This recipe for Greek chicken meatballs with tzatziki sauce has been a weekday superstar in my kitchen for years. I discovered the combination while adapting a classic lamb kefta for lighter weeknight meals: I wanted something that kept the bright, herbal character of Greek seasonings but was fast enough for school-night dinners. The result is tender meatballs scented with lemon zest, garlic, parsley, and dill, paired with a tangy, cooling yogurt-cucumber sauce that cuts through the savory richness. It’s a balance of texture and flavor — crisp edges from roasting, soft interior, and a creamy contrast from the tzatziki.

I first brought these meatballs to a summer potluck, and they disappeared within thirty minutes. The tzatziki is equally important: freshly grated and well-drained cucumber keeps the sauce from becoming watery, and just enough garlic makes it punchy without dominating. These are the kind of bites that people taste and immediately ask for the recipe — they’re approachable, crowd-pleasing, and adaptable for lunches, snacks, or plated dinners with salad and pita. Over time I’ve tuned the seasoning and cooking method so the meatballs stay moist and slice cleanly, even when made ahead.

Ingredients

• Ground chicken (1 lb): I use lean but not extra-lean ground chicken for moisture and flavor. Look for fresh packages from a reliable brand or your butcher — dark and light meat blends give the best texture.
• Breadcrumbs (1/2 cup): Regular plain breadcrumbs work well; panko will yield a lighter interior but can dry the mixture slightly. For gluten-free versions, substitute GF breadcrumbs.
• Large egg (1): Binds the mixture and adds richness. Room temperature eggs incorporate more evenly into the mix.
• Garlic (3 cloves total): Two cloves go into the meatball mix, one into the tzatziki. Fresh garlic gives brightness — use a microplane or mince finely to distribute the flavor.
• Red onion (1/4 cup, finely chopped): Mild raw onion adds sweetness and moisture. Finely chopping prevents large onion pieces from falling out of meatballs.
• Fresh parsley (2 tbsp) & dill (1 tbsp): Fresh herbs are essential for that Greek character; flat-leaf parsley for freshness and dill for its unmistakable aroma.
• Lemon zest (1 tsp) + juice (1 tbsp for tzatziki): Use a fine grater and avoid the bitter white pith. Lemon brightens the meat and the sauce.
• Salt & black pepper: I recommend 1/2 tsp salt and 1/4 tsp black pepper for the meatball mix; taste and adjust in the tzatziki if needed.
• Olive oil (1 tbsp for meatballs + 1 tbsp for tzatziki): Adds richness and helps browning when the meatballs roast.
• Greek yogurt (1 cup): Full-fat Greek yogurt gives the creamiest, most authentic tzatziki texture; nonfat works but will be less luxurious.
• Cucumber (1/2, grated and drained): Grate on the large hole of a box grater, squeeze and drain well to avoid a watery sauce.

Instructions

Mix the meatball base: In a large bowl combine 1 lb ground chicken, 1/2 cup breadcrumbs, 1 large beaten egg, 2 minced garlic cloves, 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. Use gentle folds to mix — overworking makes the meatballs dense. Mix until ingredients are just combined; stop when the mixture holds together. If it's too wet, add a tablespoon more breadcrumbs. Form the meatballs: Shape the mixture into 1.5-inch meatballs (about 20–22 depending on exact size) using lightly oiled hands or a scoop for uniformity. Place them on a parchment-lined baking sheet with space between pieces so hot air circulates and encourages even browning. Roast to finish: Drizzle the meatballs with 1 tablespoon olive oil or brush lightly. Roast on the center rack in a preheated oven at 400°F (200°C) for 18–20 minutes, turning once halfway through if desired. Internal temperature should reach 165°F (74°C). Look for golden edges and a springy center when pressed gently. Prepare the tzatziki: While the meatballs roast, grate 1/2 cucumber and squeeze out excess liquid using a towel or fine sieve. Combine 1 cup Greek yogurt, the drained cucumber, 1 minced garlic clove, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1 tablespoon chopped dill, and a pinch of salt. Taste and adjust lemon or salt; chill until ready to serve. Serve and garnish: Serve meatballs warm with tzatziki on the side or spooned over the top. Garnish with extra chopped parsley, a drizzle of olive oil, and lemon wedges on the side for brightness.

Storage Tips

Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Tzatziki will stay fresh for 3–4 days in a sealed jar; keep the cucumber well-drained and press a piece of plastic wrap against the surface to reduce oxidation. For freezing, flash-freeze meatballs on a tray until firm, then transfer to a freezer bag for up to 3 months; thaw overnight in the fridge before reheating. Reheat meatballs in a 350°F (175°C) oven for 10–12 minutes or until warmed through to keep edges crisp. Reheat tzatziki only briefly at room temperature; do not microwave yogurt-based sauces.

Ingredient Substitutions

If you prefer darker poultry, swap ground turkey or a mix of dark and white turkey for slightly richer flavor. For gluten-free needs, use certified gluten-free breadcrumbs or almond flour (be aware almond flour will yield a moister, denser texture and may require an extra binder). To make the sauce dairy-free, try a coconut or cashew-based yogurt alternative and omit any delicate herbs that clash with the base; taste and adjust lemon to balance. For less garlic intensity, halve the garlic in the tzatziki and add freshly cracked pepper instead.

Serving Suggestions

Serve these meatballs with warm pita, sliced tomatoes, and a crisp salad of cucumber, tomato, and red onion dressed with lemon and olive oil. For a heartier plate, place over a bed of orzo or rice pilaf and spoon tzatziki over the top. They work beautifully on a mezze board with olives, roasted peppers, and feta for grazing parties. Garnish with chopped parsley, extra dill, and lemon wedges to brighten each serving.

Cultural Background

These meatballs are inspired by Greek flavors rather than a single traditional dish. Greek cooking often combines simple proteins with fresh herbs, citrus, and yogurt-based sauces — think of the timeless pairing of grilled meats and tzatziki. While lamb keftedes are more classically Greek, substituting poultry produces a lighter interpretation that maintains the cuisine’s hallmark contrasts: savory meat, bright herbs, and cooling yogurt.

Seasonal Adaptations

In summer use abundant fresh dill and parsley and serve with chilled tomatoes and grilled vegetables. In cooler months, swap fresh cucumber for quick-pickled cucumbers in the sauce for brightness, and serve meatballs alongside roasted root vegetables and a warm grain salad. Add warm spices like a pinch of ground allspice or cinnamon for a winter variation that nods to Middle Eastern influences.

Meal Prep Tips

Form meatballs and freeze on a sheet tray for quick dinners: simply bake straight from frozen, adding 4–6 minutes to the cooking time. Make tzatziki up to two days ahead — the flavors meld and deepen, though fresh herbs are brighter when added just before serving. Pack lunches with a few chilled meatballs, a container of tzatziki, and sliced veggies for a balanced midday meal.

Whether you’re hosting a casual gathering or pulling together a fast weeknight dinner, these chicken meatballs with tzatziki are reliably delicious and easy to adapt. Give them a try and make them your own — swap herbs, change the sauce texture, or serve over grains for a family favorite that feels both fresh and familiar.