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

Let me tell you, there’s nothing quite like a platter of Juicy Greek Chicken Meatballs with Tzatziki to bring out the sunshine at your table, no matter the season! These meatballs are bursting with Mediterranean flavors: herby, tender, and packed with fresh ingredients, while the cool, garlicky tzatziki adds a creamy touch that’s downright irresistible. Whether you’re hosting friends, prepping a family dinner, or just craving something wholesome and delicious, this dish will have everyone reaching for seconds—maybe even thirds. Simple to make and even easier to customize, these meatballs just might become your new weeknight staple.

Ingredients You’ll Need

Juicy Greek Chicken Meatballs with Tzatziki Recipe - Recipe Image

Ingredients You’ll Need

The beauty of these Juicy Greek Chicken Meatballs with Tzatziki lies in their straightforward ingredients, each one playing a crucial role in building vibrant flavor and perfect texture. Don’t worry, you won’t need anything fancy—just a few fresh herbs, lean ground chicken, and some pantry staples.

Ground chicken: Lean, mild, and perfect for soaking up all those Mediterranean flavors—plus it keeps the meatballs deliciously juicy.

Breadcrumbs (panko preferred): Helps hold everything together, keeping your meatballs light and tender instead of dense.
Red onion, finely chopped: Adds a pop of color and a subtle, sweet flavor that balances the herbs beautifully.

Garlic (2 cloves, minced): For that unmistakable savory kick—don’t skimp here!
Fresh parsley, chopped: Brightens things up with a burst of freshness and classic Greek flavor.

Fresh mint, chopped: A signature herb in many Greek dishes, it brings cool, aromatic notes.
Dried oregano: Just a teaspoon infuses each bite with rustic, herby warmth.
Ground cumin: Adds a gentle earthiness that makes the meatballs extra cozy and satisfying.

Salt & black pepper: Essential for balancing and enhancing all those flavors.
Egg: Your trusty binder—keeps the meatballs from falling apart and adds just the right richness.
Olive oil (for frying): Gives the meatballs a golden crust and brings depth to the finished dish.

Greek yogurt (full-fat preferred): The base for our creamy, tangy tzatziki sauce—worth getting the good stuff!
Cucumber, grated and squeezed dry: Adds crunch, freshness, and a bit of coolness to the tzatziki.
Garlic (1 clove, minced): Just a hint in the tzatziki for subtle zing (yes, it makes a big difference!).

Fresh lemon juice: Brings brightness and acidity that ties the sauce together.
Olive oil (for tzatziki): A drizzle enriches the sauce, making it beautifully silky.
Fresh dill, chopped: The signature tzatziki herb—fresh, fragrant, and oh so Greek.

Salt & black pepper (for tzatziki): Finishes off the sauce with just the right amount of seasoning.

How to Make Juicy Greek Chicken Meatballs with Tzatziki

Step 1: Mix the Meatball Ingredients

In a large bowl, combine the ground chicken, panko breadcrumbs, chopped red onion, minced garlic, parsley, mint, oregano, cumin, salt, and pepper. Gently toss everything together until it’s well blended—think of this as building the flavor base for your Juicy Greek Chicken Meatballs with Tzatziki!

Step 2: Add the Egg and Gently Combine

Crack in your egg and, using clean hands or a fork, gently incorporate it into the mixture. The key here is not to overwork the meat—just mix until it comes together. This ensures the meatballs stay tender and light, not tough or dense.

Step 3: Shape the Meatballs

Scoop out small portions of the mixture and roll them into balls about 1 to 1.5 inches wide. You should end up with roughly 20 meatballs, give or take, depending on the size you make them. Keeping them uniform helps them cook evenly.

Step 4: Brown the Meatballs

Heat two tablespoons of olive oil in a large skillet over medium heat. Once the oil is shimmering, gently add your meatballs in batches, making sure not to crowd the pan. Let each meatball cook for 4 to 5 minutes per side, until golden brown and cooked through—an instant-read thermometer should read 165°F.

