These Greek chicken meatballs are tender and full of fresh herbs and creamy feta. Cook them on the stovetop or bake them in the oven for a quick and easy weeknight dinner.
These meatballs are incredibly versatile. Serve them with a Greek salad for a fresh meal, alongside rice and Greek roast potatoes for comfort, or tucked into a pita or naan bread for a flavorful wrap.
If you're looking for more meatball recipes, check out my lamb meatballs or these chicken souvlaki meatballs.
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⭐️ Why this recipe works
- Healthy and flavorful: Combines lean protein from ground chicken with the rich flavors of Greek herbs and feta cheese.
- Versatile serving options: Perfect as an appetizer, main course, or in wraps and salads.
- Easy to make: Simple steps and common ingredients make this an accessible recipe for cooks of all levels.
- Customizable: Easy to adapt with substitutions and variations to suit dietary needs and preferences.
🧾 Ingredients overview
- Ground Chicken: The lean protein base of the meatballs, providing structure and moisture.
- Feta Cheese: Adds a tangy, salty flavor that's distinctly Greek.
- Fresh Dill and Parsley: These herbs contribute fresh, aromatic flavors typical of Greek cuisine.
- Dried Oregano: Offers earthy, slightly bitter undertones that complement the fresh herbs.
- Garlic: Adds depth and a pungent kick, enhancing the overall flavor profile.
- Breadcrumbs: Help bind the ingredients together, ensuring the meatballs hold their shape.
- Egg: Acts as a binder, keeping the meatball mixture cohesive.
- Milk: Moistens the breadcrumbs, contributing to the meatballs' tender texture.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's How to Make Greek Chicken Meatballs: A Step-by-Step Guide
- Ingredient Preparation
- Chop Herbs: Finely chop the fresh dill and parsley to ensure they evenly distribute throughout the mixture.
- Crumble Feta: Break the feta cheese into small crumbles to mix smoothly with the other ingredients.
- Mince Garlic: Finely mince the garlic cloves to infuse the meatballs with a rich garlic flavor.
- Mixing the Ingredients
- In a large bowl, combine the ground chicken, chopped herbs, crumbled feta, minced garlic, breadcrumbs, egg, milk, dried oregano, salt, and pepper. Gently mix these ingredients together until just combined, taking care not to overwork the mixture to maintain the tenderness of the meatballs.
- Forming the Meatballs
- Shape the mixture into uniform balls, aiming for about 1 to 1.5 inches in diameter. This size ensures that each meatball cooks evenly, whether you're baking or frying them.
- Cooking
- For Baking: Preheat your oven to 400°F (200°C). Place the formed meatballs on a prepared baking sheet and bake for 20-25 minutes, or until they are golden brown and reach an internal temperature of 165°F (74°C).
- For Frying: Heat a skillet over medium heat and add a thin layer of olive oil. Fry the meatballs in batches, turning them occasionally, until they are evenly browned and cooked through to the same internal temperature.
📖 Substitutions and variations
- Gluten-free: Swap breadcrumbs for gluten-free alternatives.
- Dairy-free: Use dairy-free cheese alternatives or omit cheese.
- Herbs: Substitute dill and parsley with mint for a different flavor profile.
- Cooking method: Instead of frying, bake for a healthier option.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Don't overmix: Keep the mixture light for tender meatballs.
- Resting: Let meatballs rest before serving to redistribute juices.
- Taste test: Before forming all the meatballs, cook a small portion of the mixture in a pan and taste it. This allows you to adjust the seasoning as needed, ensuring the final batch is perfectly seasoned.
- Chill before cooking: After forming the meatballs, refrigerate them for about 30 minutes before cooking. This helps them hold their shape better during cooking.
- Even cooking: Use a cookie scoop or an ice cream scoop to ensure all your meatballs are the same size. This promotes even cooking and ensures that all meatballs will be ready at the same time.
- Pan searing: If you're frying the meatballs, make sure the oil is hot before adding them to the pan. This will create a nice sear on the outside, locking in juices and enhancing flavor.
- Baking sheet space: When baking, ensure space between each meatball on the baking sheet to allow hot air to circulate freely, resulting in an even bake and a slightly crispy exterior.
- Internal temperature check: Use a meat thermometer to check that the meatballs have reached the safe internal temperature of 165°F (74°C), ensuring they are fully cooked and safe to eat.
- Sauce pairing: Experiment with different sauces besides tzatziki. A tomato-based sauce or a lemon-herb sauce can offer a delicious variation for serving.
🍯 Storing and reheating leftovers
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze on a baking sheet, then transfer to a freezer bag for up to 3 months.
- Reheat: Warm in the oven at 350°F (175°C) or in a skillet until heated through.
❓Recipe FAQ's
Can I use turkey instead of chicken?
Yes, ground turkey can be used as a substitute.
How can I ensure my meatballs don't fall apart?
Ensure the mixture isn't too wet and you've added enough breadcrumbs and egg to bind it.
