Greek Chicken Meatballs with Tzatziki

This flavor-packed chicken meatball recipe transforms everyday ground chicken into an extraordinary Greek-inspired meal. The combination of feta-stuffed meatballs and aromatic roasted garlic tzatziki creates a perfect balance of savory, tangy, and creamy elements that will transport your taste buds straight to the Mediterranean.

I first made these meatballs for a dinner party where I wanted to impress without spending hours in the kitchen. Now they're requested at every gathering I host, and my neighbor even traded her famous baklava recipe for this one.

Ingredients

• Ground chicken forms the perfect blank canvas and stays juicier than turkey
• Feta cheese cubes create pockets of creamy saltiness when melted inside
• Fresh dill and lemon zest bring authentic Greek brightness
• Breadcrumbs help bind everything while keeping the texture light
• Red onion adds sweetness and complexity
• Whole head of roasted garlic transforms basic tzatziki into something magical
• Greek yogurt provides the perfect thick and tangy base for the sauce
• Fresh cucumber adds refreshing crunch and traditional flavor

Step-by-Step Instructions

Roast the Garlic

This step is truly transformative. When garlic slowly roasts, it develops a sweet, nutty flavor nothing like its raw counterpart. Wrap the entire head tightly in foil after drizzling with oil, ensuring the cut side is facing upward to allow the oil to penetrate. You will know it is perfect when your kitchen fills with an irresistible aroma and the cloves feel buttery soft when pressed.

Prepare the Tzatziki

The secret to perfect tzatziki lies in removing excess moisture from the cucumber. After grating, place the cucumber in a clean kitchen towel and squeeze firmly several times. Fold the strained cucumber into the yogurt gently, then stir in the mashed roasted garlic. The tzatziki needs time for flavors to meld, so make this first and refrigerate while preparing the meatballs.

Mix the Meatball Base

Combine all meatball ingredients except the feta cubes, using your hands to gently incorporate everything without overworking the meat. The mixture should hold together but still feel light. If it seems too wet, add an extra tablespoon of breadcrumbs. Cold hands make this process easier and prevent the fat in the meat from melting prematurely.

Form the Stuffed Meatballs

This requires patience but delivers incredible results. Scoop about one and a half tablespoons of the mixture and flatten it in your palm. Place a feta cube directly in the center, then carefully fold the meat around it, sealing completely before rolling into a perfect sphere. Work methodically and keep a small bowl of water nearby to dip your fingers if the mixture becomes sticky.

Cook to Perfection

The key is moderate heat that allows the meatballs to cook through without burning the exterior. They should sizzle gently when added to the pan. Resist the urge to move them too early allow a golden crust to form before turning. This creates texture while sealing in juices. A meat thermometer takes the guesswork out of determining doneness.

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The roasted garlic is truly the heart of this recipe. My Greek grandmother always said that garlic should never be an afterthought, and this dish proves her right. The first time I served these at a family gathering, my uncle who rarely compliments anything declared them better than his favorite restaurant in Athens.

Make Ahead and Storage

These meatballs actually improve after a day in the refrigerator as the flavors continue to develop. Store them in an airtight container for up to three days. To reheat, place them in a 325°F oven for 10 minutes rather than microwaving, which can make them tough. The tzatziki keeps well for up to four days, though you may need to stir it before serving as some separation is natural.

Perfect Pairings

These meatballs shine as part of a Mediterranean feast. Serve alongside a simple Greek salad with ripe tomatoes, cucumbers, and kalamata olives. A side of lemon rice or orzo tossed with olive oil completes the meal beautifully. For a lighter option, wrap the meatballs in warm pita with tzatziki and thinly sliced red onion. A medium bodied white wine like Assyrtiko or a light lager beer makes the perfect beverage pairing.

Creative Variations

While this recipe is phenomenal as written, you can adapt it based on what you have available. Ground turkey works well in place of chicken but adds a slightly stronger flavor. If you cannot find fresh dill, substitute half the amount with dried dill. For a spicier version, add a pinch of red pepper flakes to the meat mixture. When feta is unavailable, small cubes of halloumi provide a different but equally delicious cheesy center.

Recipe FAQs

→ Can I make these meatballs ahead of time?

Yes! You can prepare the meatballs up to 24 hours in advance and store them uncooked in the refrigerator. Alternatively, cook them completely, cool, and refrigerate for up to 3 days. Reheat in a 350°F oven for 10-15 minutes until warmed through. The tzatziki actually improves with time, so it's ideal to make it a day ahead.

→ What can I substitute for ground chicken?

Ground turkey works perfectly as a substitute with nearly identical cooking times. Ground lamb would provide a more traditional Greek flavor, though the cooking time may vary slightly. For a beef option, choose a lean ground beef (90/10) and expect a slightly richer flavor profile.

→ How do I prevent the meatballs from falling apart?

The key is proper binding and handling. Make sure your egg is fully incorporated, don't skimp on the breadcrumbs, and let the mixture rest in the refrigerator for 15-20 minutes before forming the meatballs. When cooking, avoid flipping too frequently—give them time to develop a crust before turning.

→ Can I bake these meatballs instead of pan-frying?

Absolutely! Arrange them on a parchment-lined baking sheet and bake at 400°F for 15-20 minutes or until they reach an internal temperature of 165°F. Baking creates a more hands-off approach with less fat, though you might sacrifice some of the golden crust that pan-frying provides.

→ What are good side dishes to serve with these meatballs?

These meatballs pair beautifully with traditional Mediterranean sides like a Greek salad with tomatoes, cucumbers, red onion and kalamata olives. Warm pita bread is essential for scooping up extra tzatziki. For a more substantial meal, serve with lemon herb rice, roasted vegetables, or a simple orzo pasta tossed with olive oil and herbs.

→ How can I make this dish gluten-free?

Simply substitute the regular breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. You could also use almond flour as a binder, though you may need to use slightly less as it absorbs moisture differently. The tzatziki sauce is naturally gluten-free, just verify your Greek yogurt brand doesn't contain any gluten additives.