There’s something magical about Mediterranean flavors—they’re fresh, bright, and somehow feel like a mini vacation for your taste buds. These Greek Chicken Meatballs with creamy, herb-packed tzatziki are exactly that kind of getaway—without needing to pack a bag or wrangle a passport.
If you’re anything like me, the dinner hour can sneak up fast. Between work, errands, and trying to remember where you left your phone (again), getting a healthy, delicious meal on the table can feel like climbing Mount Olympus. But this recipe? It’s your golden fleece. Packed with juicy ground chicken, zesty herbs, and spices, these baked chicken meatballs are light, flavorful, and ready in under 45 minutes.
Whether you’re cooking for picky kids, a hungry partner, or just treating yourself to something crave-worthy, these Greek chicken meatballs check all the boxes. Quick? Check. Healthy? You bet. Easy clean-up? Absolutely. Let’s dive in!
Why You’ll Love This Greek Chicken Meatballs Recipe
- Flavor Bombs: Loaded with fresh dill, mint, lemon zest, and spices, every bite brings the Greek sunshine.
- Healthy and Satisfying: Lean protein, baked not fried, and served with cooling tzatziki—a Mediterranean recipe that’s as nourishing as it is tasty.
- So Versatile: Pile them into a pita, serve over rice, or add to your meal prep lineup for the week.
Greek Chicken Meatballs with Tzatziki
- Total Time: 40 minutes
- Yield: 4–5 servings 1x
- Diet: Halal
Description
Juicy, herb-packed Greek Chicken Meatballs baked to perfection and paired with creamy homemade tzatziki. This Mediterranean-inspired dinner is light, flavorful, and ready in under 45 minutes — a perfect healthy weeknight meal bursting with fresh herbs, lemon, and sunshine.
Ingredients
For the Meatballs:
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2 teaspoons olive oil, divided
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2 pounds ground chicken
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1 egg
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1/4 cup finely diced red onion
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3 cloves garlic, minced
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2 tablespoons fresh dill, chopped
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2 tablespoons fresh mint, chopped
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1/2 teaspoon lemon zest
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1 teaspoon dried oregano
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1/2 teaspoon ground coriander or cumin
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1/2 teaspoon red pepper flakes
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1 teaspoon salt
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1/4 teaspoon black pepper
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2 teaspoons red wine vinegar (optional)
For the Tzatziki:
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1 cup grated cucumber (from 1/2 large English cucumber)
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1 cup full-fat Greek yogurt
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2 tablespoons lemon juice
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1/2 teaspoon salt
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1 clove garlic, grated or minced
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2–3 tablespoons minced dill, mint, or both
Instructions
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Preheat oven to 400°F (200°C). Lightly grease a large baking sheet with 1 teaspoon olive oil.
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In a large bowl, combine remaining olive oil, ground chicken, egg, onion, garlic, herbs, lemon zest, oregano, coriander (or cumin), red pepper flakes, salt, pepper, and vinegar. Mix until just combined.
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Form 1-inch meatballs using a scoop or damp hands.
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Arrange on baking sheet and bake 18–20 minutes, or until internal temperature reaches 165°F. For golden color, broil for 2–3 minutes at the end.
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While meatballs bake, prepare tzatziki: squeeze the grated cucumber dry, then combine with yogurt, garlic, lemon juice, salt, and herbs.
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Serve warm meatballs with tzatziki on the side or spooned on top.
Notes
Squeeze the cucumber well to avoid watery tzatziki.
Substitute turkey for chicken if preferred.
Add feta to the mix for a creamy, tangy twist.
Store leftovers separately: meatballs in fridge (4 days) or freezer (2 months), tzatziki chilled.
