I keep these Greek chicken meatballs on repeat because they come out juicy, flavorful, and just crispy enough to make dinner feel instantly more exciting. Whether baked or fried, they bring big Mediterranean flavor with a lighter, protein-packed twist.

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I’m obsessed with these Greek chicken meatballs because they hit that tangy, herby, savory spot without feeling heavy. I get juicy bites, crispy edges if I’m in that mood, and a big punch of flavor from feta cheese and lemon zest.

And honestly, I love how they slide into dinner without making the whole meal feel boring or “healthy” in a sad way. They taste fresh, bold, and a little salty in the best way.

But the real pull? I can pile them over rice, tuck them into pita, or eat them straight off the pan.

No shame at all.

Ingredients

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Ground chicken keeps these meatballs lean, tender, and weeknight-friendly.
Egg helps everything hold together, so they don’t fall apart.
Breadcrumbs or panko make the texture soft, not dense.
Grated onion adds moisture and a sweet little bite.
Garlic brings that cozy, savory flavor you’ll notice right away.
Feta gives salty, creamy pockets in every bite.
Fresh parsley makes them taste bright instead of heavy.
Dill adds that classic Greek vibe, fresh and a little herby.
Oregano brings warm, earthy flavor without trying too hard.
Lemon zest and juice keep things fresh, zingy, and not boring.
Kosher salt and pepper make all the good stuff actually pop.
Red pepper flakes add gentle heat, if you’re into that.
Plus, Greek yogurt on the side is cool, creamy, and basically perfect.

Ingredient Quantities

1 pound ground chicken

1 large egg

1/3 cup plain breadcrumbs or panko

1/4 cup finely grated onion (about half a small onion)

2 garlic cloves, minced

1/2 cup crumbled feta cheese

1/4 cup fresh parsley, finely chopped

2 tablespoons fresh dill, finely chopped or 1 teaspoon dried dill

1 teaspoon dried oregano

1 teaspoon lemon zest (about 1 small lemon)

1 tablespoon lemon juice

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional)

2 tablespoons olive oil for brushing or frying

Plain Greek yogurt for serving, about 1/2 cup (optional)

How to Make this

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1. Preheat oven to 400°F and line a baking sheet with foil or parchment; if frying, heat 2 tablespoons olive oil in a large skillet over medium heat.

2. Finely grate about half a small onion and squeeze out excess liquid into a bowl to avoid soggy meatballs.

3. In a large bowl combine 1 pound ground chicken, 1 large egg, 1/3 cup plain breadcrumbs or panko, grated onion, and 2 minced garlic cloves.

4. Add 1/2 cup crumbled feta, 1/4 cup finely chopped fresh parsley, 2 tablespoons chopped fresh dill or 1 teaspoon dried dill, and 1 teaspoon dried oregano to the meat mixture.

5. Stir in 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes if using; mix gently until just combined.

6. Use wet hands or a small scoop to form mixture into 18 to 20 meatballs about 1 to 1 1/4 inches each, pressing gently so they hold together.

7. For baking, place meatballs on the prepared sheet, brush or drizzle with olive oil, and bake 16 to 20 minutes until golden and the internal temperature reaches 165°F; for frying, add meatballs to the hot skillet in a single layer and cook 8 to 10 minutes turning occasionally until browned and cooked through.

8. Let meatballs rest 3 to 5 minutes off the heat, then serve warm with about 1/2 cup plain Greek yogurt or spoon yogurt alongside for dipping.

Equipment Needed

1. Baking sheet (with foil or parchment)
2. Large skillet (for frying, if using)
3. Box grater or microplane (for onion and lemon zest)
4. Large mixing bowl
5. Measuring cups and spoons
6. Wooden spoon or silicone spatula for mixing
7. Small cookie scoop or a spoon for forming meatballs
8. Instant read meat thermometer (to check 165°F)

FAQ

Can I bake the meatballs instead of frying them? Yes. Bake on a rimmed sheet at 400°F for 16 to 20 minutes until internal temperature reaches 165°F, turning once for even browning; brushing with olive oil before baking helps color.

How do I prevent meatballs from falling apart? Do not overmix the mixture; gently combine until just incorporated, chill the shaped meatballs 15 to 30 minutes to firm them, and use a binding egg and breadcrumbs as listed.

Can I make these gluten free? Yes. Substitute gluten free breadcrumbs or use crushed gluten free crackers or almond flour, adjusting quantity to keep the mixture moist but not wet.

How should I store and reheat leftovers? Refrigerate cooked meatballs in an airtight container for up to 4 days or freeze for up to 3 months. Reheat from frozen in a 350°F oven for 15 to 20 minutes, or thaw overnight and warm in a skillet or microwave until heated through.

