There are some flavors that just transport you. For me, the combination of fresh dill, lemon, and garlic instantly takes me to a sunny spot by the Aegean Sea, even if I’m just standing in my kitchen on a rainy Tuesday.
This recipe is all about capturing that feeling. We’re making tender, juicy chicken meatballs packed with Mediterranean herbs and pairing them with the coolest, creamiest homemade tzatziki.
It’s the kind of meal that feels special but comes together with surprising ease. Forget dry, boring meatballs. These are flavor bombs that will make you rethink what a simple meatball can be.
What You’ll Need
Here’s a breakdown of the ingredients. I’ve separated them into two lists for the meatballs and the tzatziki to keep things organized.
For the Chicken Meatballs:
- 1 lb ground chicken (or turkey)
- 1/2 cup panko breadcrumbs
- 1/4 cup finely chopped red onion
- 2 cloves garlic, minced
- 1 large egg, lightly beaten
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil, for cooking
For the Homemade Tzatziki:
- 1 cup plain Greek yogurt (full-fat is best)
- 1/2 large cucumber, grated and squeezed
- 2 cloves garlic, minced or grated
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh dill
- 1 tablespoon olive oil
- Salt and pepper, to taste
Required Tools
You won’t need any highly specialized equipment for this recipe. Here are the basics:
- Large mixing bowl
- Small mixing bowl
- Box grater
- Cheesecloth or a clean kitchen towel
- Large non-stick skillet
- Measuring cups and spoons
- Knife and cutting board
- Tongs
How to Make Greek Chicken Meatballs with Tzatziki
Follow these simple steps for perfect meatballs and a flawless tzatziki sauce.
Part 1: The Tzatziki (Make this First!)
Step 1: Start with the cucumber. Grate it using the large holes of a box grater. Place the grated cucumber in a cheesecloth or a clean kitchen towel and squeeze out as much liquid as you possibly can. This is the secret to thick, not watery, tzatziki.
Step 2: In a small bowl, combine the strained cucumber, Greek yogurt, minced garlic, lemon juice, fresh dill, and olive oil.
Step 3: Stir everything together until it’s well combined. Season with salt and pepper to your liking.
Step 4: Cover the bowl and place it in the refrigerator for at least 30 minutes. This allows the flavors to meld together beautifully.
Part 2: The Chicken Meatballs
Step 1: In a large mixing bowl, add the ground chicken, panko breadcrumbs, chopped red onion, minced garlic, beaten egg, fresh dill, parsley, lemon juice, lemon zest, oregano, salt, and pepper.
Step 2: Gently mix the ingredients with your hands until just combined. Be careful not to overmix, as this can make the meatballs tough.
Step 3: Roll the mixture into balls, about 1 to 1.5 inches in diameter. You should get around 20-24 meatballs from this mixture. An ice cream scoop can help make them uniform.
Step 4: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the meatballs in the pan, ensuring not to overcrowd it. You may need to cook them in two batches.
Step 5: Cook the meatballs for about 8-10 minutes, turning them occasionally, until they are golden brown on all sides and cooked through. The internal temperature should reach 165°F (74°C).
Step 6: Remove the meatballs from the skillet and place them on a plate lined with a paper towel to drain any excess oil. Serve immediately with the chilled tzatziki sauce.
Pro Tips
Here are a few pointers from my kitchen to yours that make a real difference.
- Don’t Skip Squeezing the Cucumber: I can’t stress this enough. Watery tzatziki is a huge letdown. Squeezing every last drop of moisture from the grated cucumber ensures your sauce is thick, creamy, and rich.
- The Gentle Mix: When combining your meatball ingredients, use a light touch. Overworking ground chicken pushes the proteins too much, resulting in a rubbery, dense texture. Mix just until everything holds together.
- Uniform Size Matters: Use a small cookie or ice cream scoop to portion your meatballs. This ensures they are all the same size and will cook evenly in the pan. No more guessing if the big one is still raw inside while the small one is burning.
