The BEST Greek Chicken Meatballs

Imagine sinking your teeth into perfectly seasoned, juicy Greek Chicken Meatballs that burst with Mediterranean flavors of fresh herbs, lemon, and garlic. These aren’t just any meatballs – they’re a tantalizing twist on traditional recipes, combining lean ground chicken with authentic Greek ingredients for a healthier yet incredibly satisfying meal. Whether served with tzatziki for dipping, nestled in a pita, or paired with a bright Greek salad, these Greek Chicken Meatballs will transport your taste buds straight to the sun-drenched shores of Santorini. You’ll learn how to create these flavorful morsels with simple techniques that ensure they remain tender and moist every time.

Why You’ll Love This Recipe

These Greek Chicken Meatballs will quickly become a family favorite for countless reasons. First, they strike the perfect balance between being wholesome and indulgent – made with lean ground chicken but packed with so much flavor that you won’t miss the extra fat. The exterior develops a beautiful golden crust while the inside remains incredibly tender and juicy, creating that irresistible textural contrast we all crave in a perfect meatball.

The Mediterranean flavor profile is both sophisticated and approachable, making these meatballs suitable for everything from casual weeknight dinners to elegant entertaining. They’re incredibly versatile – serve them as an appetizer, main course, or even cold the next day in a wrap. Plus, they come together in under 30 minutes, making them practical for busy households.

Perhaps best of all, these chicken Greek meatballs are meal-prep friendly. You can make a batch on Sunday and enjoy them throughout the week in different creative ways. The flavors actually deepen after a day in the refrigerator, making them taste even better as leftovers!

Ingredients

For the Greek Chicken Meatballs:

• 1 lb (454g) ground chicken (preferably thigh meat for more moisture)
• 1/4 cup (25g) panko breadcrumbs
• 1/4 cup (25g) crumbled feta cheese
• 2 tablespoons (30ml) olive oil, plus more for cooking
• 2 cloves garlic, finely minced
• 1 large egg, lightly beaten
• 2 tablespoons (8g) fresh dill, chopped
• 2 tablespoons (8g) fresh parsley, chopped
• 1 tablespoon (3g) fresh mint, chopped (optional)
• 1 teaspoon (5g) dried oregano
• 1 lemon, zested (about 1 tablespoon)
• 1 tablespoon (15ml) lemon juice
• 1/2 medium red onion, finely diced (about 1/2 cup)
• 1 teaspoon (6g) kosher salt
• 1/2 teaspoon (1g) freshly ground black pepper
• 1/4 teaspoon (0.5g) red pepper flakes (optional)

Pro Tips

Use Cold Ingredients: Keep your ground chicken cold until the last possible moment before mixing. This prevents the fat from melting prematurely, which is crucial for juicy Greek Chicken Meatballs. Consider chilling your mixing bowl before combining ingredients for best results.

Don’t Overmix: The number one mistake that leads to tough, dense Greek chicken meatballs is overmixing. Use your hands to gently combine the ingredients just until incorporated – no more! Overmixing compacts the meat proteins, resulting in a rubbery texture rather than the tender bite we’re aiming for.

Test for Seasoning: Before cooking all your meatballs, make a small test patty. Cook it quickly in a pan and taste for seasoning. This simple step allows you to adjust salt, pepper, or herbs before committing to the entire batch. Remember that the feta adds saltiness, so you might need less salt than you think. This technique ensures perfectly seasoned Mediterranean chicken meatballs every time.

Step-by-Step Instructions

Step 1: Prepare the Mixture
In a large bowl, combine the ground chicken, panko breadcrumbs, crumbled feta, minced garlic, beaten egg, chopped herbs, lemon zest, lemon juice, diced red onion, salt, pepper, and red pepper flakes if using. Using clean hands, gently mix until just combined – remember, overmixing will result in tough meatballs! The mixture will be somewhat sticky, which is normal for chicken meatballs.

Step 2: Chill the Mixture
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or up to 4 hours). This crucial step allows the flavors to meld and makes the mixture easier to handle. If you’re short on time, place the bowl in the freezer for 10 minutes instead.

Step 3: Form the Meatballs
With slightly damp hands (to prevent sticking), scoop about 2 tablespoons of the mixture and gently roll into balls about 1.5 inches in diameter. Place the formed Greek Chicken Meatballs on a parchment-lined baking sheet. You should get approximately 16-18 meatballs from this recipe.

