Greek Chicken Meatballs, bursting with Mediterranean flavors, are about to become your new weeknight dinner obsession! Imagine tender, juicy meatballs infused with fragrant herbs, zesty lemon, and a hint of garlic, all coming together in a symphony of deliciousness. Forget boring, bland meatballs these are a culinary adventure in every bite.

The concept of meatballs, of course, isn’t unique to Greece. Variations exist across countless cultures, each reflecting local ingredients and culinary traditions. However, the Greek take, often incorporating ingredients like feta cheese, oregano, and lemon, offers a distinctive and vibrant flavor profile. These ingredients are staples in Greek cuisine, reflecting the country’s sunny climate and fertile land.

What makes these Greek Chicken Meatballs so irresistible? It’s the perfect balance of flavors and textures. The chicken provides a lean and healthy base, while the herbs and spices add depth and complexity. The addition of feta cheese, if you choose to include it, lends a creamy, salty tang that elevates the dish to another level. But beyond the taste, these meatballs are incredibly versatile. Serve them as an appetizer with tzatziki sauce, toss them with pasta for a hearty meal, or stuff them into pita bread for a quick and satisfying lunch. Their ease of preparation also makes them a winner perfect for busy weeknights when you crave a flavorful and wholesome meal without spending hours in the kitchen.

Ingredients:

For the Meatballs:

1.5 lbs ground chicken
1/2 cup breadcrumbs (panko preferred)
1/4 cup finely chopped red onion
1/4 cup finely chopped fresh parsley
2 cloves garlic, minced
1 large egg, lightly beaten
1/4 cup crumbled feta cheese
1 tablespoon olive oil
1 teaspoon dried oregano
1/2 teaspoon dried dill
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground cinnamon (optional, but adds a lovely warmth)

For the Lemon-Herb Sauce:

2 tablespoons olive oil
1/4 cup finely chopped shallots (or yellow onion)
2 cloves garlic, minced
1 cup chicken broth
1/4 cup dry white wine (optional, can substitute with more chicken broth)
1/4 cup lemon juice, freshly squeezed
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh oregano
1 tablespoon butter
Salt and pepper to taste

Optional Garnishes:

Fresh dill sprigs
Lemon wedges
Crumbled feta cheese

Preparing the Greek Chicken Meatballs:

Alright, let’s get started with the heart of the dish the meatballs! This is where all the delicious Greek flavors come together. Don’t be intimidated; it’s a pretty straightforward process.

Combine the Ingredients: In a large bowl, gently combine the ground chicken, breadcrumbs, red onion, parsley, garlic, egg, feta cheese, olive oil, oregano, dill, salt, pepper, and cinnamon (if using). Be careful not to overmix! Overmixing can result in tough meatballs. I like to use my hands for this part, but a wooden spoon works just as well.
Test the Mixture: Before forming all the meatballs, I highly recommend cooking a small test meatball. This allows you to taste and adjust the seasoning as needed. Fry a small amount of the mixture in a pan with a little olive oil until cooked through. Taste it and add more salt, pepper, or herbs to the remaining mixture if necessary.
Form the Meatballs: Once you’re happy with the seasoning, it’s time to form the meatballs. I usually aim for meatballs that are about 1-inch in diameter, roughly the size of a golf ball. This size cooks evenly and is perfect for serving. You can use a small cookie scoop to ensure uniform size, or just roll them by hand. Place the formed meatballs on a plate or baking sheet lined with parchment paper. This prevents them from sticking.
Chill the Meatballs (Optional but Recommended): This step is optional, but I find that chilling the meatballs for at least 30 minutes (or even longer, up to a few hours) helps them hold their shape better during cooking. It also allows the flavors to meld together. Cover the plate or baking sheet with plastic wrap and refrigerate.

Cooking the Greek Chicken Meatballs:

Now that our meatballs are prepped and ready, let’s get them cooked! You have a couple of options here: pan-frying or baking. I personally prefer pan-frying for the lovely golden-brown crust it creates, but baking is a healthier and hands-off alternative.

Pan-Frying (My Preferred Method): Heat about 1-2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, carefully add the meatballs to the skillet in a single layer. Don’t overcrowd the pan! Overcrowding will lower the temperature of the oil and cause the meatballs to steam instead of brown. You may need to cook them in batches.
Sear and Cook Through: Sear the meatballs on all sides until they are nicely browned, about 2-3 minutes per side. Then, reduce the heat to low, cover the skillet, and continue cooking for another 8-10 minutes, or until the meatballs are cooked through and no longer pink inside. A meat thermometer inserted into the center of a meatball should read 165°F (74°C).
Baking (A Healthier Alternative): Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Place the meatballs on the prepared baking sheet, making sure they are not touching. Bake for 20-25 minutes, or until the meatballs are cooked through and lightly browned. Again, a meat thermometer should read 165°F (74°C).
Remove and Set Aside: Once the meatballs are cooked, remove them from the skillet or oven and set them aside. If pan-frying, you can drain them on a paper towel-lined plate to remove any excess oil.

