Greek Chicken Meatballs

Easy Greek Chicken Meatballs

These Greek chicken meatballs are a Mediterranean-style version of my chicken meatballs, loaded with herbs and spices like fresh dill, red onion, garlic, cumin, oregano, lemon zest, and red pepper flakes. They’re light, flavorful, and baked until golden!

They can be served as an appetizer on a mezze platter or as part of a complete meal. I normally serve them with rice pilaf or this easy couscous recipe and a classic Greek salad with a drizzle of tzatziki sauce.

Why These are the Best Greek Chicken Meatballs

• Light and healthy. Using ground chicken makes them leaner than my traditional homemade meatballs with ground beef. They are also baked, not fried!
• Flavorful. Thanks to the perfect blend of herbs and spices, there are tons of Mediterranean flavors to enjoy.

Find the full printable recipe with specific measurements below.

• Ground chicken: 80% lean ground chicken is what I use. If you can find a combination of ground breasts and thighs, it’ll help with the moisture.
• Large egg: This is what helps to bind the Greek chicken meatballs together and keep them moist.
• Olive oil: A bit of fat is needed to help with moisture since lean meat contains far less fat. It’s also what helps brown the outsides.
• Panko breadcrumbs: To help absorb excess moisture so the meatballs aren’t too moist and fall apart!
• Aromatics & fresh herbs: Fresh dill, finely chopped red onion, minced garlic, lemon zest, ground or dried oregano. Save some dill for garnish too.
• Spices & seasoning: Red pepper flakes, cumin, salt, and pepper.

• Combine ingredients. In a large bowl, combine all of the ingredients including ground chicken, egg, olive oil, breadcrumbs, dill, onion, garlic, lemon zest, red pepper flakes, oregano, cumin, salt, and pepper. Use your hands to mix until just combined. It’s important to not overmix.
• Scoop the mixture. Use a small cookie scoop or tablespoon, scoop out the meat mixture and use your hands to roll them into 1 1/2” balls. Place them onto a foil-lined and greased baking sheet. Arrange them in a single layer, not too close together. You want to make sure to leave enough room between each one to brown evenly.
• Bake uncovered. In a preheated 400°F oven, bake for 16-20 minutes or until the center of your Greek chicken meatball is no longer pink. Flip halfway if you want to brown both sides. I would suggest using a thermometer for accuracy without having to break open a meatball. It should have an internal temperature of 165°F.
• Serve. Enjoy with Romaine lettuce, feta cheese, chopped cucumbers, and tomatoes, in a rice bowl. Drizzle with Tzatziki sauce if desired. See below for other ways to serve them.

Tips and Variations

• Do not overmix. This goes for any time you make meatballs. Overworking the meat makes it tough and dry.
• If you only have dried herbs on hand, that’s ok! Just use 1 teaspoon of dry for every tablespoon of fresh.
• Protein swap: Substitute the ground chicken and make ground turkey meatballs. Traditional Greek meatballs are made with ground beef, ground lamb or ground pork.
• Wet your hands. Greek chicken meatballs are a bit stickier than regular beef meatballs with higher fat content. Wetting your hands will help roll them.
• You can make air fryer meatballs. Add the Greek chicken meatballs to the air fryer basket and cook at 400°F for about 10-12 minutes, pausing to shake halfway.
• To make them gluten-free: Swap the Panko breadcrumbs for almond flour instead.

Serving Suggestions

• These aren’t your traditional saucy BBQ meatballs which is why I always recommend serving them with a little tzatziki sauce or Greek yogurt and fresh mint and cucumbers.
• Serve them with rice or substitute the chicken with these meatballs in this Greek salad with chicken.
• Use them in pita bread and wrap them up with lettuce, red onions, tomatoes, and hummus.
• You can even enjoy them with nothing but a fork or serve them at a party with my recipe for Greek pasta salad. They’re just so good!

Storage

• Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
• To freeze uncooked meatballs: Place raw meatballs on a baking sheet and freeze them for about 4 hours until solid. Transfer to a freezer-friendly bag and freeze for up to 4 months. Thaw overnight then bake as directed.
• Freeze cooked meatballs: Once completely cooled, flash-freeze the cooked meatballs on a baking sheet until solid. Keep them stored in a freezer bag for up to 4 months. You can thaw them or reheat them straight from frozen.
• Reheating frozen meatballs: Place your Greek chicken meatballs in a baking dish and cover with foil. Bake at 300°F degrees for 20 to 25 minutes or until completely warmed through. You can also defrost in the fridge and reheat them in the microwave.