Greek Chicken Meatballs

These Greek Chicken Meatballs are juicy, herby, 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.

Prep Time10

Cook Time15

Resting Time5

Total Time30

Servings: servings

Calories: 231kcal

Author: Madison Wetherill

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.

Nutrition