These Greek Chicken Meatballs are a burst of fresh Mediterranean flavor! They’re tender, juicy, and packed with delicious ingredients like fresh dill, mint, red onion, garlic, and feta cheese. I love how this recipe is both easy to make and incredibly versatile. They’re perfect for serving in bowls with lemon rice and tzatziki, as an appetizer, or even in pitas. Get ready for meatballs that are light, flavorful, and absolutely delicious!
Why You’ll Love These Greek Chicken Meatballs
- Fresh Mediterranean Flavors: The combination of dill, mint, lemon zest, and feta cheese creates a bright and authentic Greek flavor.
- Tender and Juicy: Using ground chicken ensures the meatballs are tender, and the feta cheese adds moisture.
- Easy to Make: This recipe uses simple ingredients and straightforward instructions.
- Versatile: Serve them in bowls, as appetizers, in pitas, or with your favorite sides.
- Healthy: Ground chicken is a lean protein choice, making these meatballs a healthier option.
Ingredients for Greek Chicken Meatballs
Here’s what you’ll need to make these flavorful meatballs. The full list with measurements is in the recipe card below.
Meatballs
- Ground chicken (Meat)
- Salt (Seasoning)
- Black pepper (Spice)
- Ground cumin (Spice)
- Ground oregano (Herb)
- Red pepper flakes (Spice)
- Fresh dill, chopped (Herb)
- Fresh mint, chopped (Herb)
- Finely diced red onion (Vegetable)
- Garlic cloves, finely minced (Aromatic)
- Lemon zest (Flavoring)
- Olive oil (for frying) (Oil)
For Serving
- Chopped romaine (Vegetable)
- Feta cheese (Dairy)
- Cucumber (Vegetable)
- Tomato (Vegetable)
- White rice (Grain)
- Tzatziki sauce (Condiment)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love these Greek Chicken Meatballs as is, but here are a few ideas for variations:
- Different Meat: Use ground turkey, lamb, or beef instead of chicken.
- Add Spinach: Finely chop some spinach and add it to the meatball mixture for extra nutrients.
- Make them Spicier: Add more red pepper flakes or a pinch of cayenne pepper.
- Different Herbs: Use parsley or oregano instead of or in addition to dill and mint.
- Bake Instead of Frying: Bake the meatballs at 400°F (200°C) for 15-20 minutes, or until cooked through.
How to Make Greek Chicken Meatballs
Let me show you how easy it is to make these Greek Chicken Meatballs:
Make the Meatball Mixture
- I add all the meatball ingredients (ground chicken, salt, pepper, cumin, oregano, red pepper flakes, dill, mint, red onion, garlic, and lemon zest) to a small mixing bowl.
- I use my hands to gently mix until everything is well combined, being careful not to overmix.
Form the Meatballs
- Next, I use a cookie dough scoop or tablespoon to scoop out the chicken mixture.
- I use my hands to form the mixture into meatballs.
Cook the Meatballs
- When the meatballs are formed, I heat a large skillet over medium heat and then add a tablespoon of oil.
- Next, I add the meatballs to the hot skillet.
- I cook them for roughly 3-4 minutes per side until browned and the internal temperature reaches 165 degrees Fahrenheit (74°C). I may have to do this in batches depending on the size of my skillet.
Serve
- Serve
Tips and Tricks for the BEST Meatballs
Here are my secrets for making these meatballs truly exceptional:
- Don’t Overmix: Overmixing the meatball mixture can make the meatballs tough. Mix just until the ingredients are combined.
- Use Your Hands: Gently mixing with your hands is the best way to combine the ingredients without overworking the meat.
- Cook in Batches: Don’t overcrowd the skillet when cooking the meatballs. Cook them in batches if necessary to ensure they brown properly.
- Use a Meat Thermometer: The best way to ensure perfectly cooked chicken meatballs is to use a meat thermometer.
- Fresh Herbs: Fresh dill and mint provide the brightest, most authentic Greek flavor.
