Juicy, herby chicken meatballs paired with a cool, creamy tzatziki sauce. These are packed with Mediterranean flavor and great served with pita, salad, or rice.
Ingredients
For the Greek Chicken Meatballs:
- 1 lb ground chicken
- 1/3 cup red onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped (or 1 tsp dried)
- 1/3 cup breadcrumbs
- 1/4 cup crumbled feta cheese
- 1 egg
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- Zest of 1 lemon
- 1 tbsp olive oil (for cooking)
For the Tzatziki Sauce:
- 1 cup Greek yogurt (plain, full fat or 2%)
- 1/2 cucumber, grated and squeezed dry
- 1 clove garlic, finely minced
- 1 tbsp fresh dill, chopped (or 1/2 tsp dried)
- 1 tbsp lemon juice
- 1 tsp olive oil
- Salt and pepper to taste
Directions
- Make the tzatziki sauce:
Combine all tzatziki ingredients in a bowl. Mix well, taste, and adjust seasoning. Chill in the fridge while you cook the meatballs. - Prepare the meatballs:
In a large bowl, mix all chicken meatball ingredients (except the olive oil) until just combined. Don’t overmix. - Form into meatballs:
Scoop out about 1½ tablespoons of mixture and roll into balls. You should get around 18–20 meatballs. - Cook the meatballs:
Heat olive oil in a skillet over medium heat. Cook meatballs in batches for 4–5 minutes per side until browned and cooked through (internal temp should reach 165°F/74°C). - Serve:
Serve warm with chilled tzatziki sauce on the side. Optional: add warm pita bread, a cucumber-tomato salad, or rice for a full meal.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Calories and Servings:
Makes 4 servings (4–5 meatballs per serving)
Approximately 300–350 calories per serving (including tzatziki)
Let me know if you want this made dairy-free, low-carb, or baked instead of pan-fried!