Greek Chicken Meatballs With Tzatziki

These Greek Chicken Meatballs with Tzatziki are packed with Mediterranean flavors for a fresh twist on a classic. Made with ground chicken, they’re a lighter yet juicy alternative to traditional meatballs and are endlessly versatile. A cool and creamy tzatziki makes the perfect pairing, then serve them in a warm pita, over a crisp Greek salad, or with a side of rice for an easy, satisfying meal the whole family will love.

Low-Carb And Gluten-Free, These Delightful Meatballs Deliver

These Greek-inspired chicken meatballs are incredibly easy to make and perfect to whip up for a busy weeknight. Made with a simple mix of ground chicken, onion, garlic, chopped herbs, an egg and a little oil, they’re juicy and full of flavor.

In keeping with the Greek theme, we love these meatballs served over a Greek salad with fresh cucumbers, tomatoes, olives, homemade tzatziki sauce, fresh herbs, and of course PUH-lenty of feta cheese. But they work equally well on their own as a fun appetizer or served simply over a bed of rice or with roasted potatoes.

Best of all, these juicy meatballs roast in the oven rather than fry on the stovetop, keeping cleanup to a minimum. I highly recommend you make double batches for meal prep because they also freeze beautifully!

Recipe Ingredients And Notes

*This is an overview of the ingredients you’ll need. For a complete list of ingredients and measurements, scroll down to the recipe card.

• Ground chicken: These Greek chicken meatballs are made with ground chicken but feel free to use any ground meat of your choosing.
• Spices: Dried oregano will give these meatballs a familiar Greek flavor. I also like to add ground coriander and a pinch of red pepper flakes.
• Garlic: Here I like to grate the garlic with a microplane but minced will work just as well. Fresh garlic is truly best here, but in a pinch, you can use 2 teaspoons of garlic powder.
• Red Onion: For loads of flavor, add very finely minced red onion. Again, in a pinch, you can use 2 teaspoons of garlic powder.
• Egg: I like to add 1 egg to the ground chicken mixture. I have tested these meatballs without eggs and though the meatballs turn out fine, I find they are juicier with an egg.
• Lemon Zest: We are pretty much using the same ingredients here that we would use for marinating Greek chicken kabobs. Lemon zest makes these Greek chicken meatballs taste delightful!
• Red wine vinegar: Optional, but will add a subtle tangy, slightly fruity flavor to the meatballs.
• Fresh dill and mint: You can get away with dried herbs but for truly delicious Greek meatballs, fresh mint and dill is the way to go. You can substitute parsley for wither the mint or dill, if you wish, but try not to omit both.
• Tzatziki: I highly recommend serving these meatballs with a homemade, or store-bought tzatziki—so good! The Italian deli near me sells a fabulous tzatziki sauce but it is almost $10 for a small tub so I always make my own which is super easy, can be made ahead, and even more delicious. To make it, you’ll need Greek yogurt, English cucumber, lemon juice, garlic, fresh dill and mint.

How to Make Greek Chicken Meatballs With Tzatziki (Step by Step).

Step 1: Mix the Meatball Ingredients

In a large bowl, combine the ground chicken, egg, dried oregano, coriander, red pepper flakes, grated garlic, minced red onion, lemon zest, red wine vinegar (if using), fresh dill, fresh mint, olive oil, salt and pepper. Mix until just combined—don’t overwork the meat!

Step 3: Shape and Bake the Meatballs

Using a cookie scoop or your hands, form the mixture into 1-inch meatballs and place them on a baking sheet.

Preheat your oven to 400°F (200°C). Bake the meatballs for 18-20 minutes, or until they’re golden brown and reach an internal temperature of 165°F (74°C). If you’d like the meatballs to have a little color, place them under the broiler 2-3 minutes before their cooking time is up.

Step 5: Make the Tzatziki Sauce

Grate cucumber, then squeeze out excess moisture with a towel. Mix it with Greek yogurt, grated garlic, fresh dill, lemon juice, salt, and pepper.

Step 6: Serve & Enjoy!

Serve the meatballs warm with tzatziki, pita, rice, or a Greek salad.

Recipe FAQs

Serving Suggestions

These juicy Greek chicken meatballs are best served with a side of creamy tzatziki sauce. They’re great with pita bread, rice, quinoa, or a fresh Greek salad.

If serving with a Greek salad, these are the ingredients I like to include: cherry tomatoes, sliced red onions, Kalamata olives, chopped Romaine lettuce and generous amounts of crumbled feta cheese.

You can also turn them into a gyro-style wrap!

Storage Tips

• To store: Let baked meatballs cool completely, then store in an airtight container in the refrigerator for up to 4 days.
• To reheat: Warm meatballs in a skillet over medium heat until warmed through, or in the microwave in 30-second intervals.

• Freezing Uncooked Meatballs: Arrange the shaped, raw meatballs on a baking sheet lined with parchment paper. Freeze for 1-2 hours until solid, then transfer to a freezer-safe bag or container and freeze for up to 3 months. To cook from frozen, bake at 400°F (200°C) for 22-25 minutes or until fully cooked.

• Freezing Cooked Meatballs: Let the cooked meatballs cool completely, then store them in a freezer-safe container or bag. Freeze for up to 3 months. Reheat directly from frozen in a 350°F (175°C) oven for about 15 minutes, or microwave in 45-second bursts until heated through.

More Meatball Recipes To Try