Can I swap ground chicken for other meats? Yes. Ground turkey works well with the same measurements; for beef or lamb, reduce or omit the breadcrumbs because those meats are fattier and may require less binder.

What is the best way to serve them? Serve with plain Greek yogurt or tzatziki, lemon wedges, pita or rice, and a simple salad; garnish with extra chopped parsley or dill and a drizzle of olive oil for brightness.

The BEST Greek Chicken Meatballs Recipe Substitutions and Variations

Ground chicken: ground turkey, ground pork, or finely chopped cooked chicken breast for firmer texture
Plain breadcrumbs or panko: crushed crackers, gluten-free breadcrumbs, or almond meal for low-carb option
Crumbled feta cheese: goat cheese, ricotta salata, or grated Pecorino Romano for similar salty tang
Fresh dill: 1 teaspoon dried dill if using dried already listed, or substitute fresh mint or fresh basil for a different bright herb note

Pro Tips

1. Chill the mixture for 20 to 30 minutes before shaping. It firms up the chicken and makes forming uniform meatballs much easier, and they hold together better while cooking.

2. Use a light touch when mixing and forming. Overworking the meat makes the texture dense. Combine until just incorporated and gently roll rather than compacting.

3. If baking, rotate the pan halfway through and give the meatballs a quick brush of olive oil after they start to brown. That helps develop a golden exterior without drying them out.

4. Warm the yogurt and add a splash of lemon juice, a pinch of salt, and a little chopped dill or parsley. It brings brightness and ties the flavors together better than plain yogurt straight from the container.

The BEST Greek Chicken Meatballs Recipe

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

392

kcal

Equipment: 1. Baking sheet (with foil or parchment)
2. Large skillet (for frying, if using)
3. Box grater or microplane (for onion and lemon zest)
4. Large mixing bowl
5. Measuring cups and spoons
6. Wooden spoon or silicone spatula for mixing
7. Small cookie scoop or a spoon for forming meatballs
8. Instant read meat thermometer (to check 165°F)

Ingredients

1 pound ground chicken
1 large egg
1/3 cup plain breadcrumbs or panko
1/4 cup finely grated onion (about half a small onion)
2 garlic cloves, minced
1/2 cup crumbled feta cheese
1/4 cup fresh parsley, finely chopped
2 tablespoons fresh dill, finely chopped or 1 teaspoon dried dill
1 teaspoon dried oregano
1 teaspoon lemon zest (about 1 small lemon)
1 tablespoon lemon juice
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
2 tablespoons olive oil for brushing or frying
Plain Greek yogurt for serving, about 1/2 cup (optional)

Directions

Preheat oven to 400°F and line a baking sheet with foil or parchment; if frying, heat 2 tablespoons olive oil in a large skillet over medium heat.
Finely grate about half a small onion and squeeze out excess liquid into a bowl to avoid soggy meatballs.
In a large bowl combine 1 pound ground chicken, 1 large egg, 1/3 cup plain breadcrumbs or panko, grated onion, and 2 minced garlic cloves.
Add 1/2 cup crumbled feta, 1/4 cup finely chopped fresh parsley, 2 tablespoons chopped fresh dill or 1 teaspoon dried dill, and 1 teaspoon dried oregano to the meat mixture.
Stir in 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes if using; mix gently until just combined.
Use wet hands or a small scoop to form mixture into 18 to 20 meatballs about 1 to 1 1/4 inches each, pressing gently so they hold together.
For baking, place meatballs on the prepared sheet, brush or drizzle with olive oil, and bake 16 to 20 minutes until golden and the internal temperature reaches 165°F; for frying, add meatballs to the hot skillet in a single layer and cook 8 to 10 minutes turning occasionally until browned and cooked through.
Let meatballs rest 3 to 5 minutes off the heat, then serve warm with about 1/2 cup plain Greek yogurt or spoon yogurt alongside for dipping.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 210g
Total number of serves: 4
Calories: 392kcal
Fat: 24.8g
Saturated Fat: 7.35g
Trans Fat: 0.05g
Polyunsaturated: 3.2g
Monounsaturated: 11.75g
Cholesterol: 166mg
Sodium: 555mg
Potassium: 481mg
Carbohydrates: 8g
Fiber: 0.4g
Sugar: 1g
Protein: 33.8g
Vitamin A: 150IU
Vitamin C: 5mg
Calcium: 120mg
Iron: 1.9mg

The BEST Greek Chicken Meatballs Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

The BEST Greek Chicken Meatballs Recipe Substitutions and Variations

Pro Tips