Mediterranean Chicken Meatballs with Tzatziki

Chicken meatballs are a staple for us! I love being able to reheat them straight from the freezer, because it makes for a fast and easy meal. So far, Anna and I have made Italian and Thai ones, but we wanted to try a Greek style meatball. Store bought tzatziki sauce was the perfect match for dipping. Anna grew the onion we used, and I grew the chili peppers and basil, so this was the perfect summer recipe for our homegrown veggies!

Makes 40 meatballs


900g (2lbs) lean ground chicken
1 cup crumbled feta cheese
1 cup Italian seasoned breadcrumbs
142g (5oz) fresh baby spinach
1/4 cup fresh basil
1 small onion
2 chili peppers (Fresno chillies or super chillies)
1 cup sundried tomatoes (pat with paper towel to remove excess oil)
3 garlic cloves
1 tbsp lemon juice
2 eggs
Black pepper
Sea salt
Canola spray, for greasing
Olive oil, for hands
454g (1lb) tzatziki sauce


Preheat oven to 425°F. Line two baking sheets with aluminum foil and spray with canola oil.

Finely dice vegetables, or put them in a food processor and pulse until vegetables are in small chunks.

Combine all ingredients in a large mixing bowl. Coat your hands with a couple drops of olive oil to prevent sticking. Mash the ingredients together with hands, then form mixture into balls. Place evenly spaced on baking sheets.

Bake for 18 minutes, meatballs should be lightly browned. Serve with tzatziki for dipping.

Nutrition (per 4 meatballs)

Calories 260
Fat 11.9g
Carbohydrates 14.1g
Fibre 1.9g
Sugars 4.7g
Protein 24.6g

4 meatballs with 1/4 cup tzatziki:

Calories 313
Fat 15.7g
Carbohydrates 17.1g
Fibre 2.2g
Sugars 4.7g
Protein 26.1g
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