Name: Greek Chicken Meatballs with Tzatziki Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 40 min
Cuisine: Greek
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); 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)

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

Scale

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)

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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