Name: Greek Chicken Meatballs Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Greek
Ingredients: 1 lb ground chicken; 1/2 cup breadcrumbs; 1/4 cup crumbled feta cheese; 1/4 cup finely chopped red onion; 2 cloves garlic, minced; 1 tbsp fresh parsley, chopped; 1 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper; 1 egg; 1 tbsp olive oil (for cooking)

There's something undeniably satisfying about biting into a tender, juicy meatball infused with Mediterranean flavors. These Greek Chicken Meatballs bring together zesty lemon, fragrant oregano, and creamy feta to create a dish that's both delicious and versatile.

I first made this recipe while trying to recreate a meal from a tiny Greek taverna I visited years ago. The result? A dish that's now a staple in my kitchen, perfect for meal prep, weeknight dinners, or even as an appetizer for guests.

Why You'll Love These Greek Chicken Meatballs

Get ready to fall in love with this easy, flavorful dish. These Greek Chicken Meatballs are a must-try for anyone looking for a healthy, protein-packed meal with bold flavors.

First, they’re incredibly quick and easy to make. In under 30 minutes, you’ll have golden-brown meatballs ready to serve, making them a great option for busy nights.

They’re also healthy and lean, made with ground chicken, fresh herbs, and minimal oil. Unlike traditional beef or pork meatballs, these are lighter while still packing in tons of flavor.

Best of all, they’re versatile. Serve them in a pita, over a fresh Greek salad, or with a side of tzatziki for dipping. They also make a great addition to grain bowls or pasta dishes.

Ingredients Notes

The beauty of these Greek Chicken Meatballs lies in their fresh, simple ingredients. Here’s what you’ll need:

Ground chicken is the base of these meatballs. I recommend using a mix of dark and white meat for the perfect balance of moisture and flavor. If you only have lean ground chicken, adding a bit of olive oil will help prevent dryness.

Feta cheese adds a salty, tangy kick that sets these meatballs apart. Crumbled feta blends beautifully into the mixture, creating little pockets of creamy, melty goodness.

Fresh herbs like parsley and oregano are key to achieving that classic Greek flavor. Dried oregano works in a pinch, but fresh will take these meatballs to the next level.

Garlic and onion provide depth and aromatic richness. Grating the onion rather than chopping it ensures even distribution and keeps the meatballs tender.

For a little brightness, lemon zest and juice are added to the mix. This touch of citrus enhances the overall flavor and keeps the meatballs from tasting too heavy.

You’ll also need breadcrumbs and an egg to bind everything together, plus a drizzle of olive oil to keep the meatballs juicy.

How To Make These Greek Chicken Meatballs

Making these Greek Chicken Meatballs is a breeze. Here’s how it’s done:

Start by preheating your oven to 400°F and lining a baking sheet with parchment paper. If you prefer pan-frying, heat a large skillet with a drizzle of olive oil over medium heat.

In a large mixing bowl, combine the ground chicken, crumbled feta, grated onion, minced garlic, chopped parsley, oregano, lemon zest, egg, and breadcrumbs. Season with salt and pepper, then use your hands to gently mix everything together until just combined.

Using a cookie scoop or your hands, form the mixture into evenly-sized meatballs, about 1 to 1.5 inches in diameter. Place them on the prepared baking sheet, making sure they’re not too close together.

If baking, transfer the meatballs to the oven and cook for 15-18 minutes, flipping them halfway through for even browning. If pan-frying, cook in batches, turning occasionally until golden and cooked through, about 8-10 minutes total.

Once done, remove from heat and let them rest for a few minutes. Serve warm with tzatziki sauce, fresh pita, or a side of Greek salad.

Storage Options

These meatballs store beautifully, making them ideal for meal prep.

For refrigeration, place the cooked meatballs in an airtight container and store for up to 4 days. Reheat in the oven at 350°F for about 10 minutes or microwave for a quick meal.

For freezing, arrange the cooled meatballs on a baking sheet and freeze until solid, then transfer to a freezer-safe bag. They’ll last up to 3 months. To reheat, bake at 375°F for 15-20 minutes or until heated through.

Variations and Substitutions

This recipe is incredibly flexible, so feel free to experiment!

For a spicier version, add a pinch of red pepper flakes to the mixture for some heat.

If you don’t have ground chicken, ground turkey works just as well, offering the same lean, protein-rich benefits.

Looking for a gluten-free option? Swap out the breadcrumbs for almond flour or a gluten-free breadcrumb alternative.

Want to make them dairy-free? Simply omit the feta or use a dairy-free feta substitute. The meatballs will still be full of flavor thanks to the lemon, herbs, and garlic.

No fresh herbs on hand? Use dried herbs instead, but reduce the quantity slightly since dried herbs are more concentrated.

No matter how you make them, these Greek Chicken Meatballs are bound to become a favorite in your home. Give them a try, and let me know how you like to serve them!