

4. While the meatballs are cooking, prepare the tzatziki sauce. In a medium bowl, combine Greek yogurt, grated cucumber, minced garlic, lemon juice, chopped dill, salt, and pepper. Use a whisk or spoon to mix well until the sauce is smooth and creamy.

5. Once the meatballs are cooked, remove them from the skillet and place them on a paper towel to drain any excess oil. Let them rest for a minute to lock in the juices.

6. Serve the meatballs warm with a generous side of your homemade tzatziki. Garnish with extra parsley or a sprinkle of dill if you like an elevated finish.

SERVING SUGGESTIONS FOR GREEK CHICKEN MEATBALLS WITH HOMEMADE TZATZIKI

Serving these meatballs is half the fun—play with textures and colors to create an irresistible spread. You can stick with a simple plating or build a full Mediterranean feast. Here are some ideas to make your presentation shine and satisfy every palate:

• Serve tucked into warm pita bread with a smear of tzatziki, fresh tomato slices, and thinly sliced red onion to create a DIY gyros station that’s perfect for interactive family dinners.
• Pair the meatballs with a crisp Greek salad of cherry tomatoes, cucumber ribbons, Kalamata olives, and feta, then drizzle the tzatziki over the top for a refreshing, color-packed plate.
• Arrange the meatballs and tzatziki on a charcuterie board alongside marinated olives, roasted peppers, stuffed grape leaves, and toasted pita triangles for a fun appetizer platter that’s perfect for gatherings.
• Build a Mediterranean grain bowl by layering quinoa or brown rice, adding a handful of spinach or arugula, topping with meatballs, and finishing with a dollop of tzatziki and a sprinkle of fresh dill for a protein-packed lunch or dinner.

HOW TO STORE GREEK CHICKEN MEATBALLS WITH HOMEMADE TZATZIKI

Storing these meatballs and tzatziki properly ensures you’ll retain their flavor and texture for future meals. Whether it’s planning ahead for meal prep or saving leftovers, follow these tips to keep everything fresh and delicious:

• Refrigeration: Place cooled meatballs in an airtight container and store in the fridge for up to 3 days. Keep tzatziki in a separate sealed jar or container to prevent the yogurt from absorbing other fridge odors.
• Freezing: For longer storage, flash-freeze the meatballs on a baking sheet until firm, then transfer them to a freezer-safe bag. They’ll keep for up to 2 months. Thaw overnight in the fridge before reheating.
• Sauce Prep: Tzatziki can be made 2–3 days in advance and stored in the refrigerator. Give it a quick stir before serving, and if it thickens too much, whisk in a dash of water or lemon juice to bring back its silky texture.
• Reheating: To reheat meatballs, warm them in a lightly oiled skillet over low heat, turning gently to avoid breaking the crust. You can also microwave them on medium power in short intervals until heated through. Always serve with fresh tzatziki to maintain that delightful contrast of hot and cold.

CONCLUSION

Thank you for joining me on this flavorful journey to create Greek chicken meatballs with homemade tzatziki! We’ve covered everything from the juicy, herb-infused meatball mixture to the silky, tangy yogurt sauce—and even how to serve and store these delightful bites. This recipe is designed for beginners, yet it feels like a culinary adventure, with a total preparation time of just 15 minutes, a cooking time of 10 minutes, and a brief 5-minute resting period. Whether you’re looking for an easy weeknight meal, an impressive appetizer for guests, or a satisfying lunch option, these meatballs deliver on taste, ease, and that authentic Mediterranean flair.

Feel free to print this article and save it for your recipe collection—trust me, you’ll want to come back to these Greek chicken meatballs and tzatziki again and again. You can also find a FAQ section below to troubleshoot common questions or dive deeper into tips and tricks. If you give this recipe a whirl, I’d love to hear how it turned out! Leave a comment, share your feedback, or ask any questions you might have. Whether you need help with the steps, want ideas for variations, or just want to tell me about your favorite serving combo, let’s chat and make your home cooking shine. Enjoy every bite!

Print Recipe

Greek Chicken Meatballs with Homemade Tzatziki

Author: Max Turner Courses: Appetizer

Difficulty: Beginner Prep Time 15 mins Cook Time 10 mins Rest Time 5 mins Total Time 30 mins

Calories: 350

Description

These tender chicken meatballs packed with feta and herbs are perfectly complemented by a refreshing tzatziki sauce. A delicious taste of Greece in every bite!

Ingredients

Scale

1/2x 1x 2x 3x

• For the Chicken Meatballs:

• 1 pound ground chicken

• ¹⁄₄ cup breadcrumbs

• ¹⁄₄ cup chopped fresh parsley

• ¹⁄₄ cup crumbled feta cheese

• ¹⁄₄ cup finely chopped red onion

• 2 cloves garlic, minced

• 1 teaspoon dried oregano

• 1 teaspoon ground cumin

• 1 egg, beaten

• Salt and pepper to taste

• 2 tablespoons olive oil for frying

• For the Homemade Tzatziki:

• 1 cup Greek yogurt

• ¹⁄₂ cucumber, grated and squeezed to remove excess water

• 2 cloves garlic, minced

• 1 tablespoon lemon juice

• 1 tablespoon fresh dill, chopped

• Salt and pepper to taste

Instructions

1. In a large bowl, combine the ground chicken, breadcrumbs, parsley, feta cheese, red onion, minced garlic, oregano, cumin, beaten egg, salt, and pepper. Mix until well combined.
2. Using your hands, shape the mixture into small meatballs, about 1 inch in diameter.
3. Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook for about 6-8 minutes, turning occasionally, until they are browned and cooked through.
4. While the meatballs are cooking, prepare the tzatziki sauce. In a medium bowl, combine the Greek yogurt, grated cucumber, minced garlic, lemon juice, chopped dill, salt, and pepper. Mix well.
5. Once the meatballs are cooked, remove them from the skillet and let them rest on a paper towel to drain any excess oil.
6. Serve the meatballs warm with a generous side of tzatziki sauce. Garnish with additional parsley if desired.

Note

• These meatballs can be served as an appetizer or main dish.
• Consider serving them with warm pita bread and a Greek salad for a complete meal.
• The meatballs can be baked in the oven at 400°F for about 15-20 minutes as a healthier alternative.
• The tzatziki sauce can be prepared in advance and stored in the refrigerator for a few days.
• For a spicier kick, add a pinch of red pepper flakes to the meatball mixture.

Keywords: Greek chicken meatballs, tzatziki sauce, easy recipe, healthy dinner, Mediterranean cuisine, ground chicken