Greek Meatballs full of bright Mediterranean flavor—an easy weeknight dinner. These chicken meatballs are delicious on their own and also pair beautifully with rice or orzo. Serve with chopped tomato, cucumber, red onion, crumbled feta and creamy tzatziki for a fresh, balanced meal.
GREEK CHICKEN MEATBALLS
If you enjoy Mediterranean flavors and love meatballs, these Greek chicken meatballs are a perfect lighter twist on classic keftedes. They are herb-forward, juicy when prepared correctly, and versatile enough to serve as an appetizer, a main course, or a protein-packed salad topper.
Made with ground chicken, fragrant herbs, red onion and crumbled feta, they capture the bright, savory profile of Greek cooking while using leaner meat. They’re great baked for ease and consistency, and they hold up well when served in warm flatbread, over lemony orzo, or simply plated with fresh vegetables and tzatziki.
What Are Greek Chicken Meatballs?
Greek chicken meatballs are a contemporary take on traditional keftedes. The classic elements—garlic, onion, fresh parsley and oregano—remain, but the swap to ground chicken lightens the dish. Some recipes include mint; if you prefer a traditional herb accent you can add it, but these meatballs are flavorful without it. The addition of feta gives a salty, tangy note that complements the herbs and keeps the meatballs interesting.
HOW TO MAKE THESE
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- In a large bowl combine the ground chicken, egg, panko breadcrumbs, crumbled feta, finely diced red onion, minced garlic and chopped fresh parsley. Add the dried oregano, basil and dill, and season with salt and pepper. Mix gently until everything is evenly distributed—do not overwork the mixture.
- Scoop the mixture into approximately 1½-inch meatballs and place them on the prepared baking sheet. A cookie scoop helps keep sizes uniform. Brush or very lightly drizzle the meatballs with olive oil to encourage even browning.
- Bake for 18–20 minutes, or until the meatballs reach an internal temperature of 165°F (74°C) and no longer show pink in the center. Remove from the oven and let rest a few minutes before serving.
- Serve warm topped with chopped tomato, cucumber, red onion, crumbled feta and a generous spoonful of tzatziki. These meatballs are excellent on their own, tucked into flatbread or naan, or plated over orzo or lemon rice. Store any leftovers in an airtight container in the refrigerator and use within 3–4 days.
Tips for Juicy Chicken Meatballs
- Don’t overmix. Handle the mixture lightly to avoid dense meatballs.
- Use dark meat chicken if possible. Thighs add extra flavor and moisture compared with very lean breast-only blends.
- Grate the onion. Grating adds moisture and helps the onion blend in without noticeable chunks.
- Uniform size matters. Use a scoop for even cooking so all meatballs finish at the same time.
- Rest before serving. Letting them sit briefly after baking helps redistribute juices and improves texture.
What to Serve with Greek Chicken Meatballs
These meatballs are versatile and pair well with many sides. Popular serving ideas include:
- Tzatziki or a simple yogurt-garlic sauce for cool contrast
- Warm pita bread, naan, or flatbread for sandwiches or wraps
- Lemon rice, orzo with herbs, or a simple Greek salad for a complete meal
OTHER MEATBALL RECIPES:
OTHER MEATBALL RECIPES:- Chicken Parmesan Meatballs
- Marry Me Chicken Meatballs
- Swedish Meatballs
- Italian Meatball Recipe
- BBQ and Grape Jelly Meatballs
- Asian Turkey Meatballs with Lime
OTHER GREEK RECIPES
- Easy Feta Dip
- Greek Pasta Salad
- Sheet Pan Greek Chicken Dinner
- Greek Garbanzo Bean Salad
- Easy Greek Salsa
- Greek Layered Hummus
- Greek Panzanella Salad
- Greek Chicken Gyros
- Salmon Greek Salad
Greek Meatballs
Christy Denney
Ingredients
- 1 lb ground chicken, (don’t use ultra-lean or meatballs may be dry)
- 1 large egg
- ½ cup Panko breadcrumbs
- ¼ cup crumbled feta
- ¼ cup red onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons fresh Italian parsley, chopped
- 1 teaspoon dried oregano, (or ½ tablespoon fresh oregano)
- ½ teaspoon dried basil
- ½ teaspoon dried dill, (or ½ tablespoon fresh dill)
- ½ teaspoon salt and pepper to taste
- 1 tablespoon olive oil
TOPPINGS FOR SERVING:
- chopped tomato, cucumber, red onion, crumbled feta and tzatziki
Equipment
Instructions
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Preheat oven to 400°F and line a large baking sheet with parchment paper.
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Combine all meatball ingredients except the olive oil in a large bowl. Mix gently until just combined. Shape into 1½-inch meatballs and place on the prepared sheet. Brush or drizzle with olive oil.
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Bake 18–20 minutes or until the internal temperature reaches 165°F and meatballs are no longer pink. Serve warm with diced tomato, cucumber, red onion, feta and tzatziki. They’re excellent in flatbread, over orzo, or alongside a fresh salad.
Calories: 51 kcal
, Carbohydrates: 1 g
, Protein: 4 g
, Fat: 3 g
