Easy Greek Chicken Meatballs

5 from 3 votes

Y'all won't believe how juicy these Greek chicken meatballs are - seriously, they're so moist! Bursting with all those Mediterranean flavors from fresh herbs, lemon, and paired with my homemade tzatziki sauce, they're gonna be the star of your dinner table!

Prep Time10

Cook Time25

Course: Entrees/Appetizer

Cuisine: Greek

Diet: Gluten Free

Method: Oven

Servings: large meatballs

Author: Ashley McCrary

Equipment

Ingredients

Meatballs

2 pounds ground chicken
1 ½ shallots grated or finely chopped (or ½ cup finely chopped red onion)
1 large egg
1 tablespoon olive oil
3/4 cup gluten-free bread crumbs or ½ cup almond flour/crushed pork rinds*
2 teaspoons lemon zest
1 teaspoon lemon juice
3 cloves garlic minced
2 tablespoons fresh parsley finely chopped
1 ½ teaspoons dried oregano
1 tablespoon freshly chopped dil
½ teaspoon dried basil
½ teaspoon onion powder
1 tablespoon Greek yogurt
1 teaspoon salt
½ teaspoon black pepper

Tzatziki Sauce:

1 cup plain Greek yogurt dairy-free if preferred
½ small cucumber grated and squeezed to remove excess water
1-2 cloves garlic minced
1 tablespoon olive oil optional
1 tablespoon lemon juice
1 teaspoon dried or 1 tablespoon fresh dill
Salt and pepper to taste

Instructions

Prepare the Tzatziki Sauce: In a bowl, combine Greek yogurt, grated cucumber, garlic, olive oil (if using), lemon juice, and dill. Season with salt and pepper to taste. Stir well, then cover and refrigerate while preparing the meatballs.
Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
Make the Meatballs: In a large bowl, combine ground chicken, shallots (or red onion), egg, olive oil, bread crumbs (or almond flour/pork rinds), lemon zest, lemon juice, garlic, parsley, oregano, dill, onion powder, Greek yogurt, salt, and black pepper.
Mix until just combined—avoid over-mixing to keep the meatballs tender. If the mixture is still too wet, add a little more bread crumbs until you get the correct conistnecy. Roll the mixture into 1 ½-inch meatballs and place them on the prepared baking sheet.
Bake for 20-22 minutes, or until the meatballs are golden brown and reach an internal temperature of 165°F. If you want a nice crispy crust, broil for the last 2-3 minutes. Make sure to keep a close eye so they don't burn.
Serve: Spread a generous layer of tzatziki sauce on a serving plate or shallow bowl. Spread a generous layer of tzatziki sauce on a serving plate or shallow bowl. Arrange the warm meatballs on top of the sauce.
Garnish with extra fresh dill, parsley, or a drizzle of olive oil if desired. Serve with warm pita, a side salad, or roasted vegetables.

Notes

Don't Overmix: Gently combine ingredients until just incorporated to keep meatballs tender. Y'all don't want tough meatballs!
Use a Cookie Scoop: This ensures uniform size for even cooking and makes your presentation look extra fancy.
Chill the Mixture: If too soft, refrigerate for 15-20 minutes before shaping. A little patience goes a long way here!
Moisture Check: If the mixture feels dry, add a tablespoon of dairy-free milk or broth. The perfect texture makes all the difference. You want the mixture to hold together when rolled but still feel soft and slightly sticky.
If you prefer pan-frying to baking, add a little oil to a large skillet and cook for 5-6 minutes on each side until the internal temperature reaches 165°F. However, I find baking them in the oven is foolproof for perfectly moist meatballs every time – and it's easier too! Baking wins for consistency and less mess. Plus, you don't have to stand over a hot stove getting splattered with oil. We've all been there!

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