Introduction
Mediterranean cuisine is beloved for its fresh ingredients, bold flavors, and healthful qualities. Among the many delightful dishes in this culinary tradition, Greek chicken meatballs with homemade tzatziki sauce stand out as a perfect balance of taste and nutrition. These tender and juicy meatballs are infused with classic Greek flavors like oregano, parsley, garlic, and lemon, while the creamy, tangy tzatziki sauce adds a refreshing and cooling contrast.
Whether you’re planning a quick weeknight dinner, a wholesome meal-prep session, or a flavorful appetizer for a gathering, this recipe ticks all the boxes. It’s not only simple to make but also offers opportunities for customization, ensuring it fits a variety of dietary preferences.
In this blog post, you’ll find a step-by-step guide to preparing this dish, along with tips for variations, storage, and serving suggestions. Ready to bring a burst of Mediterranean flavor to your table? Let’s dive in!
Why You’ll Love This Recipe
- Healthy and Nutritious: These meatballs are made with lean ground chicken, offering a great source of protein without excess fat. The tzatziki sauce is yogurt-based, providing probiotics and a tangy, creamy texture.
- Packed with Flavor: The combination of fresh herbs, garlic, and spices creates a vibrant taste that’s both satisfying and aromatic.
- Versatile: Enjoy these meatballs as a main course, pair them with a side of rice, or serve them as appetizers at parties.
- Easy to Make: With just a few simple steps, you can create a dish that looks and tastes gourmet.
Ingredients
For the Greek Chicken Meatballs:
- 1 lb (450g) ground chicken
- 1/4 cup breadcrumbs (whole wheat for a healthier option)
- 1 large egg
- 2 cloves garlic, finely minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 1 tbsp dried oregano
- 1/2 tsp ground cumin (optional, for added depth)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp lemon juice (freshly squeezed)
- 1 tbsp olive oil (for frying)
For the Homemade Tzatziki Sauce:
- 1 cup Greek yogurt (full-fat for creaminess, or non-fat for a lighter option)
- 1/2 cucumber, grated and water squeezed out
- 2 tbsp fresh dill, chopped
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 clove garlic, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
Optional Garnishes:
- Extra chopped dill or parsley
- Lemon wedges for serving
- A drizzle of olive oil over the tzatziki
Directions
Step 1: Prepare the Tzatziki Sauce
Making the tzatziki first allows it time to chill, enhancing its flavors.
- Grate the Cucumber: Start by grating the cucumber using a box grater or food processor. Place the grated cucumber in a clean kitchen towel or paper towel and squeeze out as much water as possible. This step is crucial to avoid a watery tzatziki.
- Combine Ingredients: In a medium mixing bowl, add the Greek yogurt, grated cucumber, dill, olive oil, lemon juice, minced garlic, salt, and pepper. Stir until all the ingredients are well combined.
- Chill: Cover the bowl and refrigerate the sauce for at least 30 minutes. This resting time allows the flavors to meld together, creating a creamy and flavorful tzatziki.
Step 2: Prepare the Greek Chicken Meatballs
- Mix the Meatball Ingredients: In a large mixing bowl, combine the ground chicken, breadcrumbs, egg, minced garlic, parsley, dill, oregano, cumin (if using), lemon juice, salt, and pepper. Use clean hands or a spoon to mix until the ingredients are evenly distributed. Avoid overmixing, as this can make the meatballs dense.
- Shape the Meatballs: Roll the mixture into small, bite-sized meatballs, about 1 to 1.5 inches in diameter. Place them on a plate or tray as you work. You should have around 20 meatballs.
- Cook the Meatballs: Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the meatballs in batches, making sure not to overcrowd the pan. Cook for 3-4 minutes on each side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Drain and Rest: Remove the cooked meatballs from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Step 3: Assemble and Serve
- Arrange the meatballs on a serving platter and place a bowl of tzatziki sauce in the center for dipping.
- Garnish the dish with a sprinkle of fresh herbs or lemon wedges for a vibrant touch.
- Serve warm with a side of pita bread, rice, or a crisp Greek salad.
Servings and Timing
- Servings: This recipe makes approximately 20 meatballs, serving 4 people as a main dish or 6-8 as an appetizer.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes (including chilling time for tzatziki)
Variations
Flavorful Twists:
- Spicy Kick: Add 1/4 tsp of red pepper flakes or a dash of cayenne pepper to the meatball mixture.
- Herb Swap: Substitute dill with mint or cilantro for a different flavor profile.
Cooking Methods:
- Baked Meatballs: For a lighter option, bake the meatballs on a parchment-lined baking sheet at 375°F (190°C) for 20-25 minutes, flipping halfway through.
- Grilled Meatballs: For a smoky flavor, thread the meatballs onto skewers and grill over medium heat until cooked through.
Dietary Adjustments:
- Gluten-Free: Use gluten-free breadcrumbs or almond flour.
- Low-Carb: Skip the breadcrumbs and add 1-2 tbsp of grated Parmesan cheese to help bind the mixture.
Storage and Reheating
Storing Leftovers:
- Meatballs: Place cooled meatballs in an airtight container and refrigerate for up to 3 days.
- Tzatziki: Store the sauce in a separate airtight container in the fridge for up to 5 days.
Freezing:
- Meatballs: Arrange uncooked meatballs on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They can be frozen for up to 3 months.
Reheating:
- Meatballs: Reheat in the microwave for 1-2 minutes or warm them in a skillet over medium heat.
- Tzatziki: Serve cold straight from the fridge or allow it to come to room temperature.
10 FAQs
1. Can I make these meatballs in advance?
Yes! You can form the meatballs ahead of time and store them in the refrigerator for up to 24 hours before cooking.
2. What can I serve with these meatballs?
Pair them with a Greek salad, rice pilaf, roasted vegetables, or pita bread for a complete meal.
3. Can I use ground turkey instead of chicken?
Absolutely. Ground turkey works just as well and has a similar flavor profile.
4. How do I prevent the meatballs from drying out?
To keep them moist, avoid overcooking and use a mixture of ground chicken breast and thigh.
5. What is tzatziki sauce traditionally served with?
Tzatziki is a versatile dip often served with grilled meats, gyros, pita bread, or as a sauce for wraps.
6. Can I omit garlic from the recipe?
Yes, but garlic adds a distinct flavor to both the meatballs and the tzatziki. If you’re not a fan, consider using a pinch of garlic powder for a milder taste.
7. How can I make the tzatziki sauce thicker?
Ensure you squeeze out as much water as possible from the cucumber and use full-fat Greek yogurt for the thickest consistency.
8. Are these meatballs suitable for kids?
Yes! These meatballs are mild and flavorful, making them a great option for children.
9. How can I make this recipe dairy-free?
For the tzatziki, use a dairy-free yogurt alternative, such as coconut or almond yogurt.
10. Can I double this recipe?
Yes, this recipe is easy to scale up. Just double the ingredients, but cook the meatballs in batches to avoid overcrowding.
Conclusion
With their juicy texture, bold Mediterranean flavors, and refreshing tzatziki accompaniment, these Greek chicken meatballs are a standout dish that’s sure to please. Whether you’re looking for a quick and healthy dinner or a crowd-pleasing appetizer, this recipe is versatile, easy to make, and customizable to your preferences.
By following this guide, you’ll bring a touch of Greece to your kitchen, delighting your taste buds and those of your family and friends. Give this recipe a try, and enjoy a meal that’s as delicious as it is wholesome!