Greek Chicken Meatballs and Yogurt Dill Sauce

Bright, herb-studded mini meatballs meet a cool, tangy sauce in this fresh, weeknight-friendly recipe. These Greek Chicken Meatballs and Yogurt Dill Sauce are tender, lightly spiced, and perfect tucked into flatbreads, served over rice, or plated alongside crisp cucumber and crumbled cheese. With simple pantry ingredients and a quick pan-sear, you’ll have dinner on the table fast—without skimping on flavor.

Why you’ll love this recipe

This dish balances comforting textures and clean Mediterranean flavors. Lean ground chicken keeps the meatballs light, while whole-grain panko and an egg give structure and tenderness. Garlic, onion, parsley, and oregano bring classic Greek aromatics, and the yogurt dill sauce brightens every bite with lemon and a touch of spice. It’s a great make-ahead option, too: meatballs reheat well and the sauce actually benefits from a little resting time to let the herb flavors meld.

Ingredients

• 1 pound lean ground chicken
• 1 teaspoon dried oregano
• 1 cup whole-grain panko
• 1 egg, beaten
• 1/3 cup milk
• 2 garlic cloves, minced
• 1/3 cup red onion, finely chopped
• 1/3 cup parsley leaves, finely chopped
• 1/2 teaspoon kosher or sea salt
• 1/4 teaspoon black pepper
• 1 tablespoon extra virgin olive oil
• 1 cup Greek yogurt, low-fat, plain
• 1/3 cup dill, finely chopped
• 1 lemon, zest and juice
• 1/4 teaspoon kosher or sea salt
• 1/2 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 1 cucumber, cut into thick slices, quartered
• 1/2 cup feta cheese crumbles
• 1/2 cup parsley or dill, chopped for garnish

Prep notes and substitutions

If you prefer, you can swap whole-grain panko with regular panko for a lighter texture, or use dairy-free milk and a plant-based yogurt for a dairy-free version. The quantities are tuned for a balanced meatball, so stick to the listed amounts for best results. The recipe calls for low-fat Greek yogurt for a creamy, tangy sauce that’s not too heavy—feel free to use full-fat if you want a richer finish.

Step-by-step instructions

1. Combine the meatball ingredients

In a medium bowl, add 1 pound lean ground chicken, 1 teaspoon dried oregano, 1 cup whole-grain panko, 1 egg (beaten), and 1/3 cup milk. Add 2 garlic cloves (minced), 1/3 cup red onion (finely chopped), and 1/3 cup parsley leaves (finely chopped). Season the mixture with 1/2 teaspoon kosher or sea salt and 1/4 teaspoon black pepper. Use clean hands or a spatula to gently mix everything together until just combined—avoid overworking the meat so the meatballs remain tender. Let the mixture rest for 5 minutes so the panko absorbs some moisture, which will make shaping easier.

2. Shape the meatballs

Wet your hands slightly to prevent sticking. Scoop about 1 to 1 1/2 tablespoons of the mixture and roll into compact meatballs about 1 inch in diameter. Place the formed meatballs on a plate or baking sheet lined with parchment. You should have roughly 20–24 small meatballs depending on exact size. Keep them chilled while you heat the pan; this helps them hold their shape when cooking.

3. Pan-sear the meatballs

Heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat. Once the oil shimmers, add the meatballs in a single layer without crowding the pan. Cook the meatballs for 3–4 minutes on the first side, until they develop a golden-brown crust. Carefully turn each meatball with tongs or a spatula and cook for another 3–4 minutes, turning as needed so they brown evenly on all sides. Continue cooking until the internal temperature reaches 165°F (74°C). If necessary, lower the heat and cover the pan for a minute or two to allow the centers to finish cooking without burning the exterior.

4. Make the yogurt dill sauce

While the meatballs cook, combine 1 cup Greek yogurt (low-fat, plain) in a small bowl with 1/3 cup dill (finely chopped). Add the zest and juice of 1 lemon and 1/4 teaspoon kosher or sea salt. Stir in 1/2 teaspoon ground cumin and 1/8 teaspoon cayenne pepper. Taste and adjust lemon or salt as desired. The sauce should be bright and slightly spiced; if it seems too thick, thin with a teaspoon of milk or lemon juice at a time until you reach your preferred consistency.

5. Assemble and garnish

Arrange the cooked meatballs on a serving platter or individual plates. Spoon a generous dollop of the yogurt dill sauce over the meatballs or serve it on the side for dipping. Scatter 1/2 cup feta cheese crumbles and 1/2 cup chopped parsley or dill over the top for freshness and a salty contrast. Serve with 1 cucumber, cut into thick slices and quartered, for crisp texture and cooling bites alongside the warm meatballs.

