Greek Chicken Meatballs
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These Greek Chicken Meatballs are juicy, herbaceous and full of bright Mediterranean flavor! This recipe makes an easy and delicious weeknight dinner or a great meal prep option for the week.
This Greek chicken meatball recipe comes together quickly with just a few fresh ingredients and pantry staples. They’re baked instead of fried, so they’re lighter and easier to make without sacrificing flavor. I make this recipe anytime we’re craving something hearty and packed with bright, tangy, savory flavor!
Greek meatballs are a great meal prep idea! They reheat well and can be used in wraps, chicken dinner bowls, or salads throughout the week.
Even better, they are naturally gluten-free. Almond flour keeps the meatballs tender while also making them lower in carbs and gluten-free. No special swaps needed!
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.
Instant download of our tips to cook the best chicken!
Ingredient Notes
- Fresh dill and parsley: Use fresh herbs for a brighter flavor that’s key to the Greek profile.
- Lemon zest: The zest of 1 lemon balances the richness of the feta.
- Almond flour: Acts as a binder and keeps the meatballs tender and gluten-free. It’s best to use finely ground almond flour, not almond meal.
Substitutions and Variations
Ground meat: You can use the same amount of ground turkey in this recipe for tasty Greek turkey meatballs. Ground pork is another good substitute.
Breadcrumbs: Regular or Italian-style breadcrumbs, panko breadcrumbs, or even crushed cracker crumbs can be used in place of almond flour. Be sure to use gluten-free if needed!
Herbs: If you don’t have fresh dill, use a little extra parsley or some chopped fresh mint. If you need to use dried herbs, that’s fine, but because dried herbs are concentrated, use half the amount of fresh listed in the recipe.
Cheese: If you don’t care for feta, crumbled goat cheese is a nice substitute. You can even skip the cheese altogether.
How to Make Greek Chicken Meatballs
This is just a summary of the steps involved in making the recipe. Scroll down to the recipe card for the full step by step instructions! ⬇️
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- Add the meatball ingredients to a large bowl.
- Mix gently until just combined. To keep the meatballs tender, avoid over mixing.
- Shape the chicken meatballs. Wet your hands with water to prevent the mixture from sticking. Roll the mixture into 1½-inch meatballs and space them evenly on a parchment-lined sheet pan.
- Bake for 15-18 minutes, or until meatballs reach an internal temperature of 165°F and are lightly browned.
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! Freeze cooked meatballs in a single layer, then transfer to a bag or container. Reheat in the oven or microwave.
You can omit the feta or substitute it with a dairy-free alternative, but the flavor and texture will be slightly different.
Serving Suggestions
The Greek chicken meatballs are super versatile. Try them in the following ways:
- Pasta salad. Add the meatballs to a pasta salad with orzo, cucumbers, tomatoes, and tzatziki sauce.
- Make a wrap. Serve stuffed into pita bread with roasted red pepper hummus or Greek yogurt sauce and a side of Greek salad with a homemade lemon vinaigrette.
- Over rice. Serve the meatballs with a drizzle of olive oil and squeeze of lemon juice over brown or white rice.
If you make this recipe, please give it a star rating and leave a comment 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.
