Greek Chicken Meatballs with Tzatziki Recipe
If you’re craving a dish that’s bursting with vibrant Mediterranean flavors yet easy enough for any weeknight, this Greek Chicken Meatballs with Tzatziki Recipe is going to become your new go-to. Imagine tender, juicy chicken meatballs infused with fragrant herbs like dill and mint, gently baked to perfection and paired with a cool, creamy tzatziki sauce that perfectly balances the spices. It’s a harmonious combination of freshness, zest, and hearty comfort, effortlessly bringing a taste of Greece right into your kitchen.
Ingredients You’ll Need
Each ingredient in this Greek Chicken Meatballs with Tzatziki Recipe plays a crucial role in creating a dish that is fresh, flavorful, and perfectly balanced. From the fragrant herbs to the creamy yogurt, these ingredients come together in an uncomplicated way that makes every bite unforgettable.
- Olive oil: Adds richness and helps keep the meatballs moist while baking.
- Ground chicken: The lean protein base that’s tender and mild, ideal for absorbing flavors.
- Egg: Acts as a binder to hold the meatballs together beautifully.
- Red onion: Offers a subtle sweetness and gentle crunch that brightens every bite.
- Garlic: Infuses a warm, aromatic depth essential to the Mediterranean profile.
- Fresh dill: Imparts a bright, slightly tangy herbal note; a signature herb in Greek cuisine.
- Fresh mint: Brings a refreshing lift that balances the savory meat perfectly.
- Lemon zest: Adds a zesty citrus kick for a lively flavor twist.
- Dried oregano: Delivers that classic earthy Greek herb punch.
- Ground coriander: Provides a subtle warm spice that complements the meat beautifully.
- Red pepper flakes: Give just the right amount of heat to keep things exciting.
- Salt and black pepper: Enhance and round out all the flavors naturally.
- Red wine vinegar (optional): Adds a mild tanginess to deepen the meatball’s complexity.
- Cucumber: Grated and drained for the creamy, refreshing texture in tzatziki.
- Greek yogurt: Thick and luscious, it forms the creamy base of the tzatziki sauce.
- Lemon juice: Brightens the tzatziki with a fresh citrus punch.
How to Make Greek Chicken Meatballs with Tzatziki Recipe
Step 1: Prepare Your Baking Sheet and Oven
Start by preheating your oven to 400°F (200°C) and lightly drizzling one teaspoon of olive oil onto a large baking sheet. This simple step ensures your meatballs won’t stick and helps them bake evenly, achieving that perfect golden exterior.
Step 2: Mix the Meatball Ingredients
In a large mixing bowl, combine the remaining olive oil, ground chicken, egg, diced red onion, minced garlic, fresh dill, fresh mint, lemon zest, oregano, coriander, red pepper flakes, salt, pepper, and optional red wine vinegar. Mix gently until everything is well incorporated — be careful not to over-mix to keep your meatballs tender and juicy.
Step 3: Shape Your Meatballs
Using either a cookie scoop or your hands, form the chicken mixture into uniform 1-inch meatballs and place them evenly spaced on the prepared baking sheet. This uniformity helps them cook through evenly and look just as inviting as they taste.
Step 4: Bake to Perfection
Bake your meatballs for 18 to 20 minutes or until they reach an internal temperature of 165°F (74°C). For a little extra color and caramelization, pop them under the broiler for 2 to 3 minutes at the very end — this adds a lovely golden crust that’s simply irresistible.
Step 5: Prepare the Tzatziki Sauce
While the meatballs bake, focus on the star sidekick, the tzatziki. Place your grated cucumber in the center of a clean kitchen towel and squeeze out the excess moisture completely — this step prevents a watery sauce. In a medium bowl, mix the drained cucumber with Greek yogurt, grated garlic, fresh lemon juice, minced dill and/or mint, and salt. Stir gently until smooth and creamy.
Step 6: Serve and Enjoy
Once your meatballs are perfectly baked and fragrant, serve them warm alongside generous dollops of your homemade tzatziki sauce. This dish pairs beautifully with pita bread, fluffy rice, or a crisp Greek salad for a full and satisfying meal.
How to Serve Greek Chicken Meatballs with Tzatziki Recipe
Garnishes
Fresh herbs like chopped dill and mint sprinkled over the meatballs add a burst of color and amplify the fresh herbal aroma. A few lemon wedges on the side invite an extra squeeze of zesty brightness with every bite.
Side Dishes
Complement your Greek Chicken Meatballs with Tzatziki Recipe by serving them alongside warm pita bread for dipping, a bright Greek salad loaded with tomatoes and olives, or fragrant lemon rice to soak up all those delicious juices.
