Go Back Email Link
–+ servings
Greek Chicken meatballs served in a white bowl with tzatziki sauce and a Greek salad.
5 from 1 vote

Greek Chicken Meatballs with Tzatziki

Author: Sandra Valvassori

sandravalvassori.com

These Greek Chicken Meatballs 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.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 4

Ingredients

  • 2 teaspoons olive oil, divided
  • 2 pounds ground chicken
  • 1 egg
  • 1/4 cup finely diced red onion
  • 3 cloves garlic, finely minced
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons fresh mint, chopped
  • 1/2 teaspoon lemon zest
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground coriander (or ground cumin)
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons red wine vinegar (optional)

For The Tzatziki

  • 1 cup grated cucumber (from about 1/2 large English cucumber)
  • 1 cup Greek yogurt (not low-fat)
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1 clove garlic, grated or minced
  • 2-3 tablespoons minced dill, mint or a mix (I always use a mix)

Instructions

  • Preheat your oven to 400°F (200°C). Drizzle 1 teaspoon of the olive oil over a large baking sheet. Set aside.
  • In a large bowl, combine the remaining teaspoon of the olive oil, ground chicken, egg, red onion, garlic, fresh dill, fresh mint, lemon zest, oregano, coriander, red pepper flakes, salt, pepper and red wine vinegar (if using). Mix until well combined but don't over-mix.
  • Using a cookie scoop or your hands, form the mixture into 1-inch meatballs and place them on a prepared baking sheet.
  • Bake the meatballs for 18-20 minutes, or until they 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.
  • While the meatballs bake, make the tzatziki. Place grated cucumber in the middle of a clean kitchen towel, then squeeze out excess moisture. Place in a medium bowl and add the Greek yogurt, garlic, lemon juice, dill and/or mint and salt. Stir to combine.
  • Serve the meatballs warm with tzatziki, pita, rice, or a Greek salad.

Notes

Stovetop Method: If you prefer to pan-fry the meatballs on the stovetop, here's what to do: Heat a little olive oil in a large skillet over medium heat. Cook the meatballs in batches, turning occasionally, for about 8-10 minutes until browned and cooked through.
Broil for a few minutes. These ground chicken meatballs will look a little pale because they are baked not fried. If you'd like them to be a little more golden brown, place them under the broiler 2 minutes before their cooking time is up. In other words, the broiling is not in addition to the cooking time as this might overcook them.
Don’t overmix. To keep the meatballs nice and tender, mix just to combine. Over-mixing will make them dense.
Chill the rolled meatballs. If possible, chill the rolled meatballs for 15-20 minutes so they keep their shape while they bake.
Use a scoop. A cookie scoop will help portion out evenly sized meatballs which ensures they cook at the same rate.