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Greek Chicken Meatballs

foxyrecipes
Tender, herby ground chicken meatballs made with feta, garlic, and lemon zest, pan seared until golden and served over cool, creamy homemade tzatziki. A light, weeknight-friendly take on Mediterranean comfort food.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine Greek, Mediterranean
Servings 4 people
Calories 340 kcal

Equipment

  • Large mixing bowl
  • parchment lined baking tray
  • cast iron skillet
  • Tongs
  • small mixing bowl (for tzatziki)
  • box grater

Ingredients
  

For the Meatballs

  • 500 g ground chicken
  • ½ cup breadcrumbs
  • 1 large egg
  • 2 cloves garlic minced
  • ¼ cup crumbled feta
  • 2 tbsp chopped fresh parsley
  • 1 tsp dried oregano
  • Zest of 1 lemon
  • Salt and black pepper
  • 1 tbsp olive oil

For the Tzatziki

  • 1 cup Greek yogurt
  • ½ cucumber grated and squeezed dry
  • 1 clove garlic minced
  • 1 tbsp chopped fresh dill
  • 1 tbsp lemon juice
  • Salt

Instructions
 

  • Mix and Shape the Meatballs
    Combine the ground chicken, breadcrumbs, egg, minced garlic, crumbled feta, parsley, oregano, lemon zest, salt, and pepper in a large bowl, mixing gently just until combined.
    Shape into golf ball sized meatballs and arrange on a parchment lined tray.
    greek chicken meatballs stage 1
  • Make the Tzatziki and Begin Searing
    Combine Greek yogurt, grated and squeezed cucumber, garlic, dill, lemon juice, and salt in a bowl, stirring until smooth, then refrigerate.
    Heat olive oil in a skillet over medium heat and add the meatballs in a single layer, leaving space between each one.
    greek chicken meatballs stage 2
  • Finish Cooking and Serve
    Turn the meatballs occasionally until golden brown on all sides and cooked through, about 10 to 12 minutes total.
    Spread the tzatziki across a plate and transfer the meatballs on top, finishing with extra feta, herbs, and lemon wedges.
    greek chicken meatballs stage 3

Notes

  • Squeeze the cucumber thoroughly before mixing the tzatziki to avoid a watery sauce.
  • Don't overmix the meatball mixture, as this makes the texture denser.
  • Wet your hands slightly while shaping to prevent sticking.
  • Use a hot skillet for a proper sear, and let the meatballs rest briefly before plating so the juices settle.
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