Creative Ways to Present
For a fun twist, try serving the meatballs piled on top of a Mediterranean grain bowl with quinoa and roasted veggies. You can also thread them onto skewers for an easy-to-eat appetizer or serve them in pita pockets with fresh veggies and tzatziki for a handheld delight.
Make Ahead and Storage
Storing Leftovers
Place any leftover meatballs and tzatziki in airtight containers and store in the refrigerator. The meatballs will keep well for up to 3 days, while the tzatziki remains fresh for about 2 days. This makes it easy to enjoy this delicious Greek Chicken Meatballs with Tzatziki Recipe again without extra fuss.
Freezing
You can freeze cooked meatballs by placing them in a single layer on a baking sheet and freezing until firm. Then transfer to a freezer-safe container or bag for up to 3 months. Keep tzatziki fresh in the fridge only, as freezing can alter its texture and flavor.
Reheating
Reheat meatballs gently in the oven at 350°F (175°C) for 10-15 minutes or until warmed through, or in the microwave on medium power. Add fresh tzatziki after reheating for the best flavor and creaminess.
FAQs
Can I make these meatballs gluten-free?
Absolutely! This Greek Chicken Meatballs with Tzatziki Recipe is naturally gluten-free since it doesn’t call for breadcrumbs, making it perfect for those watching their gluten intake.
What can I substitute for ground chicken?
If you prefer, ground turkey works wonderfully as a substitute for ground chicken. Both are lean and absorb the herbs and spices beautifully.
Is it okay to use dried herbs instead of fresh?
Fresh herbs provide the brightest flavor, but if you only have dried, use about one-third the amount since dried herbs are more concentrated. Your meatballs will still be tasty, just a little different in freshness.
Can I prepare the meatballs ahead of time?
Yes! You can shape the meatballs and store them in the refrigerator for up to 24 hours before baking. This makes meal prep a breeze for busy days.
How spicy are these meatballs?
The red pepper flakes add a gentle warmth, not overwhelming heat. You can adjust the amount to suit your taste, making this Greek Chicken Meatballs with Tzatziki Recipe as mild or as spicy as you like.
Final Thoughts
This Greek Chicken Meatballs with Tzatziki Recipe is one of those dishes that feels like a special occasion yet comes together with humble ingredients and simple steps. It’s bursting with fresh herbs, a subtle hint of spice, and a creamy cooling tzatziki that turns every bite into a celebration of flavors. Trust me, once you try it, it’s going to become a favorite in your recipe rotation — and your loved ones will thank you every time.
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Greek Chicken Meatballs with Tzatziki Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
These Greek Chicken Meatballs are a flavorful and healthy dish, baked to perfection and served with a refreshing homemade tzatziki sauce. Infused with fresh herbs, lemon zest, and a blend of Mediterranean spices, they make for a perfect appetizer or main course that’s both aromatic and satisfying.
Ingredients
Meatballs
- 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)
Tzatziki Sauce
- 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 (usually a mix)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Drizzle 1 teaspoon of the olive oil over a large baking sheet and spread it evenly. Set the sheet aside for later use.
- Mix Meatball Ingredients: In a large bowl, combine the remaining teaspoon of olive oil, ground chicken, egg, red onion, garlic, fresh dill, fresh mint, lemon zest, dried oregano, ground coriander, red pepper flakes, salt, black pepper, and red wine vinegar if using. Mix thoroughly until well combined, but avoid over-mixing to keep the meatballs tender.
- Form Meatballs: Using a cookie scoop or your hands, shape the mixture into evenly sized 1-inch meatballs. Arrange them on the prepared baking sheet, making sure there’s space between each to allow even cooking.
- Bake Meatballs: Place the baking sheet in the preheated oven and bake the meatballs for 18-20 minutes, or until they reach an internal temperature of 165°F (74°C). For a golden, slightly crisp exterior, you can broil them for an additional 2-3 minutes at the end of baking.
- Prepare Tzatziki Sauce: While the meatballs bake, grate the cucumber and wrap it in a clean kitchen towel, squeezing out excess moisture to prevent watery sauce. In a medium bowl, combine the grated cucumber, Greek yogurt, garlic, lemon juice, minced dill and/or mint, and salt. Mix well to create a creamy and tangy tzatziki sauce.
- Serve: Serve the warm Greek chicken meatballs alongside the tzatziki sauce. These meatballs pair wonderfully with pita bread, rice, or a fresh Greek salad for a complete Mediterranean meal.
Notes
- To avoid watery tzatziki, make sure to squeeze out as much moisture as possible from the grated cucumber.
- Use fresh herbs for the best flavor, but dried can be substituted if necessary.
- If you prefer spicier meatballs, increase the red pepper flakes slightly.
- Ensure meatballs reach an internal temperature of 165°F (74°C) to be safely cooked.
- Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
