Tired of the same lame meal prep? Well then, do I have a treat for you. These Greek Chicken Meatballs with Tzatziki are the perfect make-ahead dish that is sure to satisfy time and time again. I make a big batch of meatballs and tzatziki at the beginning of the week and enjoy them on salads, with cous cous, in a pita, etc and never get sick of them. They’re easy to make, super flavorful, and pair perfectly with the tart, tangy sauce. The best part? They’re just 1 WW SP or for up to 7 meatballs (2 meatballs is 0), and they’re ~50 calories a pop (sauce included). The sauce is 0 SP on blue/purple plans, 1 on green.
Making greek chicken meatballs with tzatziki
I make these meatballs in the air fryer, but you can bake them too. Either method is a great “set it and forget it” style of cooking that lets you cook your meatballs and make your sauce at the same time. This way, everything comes together at once and you’ve got an entire meal ready to go (in under 30 minutes, no less). To make the meatballs you’ll need:
- Lean ground chicken
- Breadcrumbs to help bind
- Egg to help bind
- Salt, pepper, garlic, parsley, dill, cumin, to season
- Grated onion to keep them moist and add flavor
- Feta cheese because cheese makes everything better, right?
Combine all ingredients together until you have a uniform mixture. Wet your hands and form roughly 1 tbsp sized meatballs (should make about 21 from a pound of chicken). Place them on a prepared air fryer tray and spray with cooking spray. Air fry at 375 for 15 minutes, until the internal temperature is at 165F. I use a meat thermometer like this one to make sure my meatballs are fully cooked without having to cut them in half.
While your meatballs are cooking, make any side dishes you plan to have as well as your sauce.
The tzatziki is super simple and absolutely delicious (like, eat with a spoon good). It consists of:
- Nonfat greek yogurt, I use Fage 0%
- Grated cucumber
- Lemon juice
- White vinegar
- Salt, pepper, dill
It’s as easy as stir, taste, adjust, enjoy! Store meatballs and tzatziki in separate airtight containers in the fridge for up to 4 days.
My favorite way to serve these meatballs is with a simple side salad and some cous cous. For the side salad, I cut up tomatoes, cucumbers, red onion, and add some feta (and sometimes olives). Toss with a little red wine vinegar, salt, pepper, and it’s a delicious, bright contrast and it gets some veggies on your plate. Prepare your cous cous (lemon or garlic herb flavors both go great here) according to package instructions and portion accordingly.
You could also put these meatballs and sauce into a pita with some veggies to make a healthy gyro-like sandwich. It’s a great WW-friendly alternative to one of my favorite takeout dishes.
Lastly, you can put these meatballs over a salad as a protein source. Cut up some fresh romaine, top with cucumber, tomato, onion, feta, olives, and fresh herbs, and add meatballs on top. Dress with tzatziki sauce and enjoy!
Greek Chicken Meatballs with Tzatziki
- Mixing Bowls
- Air Fryer
- 1 lb. lean ground chicken
- 1/4 cup plain bread crumbs
- 1/4 cup white or yellow onion grated (about 1/2 onion)
- 3 cloves garlic minced
- 1 tsp dried parsley or fresh, finely chopped
- 1/2 tsp dried dill
- 1/4 tsp cumin
- Large pinch of salt and pepper
- 1 large egg
- 1/2 cup fat free feta cheese crumbled
- 1 cup Greek yogurt nonfat
- 1/2 cup cucumber grated (about 1/2 large cucumber)
- 1/2 tsp dried dill
- 2 cloves garlic minced
- juice of 1/2 lemon
- zest of half lemon
- 1 tbsp white vinegar
- salt and pepper to taste
- To make Tzatziki, add all ingredients into a small mixing bowl and taste, adjusting seasonings as desired.
- Each serving is 5 meatballs + 1/4 cup tzatziki (2 SP blue/purple, 4 SP green).