Juicy, herby, and packed with Mediterranean flair, these Greek chicken meatballs are so irresistibly flavorful that your family will be begging for seconds.
These juicy Greek-inspired chicken meatballs are well seasoned with bold yet simple flavors—think lemon, oregano, garlic, and fresh herbs. The recipe is ready in just 30 minutes, making it a quick and easy meal or appetizer.
What goes in Harissa pasta
Greek flavors are some of my absolute favorites—bright, herby, and full of zest—and this chicken meatballs recipe is all that and more. I combine ground chicken with fresh garlic, onion, fragrant herbs (both fresh and dried), and a splash of lemon juice for that signature Mediterranean tang. A touch of egg and panko keeps them tender yet perfectly firm, making every bite juicy, flavorful, and downright irresistible.
Greek Chicken Meatballs
Ingredients
- 1 pound ground chicken
- ¼ cup red onion finely minced
- 2 teaspoons oregano
- 2 teaspoons fresh mint chopped
- 1 teaspoon fresh dill chopped
- 1 teaspoon garlic minced (about 1-2 cloves)
- 1 teaspoon dried basil
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 teaspoons lemon juice
- 1 large egg
- ⅓ cup panko
- Tzatziki sauce optional
Instructions
- Preheat the oven to 400°F and prepare a baking sheet by laying a piece of parchment paper on top.
- Place the ground chicken in a large bowl. Add in minced onions and all the seasonings.
- Mix in the lemon juice, egg and panko crumbs.
- Scoop balls of the ground chicken mixture with either a tablespoon or scoop. Roll into balls and place on your prepared baking sheet about 1 inch apart. Continue rolling all meatballs until all meat mixture is done.
- Bake in your preheated oven for approximately 15 minutes until they are no longer pink in the center. Cut one in half or insert an instant read thermometer into the center of your largest meatball. The internal temperature should be at least 165°F.
Notes
- If the chicken feels like it’s getting too warm or soft, chill the entire bowl in the refrigerator for 30 minutes.
- If your meatballs are not all the same size, check the internal temperature of your biggest meatball to ensure they are all thoroughly cooked throughout.
- If you want bigger meatballs, try using a larger scoop, such as a 3-tablespoon scoop, and making 12 meatballs. Note that this will take longer to cook than the smaller 1-tablespoon meatballs, approximately 20 minutes.
- Use your leftover dill to make your own homemade Tzatziki sauce.
- Serve chicken meatballs over a bed of greens for a healthy salad option.
- Greek chicken meatballs are a great way to use up your garden-grown herbs!
Nutrition
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FAQs
Your air fryer can be used to cook greek chicken meatballs. Set your air fryer temperature to 400°F and cook for 10 to 12 minutes. The internal temperature should be 165°F.
Another way to cook chicken meatballs is on your stove top. Add a tablespoon of olive oil and cook until no longer pink in the middle
Absolutely, if you prefer the taste or can’t find ground chicken, you can substitute the meat with ground turkey or ground beef.
Try adding a teaspoon of cumin or paprika to the meatball mixture.
Replace panko for bread crumbs or even gluten-free bread crumbs.
Flatten them into patties, bake until 165°F, and enjoy as a sandwich instead of rolling into balls. Add your favorite herbs from your garden.
Use ½ teaspoon of fresh chopped basil in place of the dried basil.
If you don’t like the flavor of mint, use flat-leaf parsley instead for a more earthy vibe.
Leftover Greek chicken meatballs can be placed in an airtight container and stored in your refrigerator for 3 to 4 days.
To reeheat in your oven or microwave. Check that the internal temperature is 165°F before enjoying them again.
Yes, these chicken meatballs can be frozen too! If baked, be sure to cool completely and then place on a baking sheet lined with parchment paper. Freeze individually overnight. Transfer frozen meatballs to a resealable bag or freezer safe container for up to two to three months.
These meatballs are safe and convenient to freeze unbaked too. Place meatballs on a baking sheet lined with parchment paper and freeze until hard then put in a freezer safe bag. No need to thaw before baking just give them a little extra time in the oven.
Serving Tip
These Greek chicken meatballs are a total game-changer—perfectly versatile and packed with flavor! Serve them as a crowd-pleasing game-day appetizer with a creamy Greek yogurt dill sauce.
You can also transform them into a hearty meal. Toss them into a fresh salad with tangy Greek yogurt dressing, pile them over fluffy rice or buttery noodles, or even use them as a bold pizza topping.
Craving a sandwich? Stuff them into a warm pita or crusty sub roll with pickled veggies and a swipe of garlicky mayo for an irresistible Greek-inspired bite. However you enjoy them, they’re guaranteed to be a hit!
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For a lighter yet still flavorful twist, ground chicken and turkey are fantastic lean alternatives to beef—and when seasoned well, they become the perfect canvas for bold, mouthwatering dishes.
If you are serving these plump, juicy chicken meatballs over rice or pasta, be sure to include a delicious Greek salad on the side to complete the theme.
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Maria
Is this a traditional Greek recipe? My sis and Cypriot Greek husband is coming for the 4th of July and I want to impress! Thanks
Amira
Maria, this is a variation of the keftedes recipe.