It’s 6pm, you’re tired, and everyone’s hungry. You need a fast, healthy dinner tonight. These Greek chicken meatballs are the perfect solution for your busy evening. They are full of fresh herbs and salty feta cheese. Your family will love this bright, Mediterranean meal.
Why This Recipe Is a Winner
These meatballs are perfect for a healthy reset this spring. They take just 35 minutes to make from start to finish. You get restaurant-quality flavors right in your own kitchen. The lemon and dill taste incredibly fresh and light. They are much leaner than heavy beef meatballs. Everyone in your house will ask for seconds.
How to Make Greek Chicken Meatballs
Making these is very simple and fast for any cook. You just mix everything in one large bowl. Then you let the oven do the work. There is no messy oil splashing on your stove. Even beginners can make Greek chicken meatballs easily with this method. It is a stress-free way to feed your family.
Simple Ingredients
Most of these items are likely in your pantry already. Fresh herbs make a big difference here.
- 1 lb ground chicken
- 1/2 cup panko breadcrumbs
- 1/4 cup crumbled feta cheese
- 1 large egg, lightly beaten
- 2 garlic cloves, minced
- 1/4 cup fresh parsley, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon lemon zest
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon extra virgin olive oil
Step-by-Step
- Preheat oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine the ground chicken, breadcrumbs, feta, egg, garlic, parsley, dill, oregano, lemon zest, salt, and pepper.
- Mix the ingredients by hand until just incorporated, ensuring the feta is evenly distributed without overworking the meat.
- Form the mixture into approximately 16 meatballs, roughly 1.5 inches in diameter.
- Place the meatballs on the prepared baking sheet and lightly brush or spray with olive oil.
- Bake for 18 to 20 minutes or until the internal temperature reaches 165°F (74°C) and the exteriors are lightly browned.
- Remove from the oven and allow to rest for 5 minutes before serving with tzatziki or over a salad.
Best Ways to Enjoy It
Serve these warm with some creamy tzatziki sauce. They go great with warm pita bread. Add a crisp cucumber salad on the side. For a date night, add olives and hummus. It is a complete meal that feels very special. You can also serve them over fluffy rice.
Storage & Reheating
Store any leftovers in an airtight container. They stay fresh in the fridge for four days. You can also freeze them for a later meal. Reheat them in a 350°F oven for 10 minutes. This keeps the tender texture from getting rubbery. It is great for your weekly meal prep.
Tips for Best Results
- Do not overmix the meat to keep them tender.
- Use wet hands to roll the meatballs easily.
- Do not skip the fresh lemon zest.
- Use a cookie scoop for perfectly even sizes.
- For a spring gathering, serve these on small skewers.
- Crumble the feta into very small pieces first.
- Make sure your oven is fully preheated before baking.
Ways to Switch It Up
- Use almond flour for a gluten-free version.
- Try ground turkey instead of ground chicken.
- Add red pepper flakes for a spicy kick.
- Swap fresh dill for extra parsley if needed.
Common Questions
Can I make these ahead of time?
Yes, you can roll them a day early. Keep them covered in the fridge until baking. This is a great time-saver for busy nights.
How do I know when they are done?
Use a meat thermometer to check the center. They are safe to eat at 165°F. They should be lightly golden on the outside.
Will my kids eat these?
Most kids love these because they are mild. The feta adds a nice salty flavor they enjoy. Serve them with a fun dipping sauce.
I hope these bright flavors cheer up your week. They are so simple and truly delicious to share. Happy cooking to you and your family.
— Alex
Ingredients
- 1 lb ground chicken
- 1/2 cup panko breadcrumbs
- 1/4 cup crumbled feta cheese
- 1 large egg , lightly beaten
- 2 garlic cloves , minced
- 1/4 cup fresh parsley, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon lemon zest
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon extra virgin olive oil
Instructions
- Preheat oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine the ground chicken, breadcrumbs, feta, egg, garlic, parsley, dill, oregano, lemon zest, salt, and pepper.
- Mix the ingredients by hand until just incorporated, ensuring the feta is evenly distributed without overworking the meat.
- Form the mixture into approximately 16 meatballs, roughly 1.5 inches in diameter.
- Place the meatballs on the prepared baking sheet and lightly brush or spray with olive oil.
- Bake for 18 to 20 minutes or until the internal temperature reaches 165°F (74°C) and the exteriors are lightly browned.
- Remove from the oven and allow to rest for 5 minutes before serving with tzatziki or over a salad.