Are these meatballs gluten-free?
With gluten-free breadcrumbs, they can be.
How do I prevent my meatballs from drying out in the oven?
Ensure not to overbake them; check their internal temperature with a meat thermometer. Baking just until they reach 165°F (74°C) will keep them moist.
Are these meatballs suitable for freezing?
Yes, they freeze well. Place cooked and cooled meatballs on a baking sheet to freeze individually, then transfer to a freezer-safe bag. They can be frozen for up to 3 months.
Can I use dried herbs instead of fresh?
Yes, if fresh herbs aren't available, you can use dried. The general rule of thumb is 1 teaspoon of dried herbs for every tablespoon of fresh herbs.
More Greek and Mediterranean recipes:
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Easy Greek Chicken Meatballs
These Greek chicken meatballs are a quick weeknight dinner bursting with Mediterranean flavors of lemon, garlic, and oregano.
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Servings: 4 Servings
Ingredients
- 1 pound ground chicken
- ½ cup breadcrumbs
- 1 large egg
- ¼ cup milk
- ½ cup feta cheese, crumbled
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon dried oregano
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Olive oil, for frying
Instructions
- Prep Ingredients: Start by prepping your ingredients. Chop the dill and parsley finely. Mince the garlic. Crumble the feta cheese if it's not already crumbled. This ensures everything is ready to go for a smooth cooking process.
- Mix Meatball Mixture: In a large mixing bowl, combine the ground chicken, breadcrumbs, egg, and milk. Gently mix to slightly combine, then add the crumbled feta cheese, dill, parsley, dried oregano, minced garlic, salt, and pepper. Mix everything together until just combined, being careful not to overmix as that can make the meatballs tough.
- Form Meatballs: Wet your hands slightly with water to prevent sticking and start forming the mixture into meatballs. Aim for about 1 to 1.5 inches in diameter. Place the formed meatballs on a plate or tray. You should have around 15-20 meatballs.
- Cook Meatballs (Skillet Method): Heat a large skillet over medium heat and add enough olive oil to lightly coat the bottom. Once the oil is hot, add the meatballs in batches, being careful not to overcrowd the pan. Cook for about 4-5 minutes on each side or until they are golden brown and cooked through. An internal temperature should read 165°F (74°C) when they're done.
Baking Instructions
- Preheat Oven: Before you start forming your meatballs, preheat your oven to 400°F (200°C). This ensures your oven is at the right temperature for baking once you're ready to put the meatballs in.
- Prepare Baking Sheet: Line a baking sheet with parchment paper or lightly grease it with olive oil. This prevents the meatballs from sticking and makes cleanup easier.
- Arrange Meatballs: Place the formed meatballs on the prepared baking sheet, ensuring they're not touching. This allows them to cook evenly all around.
- Bake: Bake the meatballs in the preheated oven for about 20-25 minutes, or until they are golden brown on the outside and cooked through. The internal temperature should reach 165°F (74°C) to ensure they're fully cooked.
- Serve: Once cooked, remove the meatballs from the skillet or oven and serve them hot. They go wonderfully with a tzatziki sauce for dipping, a side of Greek salad, or even as a part of a wrap or pita sandwich.
Notes
- Herb Alternatives: If you prefer, you can use other Greek herbs or adjust the amounts according to your taste. Mint is another herb commonly used in Greek cooking that could add a fresh twist.
- Breadcrumbs Tip: For a gluten-free option, substitute breadcrumbs with a gluten-free alternative or rolled oats pulsed in a food processor.
- Serving Suggestion: These meatballs are versatile. Serve them as an appetizer, add them to pasta, or enjoy them in a pita with veggies and sauce.
- Storing: Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet until thoroughly warm.
Nutrition
Calories: 589kcal | Carbohydrates: 25g | Protein: 53g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 314mg | Sodium: 1389mg | Potassium: 1389mg | Fiber: 2g | Sugar: 3g | Vitamin A: 713IU | Vitamin C: 7mg | Calcium: 327mg | Iron: 5mg
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Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
Diana says
How many meatballs equals the nutritional value (number of serving)?
Debs says
Depends on the size of your meatballs, but usually between 4-6 meatballs per serving. 🙂
Maureen says
We had these tonight for dinner. I made a tzatziki sauce & served them in pita’s. Definitely will keep these on the dinner routine. They were yummy.
Debs says
So happy this recipe was a hit! 🙂
Joyce says
These sound wonderful. There's a breadcrumb on the market that's gluten free, is a keto-friendly product, and is shelf stable for a long time. It's called Keto Breadcrumbs---I don't remember the manufacturer, but they're sold in the keto products area of all grocery stores (here where I live in mid MO)---and is made from dried, ground-up beans, of all things.
They work beautifully in everything--I use them in meatloaf and meatballs, to coat chicken and fish for baking, etc.
Very reasonable price, pretty much the same as panko or other breadcrumbs.