If you’re looking for a dinner that feels fresh but doesn’t take much effort, I think you’ll love Greek chicken meatballs. They’re made with ground chicken, garlic, fresh herbs, lemon zest, and simple seasonings, so you get big flavor without heavy ingredients.
I like them because chicken cooks fast and stays tender, which is perfect when you don’t want to spend all night in the kitchen. You can make these meatballs for a quick weeknight meal, prep them ahead for lunches, or serve them when friends come over.
Ever tried them with tzatziki? In this guide, I’ll walk you through the ingredients, easy steps, and a few cooking options so you can make them your way.
What Makes These Greek Chicken Meatballs Special
The right combination of fresh ingredients and simple seasonings creates authentic Mediterranean flavor. This recipe serves 4-6 people and makes about 20-24 meatballs. The total cooking time is 30-35 minutes, with 15 minutes for prep and 15-20 minutes for cooking. Here’s everything you need to make them at home.
Core Meatball Ingredients:
- 2 pounds ground chicken (dark meat or a mix works best)
- 4 cloves garlic, minced (about 1 tablespoon)
- 1/4 cup finely chopped onion or shallot
- 1/4 cup fresh dill, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh mint, finely chopped
- 2 teaspoons dried oregano
- Zest of 1 large lemon (about 1 tablespoon)
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
Binding Ingredients:
- 1 large egg (helps bind the mixture)
- 1/2 cup panko breadcrumbs (makes them softer)
- 2 tablespoons whole milk (adds moisture)
Optional Add-Ins:
- 1/4 teaspoon red pepper flakes (for a little heat)
- 1/2 cup crumbled feta cheese (mix in or use as a topping)
- 2 tablespoons olive oil (for pan-frying)
Most grocery stores carry all these ingredients year-round, making this an accessible recipe any time you want to cook.
Nutritional Information (Per Serving – 4-5 meatballs):
| Nutrient | Amount | Daily Value (%) |
|---|---|---|
| Calories | 285 | — |
| Protein | 32 g | 64% |
| Carbohydrates | 8 g | 3% |
| Fat | 13 g | 20% |
| Saturated Fat | 3.5 g | 18% |
| Fiber | 1 g | 4% |
| Sugar | 1 g | — |
| Sodium | 520 mg | 23% |
Note: Nutritional values are approximate and will vary based on cooking method and optional ingredients used.
Step-by-Step: How to Make Greek Chicken Meatballs
Follow these simple steps to create flavorful, moist meatballs. The process takes about 30 minutes from start to finish with minimal hands-on effort.
Step 1: Mix the Flavor Base First
Start by combining all your seasonings and aromatics before adding the chicken. This ensures even distribution of flavors throughout every meatball. I learned this technique from my Greek neighbor, and it makes such a difference; no more biting into bland spots.
- Combine 4 cloves minced garlic, 1/4 cup chopped onion, 1/4 cup dill, 1/4 cup parsley, 2 tablespoons mint, 2 teaspoons oregano, and 1 tablespoon lemon zest in a large bowl
- Add 1 1/2 teaspoons salt, 1/2 teaspoon pepper, 1 egg, 1/2 cup panko breadcrumbs, and 2 tablespoons milk
- Stir until well combined.
- Let’s sit for 2-3 minutes.
Step 2: Add Ground Chicken Last
Once your flavor base is ready, gently fold in the ground chicken. Overmixing makes meatballs dense and dry, so handle the meat as little as possible. My first batch turned out like rubbery little pucks because I mixed too aggressively, so now I handle it gently.
- Add 2 pounds of ground chicken to the seasoning mixture
- Mix gently with hands or a fork until just combined.
- Stop when no unmixed chicken remains.
- Avoid overworking the meat.
Step 3: Shape the Meatballs
Form uniform-sized meatballs so they cook evenly. Keeping them the same size helps everything finish at the same time.
- Use a 2-tablespoon scoop to portion the mixture.
- Roll gently into golf-ball-sized rounds.
- Place shaped meatballs on a plate or tray.
- Lightly wet your hands if the mixture starts to stick.
