There’s something magical about Greek cuisine. Fresh herbs, tangy yogurt, and zesty lemon come together in dishes that feel both comforting and refreshing. These Greek Chicken Meatballs capture all of that and more in one simple recipe. They’re juicy, flavorful, and ready in just 30 minutes, making them the perfect weeknight dinner option.
Whether you serve them with rice, tuck them into pita bread, or pile them onto a salad bowl, these meatballs are versatile and crowd-pleasing. They’re packed with fresh dill, mint, onion, garlic, and a touch of lemon zest for brightness. And when paired with cool, creamy tzatziki, they become downright irresistible.
This recipe makes about 40 meatballs, which means it’s not only great for a quick family dinner but also meal prep or entertaining. They store beautifully and can be enjoyed warm or cold, making them an excellent option for weekday lunches or even party platters.
Why You’ll Love These Greek Chicken Meatballs
- Quick and easy: Ready in 30 minutes with simple ingredients.
- Bursting with flavor: Fresh herbs and spices elevate the ground chicken.
- Nutritious: High in protein, lower in fat, and packed with Mediterranean goodness.
- Versatile: Serve with rice, salad, pita, or even as an appetizer.
- Meal-prep friendly: Make a big batch and enjoy them throughout the week.
Ingredients
For the Meatballs
- 2 pounds ground chicken
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon ground cumin
- ½ teaspoon ground oregano
- ½ teaspoon red pepper flakes
- ¼ cup fresh dill, chopped
- ¼ cup fresh mint, chopped
- ¼ cup finely diced red onion
- 4 cloves garlic, finely minced
- ½ teaspoon lemon zest
- 1 tablespoon olive oil (for frying)
For Serving
- Chopped romaine lettuce
- Feta cheese
- Cucumber, sliced or diced
- Tomato, chopped
- White rice or couscous
- Tzatziki sauce
Instructions
Step 1: Mix the Meatball Ingredients
In a large mixing bowl, combine the ground chicken, salt, pepper, cumin, oregano, red pepper flakes, dill, mint, onion, garlic, and lemon zest. Using your hands, gently mix until everything is evenly distributed. Be careful not to overmix, as that can make the meatballs tough.
Step 2: Shape the Meatballs
Use a tablespoon or cookie scoop to portion out the chicken mixture. Roll each portion between your hands to form evenly sized meatballs. This recipe makes about 40 meatballs, depending on the size.
Step 3: Cook the Meatballs
Heat a large skillet over medium heat and add olive oil. Once the oil is hot, add the meatballs in a single layer, making sure not to overcrowd the pan. Cook for 3–4 minutes per side, turning to brown all sides, until the internal temperature reaches 165°F. You may need to cook in batches depending on the size of your skillet.
Step 4: Serve
Serve the meatballs warm over a bed of chopped romaine with cucumbers, tomatoes, feta, and a scoop of rice or couscous. Don’t forget a generous dollop of tzatziki sauce—it ties everything together beautifully.
Storage and Reheating
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze cooked meatballs on a baking sheet, then transfer to freezer bags for up to 2 months.
- Reheating: Warm in a skillet with a splash of water, bake at 350°F, or microwave until hot.
Pro Tips for Perfect Meatballs
- Keep it moist: Ground chicken can be lean, so the herbs, onion, and garlic help lock in moisture.
- Don’t skip the lemon zest: It brightens the flavor and gives that authentic Greek touch.
- Test one meatball first: Cook one, taste it, and adjust seasoning before cooking the whole batch.
- Make them ahead: These meatballs taste even better the next day as the flavors meld together.
- Serve with variety: They’re just as good with hummus, baba ganoush, or tabbouleh.
Variations
- Greek Chicken Meatball Bowls: Layer the meatballs with rice, roasted veggies, cucumber, and tzatziki for a full meal.
- Pita Wraps: Tuck the meatballs into pita bread with lettuce, tomatoes, red onion, and tzatziki.
- Appetizer Style: Serve with toothpicks and a side of tzatziki or hummus for dipping.
- Low-Carb Version: Skip the rice and serve the meatballs over cauliflower rice or zucchini noodles.
- Cheesy Meatballs: Add crumbled feta directly into the meatball mixture before cooking.
What to Serve with Greek Chicken Meatballs
- Greek Salad: Tomatoes, cucumbers, red onions, and olives with olive oil and oregano.
- Grains: Rice, couscous, or quinoa work beautifully.
- Bread: Warm pita or crusty bread for dipping.
- Roasted Vegetables: Zucchini, eggplant, or bell peppers pair well with the Mediterranean flavors.
Frequently Asked Questions
Can I bake these meatballs instead of frying?
Yes! Place them on a parchment-lined baking sheet and bake at 400°F for 18–20 minutes, or until they reach 165°F internally.
Can I substitute ground turkey for chicken?
Absolutely. Ground turkey works just as well and provides a similar flavor profile.
How do I make these spicier?
Increase the red pepper flakes or add a pinch of cayenne pepper.
Can I make these gluten-free?
Yes, they’re naturally gluten-free as written. Just be sure any sides (like pita or couscous) match your dietary needs.
What kind of olives go best with this dish?
Kalamata olives are traditional, but green olives also pair well if you prefer something milder.
Wrapping It Up
These Greek Chicken Meatballs are the kind of recipe that makes healthy eating exciting. Packed with herbs, garlic, and lemon, they’re full of bold flavor while still being light and nutritious. Whether you serve them as a quick weeknight meal, a make-ahead lunch, or an appetizer for a crowd, they’re versatile enough to fit any occasion.
Pair them with fresh veggies, rice, and tzatziki, and you’ll feel like you’ve been transported straight to a Greek taverna. With minimal prep, simple ingredients, and unbeatable flavor, these meatballs are sure to become a regular in your meal rotation.
Greek Chicken Meatballs
Ingredients
For the Meatballs
- 2 pounds ground chicken
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon ground cumin
- ½ teaspoon ground oregano
- ½ teaspoon red pepper flakes
- ¼ cup fresh dill chopped
- ¼ cup fresh mint chopped
- ¼ cup finely diced red onion
- 4 cloves garlic finely minced
- ½ teaspoon lemon zest
- 1 tablespoon olive oil for frying
For Serving
- Chopped romaine lettuce
- Feta cheese
- Cucumber sliced or diced
- Tomato chopped
- White rice or couscous
- Tzatziki sauce
Instructions
Step 1: Mix the Meatball Ingredients
- In a large mixing bowl, combine the ground chicken, salt, pepper, cumin, oregano, red pepper flakes, dill, mint, onion, garlic, and lemon zest. Using your hands, gently mix until everything is evenly distributed. Be careful not to overmix, as that can make the meatballs tough.
Step 2: Shape the Meatballs
- Use a tablespoon or cookie scoop to portion out the chicken mixture. Roll each portion between your hands to form evenly sized meatballs. This recipe makes about 40 meatballs, depending on the size.
Step 3: Cook the Meatballs
- Heat a large skillet over medium heat and add olive oil. Once the oil is hot, add the meatballs in a single layer, making sure not to overcrowd the pan. Cook for 3–4 minutes per side, turning to brown all sides, until the internal temperature reaches 165°F. You may need to cook in batches depending on the size of your skillet.
Step 4: Serve
- Serve the meatballs warm over a bed of chopped romaine with cucumbers, tomatoes, feta, and a scoop of rice or couscous. Don’t forget a generous dollop of tzatziki sauce—it ties everything together beautifully.
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