- Let The Tzatziki Rest: Making the tzatziki first and letting it sit in the fridge while you prepare the meatballs is a game-changer. The garlic mellows out, and the dill and lemon infuse the yogurt, creating a much deeper flavor.
Substitutions and Variations
This recipe is flexible! Feel free to experiment with these swaps and additions.
| Original | Substitution | Variation Idea |
|---|---|---|
| Ground Chicken | Ground Turkey | Makes a slightly richer meatball. |
| Panko Breadcrumbs | Almond Flour | A great low-carb and gluten-free option. |
| Fresh Dill | Fresh Mint | Adds a different but equally refreshing Greek flavor. |
| Plain Meatballs | Add Feta | Crumble 1/4 cup of feta cheese into the meat mix. |
Make-Ahead Tips
Want to get a head start? This recipe is perfect for prepping in advance.
- The tzatziki can be made up to 2 days ahead of time. Store it in an airtight container in the refrigerator. The flavor actually improves as it sits.
- The meatballs can be mixed and rolled a day in advance. Place them on a parchment-lined baking sheet, cover with plastic wrap, and refrigerate until you’re ready to cook.
Nutritional Breakdown and Dietary Swaps
This is a naturally healthy meal, but you can easily adapt it for specific dietary needs.
Nutritional values are approximate and based on a serving size of 4 meatballs and 2 tablespoons of tzatziki.
- Calories: ~280 kcal
- Protein: ~25g
- Fat: ~16g
- Carbohydrates: ~8g
| Dietary Need | Simple Swap |
|---|---|
| Gluten-Free | Use certified gluten-free panko or almond flour. |
| Dairy-Free | Use a dairy-free plain yogurt (like coconut or almond-based). |
| Low-Carb / Keto | Replace panko with almond flour or crushed pork rinds. |
Leftovers and Storage
Store leftover meatballs and tzatziki separately in airtight containers in the refrigerator.
The meatballs will last for up to 4 days, and the tzatziki will keep for about 3-4 days. The meatballs are delicious cold in a salad or can be gently reheated in a skillet or microwave.
Meal Pairing Suggestions
These meatballs are fantastic on their own, but they also shine as part of a larger meal.
- Pita Pockets: Stuff warm pita bread with a few meatballs, a dollop of tzatziki, and some chopped lettuce and tomato.
- Greek Bowl: Serve them over a bed of quinoa or orzo with a side of cucumber and tomato salad.
- Appetizer Platter: Serve them on a platter with toothpicks, alongside hummus, olives, and feta cubes for a great party snack.
Frequently Asked Questions
Q1. Can I bake the meatballs instead of frying them?
Ans: Absolutely. To bake them, preheat your oven to 400°F (200°C). Place the meatballs on a parchment-lined baking sheet and bake for 15-20 minutes, or until cooked through. They won’t be as deeply browned, but they will be just as juicy.
Q2. My ground chicken mixture is too sticky to roll. What did I do wrong?
Ans: Ground chicken is naturally stickier than beef or pork. If it’s unmanageable, try dampening your hands with a little water before rolling each meatball. This creates a barrier and prevents the meat from sticking to your palms.
Q3. Can I use dried herbs instead of fresh?
Ans: You can, but fresh herbs really make the flavors pop in this recipe. If you must use dried, use about one-third of the amount called for (e.g., 1 teaspoon of dried dill for 1 tablespoon of fresh). For the tzatziki, I highly recommend sticking with fresh dill if possible.
Wrapping Up
There you have it—a simple, incredibly flavorful meal that brings a taste of the Mediterranean right to your table. The bright, herby meatballs with that cool, creamy tzatziki are a truly winning combination.
I hope you give this recipe a try. It’s become a staple in my home for busy weeknights and for when we have guests over.
If you make it, please drop a comment below! I’d love to hear how it turned out for you or if you discovered any fun variations of your own.