Step 4: Cook Until 165°F Internal Temperature
Proper cooking temperature keeps the chicken safe to eat while maintaining moisture. Use a meat thermometer to check doneness instead of guessing by appearance alone. I used to cut them open to check, which caused them to dry out, but now i use the thermometer which is a game-changer.
- Heat the cooking surface to the recommended temperature.
- Cook until golden brown outside.
- Check the center with a meat thermometer.
- Remove at 165°F and rest 2-3 minutes.
DOWNLOAD THE RECIPE OF GREEK CHICKEN MEATBALLS
Homemade Tzatziki Sauce
No Greek meatball is complete without tzatziki. This traditional cucumber-yogurt sauce takes just 10 minutes to make and tastes infinitely better than store-bought.
Ingredients:
These eight simple ingredients come together to create a cooling, tangy sauce that perfectly complements the warm, herb-filled meatballs every single time.
- 1 cup Greek yogurt (full-fat for best flavor)
- 1/2 cup cucumber, finely grated and squeezed dry
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh dill, finely chopped
- 1/4 teaspoon salt
- Pinch of black pepper
Most of these ingredients are probably already in your fridge, making this an easy addition to your Greek meatball dinner tonight.
Instructions:
Follow these five simple steps to create restaurant-quality tzatziki at home. This recipe makes about 1 1/2 cups. The key is to remove excess cucumber moisture and let the flavors develop.
- Step 1: Grate the cucumber on the large holes of a box grater. Place in a clean kitchen towel or cheesecloth and squeeze firmly to remove excess water.
- Step 2: In a medium bowl, combine 1 cup Greek yogurt, squeezed cucumber, and 2 teaspoons minced garlic. Stir until evenly distributed.
- Step 3: Add 1 tablespoon lemon juice, 1 tablespoon olive oil, 1 tablespoon dill, 1/4 teaspoon salt, and a pinch of black pepper. Mix thoroughly until all ingredients are well combined.
- Step 4: Cover and refrigerate for at least 30 minutes before serving. The flavors meld beautifully as it sits.
- Step 5: Taste and add more lemon juice, salt, or garlic as needed. Serve chilled alongside your Greek chicken meatballs.
This tzatziki keeps refrigerated in an airtight container for up to 4 days. I make it every time I prepare the meatballs; it’s the perfect cooling, tangy complement.
Cooking Methods
Choose the method that fits your kitchen setup and schedule. Each technique produces tender, flavorful meatballs with slightly different textures and browning results.
| Method | Temperature | Time | Key Steps |
|---|---|---|---|
| Pan-Fried | Medium heat | 3–4 minutes per side | Cook in olive oil, turning occasionally for even browning on all sides |
| Oven-Baked | 350–400°F | 15–20 minutes | Place on lined baking sheet; optional broil for 2–3 minutes at end for extra color |
| Air Fryer | 375–400°F | 10–15 minutes | Arrange in single layer; shake basket or flip meatballs halfway through cooking time |
All methods work well; pick based on your time, equipment, and preferred texture. Always check that meatballs reach 165°F internal temperature before serving.
How to Serve Greek Chicken Meatballs
These meatballs work well in many different meal formats:
- Greek Salad Bowls: Layer meatballs over romaine lettuce with diced cucumber, fresh tomatoes, and crumbled feta cheese.
- Pita Sandwiches: Stuff warm pita bread or flatbread with meatballs and your favorite toppings.
- With Grains: Serve alongside rice, plain orzo, or create a one-pan lemon orzo skillet.
- As Appetizers: Arrange on a platter with tzatziki or Greek yogurt sauce for dipping at parties.
- Meal Prep: Portion cooked meatballs with roasted vegetables like zucchini, bell peppers, and red onions for quick lunches.
The meatballs stay moist when reheated and taste great hot or at room temperature, making them perfect for any occasion.
