This recipe for Greek chicken meatballs with tzatziki sauce has been a kitchen favorite for weekday dinners and casual gatherings for years. I discovered this combination one summer when I wanted something light, portable, and full of Mediterranean flavor without a lot of fuss. The meatballs are tender and aromatic with fresh herbs and lemon zest, while the tzatziki brings cooling acidity and a creamy texture that balances the savory meat. The first time I served these, my family requested them for a backyard picnic and then again the next week, which told me they were a keeper. The texture is what makes these stand out. The breadcrumbs and egg bind the chicken while keeping the meatballs soft rather than dense. Baking at a high temperature creates a lightly golden exterior without frying, so the dish feels lighter but still satisfying. The tzatziki is made with thick Greek yogurt, grated cucumber that is well drained, and a touch of olive oil and lemon to brighten it. Together they produce a contrast of warm, tender bites and crisp, cool sauce that keeps everyone reaching for another. Over time I have tweaked small details, like draining the cucumber thoroughly and using freshly chopped dill, which improved the overall balance. I often double the sauce when serving to guests. These meatballs are versatile enough to be served on a salad, tucked into warm pita, or plated with roasted vegetables for a simple family meal.

Ingredients

• Ground chicken: 1 pound. Choose fresh, lean ground chicken for a tender texture. Dark and white meat blends offer more flavor; if using very lean meat, do not overbake. Look for a reputable brand at your local grocery store.
• Breadcrumbs: 1/2 cup. Regular or panko both work; panko gives a lighter texture while regular breadcrumbs absorb more moisture. Use gluten-free breadcrumbs if needed.
• Large egg: 1. Acts as the binder and adds moisture. Use an egg at room temperature for more even mixing.
• Garlic: 2 cloves minced in the meatballs and 1 clove for the tzatziki. Fresh garlic gives an aromatic depth that powdered garlic cannot match.
• Red onion: 1/4 cup finely chopped. Milder and sweeter than yellow onion; chop as finely as possible to avoid large pieces in the meatballs.
• Parsley and dill: 2 tablespoons parsley and 1 tablespoon dill, both chopped. Fresh herbs brighten the flavor; avoid dried unless you adjust quantities downward.
• Lemon zest and juice: 1 teaspoon zest in the meatballs and 1 tablespoon juice in the tzatziki. Fresh lemon is essential for brightness; a microplane works best for zest.
• Salt and black pepper: 1/2 teaspoon salt and 1/4 teaspoon black pepper in the meatballs, plus a pinch of salt in the sauce. Season carefully and taste the sauce to adjust.
• Olive oil: 1 tablespoon for drizzling on the meatballs before baking and 1 tablespoon in the tzatziki for a silkier finish. Extra virgin olive oil adds fruitiness.
• Greek yogurt: 1 cup for the tzatziki. Choose plain, full-fat Greek yogurt for a rich, creamy dip. Lower fat versions work but may yield a thinner sauce.
• Cucumber: 1/2 cucumber, grated and drained. English cucumber or Persian cucumber have thinner skins and fewer seeds; squeeze out excess water to prevent a watery sauce.

Instructions

Prepare the filling: In a large bowl combine 1 pound ground chicken, 1/2 cup breadcrumbs, 1 large beaten egg, 2 cloves minced garlic, 1/4 cup finely chopped red onion, 2 tablespoons chopped parsley, 1 tablespoon chopped dill, 1 teaspoon lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix with your hands or a spoon until just combined. Overmixing will make the meatballs dense, so stop once the ingredients are evenly distributed. Form the meatballs: Use a small scoop or spoon to portion about 1.5-inch meatballs. Roll gently between your palms to create even spheres. Aim for uniform sizes so they cook at the same rate. You should get about 18 meatballs depending on exact size. Prepare the pan and bake: Line a baking sheet with parchment paper and arrange the meatballs with space between each. Drizzle 1 tablespoon olive oil over the tops or brush lightly. Bake in a 400 degrees Fahrenheit oven on the middle rack for 18 to 20 minutes until golden and an instant read thermometer inserted into the center reads at least 165 degrees Fahrenheit. If you prefer a crispier exterior, broil for 1 to 2 minutes while watching closely. Make the tzatziki: While the meatballs bake, grate 1/2 cucumber, place the grated cucumber in a clean towel and squeeze out excess liquid until mostly dry. In a bowl combine 1 cup Greek yogurt, the grated cucumber, 1 clove minced garlic, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1 tablespoon chopped dill, and a pinch of salt. Mix until smooth and chill for at least 15 minutes. Chilling allows flavors to meld and gives a firmer texture. Serve: Remove meatballs from the oven and let rest for 3 minutes. Serve warm with chilled tzatziki on the side or spooned over the meatballs. Garnish with extra dill and lemon wedges if desired.

