Greek Chicken Meatballs!

Greek Chicken Meatballs 

Juicy, herby, and packed with classic Greek flavors, these Greek Chicken Meatballs are perfect for weeknight dinners, meal prep, or stuffing into pita with tzatziki. Light but super satisfying.

Ingredients

Chicken Meatballs

• 1 lb (450g) ground chicken

• ½ cup breadcrumbs (or panko)

• 1 large egg

• ¼ cup red onion, finely grated or minced

• 3 cloves garlic, minced

• ¼ cup fresh parsley, finely chopped

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

• 1 tsp dried oregano

• Zest of 1 lemon

• 2 tbsp olive oil

• ¾ tsp salt

• ½ tsp black pepper

Optional Add-Ins

• ¼ cup crumbled feta cheese

• ½ tsp ground cumin or paprika

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Instructions

1. Make the Meatball Mixture

• In a large bowl, combine ground chicken, breadcrumbs, egg, onion, garlic, parsley, dill, oregano, lemon zest, olive oil, salt, and pepper.

• Mix gently just until combined (overmixing makes meatballs tough).

2. Shape the Meatballs

• Using a spoon or scoop, form mixture into golf-ball-size meatballs (about 1½ inches).

• Place on a plate or lined baking sheet.

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Cooking Methods (Choose One)

Pan-Seared (Best Flavor)

• Heat 1–2 tbsp olive oil in a skillet over medium heat.

• Cook meatballs, turning occasionally, for 10–12 minutes, until golden and cooked through (internal temp 165°F / 74°C).

Baked (Easy & Hands-Off)

• Preheat oven to 400°F (205°C).

• Place meatballs on a parchment-lined baking sheet.

• Bake for 18–22 minutes, flipping halfway if desired.

Air Fryer

• Preheat air fryer to 375°F (190°C).

• Cook for 10–12 minutes, shaking halfway.

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Serving Ideas

• Stuff into warm pita with tzatziki, cucumber, and tomato

• Serve over lemon rice or orzo

• Pair with Greek salad or roasted vegetables

• Add to mezze platters with hummus and olives

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FAQs

How do I keep chicken meatballs from drying out?

Grated onion, olive oil, and breadcrumbs keep them juicy. Don’t overcook and avoid overmixing.

Can I make them ahead of time?

Yes! You can prep and shape them up to 24 hours ahead or freeze them uncooked.

Can I freeze Greek chicken meatballs?

Absolutely.

• Uncooked: Freeze on a tray, then transfer to a bag (up to 3 months).

• Cooked: Cool completely, freeze, and reheat in oven or skillet.

What’s the best sauce for these?

Tzatziki is classic, but they’re also great with:

• Lemon garlic yogurt sauce

• Tahini sauce

• Simple tomato-olive sauce

Can I make these gluten-free?

Yes—use gluten-free breadcrumbs or almond flour.

Can I substitute ground turkey?

Yes! Ground turkey works perfectly with the same cooking times.

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Quick Tzatziki (Optional)

• 1 cup Greek yogurt

• ½ cucumber, grated & squeezed dry

• 1 clove garlic, grated

• 1 tbsp lemon juice

• Salt to taste.