Greek Chicken Meatballs Recipe

There's something truly comforting about the aroma of sizzling garlic and herbs mingling with tender chicken in the kitchen. These Greek Chicken Meatballs bring all the Mediterranean goodness you love — juicy, herby, tangy — into one bite-sized delight that's perfect for busy weeknights or casual gatherings.

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I first whipped up a version of these meatballs when craving something flavorful yet healthy. What started as a fridge-cleaning experiment turned into a go-to recipe that's now a weekly staple in our house. Light, juicy, and packed with Greek-inspired ingredients, they’re just as great served with pita and tzatziki as they are tossed in a salad or tucked into a grain bowl.

Let’s dive into what makes these Greek Chicken Meatballs so special.

Why You'll Love This Greek Chicken Meatballs Recipe

Get ready to fall in love with a recipe that checks all the right boxes — bold flavor, nutritious ingredients, and simple prep.

First, let’s talk about how easy these are to make. You can have these meatballs ready in under 30 minutes, making them a lifesaver on weeknights when time is tight and takeout is tempting. A quick mix, a quick bake or pan-fry, and dinner is on the table.

They’re also light yet filling. Using ground chicken keeps things lean, while add-ins like crumbled feta, herbs, and lemon zest pack in vibrant flavor without the need for heavy sauces or loads of oil.

Budget-conscious cooks will appreciate that this recipe uses affordable ingredients you may already have at home. A pound of ground chicken, some pantry spices, and a handful of fresh herbs go a long way — perfect for feeding a family without breaking the bank.

Finally, they’re super versatile. Serve them with couscous or quinoa, wrap them in warm pita with veggies and sauce, or meal-prep them for lunches throughout the week. However you use them, these meatballs shine.

Now, let’s take a look at what you’ll need to bring them to life.

Ingredients Notes

This recipe calls for simple, fresh ingredients that come together to deliver classic Greek flavor in every bite. Here's what makes each one special.

Ground chicken is the star of the show here. It's lean, mild, and absorbs all the flavors you mix into it. I prefer using ground chicken thighs if available, as they stay a bit juicier after cooking than breast meat, but either works great.

Feta cheese adds a salty, tangy kick that’s key to capturing the Greek flavor profile. Use a block of feta and crumble it yourself if possible — it melts better and tastes fresher than the pre-crumbled kind.

Fresh herbs, especially parsley and dill, bring brightness and color. Don’t skip them! They balance the richness of the chicken and feta beautifully. If you’re short on fresh herbs, a mix of dried oregano and basil can stand in, but fresh is always best for this dish.

Garlic and red onion give the meatballs their savory depth. Mince both finely so they distribute evenly and cook fully in the short time these meatballs need. A quick sauté before mixing helps mellow their sharpness and boosts their sweetness.

Lemon zest is that secret ingredient that ties everything together. It gives the meatballs a subtle zing that lifts the whole dish. Use a microplane to get just the outer zest — it’s packed with fragrant oils that enhance flavor without adding moisture.

As for equipment, all you really need is a mixing bowl, a baking sheet (or skillet if pan-frying), and a zester or grater. A cookie scoop helps portion the meatballs evenly, but your hands work just fine too.

How To Make This Greek Chicken Meatballs Recipe

Making these meatballs is refreshingly simple — just mix, form, and cook. Let’s walk through it step by step.

Start by prepping your aromatics. Finely dice your red onion and garlic, then sauté them in a small pan with a splash of olive oil over medium heat until softened and fragrant — about 3–4 minutes. Let them cool slightly before adding to the rest of the ingredients.

In a large mixing bowl, combine the ground chicken, sautéed aromatics, crumbled feta, chopped herbs, lemon zest, an egg, breadcrumbs, and a bit of salt and pepper. Mix gently with your hands or a spatula until everything is just combined. Overmixing can make the meatballs tough, so go easy here.

Next, form the mixture into small meatballs — about 1.5 inches wide. You should get around 18–20 meatballs, depending on size. Lightly oil your hands if the mixture is sticky, or chill it for 10 minutes before shaping.

For cooking, you have two easy options. To bake, preheat your oven to 400°F (200°C), line a baking sheet with parchment, and arrange the meatballs evenly. Bake for 15–18 minutes, turning once halfway through, until golden and cooked through.

If you prefer a crispier outside, try pan-frying. Heat a tablespoon of olive oil in a nonstick skillet over medium heat. Cook the meatballs in batches, turning often, until browned on all sides and cooked through — about 10–12 minutes total.

In total, you’re looking at about 30 minutes from start to finish. The result? Perfectly juicy meatballs bursting with Greek flavor, ready to serve any way you like.

Storage Options

These Greek Chicken Meatballs store beautifully, making them perfect for meal prep or leftovers.

If you’re storing leftovers in the fridge, let the meatballs cool completely before transferring them to an airtight container. They’ll stay fresh for up to 4 days.

For longer storage, they freeze well too. Place cooked meatballs on a parchment-lined tray and freeze until solid. Then transfer to a freezer-safe bag or container. They’ll keep for up to 3 months and can be reheated straight from frozen or thawed overnight.

To reheat, warm them in a skillet with a splash of water or broth over low heat until heated through. You can also microwave them in 30-second intervals, but be careful not to overdo it — you don’t want them to dry out.

Variations and Substitutions

This recipe is wonderfully flexible, making it easy to adapt based on what you have on hand or your dietary needs.

Want to make it dairy-free? Skip the feta and add a tablespoon of nutritional yeast or finely chopped olives for a similar salty depth.

For a low-carb version, swap the breadcrumbs with almond flour or crushed pork rinds. You may need to adjust the egg slightly to help the mixture bind.

If you don’t have ground chicken, ground turkey makes an excellent substitute. It has a similar texture and flavor profile and works just as well with the Greek-inspired ingredients.

Looking to amp up the veggie content? Finely grated zucchini or chopped spinach blends in nicely. Just be sure to squeeze out excess moisture first so your meatballs hold their shape.

And if you like things spicy, add a pinch of red pepper flakes or a spoonful of harissa to the mix. It’ll give the meatballs a subtle kick that pairs beautifully with the creamy feta and herbs.

Feel free to get creative! These meatballs are endlessly adaptable, so don’t be afraid to make them your own.

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