Greek Chicken Meatballs
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These Greek Chicken Meatballs are juicy, herbaceous and full of bright Mediterranean flavor! With fresh herbs, garlic, lemon zest and creamy feta, they make an easy and delicious weeknight dinner or a great meal prep option for the week.
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Easy Greek Chicken Meatball Recipe
These meatballs come 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!
They’re perfect served with a side of rice or air fryer roasted potatoes, tucked into pita, or added to a Greek-inspired bowl with veggies and tzatziki.
Why I Love This Recipe
- They have fresh, bold flavor. Dill, parsley, lemon, and feta give these meatballs a vibrant Greek flavor profile.
- They’re great for meal prep. They reheat well and can be used in wraps, bowls, or salads throughout the week.
- They are naturally gluten-free. Almond flour keeps the meatballs tender while making them gluten-free. No special swaps needed!
Ingredients
- Ground Chicken: Use 2 pounds of ground chicken for a lean, savory base to this recipe.
- Salt & Black Pepper: A classic seasoning combo that brings out the flavor of the herbs, cheese, and lemon.
- Ground Oregano: Dried oregano adds an earthy, Mediterranean flavor that pairs well with the fresh herbs used in this recipe.
- Red Pepper Flakes: Optional, but adds a subtle kick of heat.
- Fresh Dill: Use fresh chopped dill for a bright, herby flavor that’s key to the Greek profile.
- Fresh Parsley: Adds freshness and balance. Feel free to use flat-leaf or curly parsley, whichever you prefer.
- Garlic: Minced garlic adds bold, savory flavor to the dish.
- Lemon Zest: The zest of 1 lemon brightens the meatballs and balances the richness of the feta.
- Almond Flour: Acts as a binder and keeps the meatballs tender and gluten-free.
- Feta Cheese: Crumbled feta adds a creamy, salty bite in every meatball.
Substitutions and Variations
Ground turkey: You can use the same amount of ground turkey in this recipe for tasty Greek turkey meatballs.
Breadcrumbs: Regular or Italian-style breadcrumbs can be used in place of almond flour. Be sure to use gluten-free if needed!
Different herbs: If you don’t have dill, try a little extra parsley or some chopped fresh mint.
How to Make Greek Chicken Meatballs
- Preheat oven to 400°F. 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. You can also use a lightly oiled cast iron skillet instead.
- Bake for 15-18 minutes, or until meatballs reach an internal temperature of 165°F and are lightly browned. Let rest for 5 minutes before serving.
Tips for Success
These spectacular meatballs are so easy to make! For the best possible results, here are a few tips:
- 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 thermometer. Check doneness with a thermometer (165°F internal temp) for the best texture and for proper food safety.
FAQ
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.
How to Serve
These Greek 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 Instant Pot Jasmine rice. Serve with a favorite side dish, like air fried zucchini!
I’d love to hear about your experience making this recipe! Please leave a comment and rating below!
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.
