Greek Chicken Meatballs with Homemade Tzatziki became a favorite in my kitchen the moment I recreated a dish I first tasted on a sunset-drenched evening in Santorini. In a cliffside taverna, with the scent of lemon and grilled meat in the air, I dipped a tender chicken meatball into a tangy homemade tzatziki — and just like that, I was hooked.
Most traditional keftedes use beef or lamb, but I found that ground chicken offers a lighter texture without losing any flavor. These meatballs are packed with herbs and spice, baked to juicy perfection, and made to be dipped generously in creamy, garlicky tzatziki. They’re simple, versatile, and taste like a mini escape to the Mediterranean.
I often serve them alongside dishes like Mediterranean Chicken with Lemons and Olives or create a colorful spread using Greek Chicken Souvlaki Bowls with Garlic Sauce. If you love fresh, easy Mediterranean recipes like this, don’t forget to subscribe and get weekly recipes delivered straight from my kitchen to yours.
Why These Greek Chicken Meatballs Stand Out
There’s something truly special about Greek Chicken Meatballs with Homemade Tzatziki — and it all starts with balance. These meatballs are tender but never bland, bold but never overwhelming. Every bite holds a mix of fresh herbs, bright citrus, and just enough spice to keep things interesting.
What really sets them apart is the fresh dill and mint, which bring brightness and authenticity. Add in lemon zest, garlic, and red pepper flakes, and the flavor practically jumps off the plate. Unlike traditional versions made with beef, using ground chicken keeps them light and juicy. A quick bake in the oven keeps the prep clean and the results consistent.
Of course, the real star is the homemade tzatziki. Made with thick Greek yogurt, grated cucumber, lemon juice, garlic, and a blend of mint and dill, it’s cooling, creamy, and packed with flavor. This sauce alone could steal the spotlight.
I also love how easy it is to build out a meal around them. Add a few scoops of Greek-Style Loaded Hummus and some warm pita for a casual dinner, or pair with a protein-rich side like this Mediterranean Ground Beef Stir Fry to create a mezze-style feast. These meatballs fit into nearly any menu, and they never last long on the table.
Best of all, they’re freezer-friendly, great for meal prep, and easy to double if you’re feeding a crowd. Whether you serve them solo, with rice, or nestled in a warm pita, they’ll win everyone over — bite after flavorful bite.
The Ingredients Behind Perfect Greek Chicken Meatballs with Homemade Tzatziki
These Greek Chicken Meatballs with Homemade Tzatziki come together with pantry staples and a few vibrant fresh ingredients that make all the difference. Each one plays its part — from the punch of garlic to the brightness of lemon zest — creating a meatball that’s as flavorful as it is simple.
Let’s break it down.
Ingredient Breakdown
Below is everything you’ll need for both the meatballs and the tzatziki sauce. Simple, fresh, and full of Mediterranean flavor.
Meatballs
| Ingredient | Amount | Notes |
|---|---|---|
| Ground chicken | 2 pounds | Lean, but flavorful; keeps the meatballs juicy |
| Olive oil | 2 teaspoons, divided | For moisture and baking sheet drizzle |
| Egg | 1 large | Acts as a binder |
| Red onion | 1/4 cup, finely diced | Adds sweetness and texture |
| Garlic | 3 cloves, finely minced | Key to flavor depth |
| Fresh dill | 2 tablespoons, chopped | Signature Greek herb |
| Fresh mint | 2 tablespoons, chopped | Brightens and balances |
| Lemon zest | 1/2 teaspoon | Adds a citrusy lift |
| Dried oregano | 1 teaspoon | Classic Greek flavor |
| Ground coriander/cumin | 1/2 teaspoon | Adds warm undertones |
| Red pepper flakes | 1/2 teaspoon | Optional, for a kick |
| Salt | 1 teaspoon | Essential seasoning |
| Black pepper | 1/4 teaspoon | Just a touch |
| Red wine vinegar | 2 teaspoons (optional) | Adds brightness |
Tzatziki Sauce
| Ingredient | Amount | Notes |
|---|---|---|
| Cucumber | 1 cup, grated | From 1/2 English cucumber, moisture squeezed out |
| Greek yogurt | 1 cup (full-fat preferred) | Creamy and thick; not low-fat |
| Lemon juice | 2 tablespoons | Freshly squeezed |
| Garlic | 1 clove, grated or minced | Sharpens the dip |
| Salt | 1/2 teaspoon | Brings it all together |
| Fresh herbs | 2–3 tablespoons dill and/or mint | A mix adds depth and color |
Kitchen Tools & Smart Swaps
You don’t need a high-end setup for this recipe — just a few kitchen basics:
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Greek Chicken Meatballs with Homemade Tzatziki
- Total Time: 40
- Yield: 4 servings
Description
Greek Chicken Meatballs with Homemade Tzatziki are juicy, herb-packed, and perfectly tender. Paired with creamy, garlicky tzatziki, they make the ultimate Mediterranean meal for weeknights, meal prep, or entertaining.
