Greek Chicken Meatballs with Tzatziki Sauce – Easy 30-Minute Recipe

Introduction

The sizzling sound of chicken meatballs browning in a skillet—honestly, it’s one of those kitchen moments that makes me drop everything and just breathe it in. I still remember the first time I whipped up Greek chicken meatballs with tzatziki sauce. It was a rainy Tuesday, and I needed dinner fast but didn’t want another bland chicken breast (you know what I mean!). So I raided my fridge and found ground chicken, fresh dill, and a lonely cucumber, and suddenly that classic Greek combo popped into my mind.

This Greek chicken meatballs recipe is now my go-to for when I want something healthy, flavorful, and totally satisfying in under 30 minutes. It’s got all the good stuff—juicy chicken, bright herbs, and a creamy, tangy tzatziki that makes everything taste like summer in Santorini. I’ve tested this recipe at least a dozen times, and it’s never let me down (even when my toddler decides to “help” or I forget to buy fresh garlic). Plus, the leftovers make killer lunch wraps.

If you’re searching for a dinner that’s light but filling, bursting with Mediterranean flavor, and simple enough for a rushed weeknight, you’ve found it. These Greek chicken meatballs with tzatziki sauce are perfect for meal preppers, busy families, or anyone trying to sneak extra protein without feeling like they’re “dieting.” Trust me—one bite and you’ll see why it’s a staple in my kitchen.

Why You’ll Love This Recipe

• Quick & Easy: You can have these Greek chicken meatballs on the table in just 30 minutes—no complicated steps or fancy techniques required.
• Simple Ingredients: Most of what you need is already in your pantry or fridge. Ground chicken, fresh herbs, and yogurt? Check!
• Perfect for Any Occasion: These meatballs are a hit for casual weeknight dinners, but they’re also impressive enough for parties or potlucks.
• Crowd-Pleaser: Kid-friendly, adult-approved. My family devours these every time, and picky eaters don’t even notice the sneaky veggies.
• Unbelievably Delicious: The combination of juicy chicken and fresh tzatziki is just… chef’s kiss. There’s something about the way the lemon and garlic mingle with the herbs that’s pure comfort.

What really makes these Greek chicken meatballs stand out is the way the ground chicken stays tender and juicy—no dry, rubbery bites here! I always blend a bit of grated onion and fresh parsley into the mix, which gives the meatballs an extra boost of flavor (and moisture). Blending the tzatziki sauce with grated cucumber and Greek yogurt—rather than just dicing—creates a silky texture that’s perfect for dunking.

This isn’t just another meatball recipe. It’s the one you bring out when you want to impress but still keep things stress-free. The flavors are bright, the prep is quick, and cleanup is a breeze. If you want a dish that feels special but doesn’t require hours in the kitchen, Greek chicken meatballs with tzatziki sauce are your ticket. I love knowing I can whip these up for a cozy dinner or as part of a Mediterranean feast with friends—either way, they always steal the show.

Honestly, comfort food doesn’t have to be heavy. This recipe proves you can have soulful, satisfying flavor with a healthy twist. I’ve made these for birthdays, lazy Sundays, and busy nights—every time, they deliver that “wow” factor. When you want dinner to be memorable (but not a marathon), this is the one.

Ingredients Needed

This Greek chicken meatballs recipe relies on simple, wholesome ingredients. Nothing fancy—just real food that packs a punch. I love that most of these are pantry staples or easy to find at any grocery store. Here’s what you’ll need:

• For the Meatballs:
  • 1 lb (450 g) ground chicken (lean, but not too lean—look for 93% lean for best texture)
  • 1/2 cup (50 g) breadcrumbs (panko or regular; use gluten-free if needed)
  • 1/4 cup (30 g) grated onion (adds moisture and flavor)
  • 2 garlic cloves, minced (or 1 tsp garlic powder if you’re out)
  • 1 large egg, beaten
  • 2 tbsp fresh parsley, chopped (flat-leaf preferred)
  • 1 tbsp fresh dill, chopped (optional, but so good!)
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Zest of 1 lemon (adds brightness)
  • 2 tbsp olive oil (for pan-frying; use avocado oil if you like)
• For the Tzatziki Sauce:
  • 1 cup (250 g) Greek yogurt (full-fat for creaminess, but low-fat works)
  • 1/2 cup (75 g) cucumber, grated and squeezed dry (use English cucumber for fewer seeds)
  • 1 garlic clove, finely minced
  • 1 tbsp fresh mint or dill, finely chopped (optional but extra fresh!)
  • 1 tbsp lemon juice (about half a lemon)
  • 1/2 tsp salt
  • 1 tbsp olive oil
• Optional Garnishes:
  • Crumbled feta cheese
  • Extra chopped herbs (parsley, dill, or mint)
  • Lemon wedges

Ingredient notes: For the ground chicken, I usually go for the 93% lean version—too much fat can make things greasy, too little and the meatballs dry out. If you’re gluten-free, swap in almond flour or gluten-free breadcrumbs (I’ve tried both, and they work great). For the tzatziki, squeezing the cucumber is key to avoid watery sauce. I love using fresh dill and mint, but parsley works in a pinch.

