Greek Chicken Meatballs with Tzatziki

Healthy Greek chicken meatballs on a Greek salad with tzatziki, feta, cherry tomatoes, and cucumber.

Greek Chicken Meatballs with Tzatziki

Juicy Greek chicken meatballs packed with oregano, parsley, and garlic, served with homemade tzatziki. Bake them, air fry them, or sear them on the stovetop in about 25 minutes. I make a batch every week for meal prep lunches at 35g of protein per serving.

5 from 9 votes

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Prep Time 10

Cook Time 15

Total Time 25

Serving servings

Ingredients

Chicken Meatballs:

1 lb ground chicken, I like 93% lean
1 large egg
⅓ cup panko breadcrumbs, gluten-free if needed
⅓ cup red onion, diced
3 cloves garlic, minced
⅓ cup fresh parsley, chopped
1 teaspoon dried oregano
½ to 1 teaspoon salt, to taste
½ teaspoon black pepper, to taste

Greek Salad:

3 hearts romaine, chopped
1 pint cherry tomatoes, halved
1 medium English cucumber, diced
1 cup kalamata olives, pitted and halved
½ cup red onion, diced
⅓ cup crumbled feta cheese

Tzatziki:

1 cup plain Greek yogurt, 0%, 2%, or 5%
½ cup cucumber, grated on a box grater
1 - 2 tablespoon fresh squeezed lemon juice
2 cloves garlic, minced
2 tablespoon fresh dill, chopped
½ teaspoon salt
½ teaspoon ground black pepper

Instructions

Make the Meatballs

Prep: If baking, preheat the oven to 425°F and line a sheet pan with parchment paper.
Mix: Combine the ground chicken, egg, panko, red onion, garlic, parsley, oregano, salt, and pepper in a large bowl. Mix gently with your hands until just combined. Overmixing makes them dense.
Roll: Wet your hands lightly, then roll 18 to 20 meatballs, about 1½ tablespoons each. Space them evenly on the sheet pan.
Pan sear: Heat 1 tablespoon olive oil in a skillet over medium-high. Sear the meatballs on all sides, about 3 minutes total. Reduce to medium, cover, and cook 10 more minutes, until 165°F inside.
Or bake: 425°F for 15 to 18 minutes, until golden and 165°F inside.
Or air fry: 380°F for 8 to 12 minutes, shaking the basket halfway, until golden and 165°F inside.

Make the Tzatziki

Grate the cucumber: Grate the cucumber on a box grater, then squeeze out the water with cheesecloth, a clean towel, or your hands.
Stir: Combine the cucumber, yogurt, lemon juice, garlic, dill, salt, and pepper in a bowl. Chill for at least 10 minutes while the meatballs cook.

Serve

Serve: Spoon the tzatziki over the meatballs, or serve on the side for dipping.

Notes

Storage: Meatballs keep 3 to 4 days in an airtight container. Store the tzatziki separately, where it keeps 5 to 7 days.

Freezing: Cool the meatballs completely, freeze in a single layer on a sheet pan, then transfer to a bag for up to 3 months. Don't freeze the tzatziki. Yogurt separates when it thaws.

Reheating: Microwave 1 to 2 minutes, or warm at 350°F for 10 to 15 minutes. The air fryer gets the outside crisp again.

Ground chicken: 93% lean is the sweet spot. Leaner and the meatballs come out noticeably drier.

Gluten-free: Swap the panko for gluten-free panko or almond flour, one for one.

Nutrition

Course Dinner, Lunch

Cuisine Greek, Mediterranean

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