Greek Lemon Chicken Meatballs with Tzatziki

Fresh, Zesty Mediterranean Comfort

These Greek lemon chicken meatballs are juicy, herby, and bursting with bright citrus flavor. Served over fluffy rice with crisp cucumber, sweet grape tomatoes, creamy feta, and cool tzatziki, this Mediterranean bowl is perfect for an easy weeknight dinner or healthy meal prep idea. The lemon zest and dill bring that classic Greek-inspired freshness, while the tender ground chicken keeps everything light yet satisfying. Ready in just 40 minutes, this family-friendly recipe is a total win for busy nights when you want something wholesome, colorful, and full of flavor.

Time Breakdown

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 4

Ingredients List

• ¼ cup plain breadcrumbs
• 1 large egg
• 1 teaspoon chopped fresh dill (plus extra for garnish)
• 1 teaspoon lemon zest
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1 pound ground chicken
• 4 cups cooked rice
• 1 English cucumber, diced
• 8 ounces grape tomatoes, halved
• ½ cup tzatziki sauce (plus extra for serving)
• ½ cup crumbled feta cheese
• Juice of half a lemon

Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

• Large mixing bowl
• Baking sheet or large skillet
• Parchment paper (if baking)
• Cutting board
• Sharp knife
• Measuring cups & spoons
• Wooden spoon or clean hands for mixing

Step-by-Step Beginner-Friendly Instructions

1- Preheat & Prep
Preheat your oven to 400°F (200°C) if baking. Line a baking sheet with parchment paper. If pan-frying, heat a large skillet over medium heat with a drizzle of olive oil.

2- Mix the Meatball Base
In a large bowl, whisk together breadcrumbs, egg, dill, lemon zest, onion powder, garlic powder, salt, and pepper.

3- Add the Chicken
Add ground chicken to the bowl. Gently mix with clean hands until just combined — don’t overmix or the meatballs can become dense.

4- Form the Meatballs
Roll into 1½-inch balls (about 16–18 total) and place on the prepared baking sheet.

5- Cook
Bake for 18–20 minutes until fully cooked and lightly golden.
If pan-frying, cook for about 4–5 minutes per side until browned and cooked through. The internal temperature should reach 165°F.

6- Prepare the Bowl
While the meatballs cook, dice the cucumber and halve the tomatoes. Warm the rice if needed.

7- Assemble
Divide rice among bowls. Top with meatballs, cucumber, tomatoes, feta, and tzatziki. Drizzle with fresh lemon juice and garnish with extra dill.

Serve immediately and enjoy!

Pro Tips

• Meal Prep Friendly: Store meatballs separately in an airtight container for up to 4 days.
• Freezer Option: Freeze cooked meatballs for up to 2 months — reheat gently.
• Extra Flavor: Add a pinch of dried oregano for deeper Greek-inspired taste.
• Serving Idea: Swap rice for quinoa or warm pita for variety.

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