Lean, herby, and bursting with sunny Mediterranean flavors, these Greek Chicken Meatballs are your ticket to a quick, wholesome dinner that tastes like a vacation on a plate. Juicy, savory, and downright addictive, they’re everything I crave in a weeknight hero—fresh, vibrant, and packed with goodness in every bite!
Why You’ll Love This Recipe
- Super Fresh Flavors: Dill, mint, lemon zest, and red onion give these meatballs a lively, zippy character you won’t find in any store-bought variety.
- Naturally Light: Using ground chicken keeps things lean, juicy, and perfect for when you want something satisfying without feeling heavy.
- Quick & Easy: The mix-and-cook process is a breeze—just 30 minutes from “what’s for dinner?” to a gorgeous Mediterranean plate.
- Versatile for Any Meal: Serve Greek Chicken Meatballs over salad, alongside rice, or tucked into pita for endless, crowd-pleasing options.
Ingredients You’ll Need
Incredible flavor starts with thoughtful, simple ingredients. Each element in these Greek Chicken Meatballs is carefully chosen to bring you juicy texture, mouthwatering aroma, and that classic Greek zest you’ll adore!
- Ground chicken: Lean yet tender, this is the foundation for moist, protein-packed meatballs—just don’t go for super lean breast meat, or you’ll lose a bit of juiciness.
- Salt & black pepper: Essential for bringing out all the fresh flavors and seasoning the chicken from within.
- Ground cumin: Adds warmth and subtle earthiness that pairs beautifully with the herbs.
- Ground oregano: Oregano is a Greek staple, adding a touch of savory Mediterranean character in every bite.
- Red pepper flakes: Just a tiny hit brings gentle warmth that makes the whole dish pop (adjust to your spice preference).
- Fresh dill: Dill brings brightness and a hint of grassy freshness—it truly makes the meatballs sing.
- Fresh mint: Mint is the surprise hero here; it adds cool, sweet, aromatic complexity that is so distinctively Greek.
- Red onion: Finely diced, it melts into the mixture for pleasant texture and a subtle, slightly sweet bite.
- Garlic: Freshly minced cloves always beat jarred—garlic is a must for deep, punchy flavor.
- Lemon zest: Just a little bit brightens everything with citrusy sunshine—don’t skip it!
- Olive oil: For frying the meatballs, which adds a lovely golden crust and a whisper of extra flavor.
- Chopped romaine, feta, cucumber, tomato, rice, tzatziki sauce (for serving): These finishing touches make your plate pop with color, freshness, and creamy richness.
Variations
These Greek Chicken Meatballs are blissfully flexible, so don’t hesitate to tweak based on what’s in your fridge or how you love to eat. Get creative—each batch can be uniquely yours!
- Make Them Gluten-Free: These meatballs are naturally gluten-free as written, but if you want extra binding, a spoonful of gluten-free breadcrumbs does the trick.
- Swap the Herbs: Try parsley in place of dill or mint if that’s what you have—fresh herbs are all about preference.
- Add Cheese: For extra richness, gently fold in some crumbled feta right into the mixture before rolling your meatballs.
- Try Ground Turkey: Swap out chicken for turkey with equally delicious results, just as moist and flavorful!
How to Make Greek Chicken Meatballs
Step 1: Mix the Meatball Ingredients
Start by adding your ground chicken, herbs, onion, garlic, spices, and lemon zest to a large bowl. Using clean hands (the best kitchen tool!), gently mix everything until just combined—try not to overwork, as gentle handling makes for the juiciest Greek Chicken Meatballs.
Step 2: Shape the Meatballs
Scoop out tablespoon-sized portions of the mixture with a cookie scoop or two spoons, then lightly roll between your palms to form smooth, round meatballs. You should have about 40—don’t worry if they’re not all exactly perfect!
Step 3: Sear in Olive Oil
Heat a large skillet over medium heat and pour in the olive oil. Once hot, gently add the meatballs in a single layer—no crowding! Sear them for 3-4 minutes per side, turning to brown evenly and cook through. They’re ready when golden on the outside and reach 165°F inside.
Step 4: Serve and Enjoy!
Plate your beautiful Greek Chicken Meatballs over romaine with all the fixings: crumbled feta, juicy tomatoes, crisp cucumber, a scoop of fluffy white rice, and a generous drizzle of cool, creamy tzatziki. Dinner dreams really do come true!
Pro Tips for Making Greek Chicken Meatballs
- Gentle Mixing Equals Juicy Balls: Over-mixing makes chicken tight and tough. Stop mixing the moment all ingredients look evenly distributed for the most tender texture!
