Greek Chicken Meatballs
Meet your new weeknight dinner hero: Greek chicken meatballs! Easy to make and ready in just 30 minutes. They're tender, juicy, and packed with flavor from fresh dill and spices. Do yourself a favor and make a double batch so you can freeze half for another busy night.
Servings: 6 servings
Calories: 279kcal
Ingredients
Meatballs
- 2 pounds ground chicken
- 2 teaspoons olive oil
- 1 large egg
- 1 ¼ teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon red pepper flakes
- 1 ½ teaspoons dried oregano
- 1 ½ teaspoons smoked paprika
- ¼ cup dill freshly chopped
Tzatziki Sauce
- 1 cup Greek yogurt full fat
- ½ cup cucumber finely diced
- ¼ cup red onion finely diced
- 3 Tablespoons dill freshly chopped
- 1 lemon juiced
- ½ teaspoon red wine vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cloves garlic minced
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper, or spray with nonstick spray. Set aside.
- With a large spoon or spatula, mix together all the meatball ingredients in a large bowl.
- Scope a portion of the mixture, 2 Tablespoons worth in size, roll into a ball with your hands, and place on the prepared baking sheet. Repeat with remaining mixture. You should have around 28 meatballs.
- Bake for 16-18 minutes, or until cooked through. Chicken is considered done when an instant read thermometer reads the center of the thickest part as at least 165°F.
- Make the tzatziki sauce: Stir together the tzatziki ingredients in a bowl. Set aside. (I recommend prepping other fixings you prefer as well).
- Serve warm meatballs with tzatziki sauce over rice with your preferred fixings. Store leftovers covered tightly in the refrigerator for up to 1 week.
Notes
- Make Ahead Instructions: To make ahead, you can complete steps 2 and 3, then cover the unbaked chicken meatballs tightly and refrigerate for up to 1 day before baking.
- Freezer Instructions: You have 2 choices: (1) you can bake the meatballs and then freeze them or (2) freeze the meatballs raw. To freeze after baking, let the meatballs cool completely, then place in a freezer-friendly container and freeze up to 2 months. To freeze before baking, form meatballs, then space apart on a lined plate or baking tray and freeze for 1–2 hours or until they’ve “set” and will no longer stick together. Place in a freezer-friendly container and freeze up to 3 months. Bake frozen raw meatballs for 20-22 minutes, or until the internal temperature reaches 165°F.
- Chicken: You can substitute ground turkey for the chicken.
- Fresh Dill: You can substitute dried dill (1 teaspoon for meatballs and ¼ teaspoon for tzatziki.)
Nutrition
Calories: 279kcal | Carbohydrates: 6g | Protein: 32g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 163mg | Sodium: 705mg | Potassium: 954mg | Fiber: 1g | Sugar: 2g | Vitamin A: 579IU | Vitamin C: 13mg | Calcium: 78mg | Iron: 2mg
