Greek Chicken Meatballs Recipe

There's something magical about the scent of oregano, garlic, and lemon drifting through your kitchen—and these Greek Chicken Meatballs capture that magic perfectly. Juicy, herby, and bursting with Mediterranean flavor, they’re a delicious twist on traditional meatballs that will leave your taste buds dancing.

I first made these on a whim while trying to create a lighter version of my usual beef meatballs, and they instantly became a staple. They’re easy to whip up on a busy weeknight, but feel fancy enough to serve at a dinner party. Served with a side of tzatziki or tucked into warm pita, these meatballs are as versatile as they are flavorful.

Let’s dive into what makes these Greek Chicken Meatballs so irresistible.

Why You'll Love This Greek Chicken Meatballs Recipe

Get ready to fall in love with your new go-to weeknight dinner. These Greek Chicken Meatballs are everything you want in a meal—simple, delicious, and full of bright, bold flavor.

First off, they're incredibly quick to make. From prep to plate, you’re looking at just about 30 minutes. That makes them perfect for those nights when you want something satisfying but don’t want to spend hours in the kitchen.

They’re also healthy without sacrificing flavor. Using lean ground chicken instead of beef keeps things light, while fresh herbs and spices amp up the taste in every bite.

Budget-friendly? Absolutely. Most of the ingredients are pantry staples or inexpensive produce, so you can feed your whole family without breaking the bank.

And let’s not forget how adaptable they are. Serve them over rice, in a grain bowl, or inside a pita with veggies and sauce—there’s really no wrong way to enjoy them.

Now that you’re sold, let’s take a look at what you’ll need.

Ingredients Notes

The beauty of these Greek Chicken Meatballs lies in their simplicity. Each ingredient serves a purpose—adding moisture, texture, or that signature Greek flair.

Ground chicken is the heart of this recipe. It’s lean but flavorful, and it acts as the perfect blank canvas for all the herbs and seasonings. If you can find ground chicken thigh, even better—it’ll give you extra juiciness and richness.

Fresh garlic and onion add depth and moisture. Finely mincing or grating them ensures they mix evenly into the meat without leaving large chunks. The garlic gives a gentle punch, while the onion softens and sweetens during cooking.

Fresh parsley and dried oregano bring unmistakable Greek flavor. The parsley adds brightness, while the oregano delivers that earthy, herbal note that makes these meatballs feel like they came straight from a seaside taverna.

Crumbled feta cheese is optional, but I highly recommend it. It adds little bursts of creamy, salty goodness throughout the meatballs, and helps keep them tender and moist.

You’ll also want a good nonstick skillet or sheet pan if baking. A zester or microplane will help you get the lemon zest just right, and a cookie scoop can be helpful for making evenly sized meatballs.

How To Make This Greek Chicken Meatballs Recipe

Making these meatballs is a breeze, and once you get the hang of it, you’ll find yourself coming back to this recipe time and time again.

Start by prepping your aromatics. Finely dice your onion and mince your garlic—or use a grater if you want them to disappear into the meat mixture. Zest a fresh lemon and chop your parsley. Having everything ready before you mix makes the process quick and smooth.

In a large mixing bowl, combine the ground chicken, garlic, onion, lemon zest, chopped parsley, dried oregano, and crumbled feta. Season with salt and pepper, then mix everything together gently with your hands or a spoon. Be careful not to overwork the mixture, as that can lead to tough meatballs.

Once everything is combined, use a scoop or your hands to form meatballs about 1 to 1.5 inches in diameter. Place them on a plate or tray as you go. You should end up with about 20 to 24 meatballs, depending on the size.

Heat a large nonstick skillet over medium heat with a splash of olive oil. When the oil is hot, add the meatballs in a single layer, leaving space between them. Cook in batches if necessary. Let them sear undisturbed for 2-3 minutes before turning, allowing them to develop a golden-brown crust.

Turn the meatballs every couple of minutes until they’re browned on all sides and cooked through—about 8 to 10 minutes total. If you prefer baking, you can place them on a parchment-lined baking sheet and bake at 400°F for 18–20 minutes, flipping halfway through.

From start to finish, you’re looking at around 30 minutes. What you’ll get is a platter full of tender, juicy meatballs with irresistible Greek flavor.

Storage Options

These meatballs store beautifully, making them perfect for meal prep or leftovers.

To refrigerate, let them cool completely before placing them in an airtight container. They’ll stay fresh in the fridge for up to 4 days. You can enjoy them cold in salads or wraps, or quickly reheat for another warm meal.

For freezing, place the cooked meatballs on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container. They’ll keep well for up to 3 months. Just pull out what you need and reheat from frozen or thaw overnight in the fridge.

Reheating is simple. Warm them in a skillet over medium heat with a splash of water or olive oil, or microwave in 30-second bursts until heated through. For best texture, avoid overheating.

Variations and Substitutions

One of the best things about this recipe is how easy it is to customize based on your preferences or what you have on hand.

If you don’t have ground chicken, ground turkey is a great substitute. It’s similar in texture and flavor, and works beautifully with the same herbs and spices.

Want to make them dairy-free? Simply leave out the feta. The meatballs will still be flavorful and moist thanks to the onion and herbs.

If you're a fan of spice, consider adding a pinch of red pepper flakes or a spoonful of harissa to the mix. It adds a subtle heat that balances well with the lemon and herbs.

To make them gluten-free, skip the breadcrumbs (if your recipe includes them) or use gluten-free panko or almond flour instead. These binders help with texture but aren’t strictly necessary if the mix is well balanced.

You can even turn this into a meatball bowl by serving them over rice, quinoa, or couscous with cucumber, tomato, and a big dollop of tzatziki. The possibilities are endless!

So go ahead—make this recipe your own. With flavors this bold and a method this simple, Greek Chicken Meatballs are bound to become a regular star on your dinner menu.

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