There’s something so comforting about tender, juicy meatballs packed with flavor, and these Greek chicken meatballs are no exception. They’re herby, zesty, and just the right amount of garlicky. What I love most is how versatile they are. You can serve them as an appetizer, toss them in a grain bowl, or stuff them into warm pita with a dollop of tzatziki. My kids actually eat them cold out of the fridge, no joke. They’re quick to prep, easy to freeze, and always a hit at dinner. You’re going to want these in your regular rotation.
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Why You’ll Love These Greek Chicken Meatballs
These Greek chicken meatballs hit all the right notes, they’re juicy, flavorful, and seriously easy to make. The mix of garlic, red onion, dill, and oregano gives them that signature Mediterranean flair, while the lemon zest adds a pop of brightness. You can bake them, pan fry them, or even toss them in the air fryer if you’re short on time. Plus, they’re lighter than your average beef meatballs but still super satisfying. I love making a double batch and freezing half for busy nights. Once you try them, I’m pretty sure you’ll be hooked too.
Ingredients You’ll Need
Essential Ingredients
Here’s what you’ll need to make these delicious Greek chicken meatballs:
- Ground chicken, I prefer using ground chicken thighs for extra juiciness.
- Red onion, finely grated or minced, it adds a mellow bite.
- Garlic, fresh garlic gives these meatballs so much flavor.
- Fresh dill and oregano, essential for that herby Greek flavor.
- Lemon zest, adds brightness without the acidity.
- Breadcrumbs, helps bind everything together.
- Egg, holds the mixture firm while staying tender.
- Feta (optional), gives a creamy, tangy surprise in every bite.
Note: You can find the printable recipe with exact measurements below.
Variations and Substitutions
Dairy Free Options
To make these Greek chicken meatballs dairy-free, just skip the feta or swap it with a plant-based alternative. You’ll still get loads of flavor from the herbs and lemon. I’ve done this for a lactose-intolerant friend, and they didn’t even notice the difference, still juicy and full of flavor!
Gluten Free Swaps
Going gluten free? No problem. You can replace regular breadcrumbs with almond flour, crushed gluten free crackers, or even oats pulsed in a blender. I often use almond flour when I want a lower carb version, and it works great. Just keep an eye on the texture so the mixture holds together.
Herb Substitutes
If you don’t have fresh dill or oregano, dried versions work in a pinch. Use about one third the amount since dried herbs are more concentrated. You can also try fresh parsley or mint for a different twist. My mom always tossed in a little mint, and it gives them a refreshing lift!
How to Make Greek Chicken Meatballs
Step by Step Guide
1. Mix the Ingredients Together:
In a large bowl, combine the ground chicken, onion, garlic, herbs, lemon zest, breadcrumbs, egg, and feta if using. I like to use my hands here, it helps everything blend more evenly. Don’t overmix though, or the meatballs can turn out tough. Just gently work everything together until combined. Sometimes I even let the mixture sit for 10 minutes to let the breadcrumbs soak in the moisture. It makes the meatballs hold together better and stay nice and tender once cooked.
2. Shape the Meatballs:
Scoop out about a tablespoon of the mixture and roll it between your palms to form a ball. You should get roughly 18 to 20 meatballs, depending on the size. I usually use a cookie scoop to make sure they’re all the same size, which helps them cook evenly. If the mixture feels sticky, lightly oil your hands or chill the bowl for 10 minutes. My kids love helping with this step, it’s like edible play dough for them!
3. Choose Your Cooking Method:
Now it’s time to cook! You can bake, pan fry, or use an air fryer, all work great. I usually bake them when I want less cleanup, but if I’m craving that golden crust, I go for the skillet. The air fryer is a great choice if you want crispiness without extra oil. No matter how you cook them, just make sure the internal temperature hits 165°F (74°C). More on each method below so you can pick your favorite.
Cooking Options
Baking Method
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it. Arrange the meatballs evenly, leaving space between each one. Bake for 18 to 20 minutes, flipping them halfway through so they brown evenly. I love this method when I’m making a big batch, it’s super hands off and they always come out juicy. If you want a slightly crispier outside, you can broil them for 2 minutes at the end.
Pan Frying Method
Heat a tablespoon of olive oil in a non stick or cast iron skillet over medium heat. Add the meatballs in a single layer, making sure not to crowd the pan. Cook for about 8 to 10 minutes, turning occasionally until browned on all sides and cooked through. This method gives them that amazing golden crust and keeps the inside super tender. Just be patient and don’t rush the flipping, I’ve learned that the hard way!
Air Fryer Method
Preheat your air fryer to 375°F (190°C). Lightly spray the basket and arrange the meatballs in a single layer. Air fry for 10 to 12 minutes, shaking the basket halfway through. They come out perfectly browned with a crisp exterior and juicy inside. It’s my go-to when I want dinner fast but still crave that satisfying texture. Plus, cleanup is a breeze. Just be sure not to overcrowd the basket so they cook evenly.
Helpful Tips and Tricks
Tips for Juicy and Flavorful Meatballs
Use ground chicken thighs if you can, they’re naturally more moist than breast meat. Don’t skip the lemon zest, it really brightens the whole dish. Fresh herbs add the best flavor, but dried can work too. Letting the mixture chill for 10 to 15 minutes before rolling helps the meatballs hold their shape. And don’t overcook them! I always check the temperature with a meat thermometer to make sure they’re just right, juicy not dry.
Common Mistakes to Avoid
Overmixing is the biggest culprit for tough meatballs. Gently combine the ingredients until just mixed. Skipping the egg or breadcrumbs can make them fall apart during cooking. Also, don’t overcrowd the pan or baking sheet, they need space to brown. I’ve done that in a rush and ended up with pale, steamed meatballs instead. And finally, don’t rely on guesswork, a quick check with a thermometer ensures they’re safely cooked and still tender.
