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Greek chicken meatballs are packed with bright Mediterranean flavors, combining tender ground chicken with fragrant herbs, garlic, and a hint of lemon zest. These are easy to make, and you can prepare them in advance for meal prep.
These juicy, golden-brown meatballs are easy to make and incredibly versatile, perfect for serving with pita, rice, or a fresh salad.
Whether you’re looking for a quick weeknight dinner, a meal prep option, or a centerpiece for a Greek-inspired feast, this recipe delivers. I also recommend checking out my other meatball recipes including baked meatballs and potatoes, soutzoukakia (Greek meatballs in tomato sauce), hearty Italian meatball soup, and easy Italian meatballs for more inspiration!
Recipe Highlights
Cultural Influence: Greek cuisine
Flavor Profile: A balance of fresh herbs, garlic, and zesty lemon, creating a savory, bright, and aromatic taste in every bite
Cooking Techniques: Searing to golden perfection in olive oil
Skill Level: Beginner-friendly
Ingredients and Substitutes
Ground chicken: The base of the meatballs, offering a lean yet juicy texture. Alternatively, you can use ground turkey.
Onion: It adds moisture and mildly sweetens the meatballs. I grate the onion instead of chopping to release more juice, keeping the meatballs moist and preventing dry spots.
Garlic: Freshly minced garlic cloves provide a robust, savory depth that defines Mediterranean flavors. Garlic powder (½ teaspoon per clove) can work in a pinch.
Egg: I use an egg to help bind the meatballs together for a tender texture. If you need an alternative, use 2 tablespoons of Greek yogurt or 1 tablespoon of flaxseed mixed with 2.5 tablespoons of water.
Oregano: Dried oregano adds the classic Greek herbaceous signature. Dried thyme or Italian seasoning can work as substitutes.
Salt: It enhances all the flavors and seasons of the meatballs. If adjusting for sodium intake, try a pinch of celery salt.
Breadcrumbs: I like to add breadcrumbs to absorb excess moisture, helping to maintain a soft, tender consistency. You can use panko or even stale bread soaked in a a bit of water or milk.
Parsley: Chopped parsley brings freshness and color. You can use other fresh herbs like dill, cilantro, mint, or basil, though the flavor will change slightly.
Lemon Zest: It adds a bright, zesty, and citrusy note that balances the richness of the meatballs.
Olive Oil: I use olive oil to sear meatballs; it creates a golden-brown crust and adds richness and flavor. You can use avocado oil for searing as well.
How to Make Greek Chicken Meatballs
Prepare the Mixture
Combine the ground chicken, grated onion, minced garlic, egg, oregano, salt, breadcrumbs, chopped parsley, and lemon zest in a large mixing bowl. Use your hands or a spatula to mix until just combined.
Refrigerate the Mixture
Cover the bowl with plastic wrap and refrigerate for 30 minutes. This helps the flavors meld together and makes the meatballs easier to shape.
Shape the Meatballs
Lightly wet your hands with water to prevent sticking.
Use a cookie scoop or tablespoon to portion the meatball mixture out and roll it into uniform meatballs, about 1 to 1.5 tablespoons in size. I like my meatballs pretty small. They’re just easier to eat and they have more flavor.
Searing the Meatballs
Heat 2 teaspoons of olive oil in a large skillet over medium heat.
Arrange the meatballs in a single layer and sear for 8-10 minutes, turning occasionally, until golden brown and cooked through.
Serve and Enjoy
Serve warm with homemade tzatziki sauce, pita, rice, or a fresh Greek salad.
Optionally, drizzle with lemon juice for an extra burst of freshness.
Different Cooking Methods
Instead of pan-searing, you can bake meatballs or air fry them.
Baked Greek Chicken Meatballs: Place the meatballs on a sheet pan lined with parchment paper. Bake them in a preheated 400°F oven for 18-20 minutes or until golden brown and fully cooked (internal temp of 165°F). This method requires less oil and is great for meal prep.
Air Fryer Greek Chicken Meatballs: For a crispy exterior without excess oil, air fry chicken meatballs at 375°F for 10-12 minutes, shaking the basket halfway through. This method is quick and efficient and gives the meatballs a perfect texture.
Serving Suggestions
Greek chicken meatballs are versatile and pair beautifully with a variety of Mediterranean-inspired sides. Whether you’re serving them as a quick meal or as part of a mezze spread, here are some delicious ways to enjoy them:
Classic Platter: Arrange the meatballs on a plate with tzatziki sauce, warm pita bread, and a cucumber-tomato salad for a light yet satisfying meal.
Rice Bowl: Serve over a bed of fluffy Mediterranean yellow rice, saffron rice, or white rice with a drizzle of olive oil and fresh herbs.
Wrap: Stuff the meatballs into a warm pita or flatbread, and add crisp lettuce, juicy tomatoes, thinly sliced red onion, and a generous spoonful of tzatziki.
Mezze Platter: Serve alongside hummus and melitzanosalata for an appetizer-style spread.
