Get ready to fall in love with a meal that’s bursting with flavor and ready in a flash: this Greek Chicken Meatballs Recipe is your new go-to for healthy, vibrant weeknight dinners or effortless entertaining. Juicy, herb-packed meatballs are pan-seared to perfection and served with all your Mediterranean favorites—crisp lettuce, creamy feta, cool cucumber, sweet tomatoes, fluffy rice, and a generous drizzle of tzatziki. Whether you’re craving comfort food or something fresh and light, this dish delivers big on taste, color, and that unmistakable Greek flair!
Ingredients You’ll Need
The beauty of this Greek Chicken Meatballs Recipe lies in its straightforward ingredients, each playing a special role in creating layers of flavor and color. From aromatic herbs to tangy feta and zesty lemon, every component brings something unique to the table.
- Ground chicken: A lean, protein-packed base that keeps the meatballs juicy and tender.
- Salt: Essential for drawing out the natural flavors of the chicken and herbs.
- Black pepper: Adds a subtle bite that balances the freshness of the herbs.
- Ground cumin: Lends earthy warmth and a hint of smokiness.
- Ground oregano: Infuses that classic Greek aroma you can’t miss.
- Red pepper flakes: Brings a gentle heat without overpowering the dish.
- Fresh dill, chopped: Offers a bright, grassy flavor that’s distinctly Mediterranean.
- Fresh mint, chopped: Adds cool, refreshing notes that pair beautifully with chicken.
- Finely diced red onion: Provides a mild sweetness and a bit of crunch.
- Garlic, finely minced: Delivers bold savoriness and aromatic depth.
- Lemon zest: A touch of citrus brings the whole mixture to life.
- Olive oil, for frying: Gives the meatballs a gorgeous golden crust and rich flavor.
- Chopped romaine lettuce: Creates a fresh, crunchy bed for serving.
- Feta cheese, crumbled: Adds creamy, tangy pops to every bite.
- Cucumber, sliced: Brings cool crunch and balances the savory notes.
- Tomato, diced: Sweet and juicy, it rounds out the salad element.
- White rice, cooked: Makes the meal heartier and soaks up all the flavors.
- Tzatziki sauce: The essential creamy, garlicky finish that ties everything together.
How to Make Greek Chicken Meatballs Recipe
Step 1: Mix Ingredients
Start by grabbing a large mixing bowl and add in the ground chicken, salt, black pepper, cumin, oregano, red pepper flakes, chopped dill, chopped mint, diced red onion, minced garlic, and lemon zest. Using your hands is the best way to get all these fresh flavors mingling—just be sure not to overwork the mixture, so your meatballs stay tender. The herbs and aromatics will immediately infuse the chicken with those classic Greek aromas.
Step 2: Form Meatballs
Once everything is thoroughly combined, use a cookie scoop or a tablespoon to portion out the mixture. Roll each scoop gently between your palms to form uniform meatballs. This not only helps them cook evenly, but also gives you perfect bite-sized morsels ready for any gathering or family meal.
Step 3: Heat Skillet
Place a large skillet over medium heat and pour in a tablespoon of olive oil. Wait until the oil is shimmering—this means it’s hot enough to give your meatballs that irresistible golden crust. Don’t rush this step; a properly heated pan makes all the difference in texture.
Step 4: Cook Meatballs
Arrange the meatballs in the skillet, working in batches if needed to avoid overcrowding. Let them cook for about 3-4 minutes per side, turning occasionally, until each one is beautifully browned and cooked through. You’re looking for an internal temperature of 165°F (74°C) to ensure they’re safe and juicy.
Step 5: Serve
Now comes the fun part: assemble your Mediterranean feast! Lay down a bed of chopped romaine lettuce, add a generous spoonful of cooked rice, arrange your golden meatballs, and sprinkle with feta, cucumber, and tomato. Finish with a big dollop of tzatziki sauce for that authentic Greek Chicken Meatballs Recipe experience.
How to Serve Greek Chicken Meatballs Recipe
Garnishes
Don’t be shy with the garnishes! A handful of extra chopped dill or mint, a squeeze of fresh lemon, and a dusting of more crumbled feta can really make the flavors pop. If you want a little extra crunch, try some toasted pine nuts or a sprinkle of sumac for a tangy twist.
Side Dishes
This Greek Chicken Meatballs Recipe is incredibly versatile and pairs well with so many sides. Try serving it with warm pita bread, a fresh Greek salad, or some roasted potatoes. For a lighter meal, keep it simple with just lettuce, vegetables, and tzatziki—there’s no wrong way to enjoy it!
Creative Ways to Present
Bring a little extra fun to your table by serving the meatballs as part of a build-your-own bowl bar! Set out all the toppings and let everyone customize their plates. Or, for parties, skewer the meatballs with veggies for easy-to-grab appetizers. They’re also fantastic tucked into pita pockets for a portable lunch.