Preparing the Lemon-Herb Sauce:

This lemon-herb sauce is what really elevates these meatballs to the next level. It’s bright, flavorful, and perfectly complements the Greek flavors in the meatballs. It’s also incredibly easy to make!

Sauté the Aromatics: In the same skillet you used to cook the meatballs (or a clean skillet), heat the olive oil over medium heat. Add the shallots (or yellow onion) and cook until softened and translucent, about 3-4 minutes. Then, add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic! Burnt garlic will make the sauce bitter.
Deglaze the Pan: If you used the same skillet to cook the meatballs, there will likely be some browned bits stuck to the bottom of the pan. These are full of flavor! Pour in the chicken broth and white wine (if using) and use a wooden spoon to scrape up those browned bits. This process is called deglazing, and it adds a ton of depth to the sauce.
Simmer and Reduce: Bring the mixture to a simmer and let it cook for about 5-7 minutes, or until the sauce has slightly reduced and thickened. This will concentrate the flavors.
Add the Lemon Juice and Herbs: Remove the skillet from the heat and stir in the lemon juice, dill, parsley, and oregano. Adding the lemon juice and herbs off the heat preserves their fresh flavors.
Finish with Butter: Stir in the butter until it is melted and the sauce is smooth and glossy. The butter adds richness and a velvety texture to the sauce.
Season to Taste: Taste the sauce and season with salt and pepper to taste. Remember that the feta cheese in the meatballs is already salty, so you may not need much additional salt.

Bringing it All Together:

Now for the best part combining the meatballs and the sauce! This is where the magic happens.

Add the Meatballs to the Sauce: Gently add the cooked meatballs to the skillet with the lemon-herb sauce. Toss them to coat them evenly in the sauce.
Simmer Briefly: Return the skillet to low heat and let the meatballs simmer in the sauce for a few minutes, allowing them to absorb the flavors. This also helps to keep the meatballs warm.
Serve and Garnish: Serve the Greek chicken meatballs immediately, garnished with fresh dill sprigs, lemon wedges, and crumbled feta cheese (if desired).

Serving Suggestions:

These Greek chicken meatballs are incredibly versatile and can be served in a variety of ways. Here are a few of my favorite serving suggestions:

Over Rice or Quinoa: Serve the meatballs and sauce over a bed of fluffy rice or quinoa for a complete and satisfying meal.
With Pita Bread and Tzatziki: Serve the meatballs in warm pita bread with a dollop of tzatziki sauce, chopped tomatoes, cucumbers, and red onion for a delicious Greek-inspired sandwich.
As an Appetizer: Serve the meatballs on their own as an appetizer or party snack. Provide toothpicks for easy serving.
In a Salad: Add the meatballs to a Greek salad for a protein-packed and flavorful meal.
With Roasted Vegetables: Serve the meatballs alongside roasted vegetables such as zucchini, bell peppers, and eggplant for a healthy and colorful meal.

Tips and Variations:

Here are a few tips and variations to help you customize this recipe to your liking:

Use

Conclusion:

Well, there you have it! I truly believe these Greek Chicken Meatballs are a must-try recipe for anyone looking for a healthy, flavorful, and versatile meal option. From the vibrant herbs to the tangy lemon and creamy feta, every bite is an explosion of Mediterranean goodness. They’re incredibly easy to make, perfect for meal prepping, and a guaranteed crowd-pleaser, whether you’re serving them to family, friends, or just enjoying them all by yourself (no judgment here!).

Why are these meatballs so special? It’s the perfect balance of flavors and textures. The chicken stays incredibly moist, thanks to the addition of breadcrumbs and egg, while the herbs and spices create a complex and aromatic profile that will have you coming back for more. Plus, they’re baked, not fried, making them a healthier alternative to traditional meatballs without sacrificing any of the deliciousness.

But the best part about this recipe is its versatility! You can serve these Greek Chicken Meatballs in so many different ways. For a light and refreshing lunch, try them served over a bed of crisp romaine lettuce with a dollop of homemade tzatziki sauce and a sprinkle of Kalamata olives. Or, for a heartier meal, toss them with your favorite pasta and a simple tomato sauce. They’re also fantastic served in pita bread with hummus, chopped tomatoes, cucumbers, and red onion for a delicious and satisfying gyro-inspired sandwich.

Looking for variations? Get creative! Try adding a pinch of red pepper flakes for a little heat, or swap out the feta cheese for crumbled goat cheese for a tangier flavor. You could even add some finely chopped sun-dried tomatoes to the meatball mixture for an extra burst of Mediterranean flavor. If you’re feeling adventurous, try grilling the meatballs instead of baking them for a smoky char.

