Can I make these meatballs gluten-free?

Absolutely! This Greek Chicken Meatballs with Tzatziki Recipe doesn’t call for breadcrumbs, so it’s already gluten-free. Just double-check any store-bought tzatziki sauce to ensure it doesn’t have hidden gluten.

How do I know when the meatballs are fully cooked?

Use a meat thermometer to check the internal temperature—it should reach 165°F (74°C) to be safe. The outside should also be nicely browned and firm to the touch.

Can I bake the meatballs instead of frying?

Yes, you can bake them at 400°F (200°C) for about 15-20 minutes, flipping halfway through. Baking is a great hands-off method, but frying gives a tastier crust if you have the time.

What can I substitute if I don’t have fresh mint or dill?

If fresh herbs aren’t available, dried versions can work but use them sparingly—start with about a teaspoon each. Alternatively, fresh parsley or basil can add a different but tasty herbal note.

Greek Chicken Meatballs with Tzatziki

Name: Greek Chicken Meatballs with Tzatziki Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Greek
Ingredients: 2 pounds ground chicken; 1 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon ground cumin; 1/2 teaspoon ground oregano; 1/2 teaspoon red pepper flakes; 1/4 cup fresh dill, chopped; 1/4 cup fresh mint, chopped; 1/4 cup finely diced red onion; 4 cloves garlic, finely minced; 1/2 teaspoon lemon zest; 1 tablespoon olive oil, for frying; Chopped romaine lettuce; Feta cheese, for serving; Cucumber, sliced or diced; Tomato, sliced or diced; White rice, cooked; Tzatziki sauce

Description

These Greek Chicken Meatballs are a flavorful and healthy option, packed with fresh herbs like dill and mint, and seasoned with cumin, oregano, and red pepper flakes. They are pan-fried to a perfect golden brown and served over a bed of chopped romaine with feta, cucumber, tomato, white rice, and a refreshing tzatziki sauce for a complete Mediterranean-inspired meal.

Ingredients

Scale

Meatballs

2 pounds ground chicken
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground oregano
1/2 teaspoon red pepper flakes
1/4 cup fresh dill, chopped
1/4 cup fresh mint, chopped
1/4 cup finely diced red onion
4 cloves garlic, finely minced
1/2 teaspoon lemon zest
1 tablespoon olive oil, for frying

For Serving

Chopped romaine lettuce
Feta cheese, for serving
Cucumber, sliced or diced
Tomato, sliced or diced
White rice, cooked
Tzatziki sauce

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Instructions

Prepare the Meatball Mixture: Add all the meatball ingredients—ground chicken, salt, black pepper, ground cumin, ground oregano, red pepper flakes, fresh dill, fresh mint, diced red onion, minced garlic, and lemon zest—into a mixing bowl. Use your hands to combine everything thoroughly until well mixed.
Form the Meatballs: Using a cookie dough scoop or tablespoon, scoop out portions of the chicken mixture. Roll each portion between your palms to form evenly sized meatballs, aiming for about 40 meatballs total.
Heat the Skillet: Place a large skillet over medium heat and add one tablespoon of olive oil. Let the oil heat until shimmering but not smoking.
Cook the Meatballs: Add the meatballs to the hot skillet, ensuring they don’t crowd the pan (cook in batches if necessary). Cook each meatball for about 3 to 4 minutes on each side, turning carefully to brown all sides. Use a meat thermometer to check the internal temperature, which should reach 165 degrees Fahrenheit for safe consumption.
Serve the Meatballs: Arrange a bed of chopped romaine lettuce on plates. Place the cooked meatballs on top and garnish with crumbled feta cheese, sliced cucumber, tomato, a scoop of white rice, and a generous dollop of tzatziki sauce. Serve immediately while warm.

Notes

For a spicier kick, increase the red pepper flakes slightly or add a pinch of cayenne pepper.
If you don’t have fresh dill or mint, dried herbs can be substituted but use about half the amount, as dried herbs are more concentrated.
Ensure the meatballs are cooked through by using a meat thermometer; chicken must reach an internal temperature of 165°F for safety.
These meatballs can be baked in the oven at 375 degrees Fahrenheit for 20 minutes as a hands-off alternative to frying.
Leftover meatballs store well in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

Nutrition

Serving Size: 1 meatball
Calories: 65 kcal
Sugar: 0.3 g
Sodium: 190 mg
Fat: 3.5 g
Saturated Fat: 0.6 g
Unsaturated Fat: 2.9 g
Trans Fat: 0 g
Carbohydrates: 0.8 g
Fiber: 0.1 g
Protein: 7.5 g
Cholesterol: 45 mg