Name: Greek Chicken Meatballs Recipe
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: Greek
Ingredients: 1 pound ground chicken; 1/4 cup finely chopped red onion; 1 clove garlic, minced; 1 teaspoon dried oregano; 1 large egg; 1/4 cup feta cheese; 1/3 cup panko bread crumbs; 1 tablespoon chopped fresh parsley; 1 tablespoon chopped fresh dill; 1/4 teaspoon salt; 1/4 teaspoon black pepper; Aluminum foil, enough to line the baking sheet

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This Greek Chicken Meatballs Recipe turns ground chicken, briny feta, fresh herbs, and a little garlic into tender, golden meatballs with plenty of Mediterranean flavor. They’re ready in about 33 minutes, make roughly 15 meatballs, and taste delicious tucked into a warm pita, served over rice, or paired with cool tzatziki.

Ingredients You'll Need

An overhead flat lay of recipe ingredients arranged in one layer on a white marbled surface: a large rectangle of pale pink ground meat rests on parchment in the center, with fine strands across its surface; above it is a round white bowl filled with golden crumbs, and to the upper right is a small white bowl of finely chopped purple onion. An orange egg sits to the left, while a small white dish of mixed green herbs and black pepper is farther left. A white bowl of crumbly pale cheese sits at the lower right, with a small garlic clove nearby. Fresh green parsley and dill lie along the bottom edge. photo taken with an iphone --ar 4:5 --v 7

The ingredient list is simple, but each addition brings something important, from feta’s salty tang to the herbs’ fresh, savory lift. A gentle hand when mixing keeps the chicken meatballs tender instead of dense.

Ground chicken: One pound makes a light, tender base; choose a package with a little fat for especially juicy meatballs.
Red onion: Finely chop ¼ cup so its mild sweetness blends evenly into every bite.
Garlic: One minced clove adds a warm, savory note without overpowering the herbs.
Dried oregano: One teaspoon brings a classic Mediterranean flavor and pairs beautifully with the feta.
Egg: One large egg helps bind the ingredients so the meatballs hold their shape.
Feta cheese: A ¼ cup adds salty, tangy flavor; crumble it finely for an even distribution.
Panko bread crumbs: One-third cup helps absorb moisture and gives the meatballs a tender texture.
Fresh parsley: One tablespoon, chopped, adds a bright, leafy freshness.
Fresh dill: One tablespoon, chopped, gives the mixture a fragrant, distinctly Greek-style finish.
Salt: One-quarter teaspoon seasons the chicken; feta is already salty, so this measured amount keeps the flavor balanced.
Black pepper: One-quarter teaspoon adds a gentle warmth.

How to Make Greek Chicken Meatballs Recipe

A split overhead food photo shows a clear glass bowl on the left with a pink salmon mixture, a bright yellow egg yolk, pale breadcrumbs, small white pieces, and green herb flecks, all gathered together before mixing. On the right, a metal baking tray lined with crinkled silver foil holds 15 small rounded portions arranged in three columns and five rows, each with a pale pink and golden crumb coating and tiny green flecks. Both sections sit against a white marbled texture, photo taken with an iphone --ar 4:5 --v 7

Step 1: Prepare the oven and baking sheet

Heat the oven to 375°F and line a baking sheet with aluminum foil for easier cleanup. Set the pan aside while you mix the meatballs, and make sure the oven is fully heated before baking so they cook evenly.

Step 2: Mix the meatball ingredients

Add the ground chicken, finely chopped red onion, garlic, oregano, egg, feta, panko, parsley, dill, salt, and pepper to a large bowl. Use clean hands to gently combine everything just until the ingredients are mixed. Try not to overwork the chicken, since compacting the mixture can make the finished meatballs firm.

Step 3: Shape the meatballs

Shape the mixture into golf ball-sized portions and arrange them on the lined baking sheet with a little space between each one. You should get about 14 to 16 meatballs, depending on their size. Keeping them as uniform as possible helps them finish cooking at the same time.

