If you’re looking for a dinner that’s fast, fresh, and a total crowd-pleaser, you simply have to try these Greek Chicken Meatballs. Bursting with bright herbs and warm spices, they deliver all the Mediterranean flavors you crave in delicious, juicy bites that come together in just 30 minutes.
Why You’ll Love This Recipe
- Vibrant Mediterranean Flavor: Every bite is packed with herby freshness, garlic, lemon, and just the right touch of warm spice for ultimate crave-ability.
- Quick and Easy: From fridge to table in 30 minutes, these Greek Chicken Meatballs are perfect for busy weeknights or fuss-free entertaining.
- Healthy and Light: Made with lean chicken and lots of fresh herbs, you can feel good about loading up your plate.
- Super Versatile: Serve them with salads, stuffed into pitas, or over rice—these meatballs play well with so many sides and sauces!
Ingredients You’ll Need
You only need a handful of simple but powerfully flavorful ingredients to make these Greek Chicken Meatballs truly unforgettable. Each one adds something special to the taste and color, working together for unbeatable freshness and tenderness.
- Ground chicken: The lean, mild base absorbs all the herbs and spices—be sure to use a blend with some dark meat for the juiciest meatballs!
- Salt and black pepper: Simple seasonings, but absolutely essential to bring everything to life.
- Ground cumin: Adds a subtle earthy warmth in the background for depth and authenticity.
- Oregano (dried): The signature herb of Greek cooking, giving the meatballs an unmistakably Mediterranean edge.
- Red pepper flakes: Just a touch for gentle heat—you can always dial it up or down!
- Fresh dill and mint: These fresh, vibrant herbs add bright flavor and a little color—don’t skip them!
- Red onion: Offers both a pop of color and a sweet, mellow bite as the meatballs cook.
- Garlic: Four cloves make sure every meatball is deeply savory and aromatic.
- Lemon zest: Lifts everything with sunny citrus—grate it freshly for the best zing.
- Olive oil: For frying the meatballs—imparts a lovely golden exterior and extra flavor.
- For serving: All the good stuff: chopped romaine, cucumber, tomato, creamy feta, fluffy rice, and cool tzatziki sauce round out the meal beautifully.
Variations
These Greek Chicken Meatballs are shockingly flexible, whether you want to adjust for what’s in your fridge or fine-tune the flavors for your family. Here are some of my favorite ways to make them your own!
- Change the herbs: Swap in fresh parsley or basil for a twist, or double up on dill for extra pop.
- Make them dairy-free: Skip the feta when serving, and your meatballs stay totally dairy-free!
- Add breadcrumbs or feta: For slightly firmer, richer meatballs, add a tablespoon or two of fine breadcrumbs or crumbled feta to the mixture before forming them.
- Spice them your way: Adjust the red pepper for more or less heat, or add a dash of smoked paprika for a new spin.
- Try them baked: Want less hands-on time? Bake the meatballs on a sheet pan at 400°F until golden and cooked through.
How to Make Greek Chicken Meatballs
Step 1: Combine All the Flavors
Grab a large mixing bowl and add your ground chicken, herbs, spices, onion, garlic, and lemon zest. Using your hands (yes, it’s a little messy, but so worth it!), gently combine everything until it’s just evenly mixed. Be careful not to overwork the mixture—this keeps your Greek Chicken Meatballs tender, not tough.
Step 2: Form the Meatballs
Scoop out the chicken mixture using a tablespoon or a small cookie scoop for even portions—aim for about the size of a golf ball. Lightly oil your hands if needed, then roll each one until smooth and round. Place the formed meatballs on a plate or tray as you work; you should end up with about 40 little beauties ready for the skillet!
Step 3: Sizzle and Brown
Heat a large skillet over medium heat and swirl in the olive oil. When the oil shimmers, add your meatballs in a single layer—don’t overcrowd, so they brown instead of steam. Cook for 3-4 minutes per side, turning gently, until golden and cooked through (internal temp should hit 165°F). Work in batches if you need to.
Step 4: Serve with All the Goodies
When all your Greek Chicken Meatballs are sizzling-hot and ready, pile them on a platter over a bed of chopped romaine, then finish with vibrant tomato, crisp cucumber, salty feta, fluffy rice, and a good dollop of cool tzatziki. Dive right in—the aroma is irresistible!
Pro Tips for Making Greek Chicken Meatballs
- Choose Juicier Ground Chicken: Seek out ground chicken with a blend of breast and thigh for meatballs that stay moist and never turn out dry.
- Gentle Mixing Is Key: Stir everything just until combined—overmixing can give you dense meatballs instead of soft and tender bites.
