Greek Chicken Meatballs with Homemade Tzatziki Sauce — A Weeknight Wonder

Name: Greek Chicken Meatballs with Homemade Tzatziki Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 lb ground chicken (or ground turkey); 1/2 cup plain breadcrumbs (or panko); 1 large egg; 1/4 cup finely grated onion (or 1 small shallot, minced); 2 cloves garlic, minced; 1/4 cup fresh parsley, chopped; 1 tsp dried oregano (or 1 tbsp fresh, chopped); 1 tsp lemon zest; 1/2 tsp kosher salt; 1/4 tsp black pepper; 1–2 tbsp olive oil (for cooking); 1 cup Greek yogurt (full-fat or 2% for creaminess); 1/2 English cucumber (or 1 small, seeded), grated and excess liquid squeezed out; 1–2 cloves garlic, minced (adjust to taste); 1 tbsp fresh dill, chopped (or 1 tsp dried dill); 1 tbsp lemon juice; 1 tsp extra-virgin olive oil; Salt and pepper to taste

If you’re juggling work emails, after-school activities, and the eternal question of “what’s for dinner?”, these Greek Chicken Meatballs with Homemade Tzatziki Sauce are about to become your new best friend. Light, bright, and surprisingly fast, this recipe hits all the marks: flavorful, family-friendly, and just fancy enough to impress without making you feel like you need a culinary degree. If you love tzatziki sauce and crave a healthy comfort meal that won’t take all evening, read on — and yes, you can totally make the sauce ahead.

(If you want a slightly different take on fresh tzatziki and serving ideas, check out this helpful page on Greek chicken meatballs with fresh tzatziki.)

Why You’ll Love This Greek Chicken Meatballs with Homemade Tzatziki Sauce

Fast: Ready in about 30–35 minutes from start to finish.
Versatile: Serve in pitas, over salad, or with rice for meal-prep lunches.
Crowd-pleasing: Mild, bright flavors even picky eaters usually love.
Healthy: Lean ground chicken plus yogurt-based tzatziki keeps it lighter without sacrificing taste.

From my kitchen (and heart) — I’m Anna, and these are the kind of recipes Patricia and I toss around when we need something homey but not heavy. They remind me of a Sunday when my niece declared them “better than pizza,” and that’s high praise from a 7-year-old negotiator.

Ingredients

For the meatballs:

1 lb (450 g) ground chicken (or ground turkey)
1/2 cup plain breadcrumbs (or panko)
1 large egg
1/4 cup finely grated onion (or 1 small shallot, minced)
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
1 tsp dried oregano (or 1 tbsp fresh, chopped)
1 tsp lemon zest
1/2 tsp kosher salt
1/4 tsp black pepper
1–2 tbsp olive oil (for cooking)

For the homemade tzatziki sauce:

1 cup Greek yogurt (full-fat or 2% for creaminess)
1/2 English cucumber (or 1 small, seeded), grated and excess liquid squeezed out

1–2 cloves garlic, minced (adjust to taste)
1 tbsp fresh dill, chopped (or 1 tsp dried dill)
1 tbsp lemon juice
1 tsp extra-virgin olive oil
Salt and pepper to taste

Optional serving suggestions:

Warm pita or flatbreads
Chopped tomato-cucumber salad or a simple green salad
Cooked rice, couscous, or roasted veggies
Feta crumbles and lemon wedges for garnish

Step-by-step Directions (simple and friendly)

Prep the tzatziki first (it gets better as it chills). Grate the cucumber, then use a clean kitchen towel or paper towels to squeeze out as much moisture as you can — watery tzatziki is a sad tzatziki. Combine the cucumber with Greek yogurt, minced garlic, dill, lemon juice, olive oil, and a pinch of salt and pepper. Taste and adjust. Cover and chill while you make the meatballs.

Preheat the oven to 400°F (200°C) if you prefer baking, or heat a large skillet over medium heat if pan-frying.
In a large bowl, mix the ground chicken, breadcrumbs, egg, grated onion, garlic, parsley, oregano, lemon zest, salt, and pepper. Gently combine — don’t overwork it, or the meatballs can get dense.
Shape the mixture into 1½-inch meatballs (about 16–18 meatballs). If the mixture feels sticky, wet your hands slightly with cold water as you roll.

5a. Oven method (hands-off, great for busy nights): Place meatballs on a parchment-lined baking sheet and bake for 15–18 minutes, until internal temp reaches 165°F (74°C) and they’re lightly golden.

