Does the thought of a weeknight dinner that’s both exciting and stress-free sound like a dream? Let me introduce you to these juicy, flavor-packed Greek Chicken Meatballs. They’re a total game-changer. Imagine tender, herb-infused meatballs paired with a cool, creamy tzatziki sauce—it’s like a vacation for your taste buds without ever leaving your kitchen. This recipe is my secret weapon for busy nights when I want something that feels special but comes together without a fuss. It’s the kind of dish that makes everyone at the table ask for seconds.
Table of Contents
Table of Contents
Why You’ll Love These Greek Chicken Meatballs
- Weeknight Wonder: Ready in about 30 minutes, making it perfect for those chaotic evenings.
- Crowd-Pleaser: From picky kids to dinner guests, these meatballs are a universal hit.
- Healthier Twist: Using lean ground chicken keeps things light but incredibly satisfying.
- Meal Prep Hero: They reheat beautifully for lunches or a future easy dinner.
Ingredients for Greek Chicken Meatballs
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Juicy Greek Chicken Meatballs Tzatziki Dip Recipe
- Total Time: 30 minutes
- Yield: 4 1x
Description
Quick juicy Greek chicken meatballs paired with cool creamy tzatziki dip Easy proteinpacked meal or appetizer for any night Recipe tips
Ingredients
- 1 lb ground chicken
- 1/2 cup panko breadcrumbs
- 1/4 cup red onion, finely minced
- 2 cloves garlic, minced
- 1 large egg
- 2 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup crumbled feta cheese
- 1 tbsp olive oil
- 1 cup plain Greek yogurt
- 1/2 cup cucumber, grated and squeezed dry
- 1 tbsp fresh dill, chopped
- 1 tbsp lemon juice
- 1 clove garlic, minced
- 1/4 tsp salt
- 1 pinch black pepper
Instructions
- Make the Tzatziki: In a small bowl, combine the Greek yogurt, grated cucumber, dill, lemon juice, minced garlic, salt, and pepper. Stir well, cover, and refrigerate.
- Combine Meatball Ingredients: In a large mixing bowl, add the ground chicken, panko, red onion, garlic, egg, parsley, oregano, salt, pepper, and feta cheese. Use your hands to mix everything together gently.
- Form the Meatballs: Scoop out about a tablespoon of the mixture and roll it into a ball. You should get about 20-24 meatballs.
- Cook the Meatballs: Heat the olive oil in a large skillet over medium heat. Add the meatballs in a single layer. Cook for 8-10 minutes, turning occasionally, until golden brown and cooked through.
- Serve and Enjoy: Transfer the cooked meatballs to a plate. Serve them warm with the tzatziki sauce.
Notes
Juicy, herb-infused Greek chicken meatballs served with a cool, creamy tzatziki sauce. A quick, healthy, and delicious weeknight dinner ready in 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Greek
Nutrition
- Serving Size: 4
- Calories: 320 calories
- Sugar: 4 g
- Fat: 18 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 28 g
For the Meatballs:
- 1 lb ground chicken
- 1/2 cup panko breadcrumbs
- 1/4 cup red onion, finely minced
- 2 cloves garlic, minced
- 1 large egg
- 2 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup crumbled feta cheese
- 1 tbsp olive oil (for cooking)
For the Tzatziki Sauce:
- 1 cup plain Greek yogurt
- 1/2 cup cucumber, grated and squeezed dry
- 1 tbsp fresh dill, chopped
- 1 tbsp lemon juice
- 1 clove garlic, minced
- 1/4 tsp salt
- Pinch of black pepper
Step-by-Step Instructions
- Make the Tzatziki: In a small bowl, combine the Greek yogurt, grated cucumber, dill, lemon juice, minced garlic, salt, and pepper. Stir well, cover, and pop it in the fridge to let those flavors get to know each other while you make the meatballs.
- Combine Meatball Ingredients: In a large mixing bowl, add the ground chicken, panko, red onion, garlic, egg, parsley, oregano, salt, pepper, and feta cheese. Use your hands to mix everything together gently. Don’t overwork it, or your meatballs might get tough!
- Form the Meatballs: Scoop out about a tablespoon of the mixture and roll it into a ball. You should get about 20-24 meatballs. Pro tip: lightly wet your hands to keep the mixture from sticking.
- Cook the Meatballs: Heat the olive oil in a large skillet over medium heat. Add the meatballs in a single layer, working in batches if needed to avoid crowding the pan. Cook for about 8-10 minutes, turning occasionally, until they are golden brown and cooked through.
- Serve and Enjoy: Transfer the cooked meatballs to a plate. Serve them warm with the cool tzatziki sauce for dipping, or spoon the sauce right over the top.
Equipment You’ll Need
- Large mixing bowl
- Large skillet (non-stick works great here)
- Measuring cups and spoons
- Box grater for the cucumber
Tips & Tricks for the Best Meatballs
Don’t stress if your meatball mixture feels a bit wet—the panko will soak up the moisture as it sits. For an even quicker meal, you can bake these instead! Just pop them on a parchment-lined baking sheet at 400°F for 15-18 minutes. If you’re out of ground chicken, ground turkey works as a fantastic substitute. And if you find yourself with leftovers (a rare occurrence in my house!), they store beautifully in the fridge for up to 3 days.
What to Serve With Your Greek Chicken Meatballs
These meatballs are incredibly versatile! For a light and healthy meal, serve them over a crisp Greek salad or with a side of roasted lemon potatoes. You can also tuck them into pita pockets with some fresh veggies for a handheld gyro experience. They’re also fantastic served alongside a simple lemon rice pilaf or some quick-cooking couscous to soak up all the delicious flavors.
Nutrition Information
(Per serving, based on 4 servings) Calories: 320; Fat: 18g; Carbohydrates: 10g; Protein: 28g
This recipe is a testament to the fact that the best meals don’t have to be complicated. These Greek Chicken Meatballs are my little passport to the Mediterranean on a busy Tuesday night. I love how the salty feta and fresh herbs make the chicken so juicy, and that cool tzatziki sauce is just the perfect partner. It’s a recipe that feels both comforting and a little bit fancy, which is my favorite combination. I hope it becomes a regular in your rotation, too!
Your Greek Chicken Meatball Questions, Answered
Can I make these meatballs ahead of time?
Absolutely! You can mix the meatball mixture and keep it covered in the fridge for up to 24 hours before cooking. You can also form the raw meatballs and freeze them on a baking sheet before transferring to a freezer bag for up to 3 months. Cook from frozen, just add a few extra minutes to the cooking time.
What can I use instead of feta cheese?
If you’re not a feta fan, you can simply leave it out. For a different twist, try crumbling in a little goat cheese or even a sharp white cheddar. The cheese adds moisture and saltiness, so if you omit it, you might want to add a pinch more salt to the mixture.
How do I keep my meatballs from falling apart?
The egg and panko breadcrumbs are your binding agents here, so make sure you include them! Also, avoid overmixing the meat, as this can make the texture gummy. Chilling the mixture for 15 minutes before rolling can also help them hold their shape better.
Is tzatziki sauce the same as gyro sauce?
Yes! Tzatziki is the traditional sauce you’ll find in gyros. It’s a creamy cucumber yogurt sauce that’s packed with garlic and dill. It’s also delicious as a dip for veggies or pita chips.