Greek Chicken Meatballs with Homemade Tzatziki
Prep Time: 15 minutes
Cook Time: 18–20 minutes
Servings: 4
Ingredients
For the Greek Chicken Meatballs
1 lb (450 g) ground chicken
1/3 cup breadcrumbs (panko or regular)
1/4 cup red onion, very finely chopped
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped
1 tablespoon fresh dill, chopped
1 teaspoon dried oregano
Zest of 1 lemon
1 tablespoon fresh lemon juice
1 large egg
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika (optional)
1 tablespoon olive oil (for cooking)
For the Homemade Tzatziki
1 cup Greek yogurt (full-fat preferred)
1/2 large cucumber, grated
1 clove garlic, minced
1 tablespoon fresh dill, chopped
1 tablespoon lemon juice
1 tablespoon olive oil
Salt, to taste
Instructions
Step 1: Make the Tzatziki
Grate the cucumber and squeeze out as much liquid as possible using a clean towel or paper towels.
In a bowl, mix Greek yogurt, cucumber, garlic, dill, lemon juice, olive oil, and salt.
Cover and refrigerate for at least 15 minutes to let flavors develop.
Step 2: Prepare the Chicken Meatballs
In a large bowl, combine ground chicken, breadcrumbs, onion, garlic, parsley, dill, oregano, lemon zest, lemon juice, egg, salt, pepper, and paprika.
Gently mix until just combined—do not overmix.
Roll into 1½-inch meatballs.
Step 3: Cook the Meatballs
Pan-Fry Method (Best Flavor):
Heat olive oil in a large skillet over medium heat.
Cook meatballs for 4–5 minutes per side, turning gently, until golden brown and cooked through (internal temp 165°F / 74°C).
OR Bake Method:
Preheat oven to 400°F (200°C).
Place meatballs on a lined baking sheet.
Bake for 18–20 minutes, flipping halfway.
Serving Suggestions
Serve with tzatziki, warm pita bread, and a Greek salad
Add to wraps or bowls with rice or quinoa
Pair with roasted vegetables or lemon potatoes
Tips
Finely chopped onion keeps meatballs juicy
Chilling meatballs for 10 minutes before cooking helps them hold shape
Leftovers keep well for 3 days in the fridge