And don’t forget the sides! These meatballs pair perfectly with a variety of Mediterranean-inspired dishes. Consider serving them with a side of roasted vegetables, such as zucchini, eggplant, and bell peppers, or a simple Greek salad with tomatoes, cucumbers, onions, and feta cheese. A side of lemon rice or quinoa would also be a delicious and healthy addition to the meal.

I’m confident that once you try this recipe, it will become a staple in your kitchen. It’s a fantastic way to add some excitement to your weeknight meals and impress your guests at your next gathering. The possibilities are endless!

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to experience the deliciousness of these Greek Chicken Meatballs. I promise you won’t be disappointed.

And most importantly, I want to hear about your experience! Did you try the recipe? Did you make any variations? What did you serve them with? Share your thoughts, photos, and tips in the comments below. I love seeing your creations and hearing how you’ve made this recipe your own. Happy cooking!

Greek Chicken Meatballs: A Delicious & Healthy Recipe

Flavorful Greek chicken meatballs simmered in a bright and zesty lemon-herb sauce. Perfect as an appetizer, over rice, or in pita bread!

Prep Time25 minutes

Cook Time25 minutes

Total Time50 minutes

Category: Dinner

Yield: 4-6 servings

Save This Recipe

Ingredients

1.5 lbs ground chicken

1/2 cup breadcrumbs (panko preferred)

1/4 cup finely chopped red onion

1/4 cup finely chopped fresh parsley

2 cloves garlic, minced

1 large egg, lightly beaten

1/4 cup crumbled feta cheese

1 tablespoon olive oil

1 teaspoon dried oregano

1/2 teaspoon dried dill

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon ground cinnamon (optional)

2 tablespoons olive oil

1/4 cup finely chopped shallots (or yellow onion)

2 cloves garlic, minced

1 cup chicken broth

1/4 cup dry white wine (optional, substitute with more chicken broth)

1/4 cup lemon juice, freshly squeezed

2 tablespoons chopped fresh dill

2 tablespoons chopped fresh parsley

1 tablespoon chopped fresh oregano

1 tablespoon butter

Salt and pepper to taste

Instructions

Combine Meatball Ingredients: In a large bowl, gently combine ground chicken, breadcrumbs, red onion, parsley, garlic, egg, feta cheese, olive oil, oregano, dill, salt, pepper, and cinnamon (if using). Do not overmix.

Test the Mixture: Cook a small test meatball in a pan with a little olive oil. Taste and adjust seasoning as needed.

Form the Meatballs: Form meatballs about 1-inch in diameter. Place on a parchment-lined plate or baking sheet.

Chill (Optional): Chill meatballs for at least 30 minutes to help them hold their shape.

Pan-Fry (Preferred): Heat 1-2 tablespoons olive oil in a large skillet over medium heat. Add meatballs in a single layer (cook in batches if needed). Sear on all sides until browned (2-3 minutes per side). Reduce heat to low, cover, and cook for 8-10 minutes, or until cooked through (165°F/74°C).

Bake (Alternative): Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Place meatballs on the sheet, not touching. Bake for 20-25 minutes, or until cooked through (165°F/74°C).

Remove and Set Aside: Remove meatballs from skillet or oven and set aside.

Sauté Aromatics: In the same skillet (or a clean one), heat olive oil over medium heat. Add shallots (or onion) and cook until softened (3-4 minutes). Add garlic and cook until fragrant (1 minute).

Deglaze the Pan: Pour in chicken broth and white wine (if using) and scrape up any browned bits from the bottom of the pan.

Simmer and Reduce: Bring to a simmer and cook for 5-7 minutes, or until the sauce has slightly reduced and thickened.

Add Lemon Juice and Herbs: Remove from heat and stir in lemon juice, dill, parsley, and oregano.

Finish with Butter: Stir in butter until melted and the sauce is smooth.

Season to Taste: Taste and season with salt and pepper.

Add Meatballs to Sauce: Gently add cooked meatballs to the skillet with the lemon-herb sauce. Toss to coat.

Simmer Briefly: Return to low heat and simmer for a few minutes to allow the meatballs to absorb the flavors.

Serve and Garnish: Serve immediately, garnished with fresh dill sprigs, lemon wedges, and crumbled feta cheese (if desired).

Notes

Don’t overmix the meatball mixture, or they will be tough.

Chilling the meatballs helps them hold their shape during cooking.

Don’t overcrowd the pan when pan-frying, or the meatballs will steam instead of brown.

Adding the lemon juice and herbs off the heat preserves their fresh flavors.

Serve over rice, quinoa, in pita bread, as an appetizer, in a salad, or with roasted vegetables.

Greek Chicken Meatballs: A Delicious & Healthy Recipe