Turn This into A Greek Feast!
If you want to turn your meal into a full Greek feast, these Greek chicken meatballs will be the star of the table, complemented by various classic Greek dishes.
Pair them with creamy tzatziki or tirokafteri and warm pita for a simple yet satisfying option. For a heartier meal, serve them over a bed of Greek lemon rice or spanakorizo (Greek spinach and rice).
To complete the feast, add flavorful sides like roasted Greek potatoes, a traditional horiatiki salad (classic Greek village salad) made with tomatoes, cucumbers, red onions, olives, and feta.
Variations
Turkey or Beef Meatballs: Swap ground chicken for ground turkey for a similar lean and flavorful result. For a richer taste, use ground beef or lamb, similar to keftedes—both add deeper flavor and a slightly juicier texture.
Gluten-Free Greek Meatballs: Use gluten-free breadcrumbs or swap them with almond flour or crushed gluten-free crackers for a gluten-free alternative.
Spicy Greek Meatballs: For a little heat, add ½ teaspoon of red pepper flakes or finely chopped fresh chili peppers into the meatball mixture.
Recipe Tips
Refrigerate the Mixture: Let the meatball mixture rest in the fridge for at least 30 minutes before shaping. This helps the flavors meld together and makes the mixture easier to work with.
Use a Cookie Scoop for Even Meatballs: For uniform meatballs that cook evenly, use a cookie or ice cream scoop to portion them out. This ensures they are all the same size and cook at the same rate.
Keep Your Hands Wet When Shaping: To prevent the meat mixture from sticking to your hands, wet them with water or olive oil before rolling the meatballs.
Meal Prep Friendly: Make a double batch and freeze uncooked meatballs on a tray, then transfer them to a freezer bag. When ready to cook, thaw them overnight or cook straight from frozen with a few extra minutes added to the cooking time.
How to Store Greek Chicken Meatballs
Refrigerating: Store cooked meatballs in an airtight container in the fridge for up to 4 days. Let them cool completely before sealing to prevent excess moisture buildup.
Freezing:
- Uncooked meatballs: Arrange them on a baking sheet in a single layer and freeze for 1-2 hours until solid. Then transfer to a freezer-safe container and store for up to 3 months.
- Cooked meatballs: Let them cool, then place them in a freezer-safe container. They will last up to 3 months.
Reheating:
- Stovetop: Heat a little olive oil in a skillet over medium heat and warm the meatballs for about 5 minutes, turning occasionally.
- Oven: Bake at 350°F for 10-12 minutes until heated through.
- Microwave: Place on a plate, cover with a damp paper towel, and microwave in 30-second intervals until warm.
- From frozen: Bake at 375°F for 20-25 minutes or air fry at 375°F for 12-15 minutes.
Frequently Asked Questions
Yes! To bake, preheat your oven to 400°F and place the meatballs on a parchment-lined baking sheet. Bake for 18-20 minutes or until they reach an internal temperature of 165°F. For extra browning, broil them for the last 2 minutes.
Yes! You can mix and shape the meatballs ahead of time and then store them in the fridge for up to 24 hours before cooking. You can also freeze them raw or cooked for later use.
Feel free to add fresh mint, fresh dill, or a pinch of black pepper or cinnamon for extra depth of flavor.
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Greek Chicken Meatballs
Ingredients
- 1 lb ground chicken
- 1 onion, grated
- 3 cloves garlic
- 1 large egg
- 1½ teaspoons oregano
- 1 teaspoon kosher salt
- ½ cup breadcrumbs
- ½ cup chopped parsley
- 1 lemon, zest of
- 2 teaspoons olive oil, for cooking
Instructions
- Combine the ground chicken, grated onion, minced garlic, egg, oregano, salt, breadcrumbs, chopped parsley, and lemon zest in a large mixing bowl.
- Use your hands or a spatula to mix until well combined.
- Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- Lightly wet your hands with water to prevent sticking.
- Use a cookie scoop or tablespoon to portion the meatball mixture out and roll it into uniform meatballs, about 1 to 1.5 tablespoons in size.
- Heat 2 teaspoons of olive oil in a large skillet over medium heat.
- Arrange the meatballs in a single layer and sear for 8-10 minutes, turning occasionally, until golden brown and cooked through. Add more olive oil is needed.
- Serve warm with homemade tzatziki sauce, pita, rice, or a fresh Greek salad.
Video
Notes
- Let the meatball mixture rest in the fridge for at least 30 minutes before shaping. This helps the flavors meld together and makes the mixture easier to work with.
- For uniform meatballs that cook evenly, use a cookie scoop to portion them out. This ensures they are all the same size and cook at the same rate.
- To prevent the meat mixture from sticking to your hands, wet them with water or olive oil before rolling the meatballs.
- You can make a double batch and freeze uncooked meatballs on a tray, then transfer them to a freezer bag. When ready to cook, thaw them overnight or cook straight from frozen with a few extra minutes added to the cooking time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love the 1x -3x options. I can’t wait to make this recipe. love all your recipes!
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