Greek Chicken Meatballs Tzatziki

Juicy chicken meatballs paired with creamy homemade tzatziki make this Greek-inspired meal a standout for weeknights or gatherings. From fragrant herbs to zesty lemon, the flavors are bold yet family friendly. This is my go-to recipe when I want something comforting and fresh, reminding me of sun-drenched family cookouts.

The first time I made these, I was surprised by how much my friends raved about the freshness of the herbs and the coolness of the tzatziki. Now, I make extra sauce every time because we use it on everything for days.

Ingredients

• Ground chicken: Offers lean protein and juicy texture look for chicken with a bit of fat for tenderness
• Breadcrumbs: Help bind everything and keep meatballs moist use fresh if possible
• Red onion: Gives a touch of sweetness and pleasant bite select onions that feel firm with shiny skins
• Garlic: Builds layers of savory flavor always start with fresh bulbs
• Fresh parsley and dill: Bring classic Greek freshness use just-picked or perky bunches
• Dried oregano: Provides that familiar Mediterranean depth
• Lemon zest and juice: Wake up all the other flavors choose unwaxed bright lemons
• Egg: Acts as a binder so the meatballs hold together
• Salt and black pepper: Let the other flavors shine
• Olive oil: Adds richness and helps get that perfect golden crust use a good quality extra virgin type
• Greek yogurt (for the Tzatziki Sauce): Makes a thick creamy base opt for whole milk versions for best texture
• Cucumber: Adds cool crunch be sure to grate and drain well to avoid watery sauce
• More garlic (for the sauce): For an extra punch
• Lemon juice (for the sauce): Sharpens the flavors
• Fresh dill and mint (for the sauce): Give the tzatziki its classic lift
• Salt and black pepper (for the sauce): Balance everything
• Extra virgin olive oil (for the sauce): A final drizzle brings it all together
• Ingredient notes: Select crisp cucumbers without soft spots juice lemons just before you start for the best tang

Instructions

Make the Tzatziki Sauce:

In a medium bowl combine Greek yogurt, grated and drained cucumber, minced garlic, lemon juice, dill, mint, salt, and black pepper. Stir everything together thoroughly then drizzle with olive oil and refrigerate while you make the meatballs. This chilling time helps meld the flavors and thicken the sauce.

Prepare the Chicken Meatball Mixture:

In a large mixing bowl add ground chicken, breadcrumbs, red onion, garlic, parsley, dill, oregano, lemon zest, lemon juice, and beaten egg. Sprinkle with salt and pepper. Use clean hands to gently mix just until all ingredients are evenly distributed. Overmixing can make meatballs dense.

Shape the Meatballs:

Using damp hands or a small scoop, form the chicken mixture into ball shapes about one inch in diameter. Set meatballs on a plate or tray and make sure they are similar size so they cook evenly.

Cook the Meatballs:

Heat olive oil in a large skillet over medium heat. Once the oil shimmers, add the meatballs in a single layer. Cook without crowding for about ten to twelve minutes, turning occasionally so all sides become golden brown and the centers are fully cooked. If needed, cook in batches.

Serve and Garnish:

Arrange the warm meatballs on a platter. Place a bowl of tzatziki on the side. Garnish with fresh chopped dill and lemon wedges. Serve with warm pita bread or a crisp Greek salad for a full meal.

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The fresh dill always steals the show for me If there is a scent that instantly transports me back to big family lunches under the backyard vines it is dill sprinkled over these golden meatballs when they are hot out of the pan

Storage Tips

Freshly cooked meatballs will keep in an airtight container in the refrigerator for up to three days For longer storage freeze in a single layer then transfer to a zip bag Reheat gently in a skillet or oven so they stay juicy Tzatziki is best eaten within two days and should always be kept cold

Ingredient Substitutions

Ground turkey works just as well as chicken and gives a similar light texture For a gluten free option try crushed gluten free crackers instead of breadcrumbs If fresh herbs are not available dried work in a pinch just use half the amount

Serving Suggestions

Pile the meatballs into pita wraps with sliced red onion and tomatoes or serve over fluffy rice with a spoonful of extra tzatziki A crisp romaine salad with olives and feta rounds out the meal beautifully These are also fun appetizer bites on toothpicks

Cultural and Historical Context

Greek meatballs known as keftedes are a beloved part of Mediterranean cooking Their flavors are layered with local herbs and lemon reflecting the sun and soil of the region Tzatziki is the sauce found on every Greek table bringing brightness and coolness to balance rich meat and fish

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These Greek chicken meatballs with tzatziki will bring bright, fresh flavor to your table. Enjoy leftovers in wraps or salads for days after cooking.

Frequently Asked Questions

→ What makes the chicken meatballs flavorful?

Fresh herbs like dill and parsley, lemon zest, red onion, and garlic infuse the chicken meatballs with bright Mediterranean flavors.

→ Can these meatballs be baked instead of pan-fried?

Yes, baking the meatballs on a lined tray at 400°F for about 15-18 minutes will give delicious results with less oil.

→ What does Tzatziki sauce add to the dish?

Tzatziki brings a cool, creamy counterpoint to the savory meatballs, featuring Greek yogurt, cucumber, garlic, dill, and lemon.

→ Is there a good side for serving?

Warm pita bread, Greek salad, or roasted potatoes pair beautifully with the meatballs and Tzatziki for a complete meal.

→ Can I prepare the meatballs ahead of time?

Yes, you can shape the meatballs in advance and cook them when ready to serve. The Tzatziki can be refrigerated for up to 2 days.

→ How can I keep the meatballs tender?

Mixing breadcrumbs and egg into the meat mixture helps keep the meatballs moist and tender as they cook.