Name: Greek Chicken Keftedes (Meatballs) with Tzatziki
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 500g ground chicken; ½ cup breadcrumbs; ⅓ cup finely chopped red onion; 2 cloves garlic, minced; ¼ cup chopped fresh parsley; 1 tablespoon chopped fresh mint; 1 teaspoon dried oregano; 1 egg; Salt and freshly ground black pepper, to taste; 2 tablespoons olive oil (for frying); 1 cup Greek yogurt (for tzatziki); ½ cucumber, grated and squeezed dry (for tzatziki); 1 clove garlic, minced (for tzatziki); 1 tablespoon chopped fresh dill (for tzatziki); 1 tablespoon lemon juice (for tzatziki); Salt and pepper, to taste (for tzatziki)

Hey y'all! Are you looking for a delicious, crowd-pleasing dish that brings the sunshine of Greece right to your table? These Greek Chicken Keftedes (Meatballs) with Tzatziki are juicy, packed with fresh herbs, and bursting with Mediterranean flavor—perfect for weeknight dinners, gatherings, or meal prep. Let's get cooking!

Greek Chicken Keftedes (Meatballs) with Tzatziki

Why You'll Love This Recipe

Quick and easy—ready in under 35 minutes from start to finish!
Incredibly juicy and full of bright, herby flavor.
Lighter than traditional meatballs, thanks to lean ground Chicken.
Pairs perfectly with creamy, tangy homemade tzatziki sauce.
Great for meal prep or party appetizers!

Ingredients

For the Chicken Keftedes

1 lb (450g) ground chicken
½ cup panko breadcrumbs
⅓ cup whole milk
1 large egg
¼ cup red onion, finely grated
2 garlic cloves, minced
¼ cup fresh parsley, chopped
2 tablespoon fresh mint, chopped
½ teaspoon dried oregano
½ teaspoon ground cumin
Zest of 1 lemon
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoon olive oil, for frying

For the Tzatziki

1 cup Greek yogurt (full fat preferred)
½ cup cucumber, grated and squeezed dry
1 garlic clove, minced
2 tablespoon extra virgin olive oil
1 tablespoon fresh dill, chopped
1 tablespoon lemon juice
Salt and pepper to taste

Directions

Step 1: Prepare the Tzatziki

In a medium bowl, combine Greek yogurt, grated cucumber, minced garlic, olive oil, dill, lemon juice, and a generous pinch of salt and pepper.
Mix well, cover, and refrigerate while you make the meatballs to let the flavors meld.

Step 2: Mix the Keftedes

In a large bowl, whisk the egg and milk together, then add in the panko breadcrumbs. Let sit for 2 minutes to soften.
Add ground chicken, grated red onion, garlic, parsley, mint, oregano, cumin, lemon zest, salt, and pepper. Mix gently well until just combined (don’t overwork).

Step 3: Shape and Cook Meatballs

Form the mixture into 18–22 golf ball-sized meatballs with damp hands.
Heat olive oil in a large non-stick skillet over medium heat.
Add meatballs in batches, spacing them out, and cook for 8-10 minutes, turning often, until golden brown and cooked through (internal temperature should reach 165°F/74°C).
Transfer cooked meatballs to a plate lined with a paper towel while finishing the rest.

Notes

Don’t overmix the chicken mixture to keep your keftedes tender.
Let the tzatziki rest in the fridge; it tastes even better after an hour!
For even browning, don’t overcrowd your skillet.

Variations

Turkey Keftedes: Swap ground chicken for lean ground turkey.
Baked Version: Place meatballs on a parchment-lined baking sheet, spray with oil, and bake at 400°F (200°C) for 18–20 minutes, flipping halfway.
Spicy Keftedes: Add ½ teaspoon red pepper flakes for a touch of heat.

Required Equipment

Large mixing bowl
Measuring cups & spoons
Medium skillet (preferably nonstick)
Spatula or tongs
Grater for onion and cucumber
Mixing spoon

Storage Instructions

Refrigerate cooked keftedes in an airtight container for up to 4 days.
Freeze them (without sauce) for up to 2 months; thaw overnight and reheat gently.
Tzatziki will keep in the fridge for 3-4 days, but is best when fresh.

Suggested Pairings & Serving Recommendations

Serve keftedes in warm pita with tzatziki, tomato, and sliced onions.
Pair with a Greek salad and lemon-roasted potatoes.
Make a mezze platter with olives, feta, and fresh veggies for easy entertaining.

Pro Tips

Chill the meatball mixture for 20 minutes for easier handling and shaping.
Use a small cookie scoop for even meatball sizes and uniform cooking.
Squeeze cucumber dry for the tzatziki to avoid a watery sauce.

FAQ

Can I make these Greek Chicken Keftedes in advance?

Yes! You can fully cook and store them in the fridge or freezer, or shape and refrigerate the meatballs a day ahead to cook fresh.

What if I don't have fresh herbs?

You can use dried herbs (use half the amount), but fresh herbs give the best flavor and aroma.

Can I make this dairy-free?

Absolutely! Use non-dairy milk and yogurt for the meatballs and tzatziki—taste may change slightly, but it'll still be delicious.

Recipe Summary

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes