Greek Chicken Meatballs Recipe
Description
These Greek Chicken Meatballs are juicy, tender, and packed with Mediterranean flavors like garlic, oregano, lemon, and fresh herbs. They’re perfect for meal prep, healthy dinners, or as a party appetizer. Serve with tzatziki sauce, pita, or a fresh Greek salad.
Ingredients
For the Meatballs:
1 lb (450g) ground chicken (preferably thigh meat for juiciness)
1/4 cup finely chopped red onion
2 garlic cloves, minced
1/4 cup chopped fresh parsley
1/4 cup chopped fresh mint (optional but traditional)
1 tsp dried oregano
Zest of 1 lemon
1 tbsp lemon juice
1/4 cup breadcrumbs (panko or regular)
1 egg
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil (for pan frying)
Optional for Serving:
Tzatziki sauce
Warm pita bread
Chopped tomatoes, cucumber, and red onion
Crumbled feta cheese
Instructions
Mix the Ingredients:
In a large bowl, combine the ground chicken, onion, garlic, parsley, mint, oregano, lemon zest, lemon juice, breadcrumbs, egg, salt, and pepper. Mix until just combined—do not overwork the meat.
Form the Meatballs:
Using damp hands or a cookie scoop, form the mixture into 1 to 1.5-inch balls. You should get about 18–20 meatballs.
Cook the Meatballs:
Pan Frying: Heat olive oil in a large skillet over medium heat. Cook the meatballs in batches for about 6–8 minutes, turning occasionally, until golden brown and cooked through (internal temp: 165°F/74°C).
Baking Option: Preheat oven to 400°F (200°C). Place meatballs on a parchment-lined baking sheet and bake for 18–20 minutes.
Serve:
Serve warm with tzatziki, pita, and salad, or over rice or couscous.
Time Breakdown
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Nutritional Information (Per 1 meatball, approx., based on 20 meatballs)
Nutrient Amount
Calories ~55 kcal
Protein 5.5 g
Fat 3 g
Carbohydrates 1.5 g
Fiber 0.2 g
Sugar 0.2 g
Sodium 120 mg
Note: Values vary based on ingredient brands and portion sizes.
Frequently Asked Questions
Q: Can I use turkey instead of chicken?
A: Yes! Ground turkey works well, especially the dark meat for better moisture.
Q: How do I keep the meatballs from being dry?
A: Use ground thigh meat, don’t overmix the meat, and avoid overcooking.
Q: Can I make them ahead of time?
A: Absolutely. You can make and refrigerate the raw mix up to 24 hours in advance or freeze cooked meatballs for up to 3 months.
Q: Are they gluten-free?
A: They can be. Just use gluten-free breadcrumbs or almond flour.
Q: What can I use instead of breadcrumbs?
A: Try almond flour, oat flour, crushed rice crackers, or cooked quinoa for a gluten-free or low-carb option.
Q: Can I air-fry them?
A: Yes. Preheat air fryer to 375°F (190°C) and cook for 10–12 minutes, shaking halfway