Reheat meatballs in oven or microwave; serve tzatziki cold.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Greek / Mediterranean
Ingredients You’ll Need
For the Meatballs:
- 2 teaspoons olive oil, divided
- 2 pounds ground chicken
- 1 egg
- 1/4 cup finely diced red onion
- 3 cloves garlic, 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 cumin
- 1/2 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoons red wine vinegar (optional)
For the Tzatziki:
- 1 cup grated cucumber (from 1/2 large English cucumber)
- 1 cup full-fat Greek yogurt
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1 clove garlic, grated or minced
- 2–3 tablespoons minced dill, mint, or both
How to Make It
- Preheat your oven to 400°F. Lightly grease a large baking sheet with 1 teaspoon of olive oil.
- In a large bowl, mix the remaining 1 teaspoon olive oil with the ground chicken, egg, red onion, garlic, dill, mint, lemon zest, oregano, coriander (or cumin), red pepper flakes, salt, black pepper, and vinegar (if using). Mix until just combined—don’t overwork it.
- Shape the mixture into 1-inch meatballs. A cookie scoop or damp hands makes this easier and less messy.
- Arrange meatballs on the baking sheet. Bake for 18–20 minutes until cooked through (165°F inside). For extra browning, broil for 2–3 minutes at the end.
- While the meatballs bake, prepare the tzatziki. Squeeze the grated cucumber dry using a clean kitchen towel. Mix with Greek yogurt, garlic, lemon juice, salt, and herbs.
- Serve the meatballs warm with tzatziki on the side or spooned generously over top.
Tips for the Best Baked Chicken Meatballs
- Don’t skip squeezing the cucumber for the tzatziki—nobody wants watery sauce!
- For a flavor twist, swap dill for parsley or add a touch of feta to the meatball mix.
- Use a thermometer if you’re unsure about doneness—165°F is your safe zone.
- Prep the meatball mix a day ahead and refrigerate to let flavors meld. Bonus: easier dinner tomorrow.
Olivia’s Kitchen Story
This recipe came to life one whirlwind Tuesday night when I had ground chicken, a lemon, and not much else staring back at me from the fridge. I tossed in the herbs I had on hand (thanks to my overzealous farmer’s market trip), and out came the juiciest, most flavorful meatballs I’d ever made. My kids asked for seconds. My husband asked if I could make it again tomorrow. And just like that, it became a family favorite.
These little meatballs aren’t just dinner—they’re a delicious reminder that simple ingredients really can work magic. Now, they’re a go-to for busy nights, family gatherings, and anytime I need a quick escape to the Aegean—if only in spirit.
What to Serve with Greek Chicken Meatballs
- Classic Pita Pockets: Stuff with lettuce, tomato, red onion, and a hefty scoop of tzatziki.
- Mediterranean Bowls: Over a bed of rice or quinoa with roasted veggies and olives.
- Greek Salad Sidekick: Add these meatballs to a crisp salad of cucumber, tomato, feta, and kalamata olives.
- Meal Prep Win: Portion with grain and greens in containers for easy lunches all week.
How to Store and Reheat
- Fridge: Store leftover meatballs and tzatziki separately in airtight containers for up to 4 days.
- Freezer: Freeze the cooked meatballs in a zip-top bag or container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm meatballs in the microwave, oven, or stovetop until heated through. Tzatziki is best served cold—just give it a good stir before using.
FAQs
Can I substitute ground turkey for chicken?
Absolutely! Ground turkey works well—just go for a blend with a little fat so they stay juicy.
Is there a dairy-free option for tzatziki?
You can use a plant-based yogurt like coconut or almond yogurt. Just pick an unsweetened one.
Can I pan-fry instead of baking?
Sure! Just cook them in a skillet with a little olive oil over medium heat, turning until browned and cooked through.
How do I keep baked chicken meatballs from drying out?
Don’t overmix the meat and avoid overbaking. And that tzatziki? It adds the perfect moisture boost.
Bring a Bite of the Mediterranean to Your Table
With their bold flavor and fresh ingredients, these Greek Chicken Meatballs are more than just a meal—they’re a dinner hero for busy nights, casual get-togethers, or those “I need something delicious, stat” moments. Serve them with tzatziki and you’ve got a combo that’ll have everyone asking for the recipe.
So go ahead, bookmark this one. Your dinner game just got a whole lot tastier.
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