5b. Stovetop method (extra flavor): Heat 1–2 tbsp olive oil in a skillet over medium heat. Brown meatballs on all sides (about 8–10 minutes total), then lower heat, cover, and cook another 3–4 minutes until cooked through.

Once cooked, let meatballs rest for a couple of minutes. Serve warm with dollops of tzatziki on top, in pita sandwiches, or over a bed of greens. Garnish with extra parsley, a squeeze of lemon, and a sprinkle of feta if you like.

Serving & Make-Ahead Tips

Make tzatziki up to 2 days ahead; the lemon will keep it bright. Store in an airtight container in the fridge.
Meatballs can be made and stored in the fridge for 2 days, or frozen for up to 3 months (freeze raw on a sheet tray, then transfer to a freezer bag).
Reheat gently in the oven at 300°F for 10–12 minutes or in a skillet with a splash of water to keep them moist.

Cooking Tips (the kind I tell my sister over coffee)

Don’t toss the cucumber liquid — if you must, use a fine sieve and press it out. Too much water will thin your tzatziki and make it bland.
Breadcrumbs help keep the meatballs tender — if you’re gluten-free, use gluten-free crumbs or almond flour (start with 3 tbsp, not 1/2 cup).

Want more of a flavor punch? Add a pinch of red pepper flakes to the meatball mix or a little mint in the tzatziki for a cool twist.
If your meatballs fall apart while cooking, chill them for 10–15 minutes before trying again; the cold helps them hold shape.

Personal Anecdote (quick and relatable)
I first tested this recipe on a chaotic weeknight: dinner, homework, and an impromptu Zoom with my sister. I doubled the batch because my husband said they sounded “too Greek” (code for “I’m dubious but hungry”). Fifteen minutes later he went back for seconds — silence is the highest praise in our house. Patricia and I now make them for potlucks; they travel well and disappear fast.

FAQs (short and sweet)

Q: Can I use ground turkey instead of chicken?
A: Absolutely. Ground turkey is a fine swap and will be similarly light. If using dark meat blends, watch for extra fat and drain if needed.

Q: Is tzatziki the same as raita or other cucumber-yogurt sauces?
A: They’re cousins. Tzatziki is Greek with dill and lemon; raita is Indian and often has cumin, coriander, or mint. Both are delicious. For more on similar Mediterranean flavors try this Mediterranean-inspired chicken recipe for pairing ideas.

Q: How can I make these meatballs kid-friendly?
A: Keep the garlic moderate and skip fresh herbs if your kids are picky. Serving them in a pita with cucumber slices often wins over little ones.

Q: Can I bake the meatballs from frozen?
A: Yes. Bake at 375°F (190°C) for 20–25 minutes, or until they reach 165°F (74°C) internally.

Flavor Pairings & Serving Ideas

Pita pocket: Stuff meatballs with tzatziki, chopped cucumber, tomato, and a little feta.
Bowl-style: Serve over farro, quinoa, or rice with roasted vegetables and tzatziki drizzled on top.

Party bites: Skewer meatballs with cucumber slices and a bit of tzatziki for a fun appetizer.

Why this works for busy American families
This recipe ticks the boxes many of us care about: it’s quick, healthy, and adaptable. It’s also forgiving — if you run out of time, cook the meatballs ahead and mix up the tzatziki the next day. Meal-prep friendly? Check. Kid-approved? Often yes. Plus, it’s a great way to get lean protein and veggies into a single plate without a fight.

A few final chef’s notes (from me to you)

Taste as you go. A final squeeze of lemon transforms both the meatballs and the tzatziki.

If you’re short on time, buy pre-grated cucumber (rare but sometimes available) or use a box grater and a towel to speed things up.
Don’t be intimidated by the name — this is comfort food in a pretty outfit.

Conclusion

If you want a little extra inspiration or a visual guide, check out Hannah Magee’s take on Greek Chicken Meatballs with Homemade Tzatziki for beautiful step-by-step photos. You might also enjoy Sandra Valvassori’s version, Greek Chicken Meatballs With Tzatziki, which offers helpful plating and pairing ideas.

These Greek Chicken Meatballs with Homemade Tzatziki Sauce are the kind of dish that solves dinner dilemmas: quick enough for a worknight, tasty enough for guests, and flexible for leftovers. Give them a try this week — and if your kids or partner declare them “better than pizza,” please send photos. I’ll be here, happily surprised.

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Greek Chicken Meatballs with Homemade Tzatziki Sauce – quick, easy, healthy—ready in 30 minutes. Family-approved and great for meal prep!!