Greek Chicken Meatballs

Name: Greek Chicken Meatballs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb ground chicken; 1 large egg; 3 garlic cloves (minced or grated); ½ cup feta cheese; ¼ cup Panko Japanese breadcrumbs; ¼ cup packed parsley (chopped); 1 tablespoon fresh lemon zest (from 1 lemon); 1 ½ teaspoons dried oregano; 1 teaspoon dried dill; 1 teaspoon coarse kosher salt; ½ teaspoon ground black pepper; 2 tablespoons olive oil for frying; 1 cup Greek yogurt; 2 tablespoons freshly chopped parsley; 1 tablespoon chopped fresh dill; ¼ teaspoon coarse kosher salt; 4 naan or pita breads; Yogurt sauce; Cucumber; Red onion

If your family is a fan of meatballs, I have a great new recipe for you to try. My Greek chicken meatballs have become a dinner favorite in our house for their bright and fresh flavors. My kids love to make a meatball “gyro” with pita, cucumber, red onion, and a Greek yogurt sauce. Even my pickiest eater loves to eat these meatballs and help me roll the balls before I cook them in a pan!

With just 10 minutes of prep time, this Greek chicken meatball recipe makes dinner feel quick and easy, but still full of flavor and never boring. It makes for great leftovers for lunch or dinner the next day served over an orzo salad. I can’t wait for you try them out (you can even make them with ground lamb) and let me know what you think!

Greek chicken meatballs on a white plate.

Why you’ll love this recipe

30-minute dinner recipe. Our family is huge fans of meatballs. I make them all different ways, and they never disappoint. These Greek chicken meatballs are quick to make and a reliable recipe every single time.
A go-to meal prep meatball dish. If you’re looking for ways to make dinnertime stress-free, add these meatballs to your list. You can make a big batch and eat them for either lunch or dinner throughout the week.
Versatile for serving with so many side dishes. Greek chicken meatballs can be served with pita and yogurt sauce on their own, or over Greek salad. We even love them with pasta in a light lemon sauce.

Tips for Busy Cooks

When buying ground chicken, you can either look for ground chicken breast meat or a ground chicken blend which has some breast meat as well as dark meat all mixed together. We prefer the blend since it adds more moisture and flavor to the meatball mixture.

Key Ingredient Notes

Meatballs:

Ground chicken – The base of the chicken meatballs, you could also use turkey, beef, or lamb if desired.
Large egg – Binds the meatball mixture together.
Garlic cloves – A classic Greek flavor that we also love in meatballs.
Feta cheese – Adds both a mild cheese flavor and saltiness to every bite.
Panko Japanese breadcrumbs – Gives the meatballs a tender bite by absorbing any excess liquid.
Packed parsley – Adds fresh herb flavor.
Fresh lemon zest – Gives brightness to all of the other flavors.
Dried oregano – A nice warm flavored herb that is signature to Greek cooking.
Dried dill – Another herb that adds a hint of citrus as well as subtle licorice.
Olive oil – Our oil of choice for cooking the Greek meatballs.

Yogurt sauce:

Greek yogurt – The tangy and creamy base of the sauce.
Freshly chopped parsley – More fresh herb flavor to add to the yogurt sauce.
Chopped fresh dill – Adds bright flavor with a lemony flavor.
Salt – It’s so important to season the sauce well to help bring out all of the flavors.

For serving:

Naan or pita breads – Either naan or pita works well, we love it warmed to serve with the meatballs.
Cucumber – A refreshing crunch and flavor to pair with the yogurt and meatballs.
Red onion – Gives a tang and bright color to every bite.

How to make Greek chicken meatballs

A glass bowl with ingredients for Greek chicken meatballs.

Combine chicken, egg, garlic, Panko, feta cheese, parsley, dill, mint, salt, oregano, pepper, and lemon zest in a large bowl.

Mix the mixture with your hands until well combined.

Raw Greek chicken meatballs on a baking sheet.

Shape the meatballs with a medium cookie scoop, then arrange them on a baking sheet. You can roll the meatballs between your palms to smooth their surfaces. (TIP: Wet your hands with water if the meat sticks to your hands.)

Greek chicken meatballs searing in a skillet.

Heat oil in a large (12-inch) skillet over medium heat.

Arrange the meatballs in a single layer in the skillet and brown on all sides. Continue cooking until the internal temperature reaches 165°F on an instant-read meat thermometer, about 8 minutes.

Alternatively, you can bake the meatballs at 375°F for about 15 minutes, or until the inserted thermometer reads 165°F.

A white plate with Greek chicken meatballs, cucumber, onion, yogurt sauce, and pita.

To make the yogurt sauce: stir together the Greek yogurt, parsley, dill, and salt in a small bowl.

Storage

Store any leftover Greek chicken meatballs in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in the oven until just warmed through.

Freezing leftover meatballs is something we also love to do. I recommend freezing half of the batch or even making a double batch so you can have a dinner option ready to go in minutes on a busy weeknight. They will hold well in the freezer for up to 2 months.

Close up image of greek chicken meatballs.

FAQs

Can I use another protein for Greek meatballs?

Yes, you can use ground turkey, beef, or lamb. It’s a very versatile recipe depending on the flavor you are looking to achieve.

Why are my meatballs tough?

You probably over-mixed the meat mixture. Make sure you gently stir all of the ingredients together until they are just combined. Roll lightly with your hands so they aren’t too packed.

Can I prepare these Greek chicken meatballs in advance?

They’re the perfect make-ahead recipe. In fact, make a double batch and freeze for a later date. All you have to do is reheat them in the oven and serve how you please.