Ingredients
• 2 teaspoons olive oil, divided
• 2 pounds ground chicken
• 1 egg
• 1/4 cup finely diced red onion
• 3 cloves garlic, finely minced
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh mint, chopped
• 1/2 teaspoon lemon zest
• 1 teaspoon dried oregano
• 1/2 teaspoon ground coriander or cumin
• 1/2 teaspoon red pepper flakes
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 teaspoons red wine vinegar (optional)
• **For the Tzatziki**
• 1 cup grated cucumber (from 1/2 English cucumber)
• 1 cup full-fat Greek yogurt
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1 clove garlic, grated or minced
• 2–3 tablespoons chopped dill, mint, or both
Instructions
1. Preheat oven to 400°F (200°C). Drizzle 1 teaspoon olive oil on a large baking sheet.
2. In a large bowl, combine remaining olive oil, ground chicken, egg, onion, garlic, dill, mint, lemon zest, oregano, coriander, red pepper flakes, salt, pepper, and vinegar.
3. Mix just until combined — do not overmix.
4. Use a cookie scoop or hands to form 1-inch meatballs. Place on baking sheet.
5. Bake for 18–20 minutes, until internal temp reaches 165°F. Optional: broil for 2–3 minutes for more color.
6. While baking, prepare tzatziki: squeeze grated cucumber dry using a towel.
7. In a bowl, mix cucumber with yogurt, lemon juice, garlic, salt, and herbs until creamy.
8. Serve meatballs warm with tzatziki, pita, salad, or rice.
Notes
– Chill meatballs 15–20 minutes before baking to help them hold shape.
– Don’t overmix the meat — it can make meatballs dense.
– Use ground turkey if preferred, but avoid extra-lean.
– Tzatziki doesn’t freeze well; make fresh if storing meatballs.
– Great for bowls, wraps, or Mediterranean platters.
- Prep Time: 20
- Cook Time: 20
- Method: Baked
- Cuisine: Greek
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Large mixing bowl: For combining the meatball mixture
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Baking sheet: Drizzle with olive oil to keep meatballs from sticking
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Cookie scoop (optional): Helps shape even meatballs
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Box grater: For cucumber and lemon zest
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Clean kitchen towel or cheesecloth: To squeeze moisture from the cucumber
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Meat thermometer: Handy to check if meatballs hit 165°F internally
Substitutions & Tips
If you’re missing something, here are a few smart swaps:
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Ground turkey works just as well as chicken — though slightly leaner.
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Parsley can sub in for mint if you’re out, though the flavor will shift slightly.
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Low-fat yogurt is okay in a pinch, but Greek full-fat makes the tzatziki rich and velvety.
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Want extra tang? Add a splash of red wine vinegar to the tzatziki as well.
Looking for something to serve on the side? A scoop of Greek-Style Loaded Hummus is a vibrant pairing, or spoon them over warm grains alongside this Mediterranean Ground Beef Stir Fry for a fusion plate with protein-packed power.
Let’s Cook: How to Make Greek Chicken Meatballs with Homemade Tzatziki
These Greek Chicken Meatballs with Homemade Tzatziki come together in under an hour, and most of that time is hands-off. With just a few easy steps, you’ll have juicy, flavorful meatballs and a refreshing dip ready to serve.
Here’s how I do it in my kitchen — and how you can too.
Step-by-Step Cooking Method
1. Preheat your oven.
Set your oven to 400°F (200°C). Drizzle 1 teaspoon olive oil over a large baking sheet and set it aside.
2. Mix the meatball ingredients.
In a large bowl, combine the remaining 1 teaspoon olive oil, ground chicken, egg, red onion, minced garlic, chopped dill and mint, lemon zest, oregano, ground coriander, red pepper flakes, salt, black pepper, and red wine vinegar (if using).
Mix gently with your hands or a spoon until the ingredients are just combined. Don’t overmix — that’s the secret to tender meatballs.
3. Shape the meatballs.
Use a cookie scoop or damp hands to roll the mixture into 1-inch balls. Place them evenly spaced on the prepared baking sheet.
4. Bake until golden and cooked through.
Place the sheet in the oven and bake for 18–20 minutes, or until the internal temperature reaches 165°F (74°C).
For extra color, place under the broiler for 2–3 minutes at the end. This gives them a golden brown finish without drying them out.
5. Make the tzatziki while they bake.
Place the grated cucumber in the center of a clean kitchen towel. Squeeze out as much moisture as possible — this keeps the tzatziki from turning watery.
In a bowl, combine the cucumber with Greek yogurt, lemon juice, grated garlic, salt, and the chopped dill and/or mint. Stir until creamy and well-blended.
6. Serve and enjoy.
Serve the meatballs warm with a generous dollop of tzatziki. They go beautifully with warm pita, roasted vegetables, rice bowls, or a crisp salad.
Tips & Tricks for Perfect Greek Chicken Meatballs
Here are the tricks I swear by to make sure these meatballs turn out flavorful and juicy every time:
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Chill before baking. If time allows, refrigerate the rolled meatballs for 15–20 minutes before baking. This helps them hold their shape.
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Use a cookie scoop. It ensures uniform size, which means they’ll all cook evenly.
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Don’t overmix. Mix just until everything is combined. Overworking the mixture can make the meatballs tough.
