Servings
4 servings
About 16–20
meatballs total (4–5 per serving)
Prep time
15–20 minutes
Cook time
20–25 minutes
Total time
~40–45 minutes
Ingredients
Chicken meatballs
500g lean ground chicken (99% lean preferred for lower points)
1 small onion, finely grated or very finely chopped
3 cloves garlic, minced
1 egg (helps bind meatballs)
1/3 cup rolled oats or whole wheat breadcrumbs (light binding option)
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried dill)
1 teaspoon dried oregano
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 tablespoon lemon juice
1 teaspoon olive oil (optional, or use cooking spray)
Tzatziki sauce
1 cup plain non-fat Greek yogurt
1/2 cucumber, finely grated and excess water squeezed out
1–2 cloves garlic, minced
1 tablespoon lemon juice
1 tablespoon fresh dill (or 1 teaspoon dried dill)
1/4 teaspoon salt
Black pepper to taste
Optional serving suggestions
Whole wheat pita or low-carb pita
Cucumber slices, lettuce, tomato
Brown rice or quinoa
Salad greens
Instructions
Step 1: Prepare the tzatziki first (best for flavor)
Grate the cucumber finely.
Place grated cucumber in a clean cloth or paper towel and squeeze out as much water as possible.
In a bowl, mix Greek yogurt, cucumber, garlic, lemon juice, dill, salt, and pepper.
Stir well until smooth.
Refrigerate for at least 15–20 minutes while preparing meatballs.
This resting time improves flavor and thickens the sauce.
Step 2: Prepare the meatball mixture
In a large mixing bowl, add:
ground chicken
grated onion
garlic
egg
oats or breadcrumbs
parsley
dill
oregano
salt, pepper, paprika
lemon juice
Mix gently using hands or a spoon until just combined.
Do not overmix, as this can make meatballs dense.
Step 3: Shape the meatballs
Lightly wet your hands to prevent sticking.
Form mixture into equal-sized meatballs (about 1 to 1.5 inches wide).
You should get around 16–20 meatballs.
Step 4: Cook the meatballs (two options)
Option A: Oven baked (recommended for Weight Watchers)
Preheat oven to 200°C (400°F).
Line a baking tray with parchment paper.
Lightly spray with cooking spray or brush a tiny amount of olive oil.
Place meatballs evenly spaced on tray.
Bake for 18–22 minutes.
Flip halfway through for even browning.
Ensure internal temperature reaches 75°C (165°F).
Option B: Pan cooked
Heat a non-stick pan over medium heat.
Add a small amount of olive oil or cooking spray.
Cook meatballs in batches.
Turn frequently until browned on all sides and fully cooked (about 10–12 minutes total).
Step 5: Rest and serve
Let meatballs rest for 2–3 minutes after cooking.
Serve warm with chilled tzatziki sauce.
Serving ideas
Serve in a bowl with salad greens, cucumber, tomato, and tzatziki drizzle
Wrap in whole wheat pita for a gyro-style meal
Serve with quinoa or brown rice for a balanced plate
Add roasted vegetables for extra volume and fiber
Weight Watchers tips
Use 99% lean chicken to minimize points
Replace breadcrumbs with oats for a more filling, fiber-rich option
Use non-fat Greek yogurt for tzatziki (zero or very low points)
Avoid frying; baking keeps points lower
Add extra herbs and spices instead of oil for flavor
Nutrition estimate (per serving, 4 servings)
Calories: 220–300
Protein: 30–35g
Carbohydrates: 8–15g
Fat: 6–10g
Weight Watchers points: typically low to moderate depending on breadcrumbs and oil used
Variations
Low-carb version: skip breadcrumbs and use extra egg or almond flour
Spicy version: add chili flakes or cayenne pepper
Mediterranean version: add chopped spinach or feta (slightly higher points)
Air fryer version: cook at 190°C for 12–15 minutes, shaking halfway
