Baked Greek Chicken Meatballs with Tzatziki

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  1. When you want something healthy that still feels like a “real meal,” Greek-inspired flavors are a cheat code. These baked chicken meatballs are juicy, herby, and packed with garlic, lemon, and oregano. Then you pair them with cool, creamy tzatziki and a crunchy cucumber-tomato salad, and suddenly a simple dinner feels fresh and satisfying—without being heavy.

The best part: everything here is weeknight-friendly. The meatballs bake hands-off in the oven (no pan-frying mess), while you stir together the tzatziki and chop the salad. You can serve it as a bowl, with warm pita, over rice, or even in lettuce wraps. It’s one of those recipes that’s easy to repeat because it fits different moods.

These meatballs also reheat well, which makes them ideal for meal prep. Bake a batch, keep tzatziki separate, and you’ve got lunches for the next couple of days that don’t feel boring. And because the flavors are bright (lemon + herbs), leftovers still taste “alive,” not dull.

Why you’ll love it

  • High-protein and satisfying without feeling heavy
  • Baked (not fried) for easier cleanup
  • Fresh, bright flavors: lemon, herbs, garlic
  • Great for meal prep bowls and lunches
  • Easy to serve with rice, pita, or salad

Ingredients tips

  • Ground chicken can be lean—breadcrumbs + yogurt help keep meatballs juicy.
  • Grating cucumber for tzatziki is worth it; squeeze out water so it stays thick.
  • Fresh dill is amazing, but dried dill works in a pinch (use less).
  • Lemon zest adds extra flavor—do it if you can.
  • Don’t overmix the meatball mixture; that makes them dense.
  • If you like heat, add a pinch of red pepper flakes.

How to make it (method — step-by-step)

  1. Heat oven and line a sheet pan.
  2. Mix ground chicken with breadcrumbs, egg, yogurt, garlic, lemon zest, and herbs.
  3. Roll into meatballs and place on the pan.
  4. Bake until cooked through and lightly golden.
  5. Make tzatziki: mix Greek yogurt, grated cucumber (squeezed dry), garlic, dill, lemon, and salt.
  6. Toss salad: cucumber + tomatoes + red onion + olive oil + lemon + salt.
  7. Serve meatballs with tzatziki and salad (pita/rice optional).

Easy upgrades (choose 1–2)

  • Add crumbled feta on top
  • Serve with warm pita and hummus
  • Make it a bowl with rice or quinoa
  • Add olives for extra Mediterranean flavor

What to serve with it

  • Warm pita or flatbread
  • Rice (white or brown)
  • Roasted potatoes
  • Extra veggies like roasted zucchini or peppers

Meal prep + leftovers
Store baked meatballs in an airtight container up to 4 days. Keep tzatziki and salad separate. Reheat meatballs gently (microwave 50–70% power or warm in the oven) so they stay juicy. Tzatziki is best within 3 days.

Baked Greek Chicken Meatballs with Tzatziki

Juicy baked Greek-style chicken meatballs served with creamy tzatziki and a crisp cucumber-tomato salad—fresh, healthy, and meal-prep friendly.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 4 servings
Course: Healthy
Cuisine: Greek-inspired
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Chicken Meatballs
  • 1 lb ground chicken
  • 1/3 cup breadcrumbs plain or Italian-style
  • 1 egg
  • 2 tbsp plain Greek yogurt keeps meatballs juicy
  • 2 cloves garlic minced
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 1 tsp dried oregano
  • 1/2 tsp salt adjust to taste
  • 1/4 tsp black pepper
Tzatziki
  • 1 cup plain Greek yogurt
  • 1/2 cucumber grated and squeezed dry
  • 1 clove garlic finely grated or minced
  • 1 tbsp lemon juice
  • 1 tbsp dill chopped (or 1 tsp dried)
  • 1/4 tsp salt to taste
Simple Salad
  • 1 cucumber diced
  • 2 cups cherry tomatoes halved
  • 1/4 cup red onion thinly sliced
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 pinch salt to taste

Equipment

  • Sheet pan
  • Parchment paper
  • Mixing bowl
  • Box grater

Method
 

  1. Preheat oven to 425°F and line a sheet pan with parchment.
  2. In a bowl, combine ground chicken, breadcrumbs, egg, Greek yogurt, garlic, lemon zest, lemon juice, oregano, salt, and pepper. Mix gently until just combined.
  3. Roll into 16 meatballs and place on the sheet pan.
  4. Bake 16–20 minutes, until cooked through and lightly golden.
  5. Make tzatziki: stir together Greek yogurt, grated squeezed-dry cucumber, garlic, lemon juice, dill, and salt. Chill until serving.
  6. Make salad: toss diced cucumber, tomatoes, red onion, olive oil, lemon juice, and salt.
  7. Serve meatballs with tzatziki and salad. Add pita or rice if desired.

Notes

Juicy meatballs: Don’t overmix; Greek yogurt helps. Tzatziki thickness: Squeeze grated cucumber dry. Heat: Add red pepper flakes if you like spice. Meal prep: Meatballs keep 4 days; tzatziki best within 3 days.

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