Greek Chicken Meatballs with Homemade Tzatziki Recipe

If you’re craving something that feels like a warm hug from the Mediterranean, look no further than these irresistible Greek Chicken Meatballs with Homemade Tzatziki. This dish brings together juicy, flavorful chicken meatballs perfectly spiced with oregano, cumin, and paprika, paired with a cool, creamy tzatziki sauce made from fresh yogurt, cucumber, and herbs. It’s a balanced, vibrant meal that’s easy to make and guaranteed to delight anyone lucky enough to share your table. Whether for a casual dinner or impressing guests, Greek Chicken Meatballs with Homemade Tzatziki are an absolute showstopper you’ll want on repeat.

this Recipe

Ingredients You’ll Need

This recipe comes together with straightforward, wholesome ingredients that pack a flavor punch and combine textures that keep every bite exciting. Each component is essential, adding its own special touch whether it’s the fresh herbs brightening the meatballs or the creamy tang in the tzatziki.

• 500 g (1 lb) ground chicken: The lean and tender base for juicy meatballs that aren’t too heavy.
• 1 small onion, finely grated: Adds subtle sweetness and moisture to keep the meatballs soft.
• 2 garlic cloves, minced: Gives a warm, aromatic kick that complements the herbs perfectly.
• ¼ cup fresh parsley, finely chopped: Introduces a fresh, slightly peppery note for brightness.
• 1 teaspoon dried oregano: Classic Greek flavor that lends earthiness and depth.
• ½ teaspoon ground cumin: Warms the palate with a gentle smoky undertone.
• ½ teaspoon paprika: Adds a mild sweetness and beautiful color to the meatballs.
• Salt and black pepper, to taste: Essential seasonings to enhance all the natural flavors.
• 2 tablespoons breadcrumbs: Helps bind the meatball mixture and ensures a tender bite.
• 1 tablespoon olive oil (for cooking): A drizzle for frying that brings richness without overpowering.
• 1 cup plain Greek yogurt: The creamy base of your homemade tzatziki, bringing tang and silkiness.
• ½ cucumber, grated and excess liquid squeezed out: Fresh and crisp texture that keeps tzatziki refreshing.
• 1 tablespoon fresh lemon juice: Adds brightness and a lively citrus bite.
• 1 tablespoon olive oil: Smooths out the tzatziki for luscious mouthfeel.
• 1 small garlic clove, grated: Infuses the sauce with a gentle garlicky warmth.
• 1 tablespoon fresh dill or parsley, finely chopped: Herbal notes that tie the dish together beautifully.
• Salt and black pepper, to taste: Balances the tzatziki to perfection.

How to Make Greek Chicken Meatballs with Homemade Tzatziki

Step 1: Prepare the Meatball Mixture

Begin by combining the ground chicken, finely grated onion, minced garlic, fresh parsley, dried oregano, cumin, paprika, salt, pepper, and breadcrumbs in a large bowl. Mix gently, just until everything is incorporated; overmixing can make meatballs dense instead of tender and juicy.

Step 2: Shape the Meatballs

Using your hands, form the mixture into small, uniform meatballs about 1½ inches in diameter. This size ensures they cook evenly and stay wonderfully moist inside while developing a golden crust outside.

Step 3: Cook the Meatballs

Heat the olive oil in a large skillet over medium heat. Carefully place the meatballs in the pan and cook them for approximately 10 to 12 minutes, turning occasionally so each side browns evenly and the centers are fully cooked through. The aroma at this stage is pure Mediterranean magic!

Step 4: Make the Homemade Tzatziki

While the meatballs cook, mix together the Greek yogurt, grated cucumber (with excess liquid wrung out), lemon juice, olive oil, grated garlic, fresh dill or parsley, salt, and pepper in a bowl until smooth and creamy. If you have time, chilling it briefly lets those flavors meld beautifully.

How to Serve Greek Chicken Meatballs with Homemade Tzatziki

Garnishes

Fresh herbs like chopped parsley or dill sprinkled over the top add vibrant color and an extra layer of flavor. You can also add a few thin slices of red onion or a sprinkle of paprika on the meatballs for a tempting finish that looks as good as it tastes.

Side Dishes

Serve with warm pita bread or soft flatbread on the side—perfect for scooping up meatballs and tzatziki. For a fresh crunch, plate alongside sliced cucumbers, juicy tomatoes, and crisp red onion. A simple Greek salad or a light lemony rice pilaf also make fantastic companions.

Creative Ways to Present

For a fun twist, turn this dish into a mezze platter with olives, grilled vegetables, and feta cheese scattered around. Or skewer the meatballs and serve as finger food with little dollops of tzatziki for gatherings. You could even stuff the meatballs and tzatziki into pita pockets for a quick, flavorful lunch on the go.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store the cooked meatballs and tzatziki separately in airtight containers in the refrigerator. They’ll stay fresh for up to three days, maintaining that delicious flavor and texture.

Freezing

Greek Chicken Meatballs with Homemade Tzatziki freeze beautifully. Lay the cooled meatballs on a baking tray and freeze until firm, then transfer to a freezer-safe bag or container. They keep well for up to two months. The tzatziki is best made fresh, but you can freeze small portions if needed.

Reheating

Reheat meatballs gently in a skillet over medium heat or in a preheated oven until warmed through to keep them juicy. Avoid microwaving if possible, as it can dry them out. Serve with fresh tzatziki straight from the fridge for the best experience.

FAQs

Can I use a different type of meat instead of chicken?

Absolutely! Ground turkey or lamb are terrific alternatives that work well with the herbs and spices in this recipe, giving deliciously different but equally tasty results.

Is it possible to make Greek Chicken Meatballs with Homemade Tzatziki gluten-free?

Yes, simply substitute the breadcrumbs with gluten-free breadcrumbs or use ground oats. The recipe is flexible and still delivers on flavor.

How long can I store homemade tzatziki?

Homemade tzatziki stays fresh in the refrigerator for up to 3 days. The cucumber can release some water over time, so give it a good stir before serving to maintain the perfect texture.

Can I bake the meatballs instead of frying?

You can! Bake the meatballs at 200°C (400°F) for about 15-20 minutes until golden and cooked through. This method is great for making a larger batch with less oil.

What’s the best way to squeeze excess liquid out of the grated cucumber?

Use a clean kitchen towel or cheesecloth to wrap the grated cucumber and press firmly to remove moisture. This step prevents your tzatziki from becoming watery and helps it stay creamy.

Final Thoughts

Making Greek Chicken Meatballs with Homemade Tzatziki is like bringing a slice of Greece right into your kitchen. The combination of tender, herb-infused meatballs with that cool, garlicky tzatziki truly makes this dish unforgettable. I encourage you to give this recipe a try—you might just discover your new favorite weeknight dinner or party hit. Trust me, once you taste these, you’ll be dreaming up reasons to make them again soon!