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Easy Greek Chicken Meatballs

15 Minutes + 20 minutes cooking



These delicious and easy Greek Chicken Meatballs are so flavorful, absolutely easy to make, and are perfect for a quick weeknight dinner. This dish is a heartwarming reminiscence of my first enchanting summer in Greece, where I discovered the powerful simplicity of Greek cuisine.

Every bite is a taste of love, nurtured with an egg and swaddled in breadcrumbs, then emboldened by the refreshing touch of fresh dill. The pepper adds a dash of daring, and the salt, a whisper of the sea. These meatballs are more than a meal—they’re an escapade to Greece in the comfort of your kitchen. And who wouldn’t love greek cuisine?!

Yet, what’s a Greek Chicken Meatball without a dip into decadence? My super easy Tzatziki sauce, a tangy yet sweet symphony of sour cream, cucumber, and more fresh dill, amplified by the citrusy notes of lemon, delivers a bold contrast. Add in the warmth of garlic, a balance of salt and pepper, and you’ve got a match made in culinary heaven.



Adjust Servings
500 grams lean ground chicken *or turkey
3 garlic cloves
1 medium white onion
1 large egg
70 grams breadcrumbs
handful of fresh dill
1 teaspoon dried oregano
1/2 teaspoon black pepper
1 teaspoon salt
For the Tzatziki Sauce
200 grams sour cream *or you can use greek yogurt
1 whole cucumber
handful of fresh dill
juice of 1 lemon
2 garlic cloves
salt and pepper to taste
Nutritional Information
385 Calories
19 g Fat
31 g Protein
22 g Carbs
5 g Sugars


Shape the Meatballs
Start by preheating your oven to 200°C. While the oven is warming up, prepare a baking sheet by lining it with parchment paper or lightly oiling it. Now, let's prepare the meatball mixture. First, peel and finely mince the 3 garlic cloves. Then, peel and finely chop the medium white onion. In a large mixing bowl, combine the ground chicken, minced garlic, chopped onion, egg, breadcrumbs, chopped fresh dill, dried oregano, black pepper and salt. Use your hands to mix until all the ingredients are well combined.
Next, use your hands or a medium ice cream scoop to form the mixture into meatballs, each about the size of a golf ball. Place the meatballs on your prepared baking sheet. Bake the meatballs in the preheated oven for about 20-25 minutes, or until they're cooked through and golden brown on the outside. Or you can use your air fryer and air fry these meatballs for 18 minutes on 185°C.
Mark as complete
Tzatziki time!
While the meatballs are baking, it's time to prepare the tzatziki sauce. Start by grating the cucumber, then squeeze out the excess liquid. In a separate bowl, combine the sour cream, grated cucumber, chopped fresh dill, the juice of 1 lemon, finely minced garlic cloves, and salt and pepper. Stir until well combined.
Once the meatballs are done, allow them to cool slightly before serving. Serve the Greek chicken meatballs with rice and tzatziki sauce on the side for dipping. Enjoy!
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When forming the meatballs, aim to keep them uniform in size to ensure even cooking. Using a medium ice cream scoop or a tablespoon can help keep the portions consistent.
To prevent the meatball mixture from sticking to your hands while forming the meatballs, wet your hands with a bit of water.
When preparing the tzatziki sauce, ensure to squeeze out the excess liquid from the grated cucumber to avoid a watery sauce.
For an extra flavor boost in the tzatziki sauce, consider adding the zest of the lemon you're juicing.
If you don't have ground chicken, ground turkey can be an excellent substitute. It's lean and absorbs the flavors of the herbs well.
For a lower fat tzatziki sauce, consider replacing the sour cream with Greek yogurt.
Leftover meatballs and tzatziki sauce can be stored separately in the refrigerator for up to 4 days. You can also freeze the cooked meatballs for up to 3 months

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