Greek Chicken Meatballs with Tzatziki Sauce

A delicious Mediterranean dish featuring flavorful chicken meatballs served with a creamy tzatziki sauce, perfect for family dinners or meal prep.

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Prep Time 20

Cook Time 30

Total Time 50

Course Dinner, Main Course

Cuisine Mediterranean

Servings servings

Calories 480 kcal

Ingredients

For the Meatballs

1 lb ground chicken
½ cup plain breadcrumbs
½ cup grated parmesan cheese
1 large egg (room temperature) for better binding
2 tablespoons 2% milk
½ teaspoon kosher salt
½ teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons Italian parsley (chopped small)
as needed Avocado oil (for pan searing) or vegetable/canola oil

For the Tzatziki Sauce

1 cup Greek yogurt (0% or 2% Fage)
1 tablespoon lemon juice (fresh squeezed)
1 tablespoon extra virgin olive oil
1 clove garlic (minced)
1.5 - 2 tablespoons dill (fresh, chopped small)
¾ cup cucumber (finely diced) remove seeds
to taste Kosher salt

For the Orzo Pasta

6-8 ounces orzo pasta (al dente) drizzle with EVOO
2-4 tablespoons pasta water (reserved) start with 2 tablespoons

For Finishing and Serving

1 tablespoon avocado oil
4 cloves garlic (lightly smashed or pressed)
2 tablespoons lemon juice (fresh squeezed)
2 tablespoons butter
1 cup baby spinach (packed in cup)
¼ cup feta (crumbled)
to taste Kosher salt (if needed)
to taste Cracked black pepper (to taste)
as needed Fresh mint (chopped)
as needed Lemon slices
as needed Feta cheese (crumbled)
as needed Honey drizzle
as needed Red pepper flakes (for some spice)
as needed Kalamata olives

Instructions

Preparation

Preheat the oven to 350 degrees. Lightly spray a baking dish with nonstick avocado oil spray and set it aside.
Prepare the Tzatziki: In a bowl, mix Greek yogurt, lemon juice, extra virgin olive oil, minced garlic, dill, diced cucumber, and kosher salt to taste. Set aside in the refrigerator to chill.
Start the Orzo Pasta: Boil water in a pot, add orzo pasta, and cook until al dente. Reserve 2-4 tablespoons of pasta water, then drain the pasta and drizzle with olive oil to prevent sticking.
Prepare the Meatballs: In a large bowl, mix ground chicken, breadcrumbs, parmesan cheese, egg, milk, kosher salt, oregano, garlic powder, onion powder, and chopped parsley. Roll the mixture into small meatballs.

Cooking

Heat avocado oil in a skillet over medium heat. Add meatballs and sear until golden brown on all sides.
Transfer the meatballs to the prepared baking dish and bake for about 15-20 minutes, or until cooked through.
Finish the Orzo: In the same skillet, melt butter, add smashed garlic, lemon juice, and cooked orzo. Toss in baby spinach and reserved pasta water until the spinach wilts. Add crumbled feta, and season with salt and pepper to taste.

Assembly

Serve meatballs over orzo, topped with tzatziki sauce, fresh mint, lemon slices, extra feta, a honey drizzle, red pepper flakes for spice, and kalamata olives.

Notes

Store leftovers in an airtight container in the refrigerator. The meatballs and tzatziki sauce can stay fresh for up to 3-4 days. If you plan to store the orzo, consider keeping it separate to prevent it from becoming soggy. Make sure to use room temperature eggs for a better bind in your meatballs. Don’t skip the chilling time for the tzatziki sauce; it allows the flavors to meld beautifully. You can adjust the spices in the meatballs to suit your taste.

Nutrition

Serving: 1gCalories: 480kcalCarbohydrates: 42gProtein: 30gFat: 20gSaturated Fat: 7gSodium: 600mgFiber: 3gSugar: 2g

Keyword Greek Chicken Meatballs, Healthy Dinner, Meal Prep, Mediterranean Recipes, Tzatziki Sauce

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