Step 4: Cook the Meatballs
Heat 2 tablespoons of olive oil in a large skillet over medium heat. When the oil is shimmering but not smoking, add the meatballs in a single layer, working in batches if necessary to avoid overcrowding. Cook for 2-3 minutes without disturbing them to develop a golden crust. Gently turn the meatballs and continue cooking, turning occasionally, until they’re browned on all sides and reach an internal temperature of 165°F (74°C), about 8-10 minutes total.

Step 5: Rest and Serve
Transfer the cooked meatballs to a paper towel-lined plate to absorb any excess oil. Let them rest for 3-5 minutes before serving. This resting period allows the juices to redistribute throughout the meatballs, ensuring they remain moist and flavorful. Serve your Greek Chicken Meatballs with tzatziki sauce, lemon wedges, and a sprinkle of fresh herbs.

Variations

Spinach and Feta Greek Meatballs: Add 1/2 cup of finely chopped fresh spinach (with excess moisture squeezed out) to the meatball mixture for added nutrition and a pop of color. Increase the feta to 1/3 cup for a more pronounced tangy flavor. This variation pairs beautifully with a simple tomato sauce or Mediterranean couscous.

Lamb and Chicken Blend: For a more traditional Mediterranean flavor, replace half the ground chicken with ground lamb. The lamb adds richness while maintaining the recipe’s integrity. Adjust the seasonings slightly by adding 1/2 teaspoon of ground cumin and a pinch of cinnamon for authentic Greek flavor notes.

Gluten-Free Option: Substitute the panko breadcrumbs with 1/4 cup almond flour or 3 tablespoons coconut flour for a gluten-free version of these Greek Chicken Meatballs. The texture will be slightly different but equally delicious. You might need to add an extra tablespoon of olive oil to maintain moisture if using coconut flour.

Storage and Serving

These Greek Chicken Meatballs can be refrigerated in an airtight container for up to 4 days. For longer storage, freeze the cooked and cooled meatballs on a baking sheet until solid, then transfer to a freezer bag where they’ll keep for up to 3 months. Reheat frozen meatballs in a 350°F (175°C) oven for about 15 minutes or until heated through.

For an impressive Greek-inspired meal, serve these meatballs with warm pita bread, homemade tzatziki sauce, a simple Greek salad, and lemon wedges. This creates a beautiful DIY meatball gyro experience that’s perfect for casual entertaining.

For a lighter option, serve the meatballs over a bed of lemony orzo pasta with roasted cherry tomatoes and olives, finished with a sprinkle of fresh herbs and crumbled feta. This makes an elegant yet simple weeknight dinner.

For an appetizer presentation, arrange the meatballs on a platter with toothpicks, surrounded by tzatziki and hummus dips, with fresh cucumber slices and mini pita breads on the side.

FAQs

Can I use ground turkey instead of chicken?
Yes, ground turkey works perfectly in this recipe as a 1:1 substitute. Choose turkey thigh meat for the juiciest results, as turkey breast can be a bit drier than chicken.

Why are my meatballs falling apart when cooking?
This usually happens if the mixture is too wet or if there isn’t enough binding agent. Make sure you’re using the correct amount of egg and breadcrumbs. Chilling the mixture thoroughly before forming the meatballs also helps them hold together better.

Can I bake these instead of pan-frying?
Absolutely! Bake the Greek Chicken Meatballs at 400°F (200°C) for about 15-18 minutes, or until they reach an internal temperature of 165°F (74°C). Lightly coat them with olive oil before baking for a nice golden exterior.

How do I know when the meatballs are fully cooked?
Chicken meatballs should reach an internal temperature of 165°F (74°C). If you don’t have a meat thermometer, cut one open – the meat should be opaque throughout with no pink remaining.

Can I make the meatball mixture ahead of time?
Yes, you can prepare the mixture up to 24 hours in advance and keep it refrigerated. This actually improves the flavor as the ingredients have time to meld together.

Conclusion

These Greek Chicken Meatballs are Mediterranean comfort food at its finest — juicy, herb-infused bites of chicken with bright lemon notes and salty feta surprises in every mouthful. They’re the kind of dish that brings everyone to the table with smiles, whether served as an impressive appetizer at your next gathering or as the star of a weeknight dinner. With their perfect balance of healthy ingredients and indulgent flavors, these meatballs prove that nutritious eating never has to sacrifice taste. Make a batch today and discover your new favorite way to enjoy the vibrant flavors of Greece!

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