Greek Chicken Meatballs
This post may contain affiliate links.
Greek Chicken Meatballs give you all the flavor of Greek chicken without hours of marinating or grilling — just mix, bake, and dinner’s ready in under 30 minutes. My family loves building their own plates with toppings, so even my pickiest eater ends up with something they’ll actually eat.
Meatballs, of any kind, are always a hit around here. My boys will always get excited when meatballs are for dinner. For these Greek chicken meatballs, it’s all about the extra toppings that they get to put on their own plates. I’ll set out Greek rice, ranch dressing, feta, cucumbers and tomatoes for everyone to build their own plate.
Every time we serve a recipe like this, even my pickiest eaters happily eat what’s on their plate. It’s a win for all of us, which is really the whole goal on a weeknight.
Happy Kitchen Secrets
Here are my mom-tested cooking tips for making this meatball recipe! I’ve made it countless times to save you from a failed attempt.
- Wet your hands. Use wet hands to form the meatballs easily and prevent sticking. If you still find the mixture too sticky, try using an ice cream or cookie scoop to create the meatballs.
- Don’t overmix the meat mixture! Be sure to combine the ingredients for the meatball mixture gently. Overmixing can make the meatballs’ texture tough.
- Use an instant-read meat thermometer. Check doneness with a thermometer (165°F internal temp) for the best texture and for proper food safety.
More meatball recipes: Chicken Parmesan Meatballs, Swedish Meatballs, and Salisbury Steak Meatballs and Gravy.
Instant download of our tips to cook the best chicken!
Ingredients
Fresh herbs (dill and parsley): This gives the meatballs their bright, Greek flavor so using fresh herbs is worth it! If you only have dried on hand, use half the amount called for.
Almond flour: I swear by almond flour for keeping meatballs moist. It helps bind the ingredients as well. You can also use regular breadcrumbs or panko if preferred!
Feta: Adds a salty and tangy bite that is very important to the Greek flavor. A fresh block that you crumble yourself will have softer texture. Not a fan of feta? Crumbled goat cheese is a decent substitute or skip cheese all together.
Lemon zest: Please don’t skip this! It’s what makes these bright and super flavorful.
Garlic: fresh minced garlic is best here but jarred is okay in a pinch.
Ground chicken: I used 93% lean ground chicken. You can also use ground turkey or pork if you’d like!
How to Make Greek Chicken Meatballs
- Mix it up. Add the ground chicken, almond flour, feta, garlic, lemon zest, and fresh herbs to a large bowl. Mix gently with your hands or a spatula, just until everything’s combined. I know it’s tempting to really work the mixture together, but overmixing is the #1 thing that turns meatballs tough and dry.
- Shape the meatballs. Wet your hands with water before you start rolling so the mixture doesn’t stick to your palms. I usually use a cookie scoop to speed things up and keep the meatballs a consistent size, but rolling them by hand gives you a smoother, more uniform shape if you’ve got a few extra minutes. Either way, space them evenly on your baking sheet so they cook evenly instead of steaming each other.
- Bake until golden. Slide the pan in the oven and let them go until they’re golden brown on the outside and cooked through. I always check with an instant-read thermometer instead of guessing — it’s the easiest way to make sure they’re safe to eat without accidentally drying them out from extra time in the oven.
Use a cookie scoop if you'd like to speed up the process! Rolling them by hand will make them smoother and more uniform.
Greek Chicken Meatballs Recipe FAQs
Let the meatballs cool completely, then store in an airtight container in the fridge for up to 4 days.
Yes! After they're baked and cooled, place the meatballs in a single layer on a baking sheet and freeze them. Then, transfer them to a freezer-safe storage bag or container.
You can omit the feta or substitute it with a dairy-free alternative, but the flavor and texture will be slightly different.
Serving Suggestions
These meatballs are made for toppings, so I highly recommend serving them alongside Greek rice and a batch of homemade ranch dressing so everyone can build their own plate.
Want to switch things up? Stuff them into pita with roasted red pepper hummus instead for an easy wrap.
After you make it, please leave a comment and star rating below to let me know how it went!
Greek Chicken Meatballs
Ingredients
- 2 pounds ground chicken
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground oregano
- ½ teaspoon red pepper flakes
- ¼ cup fresh dill chopped
- ¼ cup fresh parsley chopped
- 3 cloves garlic minced
- 1 tablespoon lemon zest from about 1 lemon
- ½ cup almond flour
- ½ cup feta cheese crumbled
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine all ingredients. Mix gently until just combined (avoid overmixing to keep meatballs tender).
- Using wet hands, form mixture into 1½-inch meatballs and place on the prepared baking sheet, leaving a little space between each.
- Bake for 15-18 minutes, or until meatballs reach an internal temperature of 165°F (74°C) and are lightly browned.
- Let rest for 5 minutes before serving.
Notes
- To store leftovers, let the meatballs cool completely, then store in an airtight container in the fridge for up to 4 days.
- You can freeze cooked meatballs in a single layer, then transfer to a bag or container. Reheat in the oven or microwave.
- For a dairy-free recipe, omit the feta or substitute with a dairy-free alternative, but the flavor and texture will be slightly different.