- Chop Herbs Finely: Finely chopped herbs ensure even flavor and help everything bind without big leafy bits stealing the spotlight.
- Sear in Batches for Browning: Don’t overcrowd your skillet—cooking in a few batches ensures each meatball browns beautifully without steaming.
- Test for Doneness: If you’re unsure, cut one open to check that it’s no longer pink inside, or use a thermometer for that perfect 165°F finish.
How to Serve Greek Chicken Meatballs
Garnishes
Don’t skimp on the garnishes! A sprinkle of crumbled feta, a handful of chopped fresh herbs (especially extra dill or mint), and a final zesting of lemon will make your Greek Chicken Meatballs irresistible and restaurant-worthy.
Side Dishes
These juicy meatballs adore simple sides: fluffy white rice, orzo, or warm pita are all perfect, but I especially love them cozied up with Greek salad, roasted potatoes, or a chilled tabbouleh for bright contrast.
Creative Ways to Present
Turn your Greek Chicken Meatballs into party-worthy bites by serving them with toothpicks and a vibrant tzatziki dip, or pile into pita wraps with a rainbow of veggies for a make-your-own gyro night that everyone will remember!
Make Ahead and Storage
Storing Leftovers
Cool the meatballs completely, then transfer to an airtight container and refrigerate for up to four days. The flavors actually deepen overnight, making leftovers taste even better for lunch or a quick dinner!
Freezing
Greek Chicken Meatballs freeze beautifully—simply place cooled meatballs on a parchment-lined tray, freeze till solid, then store in freezer bags for up to three months. You can reheat straight from frozen for last-minute meals.
Reheating
Reheat gently in a skillet with a touch of olive oil over medium-low heat, or pop into a 350°F oven until warmed through. Microwave works in a pinch, but for best texture, the stovetop is your friend.
FAQs
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Can I bake Greek Chicken Meatballs instead of frying them?
Absolutely! Arrange the meatballs on a parchment-lined baking sheet and bake at 400°F (200°C) for about 15-18 minutes, or until lightly browned and cooked through to 165°F. This method is hands-off and perfect for making a larger batch.
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What’s the best ground chicken to use?
Look for ground chicken with a bit of dark meat for the juiciest Greek Chicken Meatballs. If your chicken is very lean, you can add a splash of milk or a small amount of olive oil for extra moisture.
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Can I make these Greek Chicken Meatballs ahead of time?
Yes! You can shape the meatballs up to a day in advance and keep them covered in the fridge until you’re ready to cook. Or, cook the meatballs completely and store or freeze as directed—so easy for meal prepping!
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How do I keep the meatball mixture from sticking to my hands?
Lightly wet your hands with cold water or brush them with a bit of olive oil before shaping. This little trick keeps the mixture from sticking so you’ll end up with neat, round Greek Chicken Meatballs!
Final Thoughts
If you’re ready for Mediterranean magic at your table, these Greek Chicken Meatballs are absolutely irresistible. I can’t wait for you to try them—your taste buds (and anyone you share with) will thank you!
Print
Greek Chicken Meatballs Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 40 meatballs
- Category: Stovetop
- Method: Stovetop
- Cuisine: Greek
Description
These Greek Chicken Meatballs are bursting with Mediterranean flavors from herbs and spices. Juicy and flavorful, they are perfect served with fresh vegetables, rice, and tzatziki sauce.
Ingredients
For the Meatballs:
- 2 pounds ground chicken
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground oregano
- 1/2 teaspoon red pepper flakes
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup finely diced red onion
- 4 cloves garlic, finely minced
- 1/2 teaspoon lemon zest
- 1 tablespoon olive oil, for frying
For Serving:
- chopped romaine
- feta, for serving
- cucumber
- tomato
- white rice
- tzatziki sauce
Instructions
- Prepare the Meatballs: In a small mixing bowl, combine ground chicken, salt, pepper, cumin, oregano, red pepper flakes, dill, mint, red onion, garlic, and lemon zest. Mix well and form into meatballs.
- Cook the Meatballs: Heat a skillet over medium heat, add olive oil, and cook meatballs for 3-4 minutes per side until browned and cooked through.
- Serve: Serve meatballs over romaine with feta, cucumber, tomato, rice, and tzatziki sauce.
Nutrition
- Serving Size: 1 meatball
- Calories: 60
- Sugar: 1g
- Sodium: 180mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 25mg
