Greek Chicken Meatballs Recipe

There's something about the fresh, vibrant flavors of Greek Chicken Meatballs that instantly transports me to a sunny Mediterranean seaside. With tender ground chicken, aromatic herbs, and zesty lemon, these meatballs are bursting with flavor in every juicy bite.

I first whipped these up on a whim after craving something light but satisfying, and they've quickly become a go-to dinner in our house. Whether tucked into a warm pita, served over a bed of orzo, or dipped into creamy tzatziki, they’re always a hit—and couldn’t be easier to make.

This is the kind of recipe you keep in your back pocket: fast, flavorful, and perfect for meal prep or feeding a crowd. Let’s break down why these Greek Chicken Meatballs deserve a permanent spot in your weekly rotation.

Why You’ll Love This Greek Chicken Meatballs Recipe

Get ready to fall in love with your new Mediterranean favorite. These Greek Chicken Meatballs are easy enough for a weeknight, but flavorful enough to serve at your next gathering.

They’re quick and simple to make. You only need one bowl, a handful of ingredients, and about 30 minutes from start to finish. Perfect for when dinner needs to get on the table fast.

They’re healthy but satisfying. Made with lean ground chicken and fresh herbs, these meatballs are packed with protein and lower in fat—without sacrificing an ounce of flavor.

They’re budget-friendly. Using pantry staples like breadcrumbs, onion, and spices, this recipe keeps things affordable while delivering big flavor.

They’re incredibly versatile. Serve them in grain bowls, over salads, tucked into wraps, or on their own with a dollop of tzatziki. Leftovers even make a great lunch the next day.

However you enjoy them, these meatballs will quickly become a staple. Let’s take a closer look at the ingredients that make them shine.

Ingredients Notes

The beauty of this recipe lies in its fresh, wholesome ingredients that work together to create something truly special. Every component plays a role in building those bright, zesty Greek flavors.

Ground chicken is the base here, and I always opt for a mix of white and dark meat if available. It yields meatballs that are moist and tender, never dry. If you’re using lean breast meat, just be careful not to overcook—it helps to add a splash of olive oil to the mix.

Fresh herbs, especially dill, parsley, and oregano, bring that signature Mediterranean flavor. Don't be tempted to skip the fresh herbs—they’re what take these meatballs from good to restaurant-quality.

Grated onion and garlic add moisture and aromatic depth. The onion melts right into the mix, keeping everything juicy and well-seasoned without overpowering the other flavors.

Lemon zest and a splash of juice brighten up the entire dish. The zest is key—it perfumes the meatballs and gives them that unmistakable Greek flair. Don't skimp!

To bind it all together, you’ll need breadcrumbs and an egg. I prefer plain breadcrumbs to keep the flavor clean, but panko also works if you want a slightly lighter texture.

You don’t need any fancy equipment—just a mixing bowl, a baking sheet, and your hands (or a scoop) to form the meatballs. For even cooking, I like to use a small cookie scoop and bake them on parchment paper for easy cleanup.

How To Make These Greek Chicken Meatballs

Making these Greek Chicken Meatballs couldn’t be simpler, and they come together in just a few easy steps.

Start by preheating your oven to 400°F and lining a baking sheet with parchment paper. This will keep the meatballs from sticking and make cleanup a breeze. While the oven heats, get your ingredients ready—mince your garlic, grate your onion, and zest your lemon.

In a large mixing bowl, combine your ground chicken, grated onion, minced garlic, chopped fresh herbs, lemon zest, breadcrumbs, egg, salt, and pepper. Mix everything together gently with your hands or a spoon until just combined. Be careful not to overmix—this can lead to tough meatballs.

Once the mixture is ready, scoop out about 1½ tablespoons of meat at a time and roll into balls. You should get around 18–20 meatballs, depending on the size. Place them evenly spaced on your prepared baking sheet.

Pop them into the preheated oven and bake for 18–20 minutes, or until golden brown and cooked through (internal temp of 165°F). You’ll know they’re done when they’re lightly crisp on the outside and juicy on the inside.

While they bake, you can whip up a quick tzatziki or prep a side salad. These meatballs pair beautifully with a simple cucumber tomato salad or some warm pita bread.

In just about 30 minutes, you’ll have a platter of golden, herby meatballs that taste like they came straight from a Greek taverna. Let them cool slightly before serving—they’re even better with a few minutes to rest.

Storage Options

These Greek Chicken Meatballs are fantastic for meal prep and store beautifully, making them a great make-ahead option.

If you have leftovers, store them in an airtight container in the refrigerator for up to 4 days. Let them cool completely before storing to avoid condensation, which can make them soggy.

To freeze, arrange the fully cooked and cooled meatballs on a baking sheet and freeze until solid. Then transfer to a zip-top bag or freezer-safe container. They’ll keep in the freezer for up to 3 months.

When you're ready to reheat, simply microwave in 30-second bursts until warmed through, or warm them in a skillet with a little olive oil over medium heat. For a crispier exterior, reheat them in the oven at 375°F for 10–12 minutes.

These meatballs make excellent leftovers—you can toss them into a salad, tuck them into a wrap, or add them to a pasta dish for a Mediterranean twist.

Variations and Substitutions

One of the best things about this recipe is how easily it adapts to what you have on hand or your dietary preferences.

For a dairy boost, try mixing a few tablespoons of crumbled feta cheese into the meatball mixture. It adds creaminess and a salty punch that pairs beautifully with the herbs and lemon.

Not a fan of chicken? No problem. You can swap in ground turkey or even ground lamb for a slightly richer flavor profile. Just keep in mind that cooking times may vary slightly depending on the fat content.

Want to make them gluten-free? Use gluten-free breadcrumbs or rolled oats instead of traditional breadcrumbs. You’ll still get great texture and binding without any wheat.

For extra greens, try adding a handful of finely chopped spinach or grated zucchini to the mix. Just be sure to squeeze out excess moisture so the meatballs hold together properly.

And if you’re short on time, these meatballs cook up beautifully in an air fryer in just 10–12 minutes at 375°F. You’ll get a crispy exterior with minimal effort.

Feel free to experiment and make this recipe your own—the base is so flavorful and forgiving, it’s hard to go wrong.

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