Step 4: Bake until cooked through

Bake for 15 to 18 minutes, checking near the end of the cooking time. For the most reliable result, use an instant-read thermometer to confirm the center of a meatball reaches 165°F. The exact baking time can vary slightly based on the size of your meatballs and your oven.

Step 5: Broil for a golden finish

Switch the oven to high broil and broil the meatballs for 1 to 2 minutes, watching them closely so they brown without burning. This quick finishing step adds appealing color to the outside while keeping the centers tender. Let them rest briefly, then serve warm.

How to Serve Greek Chicken Meatballs Recipe

Garnishes

A spoonful of tzatziki is an easy, cooling match for the savory feta and herbs. You can also finish the meatballs with extra chopped dill or parsley, a crumble of feta, or a squeeze of lemon for a fresh, bright contrast. If you like a little heat, add a pinch of red pepper flakes at the table.

Side Dishes

Serve the meatballs over rice for a simple, filling dinner, or pair them with a crisp salad of cucumber, tomato, and leafy greens. Warm pita, roasted potatoes, or a grain like couscous also make satisfying sides. For an easy meal-prep plate, combine a few meatballs with rice, chopped vegetables, and tzatziki.

Creative Ways to Present

For a casual gathering, arrange the meatballs on a platter with toothpicks and a bowl of tzatziki for dipping. You can also tuck them into pita pockets with lettuce, tomato, and sliced cucumber, or serve them in a grain bowl with plenty of fresh vegetables. This Greek Chicken Meatballs Recipe is just as at home on a party platter as it is in a quick weeknight dinner.

Make Ahead and Storage

Storing Leftovers

Let leftover meatballs cool, then transfer them to an airtight container and refrigerate within two hours of cooking. They’ll keep well in the refrigerator for up to three to four days. Store tzatziki and other sauces separately so the meatballs don’t become soggy.

Freezing

For longer storage, cool the cooked meatballs completely and freeze them in a single layer on a baking sheet until firm. Transfer them to a freezer-safe container or bag, removing as much excess air as possible, and freeze for up to three months. Freezing them separately first makes it easier to take out just the amount you need.

Reheating

Warm refrigerated meatballs in a covered baking dish at 325°F until heated through, or microwave them in short bursts with a splash of water and a cover to help prevent drying. Frozen meatballs can be thawed overnight in the refrigerator before reheating, or warmed directly from frozen in the oven for a little longer. Check that they’re hot all the way through before serving.

FAQs

How do I keep chicken meatballs from turning out dry?

Mix the ingredients gently and stop as soon as they’re combined. The egg, feta, and panko help keep the mixture tender, while taking the meatballs out once they reach 165°F helps prevent overcooking.

Can I prepare the meatball mixture ahead of time?

Yes. Mix and shape the meatballs, cover them, and refrigerate for up to one day before baking. Keep them chilled until they’re ready for the oven, and bake as directed, checking that the centers reach 165°F.

Can I use dried herbs instead of fresh parsley and dill?

Fresh herbs give these meatballs their brightest flavor, but dried herbs can work in a pinch. Use smaller amounts because dried herbs are more concentrated, and expect a slightly different, less fresh-tasting finish.

What can I serve instead of rice?

Try warm pita, couscous, roasted potatoes, or a crisp cucumber and tomato salad. The meatballs are also delicious in a wrap or grain bowl with vegetables and a spoonful of tzatziki.

How can I tell when the meatballs are done?

The most dependable way is to check the center of a meatball with an instant-read thermometer. Ground chicken should reach 165°F; the outside should look cooked, but color alone isn’t as reliable as checking the temperature.

Final Thoughts

With tender chicken, tangy feta, and plenty of fresh herb flavor, this Greek Chicken Meatballs Recipe is an easy one to bring to the table again and again. Pair it with tzatziki and your favorite sides, and enjoy a flavorful dinner that feels special without making the cooking complicated.

Ingredients You'll Need

How to Make Greek Chicken Meatballs Recipe