Substitutions: Ground turkey works almost as well as chicken. You can use regular yogurt instead of Greek, but the sauce will be thinner. For a dairy-free version, use coconut yogurt and skip the feta garnish. If you’re out of fresh herbs, dried ones are fine—just use half the amount.

Honestly, don’t stress if you’re missing an ingredient. This recipe is super flexible—I’ve swapped out the herbs, used lime instead of lemon, and even added a pinch of red chili flakes for heat. The magic is in the combination of juicy meatballs and cool, tangy tzatziki.

Equipment Needed

• Large mixing bowl: For combining the meatball mixture. I’ve used both glass and stainless steel—no big difference, just make sure it’s roomy.
• Small bowl: To mix up the tzatziki sauce. A cereal bowl works if you’re short on space.
• Box grater: For grating onion and cucumber. If you don’t have one, finely chop instead (but grating gives the best texture).
• Nonstick skillet or cast iron pan: For pan-frying the meatballs. Cast iron gives a great crust, but nonstick is easier on cleanup.
• Tongs or spatula: To turn the meatballs without squishing them.
• Measuring cups and spoons: For precise seasoning—yes, I’ve eyeballed it before, but measuring is safer.
• Paper towels: To squeeze the excess water from the cucumber (trust me, don’t skip this!).
• Plate lined with paper towels: For draining cooked meatballs if you want them extra crisp.

Alternatives: If you don’t have a box grater, a food processor works for the onions and cucumber. Baking sheet lined with parchment can be used instead of skillet if you prefer oven-baking.

Budget Tip: Most tools here are basic, but if you invest in one thing, make it a good cast iron pan—it’ll last forever (just remember to dry it well after washing!).

Preparation Method

1. Prep Ingredients (5 minutes): Gather all the ingredients for your Greek chicken meatballs and tzatziki sauce. Grate the onion and cucumber. Squeeze the cucumber in a paper towel to remove excess liquid—this keeps the tzatziki thick.
2. Make the Meatball Mix (5 minutes): In a large bowl, combine ground chicken, breadcrumbs, grated onion, minced garlic, beaten egg, parsley, dill, oregano, salt, pepper, and lemon zest. Mix gently with your hands or a spatula. Try not to overwork the meat—it can make the meatballs tough.
3. Form Meatballs (5 minutes): Using damp hands, shape the mixture into 16-18 small balls (about 1.5 inches in diameter, roughly a golf ball size). Place them on a plate. If the mixture feels sticky, wet your hands slightly between rolls.
4. Cook the Meatballs (10-12 minutes): Heat 2 tbsp olive oil in a large skillet over medium heat. Once hot, add the meatballs in a single layer—don’t crowd the pan. Cook for 4-5 minutes on the first side, then turn and cook another 4-5 minutes until golden and cooked through (internal temp should be 165°F/74°C). If they brown too fast, lower the heat a bit. Transfer cooked meatballs to a plate lined with paper towels.
5. Make the Tzatziki Sauce (5 minutes): In a small bowl, combine Greek yogurt, squeezed cucumber, minced garlic, herbs, lemon juice, salt, and olive oil. Stir until smooth. Taste and adjust seasoning—add more lemon or salt if needed. If sauce is too thick, a splash of water or extra olive oil helps.
6. Serve (2-3 minutes): Arrange meatballs on a platter or plates. Spoon tzatziki sauce on the side or drizzle over the top. Garnish with crumbled feta, chopped herbs, and lemon wedges if you like.

Troubleshooting: If your meatballs are falling apart, add a bit more breadcrumbs. If they’re too dry, mix in a tablespoon of yogurt. For pan-frying, don’t move them until the crust forms (otherwise, they’ll stick).

Sensory cues: The meatballs should be golden and slightly crisp on the outside, juicy on the inside. The tzatziki should be creamy, tangy, and flecked with green herbs. The kitchen will smell like lemon, garlic, and fresh dill—honestly, it’s hard not to sneak a taste while plating.

Efficiency tip: Prep the tzatziki while the meatballs cook to save time. If you’re making extra, double the sauce—leftovers are amazing as a dip for veggies or pita.