How to Serve Greek Chicken Meatballs
These Greek chicken meatballs are super versatile, which is why I love keeping extras on hand. You can serve them with a side of lemon rice, tucked into pita with tzatziki and veggies, or over a fresh Greek salad. They’re also great in grain bowls with quinoa or couscous. For something light and crunchy, pair them with Broccoli Cauliflower Salad, the textures work so well together. Whether you’re going for cozy or fresh, these meatballs play nice with just about anything.
Greek Chicken Meatballs Nutrition Facts
Calories and Key Nutrients
Each serving of Greek chicken meatballs comes in around 280 calories, depending on your ingredients. You’ll get about 22 grams of protein, 4 grams of carbs, and 18 grams of fat. They’re a great source of lean protein and healthy fats, especially when using ground chicken thighs and olive oil in your cooking method.
Are They Healthy?
Yes, these meatballs are a lighter option compared to traditional beef ones. They’re packed with protein, lower in saturated fat, and full of fresh herbs and garlic. The lemon zest adds flavor without extra calories. Skip the feta or use less if you’re watching sodium or dairy. They’re also baked or air fried, so no need for heavy oils.
How to Make Them Even Lighter
To lighten things up even more, use ground chicken breast instead of thighs and skip the feta cheese. You can also swap breadcrumbs for oats or almond flour for fewer carbs. Baking or air frying instead of pan frying cuts back on oil, too. I’ve done this when prepping for weekday lunches, and they still turn out super tasty!
How to Store & Reheat For Later
Best Way to Store Leftovers
Once your Greek chicken meatballs have cooled, store them in an airtight container in the fridge for up to 4 days. I like to separate layers with parchment paper so they don’t stick together. If you’re planning ahead, they also freeze beautifully. Just place them on a baking sheet to freeze individually, then transfer to a freezer safe bag. This way, you can grab just a few at a time whenever you need a quick protein boost.
Reheat Without Drying Them Out
To keep them juicy when reheating, add a splash of water or broth before microwaving and cover with a damp paper towel. This helps steam them gently. You can also reheat them in a skillet over low heat with a drizzle of olive oil, turning occasionally until warmed through. For a crispier finish, pop them into the air fryer for 3 to 4 minutes at 350°F. I’ve done all three, and yes, they still taste amazing!
Frequently Asked Questions
Can I make Greek chicken meatballs ahead of time?
Absolutely! You can prep the meatball mixture up to a day in advance and keep it in the fridge. Or roll the meatballs and store them uncooked, then cook when you’re ready. I’ve even frozen them raw and cooked straight from frozen, super convenient for busy weeknights!
How do I store and reheat leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. For reheating, microwave with a splash of water and cover with a damp paper towel, or warm in a skillet with a little olive oil. You can also pop them in the air fryer for a crispy touch.
Can these meatballs be frozen?
Yes, they freeze really well! Let them cool completely, then freeze on a baking sheet until solid. Transfer to a freezer bag and store for up to 3 months. To reheat, bake or air fry from frozen, or thaw in the fridge overnight first. They’re perfect for easy meal prep!
What can I use instead of breadcrumbs for a gluten free version?
You can use almond flour, crushed gluten free crackers, or oats pulsed in a food processor. I’ve even tried cooked quinoa once, and it worked great! Just aim for a texture that helps bind everything without making it too dry or too wet. Adjust as needed while mixing.
How do I prevent my meatballs from falling apart?
Make sure to include both an egg and breadcrumbs or another binder. Don’t skip the chilling step, letting the mixture rest in the fridge for 10 to 15 minutes helps it firm up. And when shaping, press gently but firmly so they hold their shape while cooking.
Can I use ground turkey or beef instead of chicken?
Definitely! Ground turkey is a great lean alternative, and ground beef adds richness. I’ve swapped them both in with great results. Just keep in mind that beef will be a bit heavier in flavor and fat. Either way, the herbs and lemon still shine through beautifully.
More Easy Chicken Recipes
If you loved these Greek chicken meatballs, here are a few more chicken recipes I think you’ll really enjoy. They’re quick, flavorful, and perfect for mixing up your weekly dinner routine.
- Air Fryer Chicken Breast Recipe, a quick, juicy chicken main you can whip up in minutes. Perfect for salads, wraps, or meal prep.
- Smoked Chicken Thighs Recipe, tender, smoky chicken thighs perfect for weeknight dinners. The flavor is deep and satisfying, especially if you love a good char.
- Crispy Chicken Fries Recipe, a fun twist on chicken that’s crispy and easy to share. My kids ask for these constantly, they’re basically chicken fingers with extra crunch!
Let me know in the comments which one you try next!
Greek Chicken Meatballs
Equipment
- Baking Sheet
- Non-stick skillet
Ingredients
Ingredients
- 1 lb ground chicken
- ¼ cup red onion, finely minced
- 3 cloves garlic, minced
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh oregano, chopped
- 1 tsp lemon zest from 1 lemon
- ⅓ cup breadcrumbs
- 1 egg
- ½ cup feta cheese, crumbled optional
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Combine ground chicken, red onion, garlic, herbs, lemon zest, breadcrumbs, egg, feta, salt, and pepper in a large bowl.
- Mix gently until just combined, then chill mixture for 10 minutes.
- Form mixture into 18 to 20 uniform meatballs and place on a parchment-lined baking sheet.
- Bake meatballs at 400°F (200°C) for 18 to 20 minutes or pan fry in a lightly oiled skillet until golden brown and cooked through.
- Serve hot with tzatziki sauce, lemon wedges, and a side of fresh salad.