Greek Chicken Meatballs with Tzatziki Sauce Recipe
These Greek Chicken Meatballs are a flavorful and healthy dish featuring ground chicken combined with fresh herbs and spices, cooked to perfection in olive oil. Served with a refreshing homemade tzatziki sauce, these meatballs make an excellent gluten-free, high-protein meal inspired by Mediterranean flavors.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Approximately 24 meatballs (serves 6-8)
- Category: Main Course
- Method: Frying
- Cuisine: Greek
- Diet: Gluten Free
Ingredients
Meatballs:
- 2 lbs ground chicken
- 1 egg
- ¼ cup almond flour
- 1 teaspoon salt
- 1 teaspoon ground oregano
- 1 teaspoon onion powder
- 5 cloves garlic, finely minced
- ¼ cup fresh dill, finely chopped (or 2 teaspoons dried dill)
- ½ teaspoon ground cumin
- ⅛ teaspoon black pepper
- Olive oil, for cooking
Tzatziki Sauce (optional):
- ¾ cup grated cucumber
- 1 ½ cups whole milk Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- 2 garlic cloves, grated (or ½ teaspoon garlic powder)
- 2 tablespoons freshly minced dill (or 1 teaspoon dried dill)
- ½ teaspoon sea salt
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine ground chicken, egg, almond flour, salt, oregano, onion powder, minced garlic, fresh dill, ground cumin, and black pepper. Mix thoroughly until all ingredients are evenly incorporated to form a consistent meat mixture.
- Shape the Meatballs: Using your hands or a spoon, shape the mixture into meatballs about 1 to 1.5 inches in diameter. Place them on a plate or tray ready for cooking.
- Cook the Meatballs: Heat a generous amount of olive oil in a large skillet over medium heat. Once hot, add the meatballs in batches, making sure not to overcrowd the pan. Cook for about 5–7 minutes on each side or until the meatballs are golden brown and cooked through, with an internal temperature of 165°F (74°C).
- Make the Tzatziki Sauce: While the meatballs cook, prepare the sauce by combining grated cucumber, Greek yogurt, lemon juice, olive oil, grated garlic, minced dill, and sea salt in a bowl. Mix well and chill until ready to serve.
- Serve: Plate the cooked meatballs and serve alongside the chilled tzatziki sauce for dipping or drizzling. Garnish with extra fresh dill if desired.
Notes
- Almond flour makes this recipe gluten-free; you can substitute with regular breadcrumbs if not avoiding gluten.
- Ensure the garlic is finely minced for maximum flavor without large bites.
- Cooking meatballs evenly by not overcrowding the skillet helps achieve a nice crust and thorough cooking.
- For extra moisture, you can add a splash of milk into the meat mixture if needed.
- Tzatziki can be made ahead and refrigerated for up to 2 days to deepen the flavors.
- Use fresh herbs whenever possible for the best flavor.