Cooking Tips & Techniques

Here are a few tricks I’ve picked up after making these Greek chicken meatballs so many times:

• Don’t overmix the meat: Seriously, just use your hands and stop as soon as it looks combined. Overworking makes the meatballs tough.
• Squeeze the cucumber well: Tzatziki can get watery if you skip this step. I learned the hard way—once my sauce turned into soup.
• Use fresh herbs when possible: The flavor really pops, but dried herbs are okay in winter. Just use half as much.
• Keep meatballs uniform: Try making them all the same size so they cook evenly. I use a cookie scoop for speed.
• Don’t overcrowd the pan: If you do, the meatballs steam instead of brown. Cook in batches if needed.
• Let the meatballs rest: After cooking, let them sit for a couple of minutes—this helps the juices redistribute.
• Taste the tzatziki: Every batch of yogurt is different. Sometimes you need a little more lemon or salt.

Common mistakes? Too much filler makes the meatballs mushy, and skipping the egg can make them crumbly. I’ve forgotten the lemon zest once, and wow, it really does make a difference. Timing is key: multitask by starting the sauce while the meatballs cook. If you’re baking instead of frying, add a little olive oil to the mix so they don’t dry out.

My biggest lesson? Patience. Let the meatballs brown before turning—otherwise, they stick and lose their shape. And don’t be afraid to adjust seasoning; every batch of ground chicken is a little different!

Variations & Adaptations

• Gluten-Free: Swap regular breadcrumbs for almond flour or gluten-free panko. I’ve done this for friends with celiac—no one could tell the difference!
• Dairy-Free: Use coconut yogurt for the tzatziki and skip the feta garnish. The flavor is still bright and creamy.
• Spicy Meatballs: Add 1/2 tsp red pepper flakes or a dash of hot sauce to the meatball mixture for a little kick.
• Baked Meatballs: If you want to avoid frying, bake the meatballs at 400°F (200°C) for 15-18 minutes on a parchment-lined tray. They won’t be as crisp but are just as tasty.
• Flavor Twists: Try adding a handful of chopped spinach or sun-dried tomatoes to the meatball mix for extra color and flavor.
• Herb Substitutions: If dill’s not your thing, swap in basil or cilantro for a different vibe.

My favorite personal variation? I sometimes add a tiny bit of crumbled feta right into the meatball mixture. It melts as they cook and makes the inside even juicier—so good! For summer, I serve these with a tomato-cucumber salad, and in winter, I swap out the fresh herbs for dried oregano and a pinch of cinnamon for warmth.

Honestly, this recipe is super forgiving. Mix and match ingredients to suit your diet or mood—just keep the basic proportions, and you’ll have delicious Greek chicken meatballs every time.

Serving & Storage Suggestions

These Greek chicken meatballs are best served warm, straight from the skillet with a generous spoonful of tzatziki sauce. For a classic presentation, pile them onto a platter and garnish with fresh herbs, crumbled feta, and lemon wedges.

• Serving Ideas:
  • Serve with warm pita bread or flatbreads.
  • Pair with a Greek salad or roasted vegetables.
  • Wrap in lettuce leaves for a low-carb option.
  • Serve over rice or quinoa for a heartier meal.
  • As part of a mezze platter with olives, hummus, and grilled veggies.
• Storage:
  • Meatballs: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
  • Tzatziki: Keep in a covered container in the fridge for up to 4 days. Stir before serving.
  • Freezing: Meatballs freeze well! Place in a single layer on a tray, freeze, then transfer to a bag. Thaw in fridge overnight and reheat gently.
• Reheating Tips:
  • Gently reheat meatballs in a skillet over low heat or microwave in 30-second bursts.
  • Tzatziki is best served cold, but you can let it come to room temp if you prefer.
• Flavor Notes: The flavors actually deepen after a day in the fridge—especially in the tzatziki. Sometimes I think they taste even better as leftovers!

Nutritional Information & Benefits

Estimated per serving (4 meatballs & 2 tbsp tzatziki):

• Calories: 260
• Protein: 22g
• Fat: 13g
• Carbs: 10g
• Fiber: 1g

Key Health Benefits: Ground chicken is a lean source of protein, which helps keep you full. Greek yogurt adds gut-friendly probiotics and calcium. Fresh herbs provide antioxidants, and cucumber is super hydrating.

Dietary Considerations: This recipe is naturally low-carb and can be made gluten-free or dairy-free with easy swaps. Main allergens to watch for: dairy (yogurt/feta), eggs, and wheat (breadcrumbs). Always check labels if you’re serving guests with allergies.

Personally, I love how light this meal feels—even after a big portion, I never get that sluggish feeling. It’s a great fit for high-protein diets, and the Mediterranean flavors make healthy eating a joy instead of a chore.

Conclusion

If you’re craving a meal that’s packed with flavor, quick to make, and totally comforting, these Greek chicken meatballs with tzatziki sauce are a must-try. They bring together everything good about Mediterranean cooking—herbs, lemon, creamy yogurt—in one easy dish. Whether you’re feeding a crowd or just looking for a fuss-free weeknight dinner, this recipe delivers every time.

