Name: Juicy Greek Chicken Meatballs with Tzatziki Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Greek
Ingredients: 1 lb ground chicken; 1/2 cup breadcrumbs (preferably panko); 1/4 cup finely chopped red onion; 2 cloves, minced; 1/4 cup fresh parsley, chopped; 1/4 cup fresh mint, chopped; 1 tsp dried oregano; 1 tsp ground cumin; 1/2 tsp salt; 1/4 tsp black pepper; 1 egg; 2 tbsp olive oil (for frying); 1 cup Greek yogurt (preferably full-fat); 1/2 cucumber, grated and excess water squeezed out; 1 clove, minced; 1 tbsp fresh lemon juice; 1 tbsp olive oil; 1 tbsp fresh dill, chopped; 1/4 tsp salt; 1/4 tsp black pepper

Jump to Recipe

Get ready to fall in love with Mediterranean flavors! This recipe for Juicy Greek Chicken Meatballs with Tzatziki brings together the irresistible combo of herby, tender meatballs and a creamy, cooling yogurt sauce. They’re perfect for weeknight dinners, easy entertaining, or simply satisfying your craving for something fresh and vibrant. Trust me, once you try this dish, you’ll find yourself making it again and again!

Juicy Greek Chicken Meatballs with Tzatziki Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Juicy Greek Chicken Meatballs with Tzatziki is in the simple, honest ingredients. Each one plays a unique role, from the fresh herbs that brighten up the meatballs to the tangy Greek yogurt that makes the tzatziki utterly addictive. Here’s what you’ll need, and why it matters:

Ground Chicken: Brings a light, tender texture and soaks up all those Greek-inspired flavors beautifully.

Breadcrumbs (preferably panko): Give the meatballs essential structure and help keep them juicy inside.
Red Onion, finely chopped: Adds a sweet, sharp pop and color speckled through every bite.

Garlic, minced: Infuses both the meatballs and Tzatziki with its signature punch and warmth.
Fresh Parsley, chopped: Provides grassy freshness and a touch of color to the meatballs.

Fresh Mint, chopped: That unexpected hint of cool, aromatic flavor screams “Greek summer.”
Dried Oregano: Essential for Mediterranean authenticity, adding earthy depth.
Ground Cumin: Brings subtle warmth and complexity without overpowering.

Salt and Black Pepper: Basic, but don’t underestimate how much they sharpen all the flavors.
Egg: The binder that holds your meatballs together, ensuring they don’t fall apart when cooking.
Olive Oil (for frying): Helps crisp up the outsides for an irresistible golden crust.

Greek Yogurt (preferably full-fat): Makes a thick, creamy tzatziki that stands up to juicy meatballs.
Cucumber, grated & squeezed: Offers that classic crunch and fresh, cooling effect in tzatziki.
Fresh Lemon Juice: Brings brightness and just the right zing to cut the richness.

Fresh Dill, chopped: Infuses the sauce with a signature herbal note that’s unmistakably Greek.

How to Make Juicy Greek Chicken Meatballs with Tzatziki

Step 1: Mix the Meatball Base

Start by grabbing your largest mixing bowl. Toss in the ground chicken, panko breadcrumbs, chopped red onion, minced garlic, parsley, mint, oregano, cumin, salt, and pepper. The wonderful aroma from those herbs and spices will hit you instantly!

Step 2: Add the Egg

Crack in the egg and, using clean hands or a fork, gently mix everything together. The key here is not to over-mix; you want a fluffy blend rather than a dense paste—this is how you get that juicy, tender bite every time.

Step 3: Shape Your Meatballs

With damp hands, roll the mix into meatballs about 1 to 1.5 inches in diameter. You should get about 20, each one packed with fresh flavor. They don’t have to be perfect—just uniform enough to cook evenly.

