Juicy, herby, and absolutely packed with fresh Mediterranean flavor, these Greek Chicken Meatballs are my go-to for a weeknight dinner that feels both comforting and a little bit special. Imagine tender bites of chicken, flecked with lemon zest and fragrant oregano, finished with creamy feta and a sprinkle of dill. They come together in less than half an hour and deliver on everything you want from a homemade meal: vibrant color, a pop of tanginess, and a texture that makes you want to grab just one more. Whether you’re serving them with pillowy pita, a crisp salad, or even tucked into a lunchbox, Greek Chicken Meatballs guarantee smiles all around the table.
Ingredients You’ll Need
The beauty of Greek Chicken Meatballs lies in how a handful of simple, everyday ingredients transform into something truly crave-worthy. Each element contributes depth, moisture, or that unmistakable Greek flair, and together, they make magic. Here’s what you’ll need—and why you’ll want each one.
- Ground Chicken: Lean and mild, ground chicken is the perfect blank canvas for bold Mediterranean flavors.
- Breadcrumbs: These help keep your meatballs juicy and tender, and prevent them from getting dense.
- Red Onion: Finely diced for a sweet, colorful burst that melts into the mix.
- Garlic: Freshly minced garlic brings that essential savory hit.
- Fresh Parsley: Chopped parsley adds brightness and a pop of green.
- Dried Oregano: Delivers that instantly recognizable Greek aroma and flavor.
- Salt: Enhances all the gorgeous flavors in every bite.
- Black Pepper: For a touch of gentle heat and depth.
- Lemon Zest: The secret to a fragrant, sunny finish that wakes up the whole dish.
- Lemon Juice: Adds tang and keeps the chicken moist and lively.
- Large Egg: Acts as a binder so your Greek Chicken Meatballs hold together perfectly.
- Olive Oil: Gives the meatballs a golden, crispy edge when pan-fried.
- Crumbled Feta & Chopped Dill (optional garnish): These are your ticket to extra creaminess and that fresh, herbal finish. Highly recommended!
How to Make Greek Chicken Meatballs
Step 1: Mix the Ingredients
Start by grabbing a large mixing bowl. Add in the ground chicken, breadcrumbs, red onion, garlic, chopped parsley, dried oregano, salt, black pepper, lemon zest, lemon juice, and your egg. Using clean hands or a fork, gently mix until just combined. Be careful not to overwork, as this helps keep the meatballs deliciously tender.
Step 2: Shape the Meatballs
Scoop out portions of the mixture (about 1 1/2 tablespoons each) and gently roll them between your palms to form balls about 1 1/2 inches in diameter. You should end up with 18 to 20 meatballs. Place the shaped meatballs on a plate or tray as you go.
Step 3: Sear in Olive Oil
Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, carefully add your Greek Chicken Meatballs in a single layer, making sure not to overcrowd the pan. Sear for 5 to 6 minutes total, turning occasionally, until they’re golden brown all over and cooked through to the center.
Step 4: Garnish and Serve
Once the meatballs are beautifully browned, transfer them to a plate and keep them warm while you finish the rest of the batch. When all the meatballs are cooked, sprinkle generously with crumbled feta and chopped dill if you’re using them. The creamy, salty feta melts ever so slightly into the hot meatballs—a finishing touch you won’t want to skip!
How to Serve Greek Chicken Meatballs
Garnishes
Greek Chicken Meatballs absolutely shine when topped with a few classic garnishes. Crumbled feta brings irresistible creaminess and just the right touch of briny salt, while chopped fresh dill or parsley adds a lovely herbal flair. If you like extra tang, a wedge of lemon on the side for squeezing completes the flavor picture.
Side Dishes
The possibilities here are endless! Serve your Greek Chicken Meatballs with pillowy warm pita, fluffy rice, or crispy roasted potatoes. A bright Greek salad with cucumbers, tomatoes, olives, and red onion is the perfect fresh counterpoint. And don’t forget a generous bowl of creamy tzatziki for dipping—its cooling tang pairs beautifully with the savory meatballs.
