This Greek chicken meatball dish has been a go-to in my kitchen for weeknights when I want something that feels both fresh and comforting. I first developed this combination during a busy spell when I wanted a lighter alternative to beef meatballs but did not want to sacrifice flavor. The mix of lemon, fresh herbs, and garlic in the chicken gives the meatballs a bright, Mediterranean lift while baking keeps them moist without excess oil. The cool, creamy tzatziki balances the warm, aromatic meatballs and makes every bite sing.

I remember making these for a friends dinner and watching everyone go back for seconds. The subtle dill and parsley in the mix, plus a zesty lemon note, make the texture tender and the flavor layered. They are also incredibly adaptable. Serve them on a platter for grazing with warm pita, over a salad, or tucked into flatbreads. They store well and reheat elegantly, which is why they became a staple for both casual weeknights and small gatherings.

Ingredients

• Ground chicken, 1 pound: Choose lean to medium ground chicken for moist texture. If you find mixed white and dark meat, it will be richer; all white meat keeps it lighter. I like a brand with minimal additives; fresher is better for flavor.
• Breadcrumbs, 1/2 cup: Use plain or panko for more texture. If you need gluten free, substitute certified gluten-free crumbs or crushed rice crackers. Breadcrumbs help bind and keep the interior tender.
• Egg, 1 large: Acts as a binder and adds silkiness. Room temperature eggs incorporate more evenly into the mixture.
• Garlic, 3 cloves total: Minced garlic adds aromatic depth to both the meatballs and the tzatziki. Use fresh garlic, not powder, for brightness.
• Red onion, 1/4 cup finely chopped: Gives a mild sweetness and moisture. Finely chop to avoid large pieces that make forming the balls difficult.
• Fresh parsley and dill: Two tablespoons parsley and one tablespoon dill in the mix create a Mediterranean herb profile. Reserve extra dill for the sauce for a layered herbal finish.
• Lemon zest and juice: One teaspoon zest in the mix keeps the meatballs bright; one tablespoon juice in the tzatziki sharpens the yogurt tang.
• Olive oil, 1 tablespoon plus drizzle: A light drizzle before baking helps develop color and keeps the exterior from drying.
• Greek yogurt, 1 cup: Thick yogurt forms the creamy base of tzatziki. Choose full fat for richness or 2 percent for a lighter finish.
• Cucumber, half, grated and drained: Remove excess water by pressing in a towel or squeezing in your hands to avoid thinning the sauce.
• Salt and black pepper: Season carefully; add less initially to avoid over-salting during mixing.

Instructions

Mix the filling: In a large bowl combine 1 pound ground chicken, 1/2 cup breadcrumbs, 1 large beaten egg, 2 cloves minced garlic, 1/4 cup finely chopped red onion, 2 tablespoons chopped parsley, 1 tablespoon chopped dill, 1 teaspoon lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Gently fold the ingredients until just combined. Overworking the meat will make the texture dense, so stop as soon as the mixture holds together. Shape the meatballs: Portion into roughly 1.5-inch balls using a small scoop or your hands for consistent sizing. Wetting your hands lightly prevents sticking. Place the formed pieces on a parchment-lined baking sheet with a little space between each for even heat circulation. Prepare to bake: Drizzle about 1 tablespoon olive oil over the tops to encourage browning. Preheat the oven to 400 degrees Fahrenheit. If you have a wire rack, place it on the sheet so air circulates under each ball and the bottoms brown as well. Bake until done: Bake for 18 to 20 minutes or until golden and cooked through. An internal temperature of 165 degrees Fahrenheit indicates doneness. For a crisper exterior, broil 1 to 2 minutes at the end while watching closely to prevent burning. Make the tzatziki: While the pieces bake, combine 1 cup plain Greek yogurt, 1/2 grated and well-drained cucumber, 1 clove minced garlic, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1 tablespoon chopped dill, and a pinch of salt. Stir until smooth and refrigerate for at least 10 minutes to let flavors meld. Taste and adjust seasoning before serving. Serve: Arrange warm pieces on a platter with the tzatziki on the side or spooned over the top. Garnish with extra dill and lemon wedges if desired. These pair wonderfully with warm pita, a crisp salad, or roasted vegetables.

Storage Tips

Store cooled pieces in an airtight container in the refrigerator for up to 4 days. Place a paper towel layer to absorb excess moisture if you notice condensation. For longer storage freeze in a single layer on a baking sheet until solid, then transfer to a resealable freezer bag for up to three months. Reheat from frozen in a 350 degree Fahrenheit oven until warmed through, about 12 to 18 minutes depending on size, to retain tenderness. Tzatziki keeps separately for 3 to 4 days; the cucumber will soften over time so it is best when fresh.

Ingredient Substitutions

If you need a gluten-free option swap the breadcrumbs for certified gluten-free breadcrumbs or crushed gluten-free crackers at a 1 to 1 ratio. For a lower-carb version omit breadcrumbs and add 2 tablespoons almond flour or one beaten egg plus a tablespoon of grated Parmesan for binding. Swap ground turkey if you prefer a milder flavor. Use dairy-free yogurt to make the sauce non-dairy; add a squeeze of lemon and a teaspoon of olive oil to boost richness lost from fat differences.

Serving Suggestions

Serve pieces with warm pita or flatbreads, a crisp Greek salad, roasted potatoes, or simple lemon rice. Garnish with extra chopped dill, a sprinkle of smoked paprika, and lemon wedges for brightness. For a lighter plate serve over mixed greens with halved cherry tomatoes, cucumber ribbons, and a drizzle of tzatziki for a picnic-ready bowl.

Cultural Background

The flavors are inspired by classic Mediterranean cooking where herbs, lemon, and yogurt are staples. Tzatziki traces back to the eastern Mediterranean and is common in Greek, Turkish, and Middle Eastern tables. Combining seasoned ground poultry with yogurt-based sauces is a modern, lighter twist on traditional meatball and skewer preparations, keeping the spirit of regional herbs and citrus while simplifying preparation for home cooks.

Seasonal Adaptations

In summer use garden-fresh dill and parsley and serve alongside a tomato and cucumber salad. In cooler months add a pinch of cumin and a roasted red pepper sauce to complement the herbs. For holiday gatherings scale up the mixture, bake on multiple sheets, and keep warm in a low oven before serving as finger food with toothpicks and extra tzatziki for dipping.

Meal Prep Tips

Double the batch and freeze half for quick meals. Pre-form and freeze the raw pieces separated on a sheet tray for easy baking later. Make the tzatziki one to two days ahead; its flavor improves as it rests. Portion into individual containers for grab-and-go lunches and pair with a small pita and salad for balanced meals through the week.

These pieces are a simple, adaptable dish that brings Mediterranean brightness to your table with minimal fuss. Make the tzatziki ahead and you will thank yourself on busy nights when dinner comes together quickly and everyone enjoys a flavorful, satisfying meal.