These light and tasty Greek Chicken Meatballs are such a simple, flavorful dish for when you need a nutritious, protein-packed meal. Ground chicken, fresh herbs, aromatics and spices combine and bake into golden brown rounds of deliciousness. (Yep, they’re baked!)
I like to serve this with rice, or pita bread and some tzatziki or hummus. This takes the cake for a meal I can serve my family that is not only good for them, but something I know they’ll love!
Reasons You’ll Love This
Baked not Fried – These easy Greek chicken meatballs can be baked all at once in the oven instead of in batches, on the stove.
Easy to Make – Just throw all the ingredients in a bowl, mix, shape and bake! So easy, especially if your kiddos want to help.
Nutritious and Delicious – This dish is full of lean protein, and pairs well with veggies and grains. Not to mention, it’s sooo tasty!
Picky Eater Approved – They’re technically in the chicken nugget family.
Meal Prep – These meatballs freeze well and make a great meal-prep option for busy weeks.
This Greek chicken meatball recipe is like a unicorn. It’s hard to find a food that has all the components of a well balanced dish, without compromising taste. Thankfully, these magical Greek meatballs check both of those boxes. My family is constantly asking me to make these, and I really can’t deny them because I constantly want them too!
Ingredient Info
This is a discussion about the ingredients. For the actual recipe with amounts, please see the recipe below.
- Ground Chicken – You can also use ground turkey or ground lamb if you’d like! Less traditional substitutes would be ground beef or ground pork.
- Red Onion – White or yellow onion will work as well.
- Garlic – I prefer freshly minced garlic, but the jar stuff works just as well.
- Feta Cheese – Cotija cheese or blue cheese are both similar in texture if you need a substitute. Otherwise, a bit of grated parmesan works.
- Breadcrumbs – Breadcrumbs help hold the structure of the meatballs. You can sub this for crushed crackers, oat flour, or almond flour.
- Herbs – I used fresh parsley and mint as well as some dried herbs. You can sub with whatever you see fit. Cilantro or basil are good options.
Step by Step Instructions
This is a discussion about the recipe. For the actual recipe with amounts, please see the recipe below.
- Combine all meatball ingredients in a bowl. Mix well to combine.
- Shape the meatballs and bake, flipping halfway through.
- Serve with optional sides and toppings. Enjoy!
Tips & Advice
Storage – Store the leftover greek meatballs in an airtight container in the fridge for 3-4 days. Make sure the meatballs have cooled completely before storing.
To reheat, you can microwave or throw them in the oven for 5-7 minutes, until warmed through.
Sometimes I will make a double batch and freeze them for later. Cool the meatballs fully, then place them on a tray and freeze until solid. Store them in a gallon baggie in the freezer, they’ll last up to 2 months!
Make Ahead – You can roll the meatballs ahead of time, cover, and store them in the fridge for up to 24 hours until you’re ready to bake.
Side Dishes – I love these Greek meatballs because they’re so versatile and can be served many different ways. Typically I’ll serve it over white or brown rice, with dips like tzatziki or hummus. I also love whipping up a quick cucumber tomato salad which is so refreshing.
Otherwise, serve with potatoes, pita bread, orzo pasta or even a bed of greens. Top with olives, tomatoes, red onion, cucumber, chickpeas, fresh mint, fresh dill, peppers or whatever sounds good!
Breakfast? You Bet! – Sometimes, I’ll even eat these for breakfast over a bowl of greek yogurt mixed with lemon juice and fresh dill then top with a soft boiled egg. Drizzle with olive oil and it’s a savory, protein packed way to start the day.
Equipment
For this Greek chicken meatballs recipe you’ll just need a large bowl for mixing and a baking sheet!
FAQs
The trick for making tender, juicy meatballs, especially when using chicken, is to not overcook them. Keeping them in the oven for even a few minutes too long will dry them out. Also, rolling the meatballs slightly smaller than usual will help with even cooking. Remove the meatballs once the center reaches an internal temperature of 165°F.
Tzaztiki is my number one choice in sauce, but you can also serve with hummus, tahini or even a harissa sauce for some spice.
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I hope you enjoyed these Greek style chicken meatballs! If you’re looking for more similar, easy, and good-tasting recipes, check out a few more of these fan-favorites.
Greek Chicken Meatballs
Ingredients
- 1 lb ground chicken
- 1/3 cup red onion (finely chopped)
- 2 cloves garlic (minced)
- 1/4 cup feta cheese (crumbled )
- 1/4 cup fresh parsley
- 1/4 cup fresh mint
- 1/2 cup plain breadcrumbs
- 1 large egg
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
Instructions
- Start by preheating the oven to 400°F. Prep a baking sheet with parchment paper or brush it with some olive oil. Set aside.
- To a large bowl, add ground chicken, red onion, garlic, feta cheese, fresh parsley, fresh mint, breadcrumbs, egg, lemon zest, lemon juice, oregano, cumin, salt, and pepper. Mix everything together well with a spatula or gloved hands.
- Scoop about 1 and 1/2 tablespoons of the meatball mixture and use your hands to roll it into a ball. Repeat until all of the ground chicken mixture has been used. Place them on the baking sheet.
- Bake the chicken meatballs for 18–20 minutes. Halfway through baking, flip the meatballs. Remove when the meatballs are golden brown and cooked all the way through.
- Serve warm and top with tzatziki sauce. Serve with pita bread, white or brown rice rice, or a simple salad.
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Meet Christi, Love From The Oven
I’m Christi I love sharing easy & delicious recipes that your family & friends will love. I’m a mom, baker, cookbook author and lover of sprinkles.
