Greek Chicken Meatballs with Homemade Tzatziki Sauce are a bright, flavorful, and health-conscious meal that combine tender, herb‑filled chicken meatballs with a cool, creamy tzatziki. Bursting with fresh mint, dill, garlic, and lemon, these meatballs are just as crowd-pleasing as they are easy to prepare. The tzatziki sauce adds the perfect tangy and refreshing balance. Whether you’re cooking for the whole family, meal‑prepping for the week, or simply craving a Mediterranean twist, this recipe delivers ease and satisfaction in every bite.
Why You’ll Love This Greek Chicken Meatballs with Homemade Tzatziki Sauce
- Loaded with herbs and brightness: Fresh dill, mint, garlic, and lemon zest infuse each meatball with Mediterranean flavor.
- Lean and tender: Made from ground chicken, they’re lighter but still moist – just avoid overmixing to keep them juicy.
- Versatile and convenient: Bake or air‑fry, freeze ahead, or meal prep — and serve with a refreshing tzatziki, salad, or grains.
Ingredients
Here’s a refreshed and consolidated ingredient list for your recipe:
- 2 lb ground chicken
- Salt and ground black pepper, to taste
- 1 tsp ground cumin
- ½ tsp oregano
- ½ cup fresh dill, minced (divided between meatballs and tzatziki)
- ¼ cup fresh mint, chopped
- ¼ cup red onion, finely diced
- 6 cloves garlic, minced (divided)
- Zest and juice of ½ lemon
- 1 tbsp olive oil
- 1½ cups plain Greek yogurt
- ½ cup seedless English cucumber, grated and thoroughly drained
Optional serving additions: romaine lettuce, cherry tomatoes, sliced cucumber, crumbled feta, kalamata olives, brown rice.
Step‑by‑Step: How to Make Greek Chicken Meatballs with Homemade Tzatziki Sauce
In a large mixing bowl, add the ground chicken, salt, pepper, cumin, oregano, half of the chopped dill, mint, finely diced red onion, half the minced garlic, lemon zest, and olive oil. Mix gently until well combined.
Scoop and roll the mixture into meatballs, placing them on a parchment-lined baking sheet. Bake at 400°F for 25–30 minutes or until cooked through.
While the meatballs bake, combine Greek yogurt, the remaining minced garlic and dill, lemon juice, olive oil, salt, and pepper in a bowl. Mix until smooth. Fold in the drained cucumber and refrigerate until serving.
Serve the meatballs over romaine with tomatoes, cucumbers, olives, feta, brown rice, and a generous spoonful of tzatziki.
Helpful Tips
- Portioning made easy: Use a tablespoon or cookie scoop to shape consistently sized meatballs for even cooking.
- Prep ahead: Make a double batch and freeze uncooked meatballs to save time on busy days.
Substitutions And Variations
- Protein swaps: Ground turkey, lamb, or beef can easily be used in place of chicken.
- Dairy-free option: Skip the feta and tzatziki, or substitute with your favorite non-dairy alternatives.
Storage Instructions
- Refrigerator: Keep cooked meatballs in an airtight container for up to 5 days. Store tzatziki separately for freshness.
- Freezer: Freeze cooled meatballs in a sealed bag for up to 3 months. Reheat directly by baking, or thaw overnight and warm gently.
- Reheating: Oven, skillet, or microwave works—just warm until heated through without drying.
Nutritional Information
Similar recipes estimate around 55 calories per meatball, with 8g protein, 1g fat, and 2g carbs. A standard 85g serving of tzatziki typically adds about 77 calories and 6g protein.
Serving Suggestions
- Pair with a fresh Greek salad dressed in lemon juice and olive oil.
- Use leftover tzatziki as a dip for vegetables, grilled proteins, or snacks during the week.
Frequently Asked Questions About Greek Chicken Meatballs with Homemade Tzatziki Sauce
Can I freeze these meatballs?
Yes! Allow the cooked or uncooked meatballs to cool completely, then place them on a tray to freeze individually. Once solid, transfer to a freezer-safe bag or container for long-term storage.
How can I air‑fry the meatballs?
Air-fry at about 380°F for 10–12 minutes, ensuring they’re not touching so they cook evenly.
What if the tzatziki is watery?
Make sure to thoroughly squeeze grated cucumber before mixing. You can also chill the sauce for a while to help it thicken.
What herbs are traditionally in tzatziki besides dill?
Traditional tzatziki may include mint, parsley, or thyme alongside dill—but most stick to the classic dill and garlic combo.
How do I keep meatballs tender and not dense?
Mix gently—overworking the chicken mixture tightens the proteins and can make them tough. Gentle mixing yields juicier results.
Conclusion
What a joy it is to share this Greek Chicken Meatballs with Homemade Tzatziki Sauce recipe with you! I absolutely adore how these meatballs are bursting with bright herbs and lemon, and how the creamy tzatziki brings it all together so beautifully. They’re effortless to make, satisfying, and perfect for preparing ahead or feeding a crowd. Thank you for cooking along—you’ve just created something flavorful, healthy, and welcoming to the table. May your kitchen always be filled with delicious aromas and happy moments. Enjoy every tender, tangy bite—and happy cooking, friend!
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Greek Chicken Meatballs with Homemade Tzatziki Sauce
- Total Time: 45 minutes
- Yield: 24 meatballs 1x
Description
Greek Chicken Meatballs with Homemade Tzatziki Sauce are juicy, herb-packed, and paired with a cool, creamy yogurt-cucumber sauce. A quick, delicious meal perfect for dinner, meal prep, or healthy lunches.
Ingredients
2 lb ground chicken
Salt and ground black pepper, to taste
1 tsp ground cumin
½ tsp oregano
½ cup fresh dill, minced (divided)
¼ cup fresh mint, chopped
¼ cup red onion, finely diced
6 cloves garlic, minced (divided)
Zest and juice of ½ lemon
1 tbsp olive oil
1½ cups plain Greek yogurt
½ cup seedless English cucumber, grated and drained
Optional: romaine lettuce, cherry tomatoes, cucumber slices, feta, kalamata olives, brown rice
Instructions
In a large mixing bowl, add the ground chicken, salt, pepper, cumin, oregano, half of the chopped dill, mint, finely diced red onion, half the minced garlic, lemon zest, and olive oil. Mix gently until well combined.
Scoop and roll the mixture into meatballs, placing them on a parchment-lined baking sheet. Bake at 400°F for 25–30 minutes or until cooked through.
While the meatballs bake, combine Greek yogurt, the remaining minced garlic and dill, lemon juice, olive oil, salt, and pepper in a bowl. Mix until smooth. Fold in the drained cucumber and refrigerate until serving.
Serve the meatballs over romaine with tomatoes, cucumbers, olives, feta, brown rice, and a generous spoonful of tzatziki.
Notes
Don’t overmix the meatball mixture—light hands make juicy meatballs.
Tzatziki improves in flavor after chilling.
Make a double batch and freeze uncooked meatballs for later.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: meatballs + sauce
- Calories: 140
- Sugar: 1g
- Carbohydrates: 3g
- Protein: 16g