Greek Chicken Meatballs Recipe

There's something truly special about the combination of Mediterranean flavors in these Greek Chicken Meatballs. Infused with garlic, fresh herbs, and tangy feta, each bite is juicy, flavorful, and completely irresistible. Whether you're serving them as an appetizer, stuffing them into a pita, or pairing them with a refreshing tzatziki sauce, this dish is sure to become a staple in your home.

I first experimented with these meatballs while looking for a quick, protein-packed meal that didn’t skimp on flavor. After a few tweaks—adding lemon zest for brightness and using panko for the perfect texture—I landed on this version, which my family now requests on a regular basis.

Why You'll Love This Greek Chicken Meatballs Recipe

Get ready to fall in love with these Greek Chicken Meatballs! They’re packed with bold flavors, easy to make, and perfect for meal prep or entertaining.

First off, they’re incredibly quick and easy. In under 30 minutes, you’ll have perfectly browned, juicy meatballs ready to enjoy. No complicated techniques—just mix, roll, and cook!

They’re also healthy and protein-packed. Made with lean ground chicken, these meatballs are a great alternative to traditional beef or pork versions, without sacrificing taste.

The Mediterranean flavors shine. Garlic, oregano, feta, and a squeeze of fresh lemon juice bring the unmistakable taste of Greece straight to your kitchen.

Plus, they’re versatile. Serve them over rice, in a wrap, with a salad, or alongside a bowl of tzatziki. The possibilities are endless!

Ingredients Notes

The beauty of these Greek Chicken Meatballs lies in their fresh, vibrant ingredients. Let’s break down what makes them so delicious.

Ground Chicken is the base of these meatballs. Opt for ground chicken with a little fat (not extra-lean) to keep the meatballs juicy and tender.

Feta Cheese adds a salty, creamy element that enhances the Mediterranean flavors. Crumble it finely so it evenly distributes throughout the meat mixture.

Panko Breadcrumbs help bind everything together while keeping the meatballs light. If you prefer a gluten-free option, you can use almond flour instead.

Fresh Herbs like parsley and oregano provide a bright, fresh flavor. Dried oregano works in a pinch, but fresh oregano truly elevates the dish.

Lemon Zest and Garlic bring an essential pop of brightness and depth. Don’t skip the lemon zest—it enhances all the flavors beautifully!

You’ll also need a baking sheet if you’re baking these meatballs or a skillet for a quick stovetop method.

How To Make These Greek Chicken Meatballs

Making these meatballs is simple, and the results are absolutely delicious. Here’s how to do it step by step.

Start by preheating your oven to 400°F (if baking) or heating a large skillet over medium heat (if pan-frying). Line a baking sheet with parchment paper for easy cleanup.

In a large mixing bowl, combine ground chicken, crumbled feta, panko breadcrumbs, minced garlic, chopped parsley, oregano, lemon zest, salt, and black pepper. Crack an egg into the mixture to help bind everything together. Use your hands to gently mix until just combined—overmixing can make the meatballs tough.

Scoop about 1.5 tablespoons of the mixture and roll it into a ball, placing each meatball on the baking sheet (or setting aside for stovetop cooking). Aim for uniform sizes to ensure even cooking.

If baking, place the meatballs in the oven for 18-20 minutes, flipping halfway through for even browning. If pan-frying, heat a drizzle of olive oil in your skillet and cook the meatballs for about 4-5 minutes per side, until golden brown and cooked through.

Once cooked, let them rest for a couple of minutes before serving. The flavors will meld, and the juices will redistribute, keeping them extra tender.

Storage Options

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

For refrigeration, place leftover meatballs in an airtight container and store them for up to 4 days. Reheat them in a skillet over medium heat or in the microwave until warmed through.

For freezing, arrange the cooked meatballs on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag. They’ll keep well for up to 3 months. To reheat, bake at 350°F until warmed through, about 12-15 minutes.

Variations and Substitutions

This recipe is flexible and easy to customize to your liking!

If you prefer, swap ground turkey for the chicken. It has a similar texture and flavor but may be slightly leaner.

For a spicier kick, add a pinch of red pepper flakes or a teaspoon of harissa paste to the mixture.

Need a dairy-free version? Omit the feta and add a bit more salt to balance the flavors.

For extra moisture and flavor, try adding finely grated onion to the mix—it keeps the meatballs ultra-juicy.

If you want to go low-carb, swap the panko for almond flour or crushed pork rinds for a keto-friendly alternative.

No matter how you customize them, these Greek Chicken Meatballs are sure to be a hit. Try them in different dishes and enjoy the bold Mediterranean flavors!

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