Looking for an easy appetizer idea that’s packed with flavor? These Greek Meatballs on Naan with Tzatziki are exactly what you need. Juicy chicken meatballs spiced with oregano and cumin get tucked into warm naan and topped with creamy homemade tzatziki. It’s a fun, hands-on meal that comes together quickly and feels a little special without the effort.
This recipe is great when you want something light but satisfying. The meatballs bake in just 15 minutes, and the tzatziki can be made ahead to save time. Each bite has the perfect mix of savory chicken, tangy feta, and cool, garlicky sauce. They make a great weeknight dinner or a crowd-pleasing appetizer.
Helpful Tips
- Squeeze the cucumber well: Getting the moisture out of the cucumber keeps your tzatziki thick and creamy.
- Don’t overmix the meatball mixture: Gently mixing helps keep the meatballs tender, not tough.
- Warm the naan before serving: A few minutes in the oven or on a skillet makes the naan soft and pliable, perfect for holding the meatballs.
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Greek Meatballs on Naan
Ingredients
For the tzatziki:
- 1/2 cup Greek yogurt
- 2 inch piece of cucumber peeled, seeded, and grated
- 1 clove garlic minced
- 2 teaspoons fresh dill chopped or 1/2 teaspoon dried, plus extra for garnish
- 1/2 tablespoon fresh lemon juice
- 1/2 tablespoon olive oil
- salt and pepper to taste
For the meatballs:
- 1 pound ground chicken
- 1 large egg
- 1/4 cup breadcrumbs
- 1/4 cup crumbled feta cheese
- 1/2 small red onion finely diced
- 2 tablespoons oil-packed sun-dried tomatoes drained, finely chopped
- 1 clove garlic minced
- 2 tablespoons fresh parsley chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon EACH salt & pepper
- 16 small naan
Instructions
- Preheat the oven to 425°F(220°C) and line a baking sheet with parchment paper.
- Place the grated cucumber in a clean kitchen towel or paper towels and squeeze out excess moisture.
- In a bowl, combine all of the sauce ingredients. Mix well. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- In a large mixing bowl, combine ground chicken, egg, breadcrumbs, feta, onion, garlic, parsley, oregano, cumin, salt, and pepper. Mix gently until just combined. Avoid overmixing to keep meatballs tender.
- Shape the mixture into small meatballs, about 1 to 1.5 inches in diameter. You should get around 20 meatballs.
- Bake them for 15 minutes. Remove and drain on paper towels.
- Arrange the chicken meatballs on a small naan and top with tzatziki and dill. Serve with a bowl of tzatziki sauce for dipping.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.