Think of these Greek meatballs on naan as a little flavor-packed snack you can eat with one hand. The meatballs are made with ground chicken, herbs, and feta, then baked until golden and juicy. Paired with a cool, creamy tzatziki and soft naan, they hit all the right notes.
This is one of those easy recipes that feels a little elevated but still totally doable. The meatballs are baked, not fried, so cleanup is easy, and the tzatziki can chill while everything cooks. It’s a fun way to bring Mediterranean flavor to your next gathering or dinner.
Helpful Tips
- Make the tzatziki sauce ahead of time so the flavors have time to develop.
- Use mini naan or cut larger naan into smaller pieces for bite-size servings.
- These meatballs also freeze well, so you can make a batch in advance and reheat when ready.
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Greek Meatball Bites on Naan
Think of these Greek meatballs on naan as a little flavor-packed snack you can eat with one hand. Paired with a cool, creamy tzatziki and soft naan, they hit all the right notes.
Ingredients
For the tzatziki:
- 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, plus some for garnish
- 1/2 tablespoon fresh lemon juice
- 1/2 tablespoon olive oil
- salt and pepper to taste
For the meatballs:
- 1 pound ground chicken
- 1 large egg
- 1/4 cup breadcrumbs
- 1/4 cup crumbled feta cheese
- 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
- 1/2 teaspoon EACH salt & pepper
- 16 small naan
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 small naan and top with tzatziki and dill. Serve with a bowl of tzatziki sauce for dipping.
Nutrition
Calories: 446kcalCarbohydrates: 62gProtein: 16gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 47mgSodium: 915mgPotassium: 207mgFiber: 2gSugar: 4gVitamin A: 95IUVitamin C: 3mgCalcium: 109mgIron: 1mg
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.