Cooking and Meal Prep Recipes Greek Chicken Meatballs With Tzatziki Sauce By Kaleigh McMordie, MCN, RDN, LD Kaleigh McMordie, MCN, RDN, LD Facebook LinkedIn Twitter Kaleigh McMordie, MCN, RDN, LD, is an intuitive eating registered dietitian with a master's in clinical nutrition. Learn about our editorial process Updated on March 10, 2022 Reviewed Verywell Fit articles are reviewed by nutrition and exercise professionals. Reviewers confirm the content is thorough and accurate, reflecting the latest evidence-based research. Content is reviewed before publication and upon substantial updates. Learn more. by Kristy Del Coro, MS, RDN, LDN Reviewed by Kristy Del Coro, MS, RDN, LDN LinkedIn Twitter Kristy is a licensed registered dietitian nutritionist and trained culinary professional. She has worked in a variety of settings, including MSKCC and Rouge Tomate. Learn about our Review Board Print Kaleigh McMordie, MCN, RDN (52 ratings) 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. Traditional meatballs get a fresh, nutritious 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. These lean chicken meatballs will help keep you full as they are packed with protein while being low in saturated fat. Chicken also offers selenium, phosphorus, vitamin B6, and niacin. A high protein diet can help with weight control, reducing your risks of obesity-related diseases. Ingredients 1/4 medium red bell pepper 1/4 medium red onion 5 cloves garlic, divided 1 pound ground chicken breast 1 tbsp red wine vinegar 1/4 cup whole wheat bread crumbs 1 egg 2 tsp dried oregano (or 1 tablespoon fresh) 1 tsp dried parsley (or 2 teaspoons fresh) 1 tsp dried dill (or 2 teaspoons fresh) 1/2 tsp freshly ground black pepper 1/4 cucumber 1 cup nonfat plain Greek yogurt 2 tbsp chopped fresh dill Juice of 1/2 lemon Pinch black pepper Preparation Heat oven to 350F. Line a baking sheet with parchment or a silicone baking sheet. In a food processor, pulse bell pepper, onion, and three cloves of garlic until finely diced. Add to a bowl with remaining meatball ingredients: chicken, vinegar, breadcrumbs, egg, oregano, parsley, dill, and black pepper. Stir or use your hands to mix well. 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. 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, including: yogurt, fresh dill, lemon juice, and black pepper. Stir to combine and refrigerate until ready to serve. Serve meatballs with sauce. 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 pair well with lots of flavors 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 weeknight dinners or lunch. To make these meatballs into an appetizer, roll them into 1-inch balls and adjust the cooking time. Serve with sauce for dipping. Rate this Recipe You've already rated this recipe. Thanks for your rating! 1 Source Verywell Fit uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy. Moon J, Koh G. Clinical evidence and mechanisms of high-protein diet-induced weight loss. J Obes Metab Syndr. 2020;29(3):166-173. doi:10.7570/jomes20028 By Kaleigh McMordie, MCN, RDN, LD Kaleigh McMordie, MCN, RDN, LD, is an intuitive eating registered dietitian with a master's in clinical nutrition. See Our Editorial Process Meet Our Review Board Share Feedback Was this page helpful? Thanks for your feedback! What is your feedback? Other Helpful Report an Error Submit Advertiser Disclosure × The offers that appear in this table are from companies that partner with and compensate Verywell Fit for displaying their offer. These partnerships do not impact our editorial choices or otherwise influence our editorial content.