Greek Chicken Meatballs
These Greek Chicken Meatballs have become a staple in my kitchen—tender, herb-packed, and ready in just 30 minutes.
The combination of fresh dill, parsley, and crumbled feta creates such beautiful Mediterranean flavors. I discovered this recipe during a particularly busy week when I needed something quick but satisfying!
Variations & Substitutions
Feel free to swap the ground chicken for turkey if you’re in the mood for something slightly richer. If you’re out of dill, mint gives a lovely fresh flavor. No feta? Try goat cheese for a tangy twist.
For a gluten-free version, use almond flour or gluten-free breadcrumbs. Want a little heat? Add a pinch of red pepper flakes to the mix.
Tips & Tricks for Perfect Results
Don’t overmix the meatball mixture—just enough to bring it all together. Wet your hands before rolling to prevent sticking. Use a cookie scoop for evenly sized meatballs, so they cook at the same rate.
If you want extra crispiness, give them a quick broil at the end. And don’t skip the lemon zest—it brightens up every bite.
Storage & Reheating
Store leftover meatballs in an airtight container in the fridge for up to 4 days. To reheat, pop them in a 350°F oven for about 10 minutes, or microwave in 30-second bursts until warmed through.
They also freeze beautifully—just spread on a tray to freeze, then transfer to a bag. Reheat straight from frozen in the oven or microwave.
Greek Chicken Meatballs
Ingredients
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh dill
- 2 cloves garlic minced
- 1 small red onion finely diced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Zest of 1 lemon
- 1 egg
- 2 tablespoons olive oil for cooking
Instructions
- In a large bowl, combine ground chicken, breadcrumbs, feta, parsley, dill, garlic, red onion, oregano, salt, pepper, lemon zest, and egg. Use your hands (it’s fun!) to mix everything until just combined.
- Scoop out tablespoon-sized portions and roll into balls—about 20 meatballs.
- Heat olive oil in a large skillet over medium heat. Add meatballs in a single layer (work in batches if needed). Cook for 8–10 minutes, turning occasionally, until golden and cooked through.
- Pile onto a platter, squeeze a little lemon over the top, and sprinkle with extra herbs if you like. Enjoy with tzatziki, pita, or a simple salad!