Step 5: Rest the Meatballs

Transfer the browned meatballs onto a plate lined with paper towels, so any extra oil can drain away. Let them rest a minute or two while you whip up that irresistible sauce.

Step 6: Prepare the Tzatziki Sauce

In a medium bowl, stir together the Greek yogurt, grated and squeezed cucumber, minced garlic, lemon juice, olive oil, chopped dill, salt, and pepper. Mix till everything’s creamy and flecked with gorgeous fresh herbs. Taste, and add more salt or lemon juice if you crave extra punch.

Step 7: Chill and Serve

Pop the tzatziki in the fridge for at least 15 minutes to let the flavors develop. When you’re ready, serve the Juicy Greek Chicken Meatballs with Tzatziki on the side, ready for generous dipping and scooping.

How to Serve Juicy Greek Chicken Meatballs with Tzatziki

Garnishes

A sprinkle of crumbled feta, a handful of vibrant chopped parsley, or even a little extra fresh dill brings a pop of color and flavor to your platter. A squeeze of lemon over the meatballs right before serving makes everything taste fresher and more lively.

Side Dishes

Pile these juicy meatballs over a bed of warm pita, serve them alongside a classic Greek salad, or spoon them onto fluffy rice or quinoa. The cooling tzatziki pairs beautifully with roasted veggies like zucchini, bell peppers, or eggplant, too.

Creative Ways to Present

For parties, skewer the meatballs with toothpicks and arrange them on a platter with individual tzatziki cups for dipping. Or make a meatball gyro—tuck them into pita with lettuce, tomatoes, a drizzle of tzatziki, and a dash of hot sauce for a seriously crowd-pleasing wrap.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Juicy Greek Chicken Meatballs with Tzatziki (lucky you!), simply store the meatballs and sauce separately in airtight containers in the refrigerator. They’ll stay tasty for up to 3 days without losing flavor or texture.

Freezing

These meatballs freeze wonderfully—just cool them completely, then arrange on a baking sheet to freeze individually before transferring to a resealable bag. They’ll keep for up to 2 months and are perfect for quick lunches or easy meal prep. Tzatziki, on the other hand, is best fresh and doesn’t freeze well due to the yogurt and cucumber.

Reheating

To reheat, simply warm the meatballs in a 350°F oven until heated through, or gently heat in a covered skillet with a splash of water to keep them moist. Give the tzatziki a good stir before serving and, if needed, a fresh squeeze of lemon to perk it back up.

FAQs

Can I use ground turkey instead of chicken?

Yes, ground turkey works just as well in this recipe and offers a similar texture and mild flavor. Just be sure to use at least 93 percent lean turkey for the best results, and keep an eye on cooking times, as turkey may dry out a bit faster than chicken.

What makes these meatballs so juicy?

A combination of panko breadcrumbs, fresh herbs, and careful mixing keep the meat mixture moist and delicate. Cooking in hot olive oil also locks in those juices, resulting in the famously Juicy Greek Chicken Meatballs with Tzatziki.

Can I bake the meatballs instead of frying?

Absolutely! Arrange the shaped meatballs on a lined baking sheet, spray or brush them with a bit of olive oil, and bake at 400°F for about 20 minutes, flipping halfway through. They’ll still develop a lovely golden color, with less mess and fewer calories.

Do I have to squeeze the cucumber for the tzatziki?

Yes, squeezing out the excess water from the cucumber is a key step for creamy tzatziki. If you skip it, the sauce may turn watery as it sits—definitely not what we want for perfect Juicy Greek Chicken Meatballs with Tzatziki.

Is this recipe gluten free?

It can be! Just swap regular breadcrumbs for gluten-free panko or even ground oats. The rest of the ingredients are naturally gluten free, making Juicy Greek Chicken Meatballs with Tzatziki a great option for nearly everyone.

Final Thoughts

If you’re searching for an easy, crowd-pleasing dish that bursts with fresh flavor, look no further than these Juicy Greek Chicken Meatballs with Tzatziki. Whether you serve them as a snack, a party appetizer, or the star of your dinner table, they always deliver. I truly hope you enjoy making—and devouring—this recipe as much as I do!