Greek Chicken Meatball Pitas with Tzatziki & Feta

Imagine a vibrant, mouthwatering meal that’s bursting with fresh flavors, tender meat, and creamy sauce—all wrapped up in a warm pita. That’s exactly what you get with Greek Chicken Meatball Pitas with Tzatziki & Feta. Perfect for a weeknight dinner or a casual weekend gathering, this recipe brings together juicy chicken meatballs seasoned with fragrant herbs, cool cucumber tzatziki, salty feta, and crisp veggies for a pita sandwich experience you won’t forget.

What Makes This Recipe Special

This recipe stands out because it combines the lightness of ground chicken with the bold Mediterranean flavors that make Greek cuisine so beloved. The addition of Parmesan cheese in the meatballs adds a subtle umami depth, while the fresh herbs elevate the taste profile. The tzatziki sauce—not just a condiment but a creamy, tangy partner—ties everything together. Plus, the pita pockets make it fun and portable, ideal for lunches, picnics, or even meal prep.

If you love dishes like One Pot Greek Chicken Orzo With Feta, this recipe will be right up your alley with similar flavors delivered in a different form. And if you’re a fan of meatballs, you might also enjoy Garlic Parmesan Chicken Meatballs With Marinara, which shares that same comforting, cheesy touch.

Ingredient Rundown

• 1 pound ground chicken: The lean protein base for tender, juicy meatballs.
• 1/2 cup breadcrumbs: Helps bind the meatballs and keep them moist.
• 1/4 cup grated Parmesan cheese: Adds savory umami flavor.
• 1/4 cup finely chopped onion: Provides sweetness and texture.
• 2 cloves garlic, minced: Aromatic punch that complements the herbs.
• 1 teaspoon dried oregano: Classic Greek herb for authentic flavor.
• 1 teaspoon dried thyme: Earthy, slightly minty note.
• 1/2 teaspoon salt: Balances and enhances all flavors.
• 1/4 teaspoon black pepper: Mild heat and sharpness.
• 2 tablespoons fresh parsley, chopped: Brightens the meatballs with fresh herbaceousness.
• 1 tablespoon olive oil: For cooking the meatballs to golden perfection.
• 4 pita pockets: Soft, warm vessels for stuffing the meatballs and toppings.
• 1 cup tzatziki sauce: Creamy cucumber-yogurt sauce that cools and complements the spices.
• 1/2 cup feta cheese, crumbled: Salty, tangy, and crumbly—signature Greek cheese.
• 1 cup sliced cucumbers: Adds crunch and freshness.
• 1 cup halved cherry tomatoes: Sweet, juicy bursts of color and flavor.

Cook’s Kit

• Mixing bowl – for combining meatball ingredients.
• Large skillet or frying pan – to brown and cook the meatballs.
• Measuring cups and spoons – for precise seasoning.
• Sharp knife and cutting board – to prep vegetables and herbs.
• Spatula or tongs – to turn meatballs while cooking.
• Small bowl – to mix fresh parsley or other garnishes if desired.
• Serving plates or trays – for assembling and serving the pitas.

Cook Greek Chicken Meatball Pitas with Tzatziki & Feta Like This

Step 1: Prepare the Meatball Mixture

In a large mixing bowl, combine the ground chicken, breadcrumbs, grated Parmesan, finely chopped onion, minced garlic, dried oregano, dried thyme, salt, black pepper, and chopped fresh parsley. Use your hands or a spoon to mix everything just until combined—avoid overmixing to keep the meatballs tender.

Step 2: Shape the Meatballs

Form the mixture into small, golf-ball-sized meatballs, about 1 to 1.25 inches in diameter. This size ensures they cook evenly and fit nicely inside the pita pockets.

Step 3: Cook the Meatballs

Heat the olive oil in a large skillet over medium heat. Add the meatballs in a single layer, making sure not to overcrowd the pan. Cook for about 4-5 minutes per side, turning gently with tongs or a spatula until they are evenly browned and cooked through (internal temperature should reach 165°F).

Step 4: Prep the Veggies and Tzatziki

While the meatballs cook, slice the cucumbers and halve the cherry tomatoes. If you’re using store-bought tzatziki, give it a quick stir; if homemade, keep it chilled until ready to serve.

Step 5: Warm the Pitas

Warm the pita pockets in a dry skillet or microwave for a few seconds until soft and pliable. This prevents them from cracking when you stuff them.

Step 6: Assemble Your Greek Chicken Meatball Pitas

Open each pita pocket gently. Spread about 2 tablespoons of tzatziki inside each pita. Add 4-5 meatballs per pita, then top with sliced cucumbers, cherry tomatoes, and crumbled feta cheese. Serve immediately for the best texture and flavor.