Make Ahead and Storage
Storing Leftovers
Leftover meatballs keep beautifully in the fridge. Place them in an airtight container and store for up to 4 days. Keep the salad components and tzatziki separate so everything stays crisp and fresh until you’re ready to eat.
Freezing
To freeze, arrange the cooled meatballs in a single layer on a baking sheet and freeze until firm, then transfer to a freezer bag or container. They’ll keep for up to 3 months. This makes it easy to have a batch of homemade Greek Chicken Meatballs Recipe on hand for busy nights.
Reheating
For best results, reheat meatballs in a skillet over medium heat with a splash of water or broth until warmed through. The microwave works too, but reheating gently on the stovetop keeps them juicy and prevents drying out.
FAQs
Can I use ground turkey instead of chicken?
Absolutely! Ground turkey works just as well in this Greek Chicken Meatballs Recipe, and you’ll still get all those wonderful Mediterranean flavors. Just keep an eye on cooking time, as turkey can dry out a bit faster than chicken.
How spicy are the meatballs?
The red pepper flakes add a gentle heat, but it’s not overwhelming. If you prefer a milder dish, simply reduce or omit the pepper flakes. For spice lovers, feel free to add a pinch more!
What can I use instead of fresh herbs?
Fresh herbs bring the brightest flavor, but dried dill and mint can be used in a pinch. Use about one-third the amount of dried compared to fresh, and remember to rub them between your fingers to release their oils.
Is this Greek Chicken Meatballs Recipe gluten-free?
Yes! The recipe as written is naturally gluten-free, so it’s a great option for those with gluten sensitivities. Just be sure to double-check your tzatziki and any sides for hidden gluten if needed.
Can I bake the meatballs instead of frying?
Definitely! Arrange the formed meatballs on a parchment-lined baking sheet and bake at 400°F (200°C) for about 18-20 minutes, or until golden and cooked through. Baking is a great hands-off option, especially for larger batches.
Final Thoughts
If you’re looking for a meal that’s fresh, flavorful, and fuss-free, this Greek Chicken Meatballs Recipe is about to become your new favorite. Every bite is packed with Mediterranean sunshine, and it’s the kind of dish friends and family will request again and again. Give it a try—you’ll be hooked after the first forkful!
Print
Greek Chicken Meatballs Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 40 meatballs (serves 8-10 people)
- Category: Main Course
- Method: Pan-frying
- Cuisine: Greek
- Diet: Non-Vegetarian
Description
This Greek Chicken Meatballs recipe offers a flavorful and healthy twist on traditional meatballs, blending aromatic herbs and spices for a Mediterranean-inspired meal. Perfect for a quick dinner, these tender chicken meatballs are served with fresh vegetables, feta cheese, rice, and tzatziki, bringing vibrant flavors and balanced nutrition to your table.
Ingredients
Meatballs
- 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
To Serve
- Chopped romaine lettuce
- Feta cheese, crumbled
- Cucumber, sliced
- Tomato, diced
- White rice, cooked
- Tzatziki sauce
Instructions
- Mix Ingredients: In a small mixing bowl, combine ground chicken with salt, black pepper, ground cumin, ground oregano, red pepper flakes, chopped fresh dill, chopped fresh mint, finely diced red onion, minced garlic, and lemon zest. Use your hands to thoroughly mix until all ingredients are evenly incorporated.
- Form Meatballs: Using a cookie dough scoop or tablespoon, portion out the mixture and roll it into meatballs with your hands. Continue this process until all the mixture has been used.
- Heat Skillet: Place a large skillet over medium heat and add a tablespoon of olive oil. Heat the oil until it shimmers, indicating it’s hot and ready for cooking.
- Cook Meatballs: Add the meatballs to the hot skillet, cooking in batches if necessary to avoid overcrowding. Cook each side for about 3-4 minutes, turning occasionally to brown evenly. Ensure the internal temperature of the meatballs reaches 165°F (74°C) for safe consumption.
- Serve: Arrange the cooked meatballs over a bed of chopped romaine lettuce. Top with crumbled feta cheese, sliced cucumber, diced tomato, a serving of cooked white rice, and finish with a dollop of tzatziki sauce for an authentic Greek-inspired meal.
Notes
- For more spice, increase the amount of red pepper flakes to taste.
- Ground turkey can be used as a leaner alternative to ground chicken.
- Make sure meatballs are cooked through by checking the internal temperature with a meat thermometer.
- Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
- For gluten-free diets, confirm that your seasoning and sauces are certified gluten-free.
Nutrition
- Serving Size: 4 meatballs with sides (approx. 200g)
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 26 g
- Cholesterol: 80 mg