Step 4: Pan-Fry to Golden Perfection

Heat the olive oil in a large skillet on medium. Working in batches, add the meatballs, keeping space between them so they crisp up instead of steaming. Cook for 4 to 5 minutes per side, turning gently until all are beautifully browned and cooked through (aim for a 165°F internal temperature).

Step 5: Rest the Meatballs

Once the meatballs are fully cooked, move them to a plate lined with paper towels. This step lets them rest a bit and ensures any extra oil is wicked away, keeping things light and lovely.

Step 6: Start the Tzatziki

While your meatballs are cooling, grab another bowl and assemble the tzatziki. Stir together the Greek yogurt, grated and squeezed cucumber, minced garlic, lemon juice, a drizzle of olive oil, chopped dill, salt, and pepper.

Step 7: Blend and Chill

Mix the tzatziki until smooth and creamy. Give it a little taste—now’s your chance to add more lemon juice or salt if you like an extra tangy dip. Pop it in the fridge for at least 15 minutes so the flavors can mingle and become even more delicious.

Step 8: Serve and Enjoy

Your Juicy Greek Chicken Meatballs with Tzatziki are ready for their big moment! Serve them warm with a big dollop of chilled tzatziki, and get excited for the compliments sure to come your way.

How to Serve Juicy Greek Chicken Meatballs with Tzatziki

Garnishes

Sprinkle your meatballs with extra chopped parsley or dill for a bright finish. A few lemon wedges on the side not only look pretty but offer a quick zesty squeeze that brings everything together with a burst of freshness.

Side Dishes

Juicy Greek Chicken Meatballs with Tzatziki play well with just about everything. Tuck them into warm pita with tomato, lettuce, and onion for the ultimate Greek-style sandwich, or pair with a crisp Greek salad, roasted vegetables, or fluffy rice pilaf for a full, balanced meal.

Creative Ways to Present

For parties, spear a meatball with a toothpick and add a dollop of tzatziki—it’s a bite-sized hit! Or, assemble a colorful Mediterranean platter with olives, feta, sliced cucumbers, tomatoes, and pita chips for a gorgeous spread that everyone will love.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Juicy Greek Chicken Meatballs with Tzatziki, you’re in luck—they keep beautifully! Store meatballs and tzatziki separately in airtight containers in the refrigerator; both will stay fresh for up to 3 days.

Freezing

Freeze cooked meatballs (without tzatziki) on a baking sheet, then transfer to a freezer bag for up to 2 months. Let tzatziki stay in the fridge; dairy-based sauces don’t freeze well and can separate after thawing.

Reheating

When it’s time to reheat, pop the meatballs in a 350°F oven for 10 to 12 minutes, or microwave in short bursts until warmed through. Serve immediately with fresh tzatziki for best flavor and texture.

FAQs

Can I use ground turkey instead of chicken?

Yes! Ground turkey works just as well in this recipe. Just keep an eye out for extra-lean varieties; you may want to add a splash more olive oil to keep them juicy.

What can I substitute for panko breadcrumbs?

Regular breadcrumbs or even a slice of soaked, squeezed bread will do the trick—just keep an eye on the mixture’s texture, adding a bit more if it seems too sticky.

Can I bake the meatballs instead of frying?

Absolutely. Lay the meatballs on a lined baking sheet, brush or spray them lightly with olive oil, and bake at 400°F for about 18-20 minutes, turning halfway through for even browning.

How can I make these meatballs gluten-free?

Simply swap in gluten-free breadcrumbs or almond flour, and double-check that your seasonings are all gluten-free.

How far in advance can I make the tzatziki?

You can make tzatziki up to 2 days ahead. In fact, letting it sit helps the flavors meld even more! Just store it covered in the fridge and give it a stir before serving.

Final Thoughts

There’s nothing quite like sharing these Juicy Greek Chicken Meatballs with Tzatziki with friends and family. They’re bright, lively, and guaranteed to get the conversation going at any table. Give them a try—you’ll be adding this recipe to your regular rotation before you know it!