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    Greek Chicken Meatballs

    greek chicken meatballs
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    Juicy, herb-packed, and full of zesty Mediterranean flavor, these tender bites are anything but ordinary. Greek Chicken Meatballs offer a light and nutritious twist on the traditional favorite, made with lean ground chicken, fresh garlic, lemon, and a generous handful of herbs. They’re incredibly versatile—ideal for meal prep, building flavorful grain bowls, or tucking into warm pita with creamy tzatziki. Want to explore more healthy Mediterranean recipes, learn the secrets to perfect homemade meatballs, or try an authentic Greek meatball recipe at home? These are the perfect place to start.

    Origin Greek Chicken Meatballs

    These meatballs are inspired by Greek keftedes, traditional meatballs often made with beef or lamb. This lighter version uses chicken but keeps all the bright, savory flavors you love from Greek cooking.

    What I Love About This Recipe

    They’re simple to mix up and bake, and they stay juicy thanks to grated onion and a touch of olive oil. Serve them as an appetizer, pile them on salads, or tuck them into wraps — they’re versatile and always delicious.

    Also Read : Malaysian Fried Chicken Recipe

    Greek Chicken Meatballs
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    Greek Chicken Meatballs

    Recipe by RecipeWikki
    Course: Appetizer, Main CourseCuisine: GreekDifficulty: Easy
    Servings
    +
    –

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    300

    kcal

    Greek Chicken Meatballs are juicy, flavorful bites made with ground chicken, garlic, herbs like oregano and dill, and often a touch of lemon zest or feta cheese for brightness. They are typically baked or pan-fried and served with creamy tzatziki sauce, pita bread, or a fresh salad. Light yet satisfying, these meatballs are perfect for appetizers, meal prep, or as part of a Mediterranean-style main course. Their herby, zesty flavor makes them a refreshing twist on traditional meatballs.

    Ingredients

    • 11/2 lbs ground chicken

    • 1/2 cup breadcrumbs (panko or regular)

    • 1/2 small red onion, grated

    • 3 cloves garlic, minced

    • 1 l arge egg

    • 2 tbsp chopped fresh parsley

    • 2 tbsp chopped fresh dill (or 1 tsp dried)

    • Zest of 1 lemon

    • 1 tsp dried oregano

    • 1/2 tsp salt

    • 1/4 tsp black pepper

    • 2 tbsp olive oil

    Directions

    • Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it.
    • In a large bowl, combine ground chicken, breadcrumbs, grated onion, garlic, egg, parsley, dill, lemon zest, oregano, salt, and pepper.
    • Mix gently with your hands or a spoon until just combined (do not overmix).
    • Use a tablespoon or small cookie scoop to form about 20–24 meatballs.
    • Arrange meatballs on the prepared baking sheet. Brush or drizzle lightly with olive oil.
    • Bake for 15–18 minutes, or until cooked through and lightly golden.
    • Serve warm with tzatziki sauce, pita, or over rice and salad.

    Notes

    • If you prefer, you can pan-sear the meatballs in a skillet for extra browning before finishing in the oven.
    • Ground turkey works well in place of chicken.
    • Leftovers keep in the fridge for up to 4 days or can be frozen.

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