Greek Chicken Meatballs & Tzatziki

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Intensity: ⚫⚪⚪⚪ (Easy – Low intensity. Minimal knife work, no advanced techniques.)
Servings: 4 (about 20-24 meatballs)
Dietary: High Protein, Mediterranean, Nut-free

These Greek chicken meatballs are juicy, packed with lemon, oregano, and garlic, then paired with a cool, homemade tzatziki sauce. They work as an appetizer, a bowl meal with rice and veggies, or a low-carb lunch.

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Why You’ll Love This Recipe

• Fast: Ready in under 30 minutes.

• Meal-prep friendly: Tzatziki gets better overnight.

• No breadcrumbs: Naturally gluten-free and low-carb.

• High protein, low intensity: Very hard to mess up.

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Ingredients

For the Meatballs

• 1 lb (450g) ground chicken (dark meat preferred for moisture)

• 1/4 cup finely grated red onion (use a box grater)

• 2 cloves garlic, minced

• 1 large egg, lightly beaten

• 1/4 cup crumbled feta cheese (optional, omit for dairy-free)

• 2 tbsp fresh parsley, finely chopped

• 1 tbsp fresh dill, finely chopped

• 1 tsp dried oregano

• 1/2 tsp lemon zest

• 1 tbsp fresh lemon juice

• 1/2 tsp salt

• 1/4 tsp black pepper

• 2 tbsp olive oil (for pan-frying)

For the Tzatziki

• 1 cup Greek yogurt (full-fat)

• 1/2 English cucumber, grated

• 1 clove garlic, minced

• 1 tbsp fresh dill or mint, chopped

• 1 tbsp fresh lemon juice

• 1/2 tsp salt

• 1 tbsp olive oil (to finish)

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Equipment Needed

• Box grater

• Large mixing bowl

• Medium non-stick or cast-iron skillet

• Small bowl (for tzatziki)

• Paper towels or clean kitchen towel

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Instructions

Step 1: Prep the tzatziki (5 minutes – low intensity)

1. Grate the cucumber using the large holes of a box grater.

2. Place grated cucumber in a clean kitchen towel or several paper towels. Squeeze firmly to remove as much water as possible. This step is key – watery tzatziki is sad tzatziki.

3. In a small bowl, combine the squeezed cucumber, Greek yogurt, minced garlic, dill (or mint), lemon juice, and salt. Stir well.

4. Drizzle with 1 tbsp olive oil. Cover and refrigerate until serving.

Step 2: Make the meatball mixture (8 minutes – low intensity)

1. In a large bowl, combine ground chicken, grated red onion, minced garlic, egg, feta (if using), parsley, dill, oregano, lemon zest, lemon juice, salt, and pepper.

2. Mix gently with your hands or a fork until just combined. Overmixing makes dense meatballs. Stop as soon as everything is incorporated.

3. Roll into 1-inch balls (about 20-24). Don’t pack them too tightly.

Step 3: Cook the meatballs (12 minutes – medium-low intensity for active cooking)

1. Heat 2 tbsp olive oil in a large skillet over medium heat.

2. Once oil shimmers, add meatballs in a single layer, leaving a little space between each. Work in two batches if needed.

3. Cook for 6 minutes, turning occasionally, until golden brown on most sides.

4. Reduce heat to medium-low, cover, and cook for 4-5 minutes more until meatballs are cooked through (internal temp 165°F / 74°C).

5. Transfer to a plate lined with paper towels to drain excess oil.

Step 4: Serve

• Arrange meatballs on a platter with a bowl of tzatziki on the side.

• Garnish with extra fresh dill and lemon wedges.

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Intensity Breakdown

Overall intensity: 1/5 flames 🔥 – Great for beginner cooks, kids (with supervision), or low-energy days.

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Nutrition Information (per serving – 5-6 meatballs + 1/4 cup tzatziki)

Calculated using full-fat Greek yogurt and feta. Omit feta to reduce sodium and fat slightly.