Greek Chicken Meatballs Recipe

There's something irresistibly comforting about a plate of juicy Greek chicken meatballs, especially when they're bursting with Mediterranean flavors. The savory aroma of garlic, oregano, and lemon zest filling your kitchen is enough to make anyone's mouth water.

this Recipe

I first made these on a whim, using up some ground chicken and herbs I had in the fridge. Little did I know they'd become a staple in our weekly dinner rotation – quick to make, packed with flavor, and endlessly versatile. Whether you're serving them with rice, pita, or a fresh salad, they’re a surefire crowd-pleaser.

Let’s take a look at what makes these meatballs so special.

Why You'll Love This Greek Chicken Meatballs Recipe

Get ready to fall in love with a dish that’s equal parts easy, healthy, and downright delicious. These Greek chicken meatballs check all the boxes for busy home cooks looking for a flavorful dinner option that won’t take all evening to prepare.

First and foremost, these meatballs come together in under 30 minutes. From prep to plate, it’s a recipe that respects your time while still delivering big on flavor – perfect for weeknights when you need something fast but fulfilling.

They’re also incredibly healthy. Made with lean ground chicken and fresh herbs, they’re lower in fat than traditional meatballs but still moist and flavorful. Plus, they’re gluten-free if you skip the breadcrumbs or use a gluten-free variety.

Budget-friendly and kid-approved, this is one of those meals that makes everyone happy without breaking the bank. A single batch can feed four to six people, and the ingredients are all things you probably already have on hand.

Best of all, they’re adaptable. Serve them with tzatziki and warm pita, over a bed of couscous, or even tossed in a Greek-inspired grain bowl. However you plate them, you’ll be coming back to this recipe again and again.

Now, let’s break down what you’ll need to make these flavor-packed meatballs.

Ingredients Notes

The beauty of this dish lies in its simplicity – just a handful of fresh, wholesome ingredients that come together to create something truly special. Each one plays a role in building those classic Mediterranean flavors we all love.

Ground chicken forms the base of this recipe. It’s lean, mild, and the perfect blank canvas for all the bold Greek flavors. Be sure to choose a ground chicken mix that includes both white and dark meat – it’ll give your meatballs the moisture and tenderness they need.

Garlic and onion bring depth and sweetness to the meatballs. Finely grating the onion ensures it blends seamlessly into the mixture, while the garlic infuses everything with that signature savory kick.

Fresh parsley and oregano are the herbs that give these meatballs their unmistakable Greek character. While dried oregano can be used in a pinch, fresh herbs really elevate the flavor. Don’t skip the parsley – it adds brightness and balance to the meatiness of the chicken.

Lemon zest is the secret weapon here. It adds a pop of citrusy freshness that cuts through the richness of the meat and ties all the Mediterranean flavors together. Just a little zest goes a long way, so don’t be tempted to skip it.

A bit of feta cheese, crumbled into the mix, adds creamy, salty pockets throughout the meatballs. It also helps keep them juicy and gives them a slightly tangy edge that pairs beautifully with the herbs and lemon.

You won’t need any fancy equipment – just a mixing bowl, a baking sheet or skillet, and a little bit of your time. A cookie scoop or small ice cream scoop can help you portion the meatballs evenly, but clean hands work just as well.

How To Make This Greek Chicken Meatballs Recipe

Whipping up these Greek chicken meatballs couldn’t be easier, and the process is simple enough for even a weeknight dinner rush. Here’s how it comes together, step by step.

Start by combining all your ingredients in a large mixing bowl. Add the ground chicken, finely grated onion, minced garlic, chopped parsley, oregano, lemon zest, crumbled feta, and a pinch of salt and pepper. If you’re using breadcrumbs or an egg for binding, this is where you’d add them. Mix everything together gently until just combined – don’t overmix or the meatballs can get tough.

Once the mixture is ready, shape it into small meatballs, about one to one and a half inches in diameter. You should get around 20-24 meatballs, depending on the size. A small cookie scoop makes this part easy and keeps things uniform.

Next, heat a bit of olive oil in a large skillet over medium heat. Working in batches, cook the meatballs for about 4-5 minutes per side, turning occasionally to ensure they brown evenly. They should develop a nice golden crust while staying juicy on the inside. Alternatively, you can bake them at 400°F for about 18-20 minutes if you prefer a hands-off method.

Once they’re cooked through and golden on the outside, remove the meatballs from the skillet and set them on a paper towel-lined plate to absorb any excess oil. If you’re baking them, transfer them to a serving dish straight from the oven.

From start to finish, you’re looking at a 30-minute meal that’s packed with flavor and incredibly satisfying. Serve them hot, paired with your favorite sides – tzatziki, Greek salad, warm pita, or roasted veggies all work beautifully.

Storage Options

These Greek chicken meatballs are fantastic for meal prep, and they store exceptionally well. Whether you’re planning leftovers or making a double batch, here’s how to keep them fresh.

Store any leftover meatballs in an airtight container in the refrigerator. They’ll keep well for up to four days, making them a great option for quick lunches or dinners throughout the week.

If you’d like to freeze them, let the cooked meatballs cool completely first. Arrange them on a baking sheet in a single layer and freeze until solid, then transfer to a freezer-safe bag or container. They’ll keep for up to three months without losing quality.

To reheat, pop them in the microwave for a minute or two until warmed through. For a crisper texture, reheat in a skillet over medium heat with a splash of olive oil, or in a 350°F oven for 10-12 minutes.

Variations and Substitutions

One of the best things about this recipe is how easy it is to customize. Don’t be afraid to experiment with ingredients you have on hand or adjust the flavors to your liking.

If you don’t have ground chicken, you can easily substitute ground turkey or even ground lamb for a more traditional Greek twist. Just be aware that lamb will bring a richer, more robust flavor to the dish.

Want to make it dairy-free? Simply skip the feta or use a plant-based alternative. The meatballs will still be full of flavor, especially if you amp up the herbs and lemon zest.

For a spicier version, add a pinch of red pepper flakes to the mixture. It gives the meatballs a subtle kick without overpowering the classic Greek flavor profile.

If you’re going low-carb, skip the breadcrumbs entirely or swap them for almond flour or crushed pork rinds. You may need to add an egg to help with binding.

Try mixing in some finely chopped spinach or grated zucchini for a veggie boost. It’s a great way to sneak in extra nutrition and adds moisture to the meatballs as well.

At the end of the day, this recipe is as flexible as it is flavorful. Play around with the herbs, cheeses, or protein options to make it your own – once you get the base down, the possibilities are endless.

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