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.
Greek Chicken Meatballs Recipe Highlights
- Bold Mediterranean flavor - Garlic, oregano, parsley, dill, mint, lemon, and feta bring bright Greek-inspired flavor to every bite.
- Light and tender - Made with ground chicken, breadcrumbs, milk, and egg for meatballs that stay moist, not dry.
- Versatile - Serve with rice, orzo, Greek salad, roasted vegetables, or tuck into pita with tzatziki.
- Meal-prep friendly - They reheat well and freeze beautifully for easy lunches and dinners, made with ground chicken.
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 use a dairy-free feta alternative.
For another meatball recipe, try this Meatball Stroganoff recipe.
How To Make Greek Chicken Meatballs
Chef's tip: What keeps chicken meatballs tender?
A classic binding method called a panade, made with breadcrumbs and milk, helps keep chicken meatballs tender and moist. Let the breadcrumbs hydrate before adding the ground chicken, then mix gently so the meatballs stay light instead of dense.
Pre-heat the oven to 375°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 16-17 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 Greek vinaigrette.
- As an appetizer - Serve with homemade tzatziki for dipping (or a lemony tahini sauce) as a hearty party bite or appetizer buffet.
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.
More Greek-Inspired Recipes
Craving more Greek or 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
- ½ sheet rimmed baking sheet
- 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
- 2 teaspoons fresh chopped dill or ¾ teaspoon dried
- 1 ½ teaspoons fresh chopped mint
- ½ teaspoon dried oregano
- ¾ teaspoon lemon zest
- 2 large garlic cloves microplaned or zested
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 pound ground chicken 8-10% fat per serving read the label, not 99%
Would you like to save this recipe?
Never lose a recipe! We'll email this post to you, so you can come back to it later.
Instructions
- Line the baking sheet with the parchment and prehet the oven to 375°F.
Make meatball mix
- Add the breadcrumbs, milk, and egg to a medium bowl and mix to blend. Let rest for 5 minutes to hydrate the breadcrumbs. Add the onion, feta, herbs, lemon zest, garlic, salt, and pepper.
- Add the ground chicken and mix gently with your hands. Disposable gloves make this easier. Do not overmix, which can make the meatballs tough.
Form meatballs
- Using a tablespoon or a #40 scoop/disher, portion the meatball mixture and roll into balls with your palms. Place on the parchment-lined baking sheet. The meatballs can be placed close together to fit on one sheet pan.
Bake meatballs
- Bake for 16-18 minutes or until the meatballs are 165°F in the center. They are ready to serve or chill and refrigerate and freeze.
Notes
Nutrition
Would you like to save this recipe?
Never lose a recipe! We'll email this post to you, so you can come back to it later.
Lisa Foto says
I made the meatballs last night and they did not disappoint. They held their shape and stayed moist. It made enough for several meals this week and also some for the freezer. Loved the tzatziki sauce recipe too.