These Mediterranean Chicken Meatballs with Tzatziki and Greek Salad are fresh, flavorful, and perfect for a weeknight dinner that doesn’t feel like a compromise. The meatballs are tender and delicious, paired with a cool, creamy tzatziki and a crisp, vibrant Greek salad. It’s a full meal that feels light but satisfying, and it comes together quickly with just a bit of prep.
Helpful Tips
- Chop the ingredients small and uniform for the meatball mixture so every bite is flavorful without any one ingredient taking over.
- Chill the tzatziki for at least 30 minutes before serving so the flavors can meld and the garlic softens.
- Cut the salad ingredients into similar-sized pieces for a balanced bite and better texture throughout.
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Mediterranean Chicken Meatballs with Tzatziki & Greek Salad
Ingredients
For the tzatziki sauce:
- 1/2 cup (100 g) Greek yogurt
- 2 inches cucumber peeled, seeded, and grated
- 1 clove garlic minced
- 2 teaspoons (0.2 g) fresh dill chopped (or 1/2 teaspoon dried)
- 1/2 tablespoon (7 ml) fresh lemon juice
- 1/2 tablespoon (7 ml) olive oil
- salt and pepper to taste
For the chicken meatballs:
- 1 pound (454 g) ground chicken
- 1 large egg
- 1/4 cup (27 g) breadcrumbs
- 1/4 cup (38 g) feta cheese crumbled
- 1/2 small red onion finely diced
- 2 tablespoons (10 g) oil-packed sun-dried tomatoes drained, finely chopped
- 1 clove garlic minced
- 2 tablespoons (8 g) fresh parsley chopped
- 1 teaspoon (2 g) dried oregano
- 1/2 teaspoon (1 g) ground cumin
- 1/2 teaspoon (1.5 g) EACH salt & pepper
For the Greek salad:
- 3 Roma tomatoes chopped
- 1/2 English cucumber chopped
- 1/2 green bell pepper chopped
- 1/2 small red onion thinly sliced
- 1/2 cup (68 g) Kalamata olives pitted and halved
- 4 ounces (113 g) feta cheese crumbled or cubed
- 1 tablespoon (15 ml) olive oil
- 1/2 tablespoons (7 ml) red wine vinegar
- 1 teaspoon (2 g) dried oregano
- salt and pepper to taste
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.
- In a large bowl, combine tomatoes, cucumber, bell pepper, onion, olives, and feta.
- In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper. Pour over the salad and toss gently to combine.
- Arrange the chicken meatballs on a serving platter. Serve with a bowl of tzatziki sauce for dipping and the fresh Greek salad on the side.
Video
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.