These easy and juicy Greek chicken meatballs are packed with refreshing Greek herbs and seasonings. Served with rice, salty olives, fresh veggies, and tzatziki sauce, it’s a flavorful bowl-style dinner you’ll love!
Why You’ll Love This Greek Meatball Recipe
These easy and juicy Greek chicken meatballs are a quick fix for a light and flavorful chicken dinner. Here’s why you will love this recipe:
- Easy: Mix together all the ingredients, form into meatballs and bake or pan fry! It’s that simple!
- Addictive: Packed with all your favorite Greek flavors, herbs, and spices, these juicy meatballs are seriously irresistible.
- Kid Friendly: Finely chop up the onion and picky eaters won’t be able to tell there’s any veggies in these meatballs.
- Versatile: You can serve these as a bowl with different toppings and sauces, with toothpicks as a party appetizer or stuffed in pita for gyros.
- Freezer Meal: Reheat them straight from the freezer on hectic weeknights for an easy dinner.
Love Greek flavors? Try this reader favorite Greek chicken souvlaki, juicy Greek turkey burgers or refreshing Greek pasta salad!
What You’ll Need
Fresh dill, greek seasoning, and garlic pack all the flavor into these Greek chicken meatballs. Scroll down to the recipe card for exact amounts.
For the Meatballs
- Ground Chicken: Or you can also use ground turkey.
- Red Onion: White or yellow onion is fine as well.
- Fresh Herbs: I used fresh dill and fresh mint, feel free to skip either if you aren’t a fan. If using dried dill, use half the amount.
- Garlic: Freshly minced garlic is best, but garlic paste and powder work too.
- Seasonings: Greek seasoning, salt and pepper.
- Olive Oil: Coconut, avocado or vegetable oil are great swaps.
How to Make Greek Chicken Meatballs
It’s just like making your favorite Italian meatballs but with an herby Greek twist. Scroll to the recipe card at bottom of the post for full detailed instructions.
- Mix: Use a hand mixer or your hands to mix all of the meatball ingredients together until well combined.
- Shape: Scoop about 2 tablespoons of the meatball mixture and roll it into a ball or form with a medium sized cookie scoop. Do this for all of the mixture.
- Cook: Heat oil in a skillet over medium heat. Add meatballs in a single layer and cook on all sides, until browned and meatballs are cooked through. Remove from the heat and cover with foil. (Check recipe card for baking instructions.)
- Serve: Add rice, cucumber, tomatoes, and olives to a bowl. Place the meatballs to one side. Sprinkle with feta cheese and drizzle with tzatziki sauce. Serve with lemon wedges and enjoy!
Chef’s Tips & Variations
From baking them in the oven to making the meatballs with turkey, there are plenty of Greek meatball variations to suit your tastes!
- Swap The Protein: Use ground turkey instead of chicken for an easy Greek turkey meatball variation. You can also try ground pork, beef, or a mixture of them.
- Bake The Meatballs: Grease a baking tray with cooking spray. Spread out the meatballs, leaving 1″ space between them. Pop them into a preheated oven at 375°F for about 30 minutes, until cooked through.
- Spicy: Add red pepper flakes or cayenne pepper, to taste, for a bit of heat.
- Cheese Filled: Dice melty cheese like mozzarella into 1/2″ cubes and place one in the center of each meatball while shaping. This will create a gooey, cheesy center when cooked.
- Sun-Dried Tomatoes: Chop up 1/2 cup sun-dried tomatoes, the dry ones not in oil, and add them to your chicken mixture.
- Lemon: Want to add a lemon twist? Add 1 tablespoon freshly squeezed lemon juice and 1 teaspoon lemon zest.
What To Serve With Greek Meatballs
These baked Greek chicken meatballs are the perfect bowl-style dinner when served over rice with lots of fresh veggies. They would also be delicious served over this Greek salad with Greek salad dressing for a lighter meal. Here are some more suggestions:
- Basmati Rice: Or any kind of rice you prefer!
- Cucumber: I prefer Persian cucumbers, but use your favorite.
- Cherry Tomatoes: Diced tomatoes with the seeds removed work too.
- Kalamata Olives: Make sure they’re pitted.
- Crumbled Feta Cheese: Goat cheese is great as well.
- Tzatziki Sauce: Use homemade tzatziki sauce or store-bought, but keep in mind that homemade has a lot more flavor!
- Lemon Wedges
- Pita Bread: Go for pita chips if that’s what you have on hand.
If you want to add extra sides, try my classic easy and garlicky hummus or spicy sweet potato hummus with pita bread. Homemade falafel is another great option. If you’re wondering what to do with any leftovers, use these meatballs in my chicken gyros!
How To Store Leftovers
The meatballs need to be fully cooled before storing them.
- Fridge: Place them in an airtight container for up to 5 days.
- Reheat: Microwave in 30-second increments until warm. If you’re reheating straight from frozen, sprinkle with 3 teaspoons water and microwave for a full minute. Stir them and microwave for another 2 to 3 minutes. Or bake at 375°F for about 15 minutes, until warmed through.
- Freezer: Place the cooked meatballs on a sheet pan and pop it into the freezer for 1 hour. Transfer the meatballs to a freezer-friendly bag or container. Freeze for up to 3 months. Thaw overnight in the fridge or reheat straight from frozen.
Can I Freeze Uncooked Meatballs?
Yes! Follow the first two steps in the recipe. Place the meatballs on a baking sheet in a single layer and place in freezer for 30 minutes.
Then transfer to a Ziploc bag and store them in the freezer for up to 3 months. To cook, place frozen meatballs in a greased baking dish and cover with foil. Bake at 375°F for approximately 40 minutes or until cooked all the way through.
Greek Chicken Meatballs
Ingredients
- 1 lb ground chicken, or turkey
- ¼ cup red onion, finely chopped
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh mint leaves, chopped
- 1 teaspoon minced garlic
- 1 teaspoon Greek seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
Instructions
- In a large bowl, combine the meatball ingredients: ground chicken, red onion, fresh dill, fresh mint, garlic, Greek seasoning, salt and pepper. Mix well, until everything comes together.
- Using a medium cookie scoop, shape the meatball mixture into balls and place them on a plate.
- Stove Top: Heat a large skillet with oil over medium heat. Add the meatballs in a single layer and cook for 5 minutes. Flip to the other side and continue cooking for an additional 5 minutes, until the meatballs are browned and cooked through.
- Oven: Grease a baking tray with cooking spray. Spread out the meatballs, leaving 1″ space between them. Pop them into a preheated oven at 375°F for about 30 minutes, until cooked through.
- Once meatballs are done cooking, transfer the meatballs to a plate, cover with aluminum foil and let rest for 5 minutes. (This helps your meatballs to be juicy!) Then serve as desired!
Notes
Nutrition
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