I don’t know about you, but meatballs are one of the easiest things to whip up. Simply combine the meat and some spices, herbs, or seasoning, cook them, and use them however you want. And that is exactly what these greek chicken meatballs do!
They are full of fresh herbs and spices to give sometimes bland chicken tons of fresh flavor. And to kick up the flavor more, I added feta to the mix. It adds a little tanginess and saltiness and takes them up a notch. This chicken meatball recipe is baked in the oven, keeping the middle juicy and tender, without any hands-on work.
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On top of that, these baked greek meatballs make an easy protein for dinner or meal prep. We’ve been eating them paired with a salad, potatoes or rice, and of course, tzatziki sauce. They would be awesome with pasta or stuffed into a sandwich using pita bread!
Why you’ll love this greek chicken meatball recipe
- packed with Mediterranean flavor – this meatball mixture is loaded with onion, garlic, fresh herbs, and feta, they are so delicious!
- ready in 35 minutes from start to finish
- make them as a full meal or serve them as an appetizer
- they work great for meal prep protein as they make a decent amount
Ingredients
- ground chicken
- red onion
- feta cheese
- garlic
- fresh parsley
- fresh mint
- dried oregano
- olive oil
- salt and pepper
How to make greek chicken meatballs
- Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.
- Make meatballs. In a large bowl, mix together the ground chicken, onion, feta, garlic, parsley, mint, dried oregano, olive oil, and salt and pepper until well combined. Try not to overmix. I find using my hands works the best. Using a tablespoon as a scoop, form into meatballs. You should get around 28-30 meatballs depending on the size.
- Cook meatballs. Place on the baking sheet and bake for 25 minutes until golden brown and cooked through.
- Enjoy! Serve with rice, greek salad, and tzatziki if desired!
Can you pan-fry these meatballs?
While I prefer to bake these greek chicken meatballs, you can pan-fry them if you want. Since there is no binder, you need to be very careful when frying as they are more susceptible to falling apart. Ground chicken is also a lean cut of meat, so you need to make sure you have enough oil in your pan.
To pan-fry, heat a large cast iron or nonstick skillet over medium heat (you can also do this while you are rolling the meatballs). Add enough oil to coat the bottom of your pan if using a cast iron.
Cook meatballs for 10-15 minutes, flipping occasionally, until golden brown and cooked through. You will probably have to do it in two batches depending on the size of your pan.
What to serve with chicken meatballs
These chicken feta meatballs are great by themselves, but they are best served with some carbohydrates, veggies, and sauce. Here are my suggestions:
- rice – white rice or herby cauliflower rice (I also use white rice instead of cauliflower to make herby rice).
- orzo, quinoa, farro, or another grain
- greek salad – a mix of tomatoes, cucumbers, kalamata olives, and feta mixed with a little olive oil, red wine vinegar, lemon juice, and salt and pepper. I usually just add everything into a bowl and mix well (adjust the amounts of the dressing according to your taste). You can also add romaine if you want more of a salad. Check out this greek lamb meatball recipe for the greek salad recipe if you want specifics.
- greek chickpea salad
- tzatziki sauce – a creamy greek yogurt sauce and a must when having greek food!
- avocado tzatziki – a fun way to change it up from traditional tzatziki.
- hummus
- pita bread
- roasted potatoes or sweet potatoes
Storage and reheating
- fridge – store cooked meatballs in an airtight container for up to 4-5 days in the fridge.
- freezer – cook according to directions and let meatballs cool completely. Place on a large plate or baking sheet. Place in the freezer and let freeze for 2 hours until hardened. This will help ensure they freeze individually and won’t stick together. Transfer to a large freezer bag (we love reusable silicone ones) or dish and freeze for up to 3 months. Let them thaw at room temperature or overnight in the fridge.
- reheating – add leftovers to a pan with a little water or oil and let warm through. You can also reheat them in the microwave for 1-2 minutes.
Substitutions
- ground chicken – ground turkey, ground beef, or ground lamb will work instead. Opt for a higher fat percentage as too lean of meat will result in dry meatballs.
- red onion – yellow onion will work instead.
- feta cheese – you can omit the feta if want to make the recipe dairy-free.
- garlic – use 1 teaspoon of garlic powder instead.
- fresh parsley – you can substitute 1 1/2 tablespoons of dried parsley for fresh.
- fresh mint – substitute 1 teaspoon of dried mint for fresh.
More healthy meatball recipes
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Greek Chicken Meatballs
ingredients
- 1 1/2 pounds ground chicken (I used 93/7)
- 1 cup diced red onion (120 grams)
- 1/2 cup feta, crumbled (2 ounces)
- 3 cloves garlic, minced
- 1/2 cup parsley, chopped
- 1 tablespoon fresh mint, chopped (about 8-10 leaves)
- 2 teaspoons dried oregano
- 1/2 tablespoon olive oil
- salt and pepper, to taste
- for servings – greek salad, rice, potatoes, tzatziki, fresh dill…
instructions
- Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.
- Make meatballs. In a large bowl, mix together the ground chicken, onion, feta, garlic, parsley, mint, dried oregano, olive oil, and salt and pepper until well combined. Try not to overmix. I find using my hands works the best. Using a tablespoon as a scoop, form into meatballs. You should get around 28-30 meatballs depending on the size.
- Cook meatballs. Place on the baking sheet and bake for 25 minutes until golden brown and cooked through.
- Enjoy! Serve with rice, greek salad, and tzatziki if desired!
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Delicious & easy! Made this several times! I even changed it up to an Italian version subbing with basil & Parmesan
Oh I love that idea! Thanks for trying them, Erica!