Name: Juicy Chicken Meatballs with Tzatziki
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 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); 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

Jump to Recipe Print Recipe

These Juicy Chicken Meatballs are packed with flavor and perfect for dipping into a cool, creamy tzatziki sauce. With sun-dried tomatoes, feta, and herbs, they bring a little Mediterranean flair to your appetizer spread.

These meatballs come together quickly and bake in just 15 minutes. The tzatziki can be made ahead of time and adds a fresh, tangy balance to the savory meatballs. They’re easy to serve with toothpicks or tucked into mini pitas for a fun twist.

Helpful Tips

Don’t skip squeezing the cucumber. This keeps the tzatziki from getting watery.
Mix the meat gently. Overmixing can make meatballs dense; just combine until everything holds together.
Make them ahead. Both the meatballs and tzatziki can be made a day in advance and stored in the fridge.

You Might Also Like These

Juicy Chicken Meatballs with Tzatziki

These Juicy Chicken Meatballs are packed with flavor and perfect for dipping into a cool, creamy tzatziki sauce.

No ratings yet

Print Recipe Pin Recipe

Prep Time 20

Cook Time 15

Total Time 35

Course Appetizer

Cuisine Greek

Servings Servings

Calories 287 kcal

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 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

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: 562mgPotassium: 829mgFiber: 1gSugar: 2gVitamin A: 381IUVitamin C: 13mgCalcium: 122mgIron: 2mg

Tried this recipe?Let us know how it was!