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Juicy Baked Greek Chicken Meatballs with Creamy Tzatziki Sauce

A stack of golden-brown greek chicken meatballs served in a white bowl with creamy tzatziki sauce and fresh dill.
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Create flavorful, juicy Greek chicken meatballs baked to perfection. This easy recipe delivers authentic Mediterranean flavor and pairs wonderfully with homemade tzatziki sauce for a quick, healthy weeknight dinner or meal prep staple.

Ingredients

Scale
  • 1.5 lbs ground chicken (93% lean recommended)
  • 1/2 cup panko breadcrumbs
  • 1/4 cup crumbled feta cheese
  • 1/4 cup finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh mint
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • Zest of 1 lemon
  • For the Tzatziki Sauce: 1 cup plain Greek yogurt, 1/2 cup grated and squeezed cucumber, 1 clove minced garlic, 1 tablespoon lemon juice, pinch of salt

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, combine the ground chicken, panko breadcrumbs, feta cheese, parsley, mint, egg, minced garlic, oregano, salt, pepper, and lemon zest.
  3. Use your hands to gently mix the ingredients until just combined. Do not overmix, as this can make the meatballs tough.
  4. Roll the mixture into uniform balls, about 1.5 inches in diameter. You should get about 18 to 20 meatballs.
  5. Place the meatballs on the prepared baking sheet, leaving a small space between each one. Brush the tops lightly with olive oil.
  6. Bake for 18 to 22 minutes, or until the internal temperature reaches 165°F (74°C) and the meatballs are golden brown.
  7. While the meatballs bake, prepare the tzatziki sauce: In a small bowl, mix the Greek yogurt, squeezed cucumber, minced garlic, lemon juice, and salt until smooth.
  8. Serve the hot Greek chicken meatballs immediately with the creamy tzatziki sauce. For a complete meal, pair with zesty lemon orzo.

Notes

  • To make the cucumber for the tzatziki less watery, grate it and then squeeze out as much liquid as possible using a paper towel or cheesecloth.
  • If you prefer a crispier exterior, you can briefly pan-sear the meatballs in olive oil before baking them for 10 minutes.
  • These meatballs freeze well. Cool completely, then store in an airtight container in the freezer for up to three months. Thaw overnight and reheat in the oven.

Nutrition

Find it online: https://epicureempire.com/greek-chicken-meatballs-easy-juicy-recipe/