Tasty Greek Chicken Meatballs Tzatziki

Bright, juicy Greek chicken meatballs and a cool creamy tzatziki sauce come together for a cozy-meets-zingy dinner. The Mediterranean seasonings wake up the flavors, and whipping up this dish is a breeze when I'm craving something lively but not heavy. Each bite gives tender chicken with a fresh tang from yogurt sauce. I like to serve these for laid-back family nights or laid-back hangouts with friends.

When I made these for the first time, everyone crowded around for a taste right off the tray. Now I always double up because nobody ever leaves leftovers behind—they’re just as good the next day.

Tasty Ingredients

• Ground chicken: keeps meatballs light and oh-so-tender Go for the lean stuff for best texture
• Breadcrumbs: hold the mix together and lock in juiciness Pick fresh ones if you have good bread handy
• Grated Parmesan cheese: brings salty depth Use a fresh wedge and grate it for more intense flavor
• Fresh parsley: adds a punch of color and clean taste Flat parsley really shines here
• Chopped onion: bumps up the savory notes and adds moisture Sweet or yellow onions keep it balanced
• Minced garlic: dials up the savoriness, and nothing beats freshly minced
• Dried oregano: gives a classic Greek flavor Mediterranean oregano if you can find it is perfect
• Salt and black pepper: can’t skip 'em—these bring the whole dish together
• Red pepper flakes: provide mellow heat if you want it Start small unless you like it spicy
• Large egg: is your best friend for keeping the meatballs in one piece
• Olive oil: adds a tasty, golden crust and deeper flavor Use a favorite extra virgin oil
• Greek yogurt: thick, rich, and makes the tzatziki super creamy Full fat means extra yum
• Cucumber: grated and squeezed out so the tzatziki stays crisp Grab a fresh, firm one
• Garlic (in the sauce): gives the sauce a kick Grate it fine for smoothness
• Lemon juice: brings tang and brightness Juicy lemons make all the difference
• Salt and black pepper (for sauce): lets you season the sauce just right

Easy Step-by-Step Guide

Serve:

Give the meatballs a tiny rest first. Put them on a platter with tzatziki on the side for dunking. Tastes great right out of the oven or even a little cooled down.

Make the Tzatziki Sauce:

While meatballs bake, toss Greek yogurt, grated cucumber (squeeze it dry), garlic, lemon juice, a splash of olive oil plus salt and pepper in a bowl. Stir it up and taste. Pop in the fridge so it’s cool and thick.

Drizzle and Bake:

Drizzle with olive oil over the tops. Put in the hot oven and bake around twenty to twenty five minutes until golden and cooked, at least 165 F inside. Broil a minute or two at the end if you want more color.

Shape the Meatballs:

Roll out 1–1.5 inch balls between your hands. They should be soft but keep their shape. Space them out on the tray so they brown and not steam.

Make the Chicken Meatball Mixture:

Add chicken, egg, breadcrumbs, parsley, parmesan, onion, garlic, oregano, salt, pepper, and even red pepper flakes if you like. Use your hands and blend until it just comes together—don’t overdo it or they’ll end up dense.

Prepare the Oven and Baking Sheet:

Turn the oven on to 400 F, line a baking sheet with parchment to avoid mess and help meatballs brown up nicely.

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What really makes the tzatziki pop for me is grating fresh cucumber—it tastes crisp and cooling. I sneak in extra for bite. When I made this for the family, the sauce disappeared almost before the meatballs hit the table. Now I always double up just so we have enough!

Keeping it Fresh

Stash cooked meatballs and tzatziki separately in airtight containers in the fridge. Meatballs will last up to four days, sauce about three. To freeze for later, set meatballs on a lined tray, freeze, then toss into a freezer bag and reheat when you need them. Tzatziki is best made fresh, so just whip up what you'll eat.

Subbing Ingredients

No ground chicken? Try turkey or a combo of both for similar results. Gluten free? Use GF breadcrumbs. Rather have a bolder Greek taste? Switch Parmesan for feta crumbles. If you’re avoiding dairy, plain plant-based yogurt works in the sauce, too.

Smart Serving Ideas

Grab a warm pita and stuff it with these meatballs, crisp lettuce, juicy tomatoes, and a big spoonful of tzatziki. They’re awesome next to lemony potatoes or a big salad for a full meal. Or skewer them with toothpicks and set out extra sauce for dipping at your next get-together!

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All About Greek Chicken Meatballs

Greek food is all about celebrating good, simple stuff with a big burst of flavor. These meatballs riff off keftedes, those herby Greek classics you see with mezze. The rich meat gets balanced out perfectly by cool, creamy tzatziki. Around here, making this means plenty of sharing and laughter at the table.

Frequently Asked Questions About Recipes

→ How can I stop chicken meatballs from drying out?

Toss in some breadcrumbs, crack in an egg, and gently blend so the meat doesn't get packed too tight. Baking is great because it keeps the inside juicy and adds a nice golden top.

→ Can I prep these meatballs before I need them?

Absolutely. Shape and chill them in the fridge a day ahead, or freeze raw to bake later. The tzatziki is fine to whip up ahead of time too.

→ What's a good way to dish up these chicken meatballs?

You can munch them plain, roll them up in a pita with crunchy veggies, or lay them on a salad or grain bowl for something light and tasty.

→ Could I swap chicken for something else?

Sure! Ground turkey gives you that same lean bite. If you want bigger flavor, beef or lamb both work, though traditionally it's chicken or lamb all the way.

→ What’s the trick for thick tzatziki?

Just squeeze out the extra water from grated cucumber first and use full-fat Greek yogurt. That’s how you get a rich and creamy dip every time.