How to Serve
These Greek Chicken Meatballs are delicious served:
- In Gyro Bowls: Serve them over chopped romaine lettuce with feta, cucumber, tomato, rice, and tzatziki sauce (as suggested).
- With Pita Bread: Stuff them into warm pita bread with tzatziki sauce and salad toppings.
- As an Appetizer: Serve them on their own with toothpicks and tzatziki sauce for dipping.
- Over Pasta or Rice: Serve them with your favorite pasta or rice and a lemon-herb sauce.
Make Ahead and Storage
You can form the meatballs ahead of time and store them, uncooked, in the refrigerator for up to 24 hours. Leftover cooked meatballs can be stored in the refrigerator for up to 3 days. Reheat gently in a skillet, microwave, or oven.
FAQs about Greek Chicken Meatballs
- Can I use dried herbs instead of fresh?
- Yes, you can use dried herbs, but fresh herbs have a brighter flavor. Use about 1 teaspoon of dried herbs for every tablespoon of fresh herbs.
- Can I bake these meatballs instead of pan-frying them?
- Yes, you can bake them at 400°F (200°C) for 15-20 minutes, or until cooked through.
- Can I freeze these meatballs?
- Yes
Enjoy these flavorful, tender, and easy-to-make Greek Chicken Meatballs! They’re a perfect way to bring a taste of the Mediterranean to your table.
Print
Greek Chicken Meatballs
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24–30 meatballs 1x
- Category: Main Course, Meatballs
- Cuisine: Greek, Mediterranean
Description
These Greek Chicken Meatballs are packed with fresh Mediterranean flavors like dill, mint, lemon, and feta cheese. They’re easy to make, pan-fried until golden brown, and perfect served in bowls with rice, salad, and tzatziki sauce.
Ingredients
Scale
For the Meatballs:
- 2 pounds ground chicken
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup red onion, finely diced
- 4 cloves garlic, finely minced
- 1/2 teaspoon lemon zest
- 1 tablespoon olive oil, for frying
For Serving (Suggestions):
- Chopped romaine lettuce
- Crumbled feta cheese
- Diced cucumber
- Diced tomato
- Cooked white rice
- Tzatziki sauce
Instructions
- Combine Meatball Ingredients: In a large mixing bowl, combine the ground chicken, salt, black pepper, ground cumin, dried oregano, red pepper flakes, chopped fresh dill, chopped fresh mint, finely diced red onion, minced garlic, and lemon zest.
- Mix Gently: Use your hands to gently mix the ingredients until they are just combined. Do not overmix, as this can result in tough meatballs.
- Shape Meatballs: Using a cookie dough scoop (about 1-2 tablespoons) or a regular tablespoon, scoop out portions of the chicken mixture. Gently roll each portion between your hands to form meatballs (about 1-1.5 inches in diameter).
- Heat Skillet: Heat the olive oil in a large skillet (cast iron recommended) over medium heat.
- Cook Meatballs (in Batches): Once the skillet is hot, carefully add the meatballs in a single layer. Do not overcrowd the pan; cook in batches if necessary. Cook for approximately 3-4 minutes per side, turning occasionally, until the meatballs are browned on all sides and cooked through. The internal temperature should reach 165°F (74°C).
- Serve: Serve the meatballs warm. They are delicious served in bowls over a base of chopped romaine lettuce and white rice, topped with crumbled feta, diced cucumber, diced tomato, and a generous dollop of tzatziki sauce.
Notes
- Mixing: Be careful not to overmix the meatball mixture, as this can make the meatballs tough. Mix just until the ingredients are combined.
- Ground Chicken: You can substitute ground turkey if desired.
- Cooking Method: These meatballs can also be baked. Place them on a lined baking sheet and bake at 400°F (200°C) for 15-20 minutes, or until cooked through.
- Serving: These meatballs are excellent served in bowls as described, but also great in pitas or as part of an appetizer platter.
- Storage: Store leftover cooked meatballs in an airtight container in the refrigerator for 3-4 days.