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Don’t skip squeezing the cucumber. A watery tzatziki will break your heart. Press it well and enjoy the creaminess.
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Use full-fat Greek yogurt. It’s thicker and richer — essential for that satisfying texture.
Want even more ideas for serving? Try them in a bowl with Epic Grilled Chicken Greek Salad Bowl with Tzatziki Magic or turn them into wraps like the ones in these Mediterranean Chicken Skewers with Hummus Spread. They make a satisfying lunch or light dinner that feels anything but boring.
Serving, Storing & Pairing Greek Chicken Meatballs with Homemade Tzatziki
You’ve made the meatballs, your kitchen smells incredible, and the tzatziki is cool and creamy — now it’s time to serve. The beauty of these Greek Chicken Meatballs with Homemade Tzatziki is how adaptable they are. You can plate them up for dinner, pack them for lunch, or even lay them out at a gathering.
Let’s talk about some delicious ways to enjoy them — and how to store them properly so not a single bite goes to waste.
What to Serve with Greek Chicken Meatballs
These meatballs are packed with bold flavor, which means they play well with both simple sides and hearty bowls.
One of my favorite ways to serve them is tucked into a warm pita with shredded lettuce, cherry tomatoes, red onion, and a generous swipe of homemade tzatziki. Add crumbled feta for a salty finish, and you’ve got a Mediterranean-style gyro in your hands.
You can also go the bowl route: build a grain bowl with warm rice or quinoa, top with meatballs, chopped cucumbers, olives, and a dollop of sauce. I often use this Mediterranean Meatball Rice Bowl with Tzatziki and Fresh Veggies as inspiration for a well-rounded meal that’s perfect for meal prep.
Need a crowd-pleasing spread? Arrange these meatballs with hummus, fresh veggies, olives, and a few wedges of this Loaded Mediterranean Chicken Power Bowl with Tzatziki and Feta for a mix-and-match platter that disappears fast.
And don’t forget a simple Greek salad or lemon-roasted potatoes on the side — their brightness balances the warmth of the meatballs beautifully.
How to Store & Reheat Them Right
These meatballs are just as good the next day — and sometimes even better.
Storing:
Let the meatballs cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days. Keep the tzatziki in a separate sealed container, and give it a stir before serving again.
Freezing:
Yes, they freeze well! Lay cooked meatballs on a parchment-lined tray and freeze until solid. Then transfer to a freezer bag or container. They’ll keep for up to 3 months. Tzatziki doesn’t freeze well due to the cucumber and yogurt, so make that fresh when you’re ready to serve.
Reheating:
Reheat meatballs in the oven at 350°F (175°C) for about 10 minutes or in a skillet with a splash of water. The microwave works too — just cover them and heat in short bursts so they stay moist.
Want to turn leftovers into something new? Add them to pasta with olive oil and herbs or toss into a salad for a protein-packed lunch.
FAQ: Greek Chicken Meatballs with Homemade Tzatziki
Can I make the meatballs ahead of time?
Absolutely. You can prep and roll the meatballs up to a day in advance. Just cover and refrigerate them until you’re ready to bake. You can also freeze them raw — just thaw overnight in the fridge before cooking.
Can I use ground turkey instead of chicken?
Yes! Ground turkey works perfectly in this recipe. It’s slightly leaner, but still produces juicy, flavorful meatballs. Just avoid extra-lean turkey to keep the texture tender.
Is the tzatziki spicy?
Not at all. It’s cooling, garlicky, and fresh — perfect for balancing the warmth of the spices in the meatballs. If you’re sensitive to garlic, you can reduce it slightly or use roasted garlic for a milder flavor.
How do I keep the meatballs from drying out?
The key is not overmixing the meat and using a little olive oil in the mixture. Also, don’t overbake — use a meat thermometer to hit exactly 165°F for perfect results.
What if I don’t have fresh herbs?
Fresh dill and mint make a big difference, but in a pinch, dried versions work. Just reduce the quantity by half. Or use flat-leaf parsley for a more neutral herbal note.
Can I air-fry the meatballs?
Yes! Set your air fryer to 375°F and cook the meatballs for 10–12 minutes, shaking the basket halfway through. They’ll come out crisp on the outside and juicy inside.
Conclusion: Mediterranean Comfort, One Bite at a Time
These Greek Chicken Meatballs with Homemade Tzatziki have become a go-to in my kitchen — and once you try them, you’ll understand why. They’re flavorful yet light, herby with just the right kick, and paired with that creamy, garlicky tzatziki, they’re truly irresistible.
Whether you’re cooking for a busy weeknight, meal prepping for lunches, or building a Mediterranean spread for friends, this recipe delivers every time. You can even switch up the sides with something like this Greek-Style Loaded Hummus or pair them with Epic Grilled Chicken Greek Salad Bowl with Tzatziki Magic for an impressive table.
I also love the version over at Sandra Valvassori’s site, where she shares her beautiful take on Greek chicken meatballs — it’s a lovely complement to this recipe and worth checking out if you’re looking for slight variations or added tips.
Now it’s your turn — grab those herbs, preheat the oven, and bring a taste of the Mediterranean right to your kitchen.