Serving suggestions

These Greek Chicken Meatballs and Yogurt Dill Sauce work beautifully in several setups. Stuff them into flatbreads with shredded lettuce, tomatoes, and extra sauce for handheld sandwiches. Plate them over a bed of steamed rice or a simple green salad for a lighter meal. They also pair well with roasted vegetables or a side of warm pita. Leftovers keep well in an airtight container for up to 3 days—reheat gently and refresh with a squeeze of lemon and a sprinkle of fresh herbs.

Tips for best results

• Don’t overmix the meat: combine ingredients until evenly distributed but stop once the mixture is cohesive to maintain tender meatballs.
• Use a thermometer: aim for an internal temperature of 165°F (74°C) for perfectly cooked ground chicken without drying it out.
• Chill before cooking: briefly chilling the formed meatballs helps them hold together while searing.
• Adjust spices to taste: if you want more warmth, increase the cayenne slightly; for a smokier note, add a pinch of smoked paprika to the meat mixture.

Make-ahead and storage

You can prepare the meatball mixture up to a day in advance; keep it covered in the refrigerator and shape and cook shortly before serving. Cooked meatballs stay fresh in the refrigerator for up to 3 days. The yogurt dill sauce will keep for 3–4 days refrigerated—stir before serving. For freezing, arrange cooked and cooled meatballs in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag; they’ll last for up to 3 months. Reheat from frozen in a 350°F (175°C) oven for about 15–20 minutes, or defrost in the fridge overnight and warm gently in a skillet.

Nutrition snapshot

This recipe is built around lean ground chicken and Greek yogurt for a protein-forward meal with moderate calories and satisfying flavor. Whole-grain panko adds fiber and texture, while fresh herbs and lemon keep the profile bright. Adding cucumbers and a simple salad turns this into a well-rounded plate without a lot of extra effort.

Final thoughts

Simple techniques and pantry-friendly ingredients make these Greek Chicken Meatballs and Yogurt Dill Sauce a go-to for busy evenings and casual entertaining alike. The meatballs are juicy and aromatic, and the yogurt sauce is the perfect cool counterpoint. Once you’ve mastered the base, feel free to customize: fold in a little grated lemon zest into the meatballs, swap parsley for extra dill, or roast the meatballs in the oven for a hands-off finish. Either way, expect bright Mediterranean flavors that come together fast and please a crowd.

Printable recipe card

Ingredients

• 1 pound lean ground chicken
• 1 teaspoon dried oregano
• 1 cup whole-grain panko
• 1 egg, beaten
• 1/3 cup milk
• 2 garlic cloves, minced
• 1/3 cup red onion, finely chopped
• 1/3 cup parsley leaves, finely chopped
• 1/2 teaspoon kosher or sea salt
• 1/4 teaspoon black pepper
• 1 tablespoon extra virgin olive oil
• 1 cup Greek yogurt, low-fat, plain
• 1/3 cup dill, finely chopped
• 1 lemon, zest and juice
• 1/4 teaspoon kosher or sea salt
• 1/2 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 1 cucumber, cut into thick slices, quartered
• 1/2 cup feta cheese crumbles
• 1/2 cup parsley or dill, chopped for garnish

Directions

1. In a medium bowl, combine 1 pound lean ground chicken, 1 teaspoon dried oregano, 1 cup whole-grain panko, 1 egg (beaten), and 1/3 cup milk. Add 2 garlic cloves (minced), 1/3 cup red onion (finely chopped), and 1/3 cup parsley leaves (finely chopped). Season with 1/2 teaspoon kosher or sea salt and 1/4 teaspoon black pepper. Mix gently until just combined and let rest 5 minutes.
2. With slightly wet hands, form the mixture into meatballs about 1 inch in diameter using roughly 1 to 1 1/2 tablespoons per meatball. Place on a parchment-lined plate or baking sheet and keep chilled while heating the skillet.
3. Heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat. Add meatballs in a single layer and cook 3–4 minutes per side, turning to brown evenly. Continue until meatballs reach an internal temperature of 165°F (74°C). If needed, lower heat and cover briefly to finish cooking.
4. Meanwhile, stir together 1 cup Greek yogurt (low-fat, plain) with 1/3 cup dill (finely chopped), the zest and juice of 1 lemon, 1/4 teaspoon kosher or sea salt, 1/2 teaspoon ground cumin, and 1/8 teaspoon cayenne pepper. Adjust seasoning to taste and thin slightly with milk or lemon juice if desired.
5. Arrange cooked meatballs on a platter, spoon the yogurt dill sauce over them or serve on the side. Garnish with 1/2 cup feta cheese crumbles and 1/2 cup chopped parsley or dill. Serve with 1 cucumber, cut into thick slices and quartered, for a crisp accompaniment.

Enjoy these Greek Chicken Meatballs and Yogurt Dill Sauce warm with fresh herbs, a squeeze of lemon, and your favorite sides. They’re a simple, flavorful option for weeknight dinners, meal prep, or casual gatherings.