Trending Recipe Variations
Greek chicken meatballs have inspired several popular twists. These modern takes add convenience, nutrition focus, or complete meal solutions to the classic recipe.
| Trend | What It Is | Why It’s Popular |
|---|---|---|
| One-Pan Meatballs + Lemon Orzo | Cook meatballs first, then simmer orzo in the same pan with broth. Finish with lemon and feta, return meatballs to warm through. | Complete dinner in one skillet with minimal cleanup and maximum flavor. |
| Air Fryer Versions | Cook at 400°F for 10-15 minutes until internal temperature reaches 165°F. | Fastest cooking method for busy weeknights with less oil needed. |
| High-Protein Greek Bowls | Meatballs served over greens or grains with cucumber, tomato, feta, olives, and tzatziki. | Perfect for meal prep; balanced nutrition with protein, vegetables, and healthy fats. |
| Creamy Without Cream | Feta melted into orzo or Greek yogurt sauce creates richness without heavy cream. | Lighter alternative that keeps traditional Greek flavors and adds tang. |
| Lemon + Fresh Herbs Focus | Heavy use of lemon zest (not just juice), fresh dill, parsley, mint, and dried oregano. | Bright, fresh taste that defines authentic Greek cuisine and cuts through richness. |
| Juicier Meatball Techniques | Use dark meat or mixed ground chicken, avoid overmixing, add binders like egg and panko. | Prevents dry, tough meatballs; creates restaurant-quality texture at home. |
These variations let you adapt the basic recipe to fit different cooking styles, dietary needs, and time constraints while keeping authentic Greek flavors.
Ingredient Swaps & Variations
You can easily adapt this recipe based on what you have available or your dietary needs:
- Ground Turkey: Swap chicken for ground turkey for a similar texture and lean protein. I’ve made this substitution when chicken was sold out, just add an extra 1/2 teaspoon of oregano because turkey is milder.
- Lamb, Beef, or Pork: Use these for richer, more traditional Greek flavor; adjust cooking time as needed. The lamb version is what I make for special occasions; it tastes incredibly authentic.
- Gluten-Free Breadcrumbs: Replace regular panko with gluten-free breadcrumbs or almond flour. My gluten-free sister requests these every time she visits.
- Dairy-Free Version: Skip the feta and use extra olive oil or dairy-free yogurt for moisture.
- Herb Swaps: Use basil or cilantro if you don’t have dill; substitute thyme for oregano if needed.
These substitutions let you make the recipe work with different dietary preferences or pantry limitations while keeping the Mediterranean character intact.
Make-Ahead, Storage, and Freezing Tips for Greek Chicken Meatballs
These tips help you save time, reduce waste, and keep Greek chicken meatballs tasting fresh when cooking ahead or storing leftovers.
- Refrigerator Storage: Keep cooked meatballs in an airtight container for 3-4 days. Store them separately from sauces to maintain the best texture. I learned this after storing them with tzatziki once; they got soggy.
- Freeze Raw Meatballs: Shape uncooked meatballs and place on a parchment-lined baking sheet. Freeze until solid, then transfer to freezer bags. Cook from frozen, adding 5-7 extra minutes.
- Freeze Cooked Meatballs: Cool completely before freezing. Store in freezer-safe containers or bags for up to 3 months. Label with the date for easy tracking.
- Reheating Options: Warm in a 350°F oven for 10-12 minutes, use the air fryer at 350°F for 5-7 minutes, microwave in 30-second intervals, or heat in a covered skillet with a splash of broth.
- Make-Ahead Strategy: Prep the mixture the night before and refrigerate. Shape and cook fresh for the best flavor and texture on busy weeknights.
With these storage and make-ahead strategies, you’ll always have delicious Greek chicken meatballs ready for quick weeknight dinners or meal prep throughout the week.
Final Thoughts
Greek chicken meatballs are one of those recipes I keep coming back to when I want something flavorful without extra stress. With simple ingredients, quick prep, and flexible cooking options, you can easily fit them into your weekly routine.
Whether you pan-fry, bake, or air fry them, Greek chicken meatballs stay juicy and well-seasoned every time. I also love how they work in so many meals, from bowls and pitas to easy appetizers.
You can prep them ahead, freeze leftovers, or adjust flavors to match what you like. If you try this recipe, leave a comment and tell me how it turned out. And if you’re cooking along with Yishi Foods, stick around for more recipes together.
