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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.