These Chicken Meatballs with Tzatziki are easy, flavorful, and a little different. They’re tender and juicy, loaded with garlic, herbs, and spices, and finished with a generous spoonful of cool, creamy tzatziki. They bring that fresh Mediterranean vibe that never gets old.
Helpful Tips
- Don’t overmix the meatball mixture – Gently combine the ingredients just until they’re mixed to keep the meatballs light and tender.
- Chill the tzatziki before serving – Letting it rest in the fridge helps the flavors meld and makes it extra refreshing.
- Use a cookie scoop for even meatballs – This makes portioning quick and helps them cook evenly.
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Flavor-Packed Chicken Meatballs with Tzatziki
These Chicken Meatballs are easy, flavorful, and a little different. They're tender and juicy, loaded with garlic, herbs, and spices, and finished with a generous spoonful of cool, creamy tzatziki.
Ingredients
For the tzatziki sauce:
- 1/2 cup Greek yogurt
- 2 inch piece of cucumber peeled, seeded, and grated
- 1 clove garlic minced
- 2 teaspoons fresh dill chopped (or 1/2 teaspoon dried)
- 1/2 tablespoon fresh lemon juice
- 1/2 tablespoon olive oil
- salt and pepper to taste
For the chicken meatballs:
- 1 pound ground chicken
- 1 large egg
- 1/4 cup breadcrumbs
- 1/4 cup feta cheese crumbled
- 1/2 small red onion finely diced
- 2 tablespoons oil-packed sun-dried tomatoes drained, finely chopped
- 1 clove garlic minced
- 2 tablespoons fresh parsley chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon EACH salt & pepper
Instructions
- Preheat the oven to 425°F(220°C) and line a baking sheet with parchment paper.
- Place the grated cucumber in a clean kitchen towel or paper towels and squeeze out excess moisture.
- In a bowl, combine all of the sauce ingredients. Mix well. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- In a large mixing bowl, combine ground chicken, egg, breadcrumbs, feta, onion, garlic, parsley, oregano, cumin, salt, and pepper. Mix gently until just combined. Avoid overmixing to keep meatballs tender.
- Shape the mixture into small meatballs, about 1 to 1.5 inches in diameter. You should get around 20 meatballs.
- Bake them for 15 minutes. Remove and drain on paper towels.
- Arrange the chicken meatballs on a serving platter. Serve with a bowl of tzatziki sauce for dipping.
Nutrition
Calories: 287kcalCarbohydrates: 11gProtein: 27gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 148mgSodium: 271mgPotassium: 829mgFiber: 1gSugar: 2gVitamin A: 381IUVitamin C: 13mgCalcium: 122mgIron: 2mg
Tried this recipe?Let us know how it was!
When not mixing up delicious cocktails to enjoy on the patio with friends, Angela is busy writing about food and drinks for three popular food websites, and exchanging creative ideas on social media.