Customize to your heart’s content—swap out herbs, switch up the protein, or add spicy heat. That’s the beauty of homemade: it’s all about making it yours. I love this recipe because it always feels fresh, no matter how many times I make it. Plus, it’s a meal that gets everyone excited to sit down at the table.

So grab your skillet, mix up some tzatziki, and give these Greek chicken meatballs a shot. Don’t forget to leave a comment below if you try them, share your twist, or just want to rave about how good they are. Honestly, I’d love to hear how you make them your own. Happy cooking!

FAQs

Can I use ground turkey instead of ground chicken?

Absolutely! Ground turkey works almost the same as chicken—just make sure it’s not too lean, or the meatballs might be dry. I’ve swapped them plenty of times and still get juicy, flavorful results.

Can I bake these meatballs instead of frying?

Yes, you can bake them at 400°F (200°C) for 15-18 minutes. Line a baking sheet with parchment for easy cleanup. They won’t get as crisp but are still delicious.

Is it okay to make the meatballs ahead of time?

Definitely! You can prep and shape the meatballs a day ahead, store them covered in the fridge, and cook when ready. They also freeze great—just thaw overnight before cooking.

How do I keep the tzatziki sauce from getting watery?

Squeeze the grated cucumber really well before mixing it with the yogurt. I use a paper towel or clean kitchen cloth—this step makes a big difference in the texture.

What’s the best way to serve Greek chicken meatballs for a party?

Serve them warm on a platter with toothpicks and a bowl of tzatziki on the side. Add some olives, pita chips, and veggies for a fun Mediterranean party spread!

Greek Chicken Meatballs with Tzatziki Sauce

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• Author: Ananya Patel
• Total Time: 27 minutes
• Yield: 4 servings 1x

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Description

Juicy Greek chicken meatballs packed with herbs and lemon, served with a creamy, tangy homemade tzatziki sauce. This healthy, Mediterranean-inspired dinner comes together in just 30 minutes and is perfect for busy weeknights or meal prep.

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Ingredients

Scale 1x2x3x

• 1 lb ground chicken (93% lean recommended)
• 1/2 cup breadcrumbs (panko or regular; use gluten-free if needed)
• 1/4 cup grated onion
• 2 garlic cloves, minced (or 1 tsp garlic powder)
• 1 large egg, beaten
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped (optional)
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• Zest of 1 lemon
• 2 tbsp olive oil (for pan-frying)
• 1 cup Greek yogurt (full-fat or low-fat)
• 1/2 cup cucumber, grated and squeezed dry
• 1 garlic clove, finely minced
• 1 tbsp fresh mint or dill, finely chopped (optional)
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1 tbsp olive oil
• Crumbled feta cheese (optional garnish)
• Extra chopped herbs (parsley, dill, or mint, optional garnish)
• Lemon wedges (optional garnish)

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Instructions

1. Gather all ingredients. Grate the onion and cucumber. Squeeze the cucumber in a paper towel to remove excess liquid.
2. In a large bowl, combine ground chicken, breadcrumbs, grated onion, minced garlic, beaten egg, parsley, dill, oregano, salt, pepper, and lemon zest. Mix gently until just combined.
3. Using damp hands, shape the mixture into 16-18 small meatballs (about 1.5 inches in diameter). Place on a plate.
4. Heat 2 tbsp olive oil in a large skillet over medium heat. Add meatballs in a single layer, without crowding. Cook for 4-5 minutes on the first side, then turn and cook another 4-5 minutes until golden and cooked through (internal temp should be 165°F). Transfer to a plate lined with paper towels.
5. In a small bowl, combine Greek yogurt, squeezed cucumber, minced garlic, herbs, lemon juice, salt, and olive oil. Stir until smooth. Taste and adjust seasoning as needed.
6. Arrange meatballs on a platter or plates. Serve with tzatziki sauce on the side or drizzled over the top. Garnish with crumbled feta, chopped herbs, and lemon wedges if desired.

Notes

Don’t overmix the meatball mixture to keep them tender. Squeeze cucumber well for thick tzatziki. Use fresh herbs for best flavor, but dried work in a pinch. For gluten-free, use almond flour or gluten-free breadcrumbs. For dairy-free, use coconut yogurt and skip feta. Meatballs can be baked at 400°F for 15-18 minutes. Leftovers are great for wraps or salads.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Main Course
• Cuisine: Greek

Nutrition

• Serving Size: 4 meatballs & 2 tbsp tzatziki
• Calories: 260
• Sugar: 2
• Sodium: 550
• Fat: 13
• Saturated Fat: 3
• Carbohydrates: 10
• Fiber: 1
• Protein: 22

Keywords: Greek chicken meatballs, tzatziki sauce, Mediterranean, healthy dinner, easy meatballs, meal prep, gluten-free option, dairy-free option, high protein, skillet meatballs