These Greek chicken meatballs are light, tender, and packed with Mediterranean flavor. Made with lean ground chicken, garlic, onion, a little Greek feta, fresh herbs, and bright lemon zest, they're perfect for an easy weeknight dinner. Serve them with lemon-herb rice, a fresh cucumber-tomato salad, or build a Mediterranean bowl with tzatziki.
I love meatballs, and this Greek chicken meatballs recipe is a lighter take on Greek keftedes-made with ground chicken instead of beef (or beef and pork) and baked instead of fried. They're comforting, flavorful, and naturally portioned into bite-sized perfection, with feta, fresh herbs, and lemon zest adding bright Mediterranean flavor for a tender, light, and perfectly moist meatball-especially served with homemade tzatziki sauce.
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Greek Chicken Meatballs Recipe Highlights
- Bold Mediterranean flavor - Garlic, oregano, parsley, and mint bring classic Greek flavor to every bite.
- Lighter and leaner - Made with ground chicken and baked, not fried.
- Versatile and meal-prep friendly - Serve with rice, orzo, or salads, or tuck into pita with tzatziki. They reheat well and freeze beautifully.
- Lighter and leaner - A healthy weeknight option made with ground chicken and baked, not fried.
For more Greek flavors, make this Greek Lemon Chicken Soup.
Ingredients You'll Need
- Ground chicken - Use a dark-meat blend or a higher-fat grind for the most tender, juicy meatballs. Notes below.
- Breadcrumbs - Use gluten-free or regular. Acts as a binder to keep the meatballs light and tender.
- Milk - Combines with breadcrumbs to form a panade (the secret to tender meatballs). Dairy-free notes below.
- Egg - Helps bind the mixture so the meatballs hold together.
- Garlic - Fresh cloves add robust, classic Greek flavor.
- Onion - Red onion is common in Greek cooking, but yellow or brown onion works well too.
- Oregano - A must for Greek flavor; dried works great here.
- Fresh parsley - Adds freshness and color.
- Fresh mint - Adds a bright, refreshing Greek note (optional but wonderful).
- Dill - Another classic Greek herb that pairs beautifully with chicken and feta.
- Lemon zest - Brightens the entire mixture without adding extra moisture.
- Feta - Greek feta adds salty tang and helps keep chicken meatballs moist; buy a block and crumble or finely grate it yourself..
Please see the recipe card for measurements, salt and black pepper.
Chef's Tip: Buying Ground Chicken
Skip the 99% lean ground chicken for meatballs-it tends to bake up dry and crumbly. For the best flavor and texture, look for ground chicken with a little more fat. Since packages don't always list a lean/fat ratio, use the nutrition label: aim for about 8-10 grams of fat per 4-ounce serving. That usually means a blend of white and dark meat, which stays tender and moist. Remember, fat = flavor.
Substitutions and Variations
- Ground turkey - Swap in ground turkey (preferably dark meat).
- For dairy-free - Use unsweetened almond milk and skip the feta, or use a dairy-free feta alternative.
For another meatball recipe, try this Meatball Stroganoff recipe.
How To Make Greek Chicken Meatballs
Pre-heat the oven to 400°F. Line a sheet tray with parchment paper.
- Add milk and breadcrumbs to a bowl and mix. Allow to stand 5 minutes.
- Add onion, cheese, egg, herbs, garlic-all except the meat.
- Mix the meatball base mix well.
- Add the ground chicken and mix well but gently, don't overwork the meat to keep meatballs tender. Using gloves helps.
- Portion the meatball mix onto the lined baking sheet, using a disher (aka scoop) keeps them perfect sized. After portioning, roll them into round balls in your palms. Bake for 12-13 minutes until 165°F.
Serving Suggestions
- Mediterranean rice bowl - Serve over rice with cucumber, tomatoes, red onion, kalamata olives, and tzatziki for a balanced meal.
- Orzo or other grains - Pair with lemony orzo, farro, or quinoa and fresh herbs.
- Add a salad - Serve with this tossed Greek Salad with a lemon-oregano vinaigrette.
- With roasted vegetables - Great alongside zucchini, peppers, asparagus, or Brussels sprouts.
- As an appetizer - Make smaller meatballs and serve with homemade tzatziki for dipping (or a lemony tahini sauce) as a hearty party bite.
Storing and Freezing
Refrigerator: Let the meatballs cool, then store in an airtight container in the refrigerator for 3-4 days.
Freezer: Greek chicken meatballs freeze great. Cool completely, then freeze on a parchment-lined sheet pan until firm (about 1-2 hours). Transfer to a freezer bag or airtight container and freeze for up to 2-3 months.
Reheating: Warm in a 350°F oven, covered in a bowl, until heated through, or microwave on lower power for a few minutes until hot.
Recipe Faqs
Chicken is lean, so over-baking (or using 99% fat-free ground chicken) make them dry. Use chicken with some fat (8-10% is ideal) and bake just until they reach 165°F.
Probably, yes - but I haven't tested this recipe in the air fryer for timing. Because air fryers have a smaller basket, you'll need to cook them in batches (this recipe makes about 32 bite-size meatballs (with a #40 scoop). For that reason, the oven is usually faster overall: you can bake the whole batch at once in about 12-13 minutes. If you do try the air fryer, cook in a single layer and use an instant-read thermometer to confirm 165°F.
Use a simple breadcrumb-and-milk "panade" that acts as a binder and tenderizer in ground meat, mix gently (don't overwork the meat), and bake just until the meatballs reach 165°F. Over-mixing and over-baking are two fast ways to dry chicken meatballs out.
More Mediterranean Flavors
Craving more Mediterranean flavor? Try one of these recipes next.
If You Make Greek Chicken Meatballs
Please leave comment and let me know! I love to hear from you and your comments help other readers too.
📖 Recipe
Greek Chicken Meatballs
Equipment
- Parchment paper pre-cut pieces are easiest to have on hand
- #40 disher aka cookie scoop optional but so handy and inexpensive
Ingredients
- 6 tablespoons plain dry breadcrumbs gluten-free if needed
- 6 tablespoons milk dairy or non-dairy, oat or almond
- 1 large egg
- ½ cup finely chopped onion red, yellow or brown
- ⅓ cup Greek feta cheese, finely crumbled or grated about 1 ounce
- 1 tablespoons chopped Italian parsley
- 1 ½ teaspoons fresh chopped mint
- ¾ teaspoon lemon zest
- 2 teaspoons fresh chopped dill or ¾ teaspoon dried
- ½ teaspoon dried oregano
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 2 large garlic cloves microplaned or zested
- 1 pound ground chicken 8-10% fat per serving read the label, not 99%
Notes
Nutrition
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