Greek Chicken Meatballs with Tzatziki Sauce

You’ll Love These Greek Chicken Meatballs

These juicy Greek chicken meatballs with tzatziki sauce make the perfect quick and healthy weeknight dinner. A bright, herby, family‑friendly dinner that comes together fast. Juicy baked chicken meatballs packed with parsley, garlic, and oregano, served with a cool homemade tzatziki. Great for meal prep, bowls, pitas, or party appetizers.

Serves: 4
Prep: 15 minutes
Cook: 12–15 minutes
Total: ~30 minutes

Ingredients

Chicken Meatballs

• 1 lb (450 g) ground chicken
• 1/4 cup breadcrumbs (use gluten‑free to make GF)
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 clove garlic, minced
• 1 large egg
• 1 tsp dried oregano
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1–2 tsp olive oil for greasing (or spray)

Homemade Tzatziki

• 1 cup Greek yogurt (whole milk or 2%)
• 1/2 medium cucumber, grated and well‑squeezed dry
• 1 small clove garlic, finely minced
• 1 tbsp extra‑virgin olive oil
• 1 tbsp fresh lemon juice (or red wine vinegar)
• 1–2 tbsp fresh dill or parsley, finely chopped (optional but delish)
• 1/4–1/2 tsp kosher salt, to taste

To Serve (optional)

• Warm pitas or flatbreads (GF pitas if needed)
• Sliced tomatoes, red onion, cucumber, olives
• Lemon wedges

Instructions

1. Prep & preheat. Heat oven to 400°F (200°C). Line a sheet pan with parchment and lightly oil or spray.
2. Make the tzatziki. In a bowl, stir together yogurt, well‑squeezed grated cucumber, garlic, olive oil, lemon juice, herbs (if using), and salt. Cover and chill while the meatballs bake.
3. Mix meatballs. In a large bowl combine ground chicken, breadcrumbs, Parmesan, parsley, garlic, egg, oregano, salt, and pepper. Mix gently with a fork or your hands just until combined—don’t overwork.
4. Form. Scoop into 18–20 meatballs (about 1–1.25 oz / 30–35 g each) and place on the prepared pan. Lightly mist or brush the tops with oil.
5. Bake. Bake 12–15 minutes, until the centers reach 165°F (74°C). For extra color, broil 1–2 minutes at the end.
6. Serve. Rest 2–3 minutes. Serve warm with chilled tzatziki and your favorite fixings.

Air Fryer or Skillet Options

• Air Fryer: 390°F (200°C) 10–12 minutes, shaking once, to 165°F (74°C).
• Skillet: Heat 1–2 tbsp oil over medium. Cook meatballs 8–10 minutes, turning to brown all sides, until cooked through.

Tips for the Best Tzatziki

• Squeeze cucumber very dry (in a towel) so the sauce stays thick and creamy.
• Start with less garlic; add more to taste—raw garlic intensifies as it sits.
• Chill at least 10 minutes to let flavors marry.

Make Ahead, Storage & Meal Prep

• Make ahead: Roll meatballs and refrigerate up to 24 hours before baking.
• Freeze (raw or cooked): Freeze raw, formed meatballs on a tray, then transfer to a bag—cook from thawed; or freeze baked meatballs up to 3 months and reheat at 350°F (175°C) until hot.
• Leftovers: Store meatballs and tzatziki separately 3–4 days in the fridge.

Substitutions & Variations

• Gluten‑free: Use GF breadcrumbs or almond flour.
• Dairy‑free: Skip Parmesan; add 1 tbsp nutritional yeast + 1 tbsp olive oil; use a dairy‑free Greek‑style yogurt for tzatziki.
• Herbs: Swap parsley for dill, mint, or a mix.
• Spice it up: Add 1/2 tsp red pepper flakes or a little harissa to the meat mixture.
• Low‑carb: Serve over a Greek salad or cauliflower rice.

What to Serve With

Greek salad, lemon rice or orzo, roasted potatoes, garlicky green beans, or build bowls with rice, veggies, olives, feta, and loads of tzatziki.

Notes

• Ground chicken varies in fat; 93–96% lean works best for juicy meatballs. If using very lean breast, add 1 tbsp olive oil.
• For uniform meatballs, use a #40 scoop (~1.6 tbsp).