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Easy Baked Greek Chicken Meatballs with Creamy Tzatziki Sauce

A plate of perfectly browned greek chicken meatballs garnished with fresh parsley and a side of creamy tzatziki sauce.
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Make these juicy Greek Chicken Meatballs for a quick, healthy weeknight dinner. They are packed with Mediterranean flavor and bake up perfectly, ready to serve with homemade Tzatziki sauce.

Ingredients

Scale
  • 1.5 lbs ground chicken
  • 1/2 cup panko breadcrumbs
  • 1/4 cup finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh mint
  • 1/4 cup crumbled feta cheese
  • 1 small shallot, finely minced
  • 2 cloves garlic, minced
  • 1 large egg, lightly beaten
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Zest of 1 lemon
  • 1 tablespoon olive oil
  • For the Tzatziki Sauce: 1 cup plain Greek yogurt, 1/2 English cucumber (grated and squeezed dry), 1 clove garlic (minced), 1 tablespoon lemon juice, 1 teaspoon olive oil, pinch of salt

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, parsley, mint, feta cheese, minced shallot, minced garlic, egg, oregano, salt, pepper, and lemon zest.
  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 balls, about 1.5 inches in diameter. You should get about 18 to 20 meatballs.
  5. Place the meatballs on the prepared baking sheet and lightly brush the tops with 1 tablespoon of olive oil.
  6. Bake for 18 to 22 minutes, or until the internal temperature reaches 165°F (74°C) and they are lightly browned.
  7. While the meatballs bake, prepare the Tzatziki sauce. In a small bowl, combine the Greek yogurt, squeezed dry cucumber, minced garlic, lemon juice, olive oil, and salt. Stir well.
  8. Serve the hot Greek Chicken Meatballs immediately with the creamy Tzatziki Sauce. For a complete meal, pair them with zesty Lemon Orzo.

Notes

  • For meal prep, store the cooled meatballs and the Tzatziki sauce separately in airtight containers in the refrigerator for up to 4 days.
  • If you prefer a tangier flavor in your Tzatziki, add 1/2 teaspoon of white wine vinegar to the sauce mixture.
  • These meatballs are excellent served on skewers for entertaining or tucked into warm pita bread for a quick lunch.

Nutrition

Find it online: https://whiskdaily.com/greek-chicken-meatballs-easy-baked-tzatziki-recipe/