Creative Ways to Present
These meatballs are the ultimate in versatility! Try sliding them onto skewers for a fun appetizer, tucking them into pita wraps with lettuce and tomato, or layering them over a bed of quinoa with all your favorite Mediterranean toppings. For party platters, set out the meatballs with an array of colorful dips—guests will love building their own bites.
Make Ahead and Storage
Storing Leftovers
Leftover Greek Chicken Meatballs keep well for meal prep or grab-and-go lunches. Store them in an airtight container in the fridge, where they’ll stay fresh and moist for up to four days. They’re just as tasty hot or at room temperature, so feel free to toss leftovers into salads or grain bowls!
Freezing
These meatballs are excellent freezer candidates. Once cooled completely, arrange them in a single layer on a sheet pan and freeze until solid. Transfer to a zip-top freezer bag or airtight container, and they’ll keep beautifully for up to three months. Perfect for busy weeks when you need something wholesome and homemade—fast!
Reheating
To reheat, place the meatballs on a baking sheet and warm in a 350°F oven for 10-12 minutes, or until heated through. For a quick lunch, microwave on medium power in 30-second bursts until hot. If reheating from frozen, let them thaw in the fridge overnight, or add a couple of extra minutes if going straight from freezer to oven.
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey is a great swap in this recipe and will deliver a similar juicy, flavorful result. Just make sure to use a blend with a little fat (not extra-lean), to keep your Greek Chicken Meatballs from drying out.
Are these Greek Chicken Meatballs gluten-free?
With a simple swap, yes! Use your favorite gluten-free breadcrumbs and double check that all your store-bought ingredients are certified gluten-free. The texture and taste will remain spot-on with this substitution.
What’s the best way to make these ahead?
You can mix and shape the meatballs a day in advance and refrigerate, covered. When you’re ready to cook, they can go straight into the pan. You can also fully cook the meatballs in advance and simply reheat when serving.
Can I bake the meatballs instead of frying?
Definitely! Arrange your Greek Chicken Meatballs on a lined baking sheet and bake at 400°F for 18–20 minutes, until golden and cooked through. This is a great option if you want a more hands-off approach or are making a double batch.
What sauce goes well with these meatballs?
Tzatziki is the classic pairing—its cool, tangy yogurt base complements the herbs and lemon perfectly. You could also try a roasted red pepper sauce or hummus for a creamy, flavor-packed dip.
Final Thoughts
These Greek Chicken Meatballs are more than just a dinnertime delight—they’re a little taste of sunshine and the Mediterranean coast, right in your own kitchen. I hope you give them a try, and that they bring the same fun spirit, fresh flavors, and happy memories to your table as they have to mine!
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Greek Chicken Meatballs Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Greek chicken meatballs are bursting with flavor from fresh herbs and lemon zest. They are tender, juicy, and perfect for a quick and delicious meal.
Ingredients
Main Ingredients:
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup red onion (finely diced)
- 2 cloves garlic (minced)
- 1/4 cup fresh parsley (chopped)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- zest of 1 lemon
- 1 tablespoon lemon juice
- 1 large egg
For Cooking:
- 2 tablespoons olive oil
For Garnish (optional):
- crumbled feta
- chopped dill
Instructions
- Prepare the Meatball Mixture: In a large bowl, mix together ground chicken, breadcrumbs, red onion, garlic, parsley, oregano, salt, pepper, lemon zest, lemon juice, and egg until just combined.
- Form the Meatballs: Roll the mixture into 1 1/2-inch meatballs (about 18–20 total).
- Cook the Meatballs: Heat olive oil in a skillet over medium heat. Cook the meatballs in batches for 5–6 minutes until golden brown and cooked through.
- Finish and Serve: Transfer cooked meatballs to a plate, garnish with feta and dill, and serve with desired accompaniments.
Notes
- You can bake the meatballs at 400°F for 18–20 minutes as an alternative cooking method.
- These meatballs freeze well and are great for meal prep.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: About 4–5 meatballs
- Calories: 280
- Sugar: 1 g
- Sodium: 420 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 110 mg
