Greek Chicken Meatballs With Tzatziki Sauce Recipe

greek chicken meatballs with tzatziki
Kaleigh McMordie, MCN, RDN
Total Time: 40 min
Prep Time: 10 min
Cook Time: 30 min
Servings: 5 (3 meatballs each)

Nutrition Highlights (per serving)

187 calories
4g fat
9g carbs
28g protein
Show Nutrition Label Hide Nutrition Label
Nutrition Facts
Servings: 5 (3 meatballs each)
Amount per serving  
Calories 187
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 5%
Cholesterol 96mg 32%
Sodium 122mg 5%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 4%
Total Sugars 3g  
Includes 0g Added Sugars 0%
Protein 28g  
Vitamin D 0mcg 0%
Calcium 90mg 7%
Iron 1mg 6%
Potassium 327mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

You might not think of meatballs when you think "healthy." Often, meatballs are made with higher-fat meats and served with a plate full of pasta. If you're eating at a restaurant, they're probably also high in sodium.

But meatballs can be healthy, too! Traditional meatballs get a fresh, healthy makeover in this recipe for baked Greek chicken meatballs. They're made with lean chicken, flavorful vegetables and herbs, and whole wheat breadcrumbs, and served with a delicious yogurt-based Tzatziki sauce.


  • 1/4 medium red bell pepper
  • 1/4 medium red onion
  • 3 cloves garlic
  • 1 pound ground chicken breast
  • 1 tablespoon red wine vinegar
  • 1/4 cup whole wheat bread crumbs
  • 1 egg
  • 2 teaspoons dried oregano (or 1 tablespoon fresh)
  • 1 teaspoon dried parsley (or 2 teaspoons fresh)
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dried dill (or 2 teaspoons fresh)
  • 1/4 cucumber
  • 1 cup nonfat plain Greek yogurt
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh dill
  • Juice of 1/2 lemon
  • Pinch black pepper


  1. Heat oven to 350F. Line a baking sheet with parchment or a silicone baking sheet.

  2. In a food processor, pulse bell pepper, onion, and garlic until finely diced. Add to a bowl with remaining meatball ingredients (chicken with dried dill). Stir (or use your hands) to mix well.

  3. Roll mixture into 1 1/2-inch balls. Place one inch apart on prepared baking sheet and bake 25 to 30 minutes, or until a thermometer inserted into the center reads 165F.

  4. While meatballs are baking, make tzatziki sauce. Grate cucumber onto a mesh strainer or paper towel and squeeze out as much liquid as you can. Add to a bowl with remaining ingredients. Stir to combine and refrigerate until ready to serve.

  5. Serve meatballs with sauce.

Ingredient Variations and Substitutions

Try using ground lamb, turkey, or lean ground beef instead of chicken.

If you can't find whole wheat breadcrumbs, make your own by toasting a slice of whole wheat bread, then grinding in a food processor or blender.

Cooking and Serving Tips

These meatballs are very flexible so you can serve them with whatever you have handy. Try steamed vegetables such as asparagus or broccoli, your favorite whole grain, a salad, or a whole grain wrap.

The meatballs reheat well, so you can prep them on a weekend and have them available for a few days.

To make these meatballs into an appetizer, roll them into 1-inch balls and adjust cooking time. Serve with sauce for dipping.

Rate this Recipe

You've already rated this recipe. Thanks for your rating!
Was this page helpful?