- Batch Cook Like a Pro: Don’t overcrowd your skillet; give each meatball room to brown for maximum flavor and beautiful color.
- Zest, Then Juice: Always zest your lemon before cutting—it’s so much easier, and you’ll capture all that fragrant citrus oil.
How to Serve Greek Chicken Meatballs
Garnishes
I love to sprinkle these meatballs with extra chopped dill, fresh mint, or a handful of parsley for a burst of green. Crumbled feta adds a creamy-salty accent, and a big squeeze of lemon over the top really wakes up all those flavors. Don’t forget an extra drizzle of good olive oil for that finishing touch!
Side Dishes
Greek Chicken Meatballs are delicious with more than just the classic salad and rice—try them with warm pita or naan, roasted veggies, or even an orzo salad if you’re feeding a crowd. If you’re feeling adventurous, a big platter of oven fries or a tangy chickpea salad is always a hit alongside these savory bites.
Creative Ways to Present
Turn your Greek Chicken Meatballs into appetizers by skewering them with toothpicks and offering a bowl of tzatziki for dipping. For a family-style meal, arrange everything on a big platter so people can build their own grain bowls or salads. Or tuck them into pita pockets with crisp veggies for the best homemade gyros ever—Greek street food, straight from your kitchen!
Make Ahead and Storage
Storing Leftovers
Leftover Greek Chicken Meatballs will keep beautifully in an airtight container in your fridge for up to four days. They’re just as tasty cold from the fridge in salads, or you can warm them up for lunch or dinner later in the week.
Freezing
These meatballs freeze like a dream—just arrange cooked, cooled meatballs in a single layer on a sheet pan, freeze until solid, and then transfer to a zip-top bag for up to three months. You can also freeze them before cooking for ultra-fast meals down the road!
Reheating
To reheat, simply microwave the meatballs covered, or warm in a skillet over low heat with a splash of water or broth until hot throughout. If frozen, you can reheat straight from the freezer—just add a few extra minutes until they’re completely warmed through.
FAQs
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Can I use ground turkey instead of ground chicken?
Absolutely! Ground turkey works perfectly in this recipe—just use a dark meat blend if possible for maximum juiciness and flavor. Seasonings and cook time remain the same.
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Are Greek Chicken Meatballs gluten-free?
This recipe as written doesn’t include breadcrumbs or filler, so it’s naturally gluten-free! Just double-check your serving accompaniments (like pita or rice), or use gluten-free pita to keep things 100% gluten-free.
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How do I know when the meatballs are cooked through?
The easiest way is to use an instant-read thermometer—your Greek Chicken Meatballs are ready when they hit 165°F in the center. If you don’t have a thermometer, just cut into one and check that it’s no longer pink inside.
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Can I make these meatballs ahead for meal prep?
Yes! You can prepare and shape your meatballs up to a day ahead—just cover and refrigerate until ready to cook. Cooked meatballs also keep well for lunches or quick dinners throughout the week.
Final Thoughts
If you’re craving something bright, lively, and truly comforting, these Greek Chicken Meatballs deserve a spot in your dinner rotation. Fresh, satisfying, and so easy to adapt—give them a try soon, and I promise you’ll be making them on repeat for years to come. Kali orexi!
Print
Greek Chicken Meatballs Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 40 meatballs 1x
- Category: Stovetop
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
These Greek chicken meatballs are bursting with Mediterranean flavors from herbs and spices. Juicy and flavorful, they’re perfect served over a bed of romaine with feta, cucumber, and tzatziki sauce.
Ingredients
Meatballs:
- 2 pounds ground chicken
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground oregano
- 1/2 teaspoon red pepper flakes
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup finely diced red onion
- 4 cloves garlic, finely minced
- 1/2 teaspoon lemon zest
- 1 tablespoon olive oil, for frying
For Serving:
- chopped romaine
- feta, for serving
- cucumber
- tomato
- white rice
- tzatziki sauce
Instructions
- Prepare the Meatballs: In a small mixing bowl, combine ground chicken, salt, pepper, cumin, oregano, red pepper flakes, dill, mint, red onion, garlic, and lemon zest. Mix well and form into meatballs.
- Cook the Meatballs: Heat olive oil in a skillet over medium heat. Cook the meatballs for 3-4 minutes per side until browned and cooked through.
- Serve: Serve the meatballs over romaine with feta, cucumber, tomato, rice, and tzatziki sauce.
Nutrition
- Serving Size: 1 meatball
- Calories: 80
- Sugar: 0.5g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 8g
- Cholesterol: 30mg