Storage Tips

Store cooled meatballs in an airtight container in the refrigerator for up to four days. For longer storage, flash freeze the meatballs on a tray for an hour, then transfer to a resealable freezer bag and keep for up to three months. Thaw overnight in the refrigerator before reheating. Reheat gently in a 350 degrees Fahrenheit oven for 8 to 10 minutes or in a skillet with a splash of olive oil until warmed through. Keep tzatziki separate from the meatballs to prevent the yogurt from thinning during storage, and stir the sauce before serving if any separation occurs.

Ingredient Substitutions

If you need to adapt this for dietary needs, substitutes are straightforward. Replace breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers to make the meatballs gluten-free. For a dairy-free sauce, swap Greek yogurt with a plant-based coconut yogurt or a thick soy yogurt and omit the cucumber if the texture is affected. Ground turkey can replace chicken but will be slightly leaner; add an extra tablespoon of olive oil to maintain juiciness. Fresh herbs can be adjusted: use mint in place of dill for a brighter flavor, or increase parsley for a milder herbaceous note.

Serving Suggestions

Serve these meatballs over a simple bed of warm pita bread with sliced tomatoes, red onion, and a drizzle of extra tzatziki for a handheld option. For a plated meal, pair them with lemon roasted potatoes and a crisp green salad dressed with olive oil and red wine vinegar. They also work well on a bowl of herbed rice with roasted peppers and olives. Garnish with lemon wedges, extra dill, and a dusting of smoked paprika for color. For appetizers, place a toothpick in each meatball and arrange on a platter with small bowls of sauce.

Cultural Background

The flavors here draw directly from Greek culinary traditions where herb-infused meatballs and yogurt-based sauces are common. Tzatziki is a classic accompaniment in Greece, traditionally made with strained yogurt, cucumber, garlic, olive oil, and fresh herbs. While regional variations exist across the eastern Mediterranean, the combination of citrus, herbs, and yogurt is a hallmark of the cuisine, designed to provide balance and refreshment alongside richer or roasted dishes. These meatballs are a contemporary interpretation that keeps the spirit of the region while using accessible ingredients.

Seasonal Adaptations

In spring and summer, increase fresh herbs and add chopped mint for a vibrant lift. Use garden cucumbers and extra lemon zest for a lighter version. In cooler months, serve the meatballs with warm roasted root vegetables and swap some of the fresh herbs for dried oregano to evoke more rustic flavors. For holiday gatherings, make a double batch and keep them warm in the oven set to low; they are excellent as part of a Mediterranean-inspired buffet.

Meal Prep Tips

To streamline weeknight dinners, prepare the meatballs and tzatziki separately on a prep day. Shape the raw meatballs and freeze them on a tray, then transfer to a bag for easy baking from frozen; add 4 to 6 minutes to the baking time when cooking from frozen. The tzatziki can be made up to three days ahead and keeps its texture when properly drained. Pack meatballs and tzatziki in separate containers for lunches; a small container of lemon wedges keeps each portion bright when ready to eat.

These Greek chicken meatballs with tzatziki are about simple techniques and fresh ingredients coming together. They are reliable, adaptable, and a delightful mix of warm and cool sensations. Try them once and you will likely find new ways to serve them again and again.