Greek Chicken Meatballs with Tzatziki Sauce are juicy, herb-packed, and bursting with fresh Mediterranean flavor. They come together in under 35 minutes and pair beautifully with a cool, creamy homemade tzatziki that keeps you coming back for more. If you are looking for a wholesome weeknight dinner that feels a little special, this is it.
I still remember the first time I made these on a Tuesday night when I had ground chicken in the fridge and no real plan. I seasoned it with what I had fresh dill, garlic, lemon zest and something magical happened. The kitchen smelled incredible, and dinner was on the table in no time.
These Greek Chicken Meatballs hit that sweet spot between light and satisfying. They are easy enough for a busy weeknight but impressive enough to serve when you have guests. The tzatziki pulls the whole dish together with cool creaminess that balances the savory, herby meatballs perfectly.
Table of Contents
Ingredients for Greek Chicken Meatballs with Tzatziki Sauce
Every time I make these Greek Chicken Meatballs, I reach for the freshest herbs I can find — it makes a real difference. Ground chicken is the base, and I always pick up fresh dill and parsley the same day for maximum flavor. Here is everything you will need:
For the Meatballs:
- 1 lb ground chicken (I recommend ground chicken thigh for extra juiciness)
- 1/2 cup breadcrumbs (plain or Italian-style both work great)
- 1 large egg
- 2 cloves garlic, minced (Pro tip: use fresh garlic, not pre-minced, for the best flavor)
- 1/4 cup red onion, finely chopped
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped (In my experience, fresh dill is non-negotiable here — dried just does not compare)
- 1 tsp lemon zest
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil (for drizzling before baking)
For the Tzatziki Sauce:
- 1 cup Greek yogurt (I usually go full-fat for a richer, creamier texture)
- 1/2 cucumber, grated and drained
- 1 clove garlic, minced
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tbsp fresh dill, chopped
- Pinch of salt
Step-by-Step Instructions
I recommend reading through all the steps before you start — these Greek Chicken Meatballs come together quickly and a little prep goes a long way. The whole process is straightforward, and your biggest job is not overmixing the meat.
Step 1: Preheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper and set aside.
Step 2: In a large bowl, combine the ground chicken, breadcrumbs, egg, minced garlic, red onion, parsley, dill, lemon zest, salt, and pepper. Mix until just combined — overmixing makes the meatballs dense and tough, so stop as soon as everything comes together.
Step 3: Use a cookie scoop or your hands to shape the mixture into meatballs about 1.5 inches in diameter. Place them on the prepared baking sheet with a little space between each one so they cook evenly.
Step 4: Drizzle the meatballs lightly with olive oil, then bake for 18 to 20 minutes, until golden on the outside and fully cooked through. They should read 165 degrees F internally.
Step 5: While the meatballs bake, make your tzatziki. Grate the cucumber and squeeze out as much moisture as possible using a clean kitchen towel. Mix it with the Greek yogurt, minced garlic, lemon juice, olive oil, dill, and a pinch of salt. Stir well and refrigerate until you are ready to serve.
Step 6: Serve the warm meatballs with a generous spoonful of chilled tzatziki on the side or drizzled right over the top.
What to Serve with Greek Chicken Meatballs
These meatballs are incredibly versatile the herby, lemony flavors pair well with so many sides. Here are some of my favorite ways to round out the meal:
Warm Pita Bread: Soft, pillowy pita is perfect for scooping tzatziki and wrapping around a couple of meatballs for a satisfying handheld meal.
Greek Lemon Rice: A bright, herby rice dish soaks up all the tzatziki and balances the savory meatballs beautifully. Try pairing it alongside this Mediterranean Chicken Bowl for full Mediterranean inspiration.
Simple Greek Salad: Tomatoes, cucumber, kalamata olives, and feta in a lemony dressing mirror the flavors in the meatballs and keep the meal fresh and light.
Couscous or Quinoa: Both grains add a light, nutty base that absorbs the tzatziki sauce wonderfully. This combo works great for meal prep bowls during the week.
Roasted Vegetables: Bell peppers, zucchini, or eggplant roasted with olive oil and oregano make a colorful, nutrient-packed side. If you love baked chicken and veggies together, you will enjoy this Chicken Zucchini Bake too.
Greek Chicken Bowls: Turn the meatballs into a grain bowl for a high-protein, meal-prep-friendly lunch. Check out these Greek Chicken Bowls for extra bowl-building ideas.
Hummus and Olives: A small mezze platter with hummus, olives, and a drizzle of olive oil makes a beautiful spread alongside these meatballs for entertaining.
If you love Mediterranean flavors, you will also want to bookmark this Greek Chicken Marinade and these crispy Greek Chicken Gyros for your next dinner rotation.
Storage and Serving Tips
Leftover meatballs store well in an airtight container in the refrigerator for up to 4 days. The tzatziki sauce should be stored separately in a sealed jar and will keep fresh for the same amount of time. I recommend giving the tzatziki a quick stir before serving again since it can separate slightly in the fridge.
To reheat the meatballs, pop them in the oven at 350 degrees F for about 8 to 10 minutes, or warm them in a skillet over medium heat. This keeps the outside slightly crisp while the inside stays juicy. Avoid the microwave if you can — it tends to make them a little rubbery.
Pro tip: These meatballs freeze beautifully. Once baked and cooled, lay them flat on a baking sheet, freeze until solid, then transfer to a zip-lock bag for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Can I make these meatballs ahead of time?
Yes! You can mix and shape the meatballs up to 24 hours in advance and keep them covered in the fridge until you are ready to bake. This makes weeknight dinner even easier.
Can I use ground turkey instead of ground chicken?
Absolutely. Ground turkey works great as a 1:1 swap. The flavor and texture will be very similar, though turkey can run slightly drier, so make sure not to overbake.
How do I keep my meatballs from falling apart?
The egg and breadcrumbs act as binders. Make sure you are using the full amounts listed and avoid overmixing the mixture. If the mixture feels too wet, add one extra tablespoon of breadcrumbs at a time until it holds its shape.
Conclusion
Greek Chicken Meatballs with Tzatziki Sauce bring Mediterranean warmth and fresh flavor to your dinner table with very little effort. They bake up juicy and golden, pair perfectly with that cool creamy tzatziki, and work in wraps, bowls, or as a simple main. Give them a try this week once you do, they will earn a permanent spot in your dinner rotation.
Greek Chicken Meatballs with Tzatziki Sauce
Ingredients
Equipment
Method
- Preheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine the ground chicken, breadcrumbs, egg, minced garlic, red onion, parsley, dill, lemon zest, salt, and pepper. Mix until just combined. Do not overmix or the meatballs will be dense.
- Use a cookie scoop or your hands to shape the mixture into meatballs about 1.5 inches in diameter. Place on the prepared baking sheet with space between each meatball.
- Drizzle the meatballs lightly with olive oil. Bake for 18 to 20 minutes until golden on the outside and cooked through to an internal temperature of 165 degrees F.
- While the meatballs bake, grate the cucumber and squeeze out as much moisture as possible using a clean kitchen towel. Combine with Greek yogurt, minced garlic, lemon juice, olive oil, dill, and a pinch of salt. Stir well and refrigerate until serving.
- Serve the warm meatballs with chilled tzatziki on the side or drizzled over the top. Garnish with extra fresh dill and a lemon wedge if desired.