Seasonal Serving Ideas

• In warmer months, add fresh mint or dill to the tzatziki for an extra herbaceous twist.
• Serve with a side of grilled vegetables like zucchini, eggplant, or bell peppers.
• Top with kalamata olives or a drizzle of lemon juice for a bright finish.
• Pair with a Greek salad or roasted potatoes for a complete Mediterranean feast.

Cook’s Notes

• You can substitute panko breadcrumbs for regular if you prefer a lighter texture.
• For an extra punch of flavor, add a splash of lemon zest to the meatball mixture.
• If you want to save time, prepare the meatballs a day ahead and refrigerate; just reheat gently before assembling.
• Ground turkey can be used instead of chicken if you prefer a different lean poultry option.
• Don’t overcook the meatballs to keep them juicy and tender.

Storing, Freezing & Reheating

Store any leftover cooked meatballs in an airtight container in the refrigerator for up to 3 days. Keep the pita bread and fresh vegetables separate to avoid sogginess. Reheat the meatballs gently in a skillet or microwave until warmed through before assembling again.

These meatballs freeze beautifully. Arrange them on a baking sheet in a single layer and freeze until solid, then transfer to a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge and reheat as usual.

Greek Chicken Meatball Pitas with Tzatziki & Feta Q&A

Can I make these meatballs gluten-free?

Yes! Simply swap the regular breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers. Make sure your pita bread is also gluten-free if needed.

What can I use if I don’t have fresh parsley?

Dried parsley can be used in a pinch, but fresh herbs really brighten the flavor. Alternatively, fresh cilantro or basil can offer a different but delicious twist.

Is it possible to bake the meatballs instead of frying?

Absolutely. Preheat your oven to 400°F (200°C), place the meatballs on a parchment-lined baking sheet, and bake for about 20 minutes or until cooked through, turning halfway for even browning.

How do I make homemade tzatziki sauce?

Mix Greek yogurt with grated cucumber (squeeze out excess moisture), minced garlic, lemon juice, chopped fresh dill, olive oil, salt, and pepper. Chill for at least 30 minutes to let the flavors meld before serving.

Next Up in Your Queue

• One Pot Greek Chicken Orzo With Feta – A comforting and easy one-pan dinner with similar flavors.
• Garlic Parmesan Chicken Meatballs With Marinara – For a saucier, Italian-inspired meatball dish.

Final Thoughts

Greek Chicken Meatball Pitas with Tzatziki & Feta are a fantastic way to enjoy a fresh, flavorful, and satisfying meal that’s easy to prepare. The combination of juicy chicken, herbs, creamy tzatziki, and salty feta wrapped in warm pita creates a balanced, delicious bite every time. Whether you’re cooking for family, meal prepping for the week, or hosting friends, this recipe is a winner that’s sure to become a staple in your kitchen.

Give it a try and enjoy the vibrant flavors of Greece right at home!

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Greek Chicken Meatball Pitas with Tzatziki & Feta

This Greek Chicken Meatball Pita recipe is bursting with fresh Mediterranean flavors, juicy meatballs, creamy tzatziki, and salty feta—perfect for an easy, vibrant meal!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Greek, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound ground chicken
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup finely chopped onion
• 2 cloves garlic minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley chopped
• 1 tablespoon olive oil
• 4 pita pockets pita pockets soft, warm
• 1 cup tzatziki sauce creamy cucumber-yogurt sauce
• 1/2 cup feta cheese crumbled
• 1 cup sliced cucumbers
• 1 cup halved cherry tomatoes

Equipment

• Mixing bowl
• Large skillet
• Measuring cups and spoons
• Sharp knife
• Cutting board
• Spatula or tongs
• Small bowl
• Serving plates or trays

Method

 

1. In a large mixing bowl, combine the ground chicken, breadcrumbs, grated Parmesan, finely chopped onion, minced garlic, dried oregano, dried thyme, salt, black pepper, and chopped fresh parsley. Mix until just combined.
2. Form the mixture into small, golf-ball-sized meatballs, about 1 to 1.25 inches in diameter.
3. Heat olive oil in a large skillet over medium heat. Add the meatballs in a single layer and cook for about 4-5 minutes per side until browned and cooked through (internal temperature 165°F).
4. While meatballs cook, slice cucumbers and halve cherry tomatoes. Stir store-bought tzatziki or keep homemade chilled.
5. Warm the pita pockets in a dry skillet or microwave until soft and pliable.
6. Open each pita pocket, spread about 2 tablespoons of tzatziki inside, add 4-5 meatballs, then top with cucumbers, cherry tomatoes, and crumbled feta. Serve immediately.

Notes

• You can substitute panko breadcrumbs for regular to lighten texture.
• Add lemon zest to meatball mixture for extra flavor.
• Prepare meatballs ahead and refrigerate; reheat gently before assembling.
• Ground turkey works well as a chicken substitute.
• Avoid overcooking meatballs to keep them juicy and tender.