Greek Meatball on Naan with Tzatziki
These Greek Meatballs on naan are a fresh, flavorful way to mix up your appetizer game. Juicy, herb-packed chicken meatballs are baked until golden, then nestled into soft naan and topped with creamy homemade tzatziki. It’s a hand-held bite with bold Mediterranean flavor.
You’ll want to make this one when you’re craving something different but still easy to put together. The meatballs come together quickly and the tzatziki can be prepped ahead of time, making it a solid option for parties, dinners, or anytime you want something snacky but satisfying. And the naan makes a perfect little base to soak up all that flavor.
Helpful Tips
- Be sure to squeeze out as much moisture as possible from the grated cucumber so your tzatziki isn’t watery.
- Don’t overmix the meatball mixture—just fold everything together until combined to keep the texture light.
- Warm the naan just before serving for the best soft and slightly chewy base.
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Greek Meatballs on Naan with Tzatziki
These Greek Meatballs on naan are juicy, herb-packed chicken meatballs baked until golden, then nestled into soft naan and topped with creamy homemade tzatziki.
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 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 each chicken meatball on a small naan and top with tzatziki. 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: 987mgPotassium: 207mgFiber: 2gSugar: 4gVitamin A: 95IUVitamin C: 3mgCalcium: 109mgIron: 1mg
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