Go Back
+ servings
Greek Chicken Meatballs with Tzatziki Sauce – Healthyish Foods

Greek Chicken Meatballs with Tzatziki Sauce

These Greek chicken meatballs with tzatziki sauce are exactly what you need this week. They are crispy on the outside, with a perfectly moist, juicy center. This healthy chicken meatball recipe is easy to make, delicious and perfect for busy nights when you want a healthy meal in a short amount of time.
5 from 10 votes
Leave a Review »


  • ½ cup canola or vegetable oil , for pan searing the meatballs

Chicken Meatballs

  • 1 lb. ground chicken
  • ½ cup plain breadcrumbs
  • ½ cup grated parmesan cheese
  • 1 large egg
  • 2 tablespoons 2% milk
  • ½ teaspoon salt
  • ½ teaspoon oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 tablespoons fresh chopped Italian parsley

Tzatziki Dip

  • 1 cup Greek yogurt, 0% or 2% Fage
  • 1 tablespoon lemon juice, fresh squeezed
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 1.5 tablespoons dill, fresh, chopped small
  • ¾ cup cucumber remove seeds using a spoon and dice small, you can also grate the cucumber instead, just be sure to squeeze out any excess moisture.
  • ¼ teaspoon salt

Orzo Pasta with Spinach

  • 8 ounces orzo pasta, al dente
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 tablespoon lemon juice, fresh squeezed
  • 1 cup baby spinach, packed in cup
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Optional Garnishes:

  • fresh mint, chopped
  • lemon slices
  • feta cheese, crumbles
  • honey drizzle
  • red pepper flakes, for some spice
  • kalamata olives


  • pasta pot
  • 11-inch skillet
  • 8x8 baking dish
  • colander
  • 2 mixing bowls


  • Preheat the oven to 350 degrees.
  • Set out an 8x8 baking dish. Glass prefered.

Prepare the Tzatziki:

  • In a small mixing bowl, combine the Greek yogurt, deseeded and diced cucumbers, fresh squeezed lemon juice, olive oil, minced garlic, fresh chopped dill and salt. Stir until well combined. Set aside.

Prepare the Orzo Pasta and Spinach:

  • Boil a pot of water and cook your orzo according to the package. I like mine al dente because it will continue cooking in the pan with the butter, spinach and seasonings.
  • Once the pasta is cooked to your liking, drain off the pasta water using a colander and drizzle the pasta with olive oil.
  • Place the pasta back in the pan and add the butter, salt, pepper, lemon juice and fresh spinach. Stir until everything is coated in the sauce and the spinach has wilted. Reduce the heat to low while you prepare the rest of the meal.

Prepare the Meatballs:

  • In a large mixing bowl, combine the ground chicken, breadcrumbs, egg, milk, parmesan cheese, fresh chopped parsley, salt, onion powder, garlic powder, and oregano. Mix well using your hands.
  • Form the chicken mixture into meatballs. I was able to get 14 medium sized meatballs.
  • In an 11-inch skillet, add about a ½ cup of canola or vegetable oil. Heat the oil over medium / high heat or until it’s hot enough to give the meatballs a golden-brown sear.
  • Add about 5 meatballs at a time, you do not want to overcrowd the pan. Be sure to turn them frequently to prevent them from burning.
  • Once the meatballs have a golden-brown sear on all sides, place them on a paper towel to absorb any excess oil.
  • Next, you'll add them to the 8x8 baking dish, cover them with foil and finish cooking them in the oven.
  • Bake for an additional 20-25 minutes or until they are fully cooked through. Larger meatballs may take longer in the oven.

Assemble the Dish:

  • Add the orzo pasta with spinach and a dollop of tzatziki to a plate. Top the orzo pasta and tzatziki with a few of the chicken meatballs and your favorite garnishes.
  • Serve hot and enjoy!


Serving: 1serving, Calories: 502kcal, Carbohydrates: 42g, Protein: 32g, Fat: 23g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 139mg, Sodium: 913mg, Potassium: 740mg, Fiber: 2g, Sugar: 4g, Vitamin A: 999IU, Vitamin C: 6mg, Calcium: 210mg, Iron: 2mg