These Greek chicken meatballs are a tasty and versatile dish with classic Mediterranean flavors. They are perfect as an appetizer or paired with a Greek salad and pita bread for a complete meal.
Jump to:
Why this Recipe Works
I love meatballs for a quick and easy meal. And these Greek chicken meatballs are a delicious alternative to traditional beef or pork meatballs. They're made with ground chicken, feta cheese, diced red onion, and a blend of herbs and spices and are packed with flavor.
You can use these baked chicken meatballs in many ways, so they're great for meal prep. They make a great topping for a salad or rice bowl, and they are an awesome protein in a pita wrap. Best of all they are super easy to make and ready in just 30 minutes!
Ingredient Notes
See the recipe card at the bottom of this post for a full list of ingredients and measurements.
- Ground Chicken - I recommend using ground chicken that contains a mix of dark and white meat. The dark meat and additional fat will help keep them from drying out.
- Herbs - You can use fresh or dried herbs in these meatballs. The basic rule of thumb is 1 tablespoon of fresh herbs to replace 1 teaspoon of dried herbs.
- Breadcrumbs - I use plain dried breadcrumbs in this recipe. You can substitute Panko breadcrumbs for a slightly lighter texture or you can make your own by grinding stale bread in a food processor.
Step-by-Step Instructions
- Preheat your oven to 400°F and line a sheet pan with foil or parchment paper.
- Add all of the ingredients to a large mixing bowl and mix together until well combined.
- Use a small cookie scoop to scoop the meatballs out onto the prepared sheet pan. They should be around 1 to 1½ tablespoons in size. Then wet your hands and roll the meatballs in your hands to shape them into round balls.
- Bake for 12-15 minutes, or until the internal temperature reaches 165°F. Alternatively, you can cook the meatballs in a hot skillet or in an air fryer for 10-12 minutes or until cooked through.
Recipe Tips
- Be sure to finely dice your red onion and break up any big pieces of feta so that no large chunks overpower the meatballs.
- Keep a bowl of water on the counter when rolling the meatballs and dip your hands in the water when the meatballs begin to stick to your hands.
- For extra flavor try adding the zest and juice of 1 lemon to the meatball mixture. Chopped mint is another tasty addition to change the flavor.
- If you prefer to use ground chicken breast, brush the meatballs with olive oil before baking. The additional fat will help the meatballs brown.
Frequently Asked Questions
Store leftover meatballs in an airtight container and refrigerate for up to 4 days. Reheat in a 325°F oven until warmed through or in the microwave.
These meatballs freeze well for up to 3 months. To freeze, place them in a single layer on a baking sheet lined with foil and put them in the freezer. Once frozen, transfer them to a resealable freezer bag. To reheat, place them in a 350°F oven for about 15-20 minutes or until they're heated through.
Yes! This Greek meatball recipe can also be used with ground turkey, ground pork, or ground beef.
What to Serve with Chicken Meatballs
These Mediterranean chicken meatballs are a tasty addition to a Greek salad and go great in a pita wrap or rice bowl for a quick and easy lunch or weeknight meal. They're also great with a side of my Greek Orzo Pasta Salad or grilled vegetables. And a side of homemade tzatziki sauce is a must-have as well!
More Greek and Mediterranean Recipes
I LOVE the delicious, light and fresh flavors of Greek and Mediterranean foods. Here are some of my other favorite recipes on the site:
- Greek Chicken Souvlaki Kebabs
- Mediterranean Chicken Orzo with Sun-dried Tomatoes and Spinach
- Greek Yogurt Marinated Lamb Kebabs
- Quinoa Greek Salad
📖 Recipe
Greek Chicken Meatballs
Ingredients
- 1 pound ground chicken
- ½ cup plain breadcrumbs
- 1 large egg
- 1 tablespoon olive oil
- ¼ cup red onion, finely diced
- ⅓ cup crumbled feta cheese
- 2 cloves garlic, minced
- 2 teaspoons fresh dill, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 400°F and line a sheet pan with foil or parchment paper.
- Add all of the ingredients to a large mixing bowl and mix together until well combined.
- Use a small cookie scoop to scoop the meatballs out onto the prepared sheet pan. They should be around 1 to 1½ tablespoons in size. Then wet your hands and roll the meatballs in your hands to shape them into round balls.
- Bake for 12-15 minutes, or until the internal temperature reaches 165°F. Alternatively, you can cook the meatballs in a hot skillet until cooked through.
Notes
- Keep a bowl of water on the counter when rolling the meatballs to shape and dip your hands in the water when the meatballs begin to stick to your hands.
- Store leftover meatballs in an airtight container and refrigerate for up to 4 days. Reheat in a 325°F oven until warmed through or in the microwave.
Nutrition Facts
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
Leave a Reply