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Mediterranean chicken meatballs with tzatziki and Greek salad
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Mediterranean Chicken Meatballs with Tzatziki & Greek Salad

These Mediterranean Chicken Meatballs with Tzatziki and Greek Salad are fresh, flavorful, and perfect for a weeknight dinner. It’s a full meal that feels light but satisfying, and it comes together quickly with just a bit of prep.
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Main Course, Side Dish
Cuisine: Mediterranean
Servings: 4 Servings
Calories: 442kcal
Author: Angela Morris

Ingredients

For the tzatziki sauce:

  • 1/2 cup Greek yogurt
  • 2 inches cucumber peeled, seeded, and grated
  • 1 clove garlic minced
  • 2 teaspoons fresh dill chopped (or 1/2 teaspoon dried)
  • 1/2 tablespoon fresh lemon juice
  • 1/2 tablespoon olive oil
  • salt and pepper to taste

For the chicken meatballs:

  • 1 pound ground chicken
  • 1 large egg
  • 1/4 cup breadcrumbs
  • 1/4 cup feta cheese crumbled
  • 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

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 Kalamata olives pitted and halved
  • 4 ounces feta cheese crumbled or cubed
  • 1 tablespoon olive oil
  • 1/2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • salt and pepper to taste
US Customary - Metric

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

Calories: 442kcal | Carbohydrates: 18g | Protein: 32g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 173mg | Sodium: 1007mg | Potassium: 1072mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1057IU | Vitamin C: 33mg | Calcium: 294mg | Iron: 3mg