Greek Chicken Meatballs with Homemade Tzatziki Sauce


 

1. Make the Tzatziki (Do This First!)

  1. Prep cucumber – Grate, then squeeze out excess water with a towel.

  2. Mix – Combine yogurt, cucumber, lemon juice, garlic, dill, and salt.

  3. Chill – Refrigerate while making meatballs (flavors meld beautifully).

2. Prepare the Meatballs

  1. In a bowl, combine chicken, breadcrumbs, egg, garlic, herbs, spices, and lemon zest.

  2. Mix gently (overworking = tough meatballs).

  3. Roll into 1.5-inch balls (wet hands prevent sticking).

3. Cook to Perfection

Stovetop Method (Recommended for Crispy Exteriors)

  1. Heat olive oil in a skillet over medium heat.

  2. Cook meatballs 8-10 minutes, turning until golden and 165°F internally.

Baking Option (Hands-Off!)

  1. Bake at 400°F (200°C) for 15-18 minutes on a parchment-lined tray.

Serving Suggestions

  • Pita sandwiches – Add tomatoes, cucumbers, and red onion

  • Greek salad bowl – Over greens with olives & feta

  • Appetizer platter – Skewer with toothpicks for parties

Pro Tips

🔥 Extra flavor – Brown meatballs in skillet before baking.
🧊 Make ahead – Both meatballs and tzatziki keep 4 days in fridge.
🌿 Herb swap – No dill? Use mint in the tzatziki.

FAQ

Q: Can I freeze these?
A: Yes! Freeze cooked meatballs up to 3 months. Reheat in oven.

Q: Is tzatziki keto-friendly?
A: Yes—just use full-fat yogurt and skip breadcrumbs in meatballs.

Q: Why is my tzatziki watery?
A: Squeeze cucumber thoroughly! Yogurt thickens when chilled.

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