Greek Chicken Meatballs

Greek chicken meatballs have become a regular feature on my dinner table, and I can understand why they’re gaining popularity everywhere. These tender, herb-packed meatballs deliver Mediterranean flavors without the heaviness of traditional beef versions. Made with lean ground chicken and seasoned with dill, oregano, and garlic, they’re lighter than what you might expect from typical meatballs.

I started making these after trying them at a local Greek restaurant, and now I prepare a double batch every week for quick dinners and lunch prep.

Equipment

• Large mixing bowl
• Measuring cups and spoons
• Sheet pan or baking dish
• Parchment paper or aluminum foil
• Small bowl for sauce
• Meat thermometer (optional but helpful)
• Cookie scoop or spoon for shaping

Greek Chicken Meatballs Ingredients

For the Meatballs:

• Nonstick cooking spray
• 1 egg
• 3 garlic cloves, minced
• ⅓ cup minced white onion
• ¼ cup panko breadcrumbs
• 2 teaspoons chopped fresh dill (or 1 teaspoon dried dill)
• 1½ teaspoons dried oregano
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1 pound ground chicken

For the Yogurt Sauce:

• 1 cup Greek yogurt
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh dill
• ¼ teaspoon ground black pepper

For Garnish (optional):

• ½ cup crumbled feta cheese
• Chopped fresh parsley and dill

How to Make Chicken Meatballs

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and spray lightly with nonstick cooking spray.
2. In a large mixing bowl, beat the egg lightly. Add the minced garlic, onion, panko breadcrumbs, dill, oregano, salt, and black pepper. Mix these ingredients together and let them sit for 2-3 minutes. This allows the breadcrumbs to absorb moisture.
3. Add the ground chicken to the bowl. Using your hands or a fork, gently mix everything together until just combined. Avoid overmixing, which can make the meatballs tough.
4. Using a cookie scoop or your hands, form the mixture into 20-24 meatballs, about 1½ inches in diameter. Place them on the prepared baking sheet with space between each one.
5. Bake for 18-20 minutes, until the meatballs are golden brown and cooked through. The internal temperature should reach 165°F (74°C).
6. While the meatballs bake, prepare the yogurt sauce by mixing all sauce ingredients in a small bowl. Refrigerate until ready to serve.
7. Once cooked, let the meatballs rest for 5 minutes before serving. Top with crumbled feta and fresh herbs if desired.

Chef’s Guide: Expert Tips

• Don’t overmix the meat mixture – this leads to dense, tough meatballs
• Wet your hands with water when forming meatballs to prevent sticking
• Use a cookie scoop for uniform size, ensuring even cooking
• Fresh herbs make a noticeable difference in flavor compared to dried
• Let the breadcrumb mixture rest before adding chicken for better binding
• For extra flavor, toast the panko breadcrumbs in a dry pan first
• Ground chicken breast works, but a mix with some dark meat stays juicier
• Double the batch and freeze half for busy weeknight dinners

Substitutions and variations

Ground turkey works as a direct substitute for chicken, though the meatballs might be slightly drier. For a richer flavor, use half ground chicken and half ground lamb. If you’re avoiding gluten, replace panko with almond flour or crushed gluten-free crackers.

Fresh mint adds an authentic Greek touch – substitute half the dill with chopped mint. For a spicier version, add ½ teaspoon of red pepper flakes or a pinch of cayenne. You can also incorporate ¼ cup of crumbled feta directly into the meatball mixture for extra richness.

Greek Yogurt Sauce For Mediterranean Meatballs

This cooling yogurt sauce, similar to tzatziki without cucumber, complements the warm spices in the meatballs beautifully. The combination of Greek yogurt with fresh herbs creates a tangy, creamy contrast. For variation, add minced garlic, lemon juice, or grated cucumber.

The sauce keeps for up to 5 days in the refrigerator and also works great as a vegetable dip or sandwich spread.

Storing and reheating leftovers

Store cooled meatballs in an airtight container in the refrigerator for up to 4 days. For freezing, place them in a single layer on a baking sheet until solid, then transfer to freezer bags. They’ll keep for 3 months.

To reheat, microwave refrigerated meatballs for 1-2 minutes or warm in a 350°F oven for 10 minutes. Frozen meatballs can go straight from freezer to oven – just add 5-7 minutes to the reheating time.

What to Serve With Chicken Meatballs

These meatballs work beautifully over rice, quinoa, or orzo pasta. I often serve them in pita bread with lettuce, tomatoes, and extra yogurt sauce for a Mediterranean-style sandwich. They’re excellent alongside a Greek salad or roasted vegetables like zucchini and bell peppers. For appetizers, serve them with toothpicks and the yogurt sauce for dipping.

Greek Chicken Meatballs FAQs

Can I make these in an air fryer?
Yes! Cook at 380°F for 12-14 minutes, shaking the basket halfway through.

Why are my meatballs falling apart?
Usually this happens from too little binding agent or overmixing. Make sure to include the egg and let the breadcrumbs absorb moisture before mixing.

Can I pan-fry instead of baking?
Absolutely. Heat 2 tablespoons of olive oil over medium heat and cook the meatballs for 10-12 minutes, turning frequently for even browning.

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