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Easy Baked Greek Chicken Meatballs with Creamy Tzatziki Sauce

Close-up of golden brown Greek chicken meatballs topped with creamy yogurt sauce and fresh dill.
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Make juicy, flavorful Greek chicken meatballs baked in the oven. This simple recipe uses fresh herbs and feta cheese for authentic Mediterranean taste. Serve with creamy tzatziki sauce for a quick weeknight dinner.

Ingredients

Scale
  • 1.5 lbs ground chicken
  • 1/2 cup panko breadcrumbs (use almond flour for gluten free)
  • 1/4 cup crumbled feta cheese
  • 1/4 cup finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh mint
  • 2 cloves garlic, minced
  • 1 large egg, lightly beaten
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • For Tzatziki Sauce: 1 cup plain Greek yogurt, 1/2 grated cucumber (squeezed dry), 1 clove minced garlic, 1 tablespoon lemon juice, salt to taste

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, minced garlic, egg, oregano, salt, and pepper.
  3. Mix the ingredients gently with your hands until just combined. Do not overmix, or the meatballs will become tough.
  4. Roll the mixture into uniform meatballs, about 1.5 inches in diameter. You should get about 18-20 meatballs.
  5. Place the meatballs on the prepared baking sheet and brush lightly with olive oil.
  6. Bake for 18-22 minutes, or until the internal temperature reaches 165°F (74°C) and the meatballs are lightly browned.
  7. While the meatballs bake, prepare the tzatziki sauce: In a small bowl, mix the Greek yogurt, squeezed cucumber, minced garlic, and lemon juice. Season with salt.
  8. Serve the hot Greek chicken meatballs immediately with the creamy tzatziki sauce.

Notes

  • For a low-carb option, substitute the panko breadcrumbs with almond flour or skip the binder entirely.
  • If you prefer a brighter flavor, add 1 teaspoon of fresh lemon zest to the meatball mixture.
  • You can make these ahead of time and store them in the refrigerator for up to 3 days before baking.
  • Serve these meatballs over Lemon Orzo or with a simple Greek salad for a complete meal.

Nutrition

Find it online: https://delishcraze.com/greek-chicken-meatballs/