These delicious Greek Chicken Meatballs are full of flavor, so easy to make, and are perfect for a quick weeknight dinner. Serve the meatballs with a generous scoop of homemade tzatziki and your favorite veggies!
The Best (and easiest!) Greek Chicken Meatballs
- Packed with flavor – fresh herbs, garlic, and spices all come together in these meatballs to ensure that they are seriously packed with flavor!
- Quick and easy to make – seriously all you have to do is make the meatball mixture, fry them up, and then serve with your favorite sides!
- Perfect for meal prep – these meatballs are a great option to make in advance and then reheat throughout the week for a great protein source!
Greek Chicken Meatball Ingredients:
- Ground Chicken: I love my original Greek meatball recipe made from ground beef and pork but sometimes you just need to switch things up! These meatballs are made with lean and quick cooking ground chicken. You can use either ground chicken thighs or chicken breast.
- Fresh Herbs: what really gives these meatballs their delicious flavor is all of the fresh herbs. You’ll need both fresh dill and fresh mint.
- Spices: a combination of ground cumin, oregano, and red pepper flakes help to give these meatballs even more flavor.
- Garlic: when it comes to garlic, freshly minced always has the most flavor so take the extra time to mince some up if you have it!
- Lemon Zest: this adds the most delicious brightness to the meatballs – trust me!
- Red Onion: I like to dice the red onion on the smaller side so that you don’t have huge chunks of red onion in the meatballs.
Ingredient Amounts:
- 2 pounds ground chicken
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground oregano
- 1/2 teaspoon red pepper flakes
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup finely diced red onion
- 4 cloves garlic, finely minced
- 1/2 teaspoon lemon zest
- 1 tablespoon olive oil, for frying
Bowl Additions:
- Chopped Romaine
- Feta Cheese
- Cucumber sliced/diced
- Tomato Sliced
- White Rice
- Tzatziki Sauce
Ingredient Substitutions:
- ground chicken – don’t have ground chicken? swap it for ground turkey instead!
- fresh herbs – if you’re out of fresh herbs you can use dried herbs instead. The cardinal rule for converting fresh herbs to fresh is one tablespoon of fresh herbs to one teaspoon of dried herbs.
- lemon zest – out of lemon zest? just add a splash of fresh lemon juice to the meatball mixture instead.
Instructions:
Add the meatball ingredients to a small mixing bowl and use your hands to mix until well combined. Next, use a cookie dough scoop or tablespoon to scoop out the chicken mixture and use your hands to form into meatballs.
When the meatballs are formed, heat a large skillet over medium heat and then add a tablespoon of oil. Next add the meatballs to the hot skillet and cook for roughly 3-4 minutes per side until browned and the internal temperature reaches 165 degrees Fahrenheit. You may have to do this in batches depending on the size of your skillet.
Serve the meatballs over chopped romaine lettuce with feta, cucumber, tomato, rice, and tzatziki sauce.
Meatball Making Tips and Tricks:
- When forming the meatballs try using a cookie dough scoop to scoop the meatball mixture and then roll in between your hands. This makes things so much easier!
- Before rolling the meatballs lightly wet your hands to prevent the mixture from sticking.
- For perfectly cooked meatballs, every single time, use a meat thermometer to ensure that each meatball reaches an internal temperature of 165 degrees.
- Want to make your life even easier? Try making a double batch of the meatball mixture. After everything has mixed, but before scooping and rolling, transfer half the mixture to a freezer safe storage container and freeze for later.
Can You Bake The Meatballs?
Yes! If you prefer you can bake these meatballs at 400 degrees for 15-20 minutes or until the internal temperature reaches 165 degrees. Bake the meatballs on sheet pan that has been lined with parchment paper and sprayed with olive oil.
Can You Make These Meatballs in the Air Fryer?
Absolutely! If you have an air fryer, you can whip these meatballs up even more quickly instead of pan frying.
To Make in the Air Fryer: place the meatballs in your air fryer basket and cook at 400 degrees for 10-12 minutes or until the internal temperature reaches 165 degrees. You can give them a shake halfway through if you would like to ensure that they cook evenly.
How to Serve the Meatballs
- Make a delicious Greek salad bowl! This is my favorite way to serve the meatballs and what I have pictured. Just serve the meatballs over a bed of fresh romaine or your favorite mixed greens and serve with tomatoes, cucumber, olives, feta cheese, dill, peppers, and whatever other veggies sound good. You can also add rice to your bowl if you would like. Finish off your bowl with a generous spoonful of tzatziki.
- Serve them as an appetizer or party snack! These Greek meatballs are perfect to serve at a dinner party or as a fun appetizer. If you are feeding a larger crowd, make a double batch and then serve with a batch of homemade tzatziki!
- Stuff them in a pita! If a Greek pita sandwich is more your thing, feel free to stuff these meatballs in a pita with chopped lettuce, tomatoes, green onions, and of course, plenty of tzatziki!
How to Store Leftover Meatballs
Storage
Store the leftover Greek meatballs in an air-tight storage container in the fridge for up to 3-4 days.
Freeze
- freeze the meatball mixture – make the meatball mixture and then transfer to a freezer safe storage bag. Squeeze all of the air out of the bag and then place in the freezer. When you’re ready to make a batch of meatballs, remove the mixture from the freezer and let defrost in the fridge before rolling the meatballs and cooking.
- cook the meatballs and then freeze – cook the meatballs and then let them come to a complete cool before transferring to a freezer safe storage container and transfer to the freezer.
Reheat
- To reheat the meatballs from frozen, place them in an ovenproof pan or baking dish and cover with foil. Bake the meatballs at 300 degrees for 20-25 minutes or until completely warmed through. Alternatively, you can let the meatballs defrost in the fridge and reheat in the microwave.
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Greek Chicken Meatballs
Equipment
Ingredients
- 2 pounds ground chicken
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground oregano
- 1/2 teaspoon red pepper flakes
- 1/4 cup fresh dill chopped
- 1/4 cup fresh mint chopped
- 1/4 cup finely diced red onion
- 4 cloves garlic finely minced
- 1/2 teaspoon lemon zest
- 1 tablespoon olive oil for frying
Bowl Additions:
- chopped romaine
- feta cheese
- cucumber sliced/diced
- tomato sliced
- white rice
- tzatziki sauce
Instructions
- Add the meatball ingredients to a small mixing bowl and use your hands to mix until well combined. Next, use a cookie dough scoop or tablespoon to scoop out the chicken mixture and use your hands to form into meatballs.
- When the meatballs are formed, heat a large skillet over medium heat and then add a tablespoon of oil. Next add the meatballs to the hot skillet and cook for roughly 3-4 minutes per side until browned and the internal temperature reaches 165 degrees Fahrenheit. You may have to do this in batches depending on the size of your skillet.
- Serve the meatballs over chopped romaine lettuce with feta, cucumber, tomato, rice, and tzatziki sauce.
