Get ready to indulge in my Greek Chicken Meatballs, a culinary delight that bursts with vibrant, fresh flavors, whisking your taste buds straight to the sunny Mediterranean. Each bite of these tender meatballs is infused with zesty lemon, aromatic mint, and the subtle sweetness of red onions, all perfectly complemented by a medley of traditional Greek seasonings. These meatballs offer a refreshingly light yet savory taste, making them a standout addition to any meal plan. Not only are they packed with protein, but they also embody a healthy and nutritious choice, perfect for those looking to add a bit of Mediterranean flair to their culinary repertoire. Serve them alongside a creamy tzatziki sauce, a crisp Greek salad, or a delightful Greek Style Orzo for a complete and satisfying meal that will leave everyone asking for seconds!

What is in Greek Chicken Meatballs

These meatballs are crafted from wholesome ingredients that celebrate Mediterranean flavors:

Ground Chicken
Breadcrumbs
Egg
Seasonings:
- Salt
- Black Pepper
- Ground Cumin
- Ground Oregano
- Red Pepper Flakes
- Fresh Dill
- Fresh Mint
- Red Onion
- Garlic Cloves
- Lemon Zest

Recipe Substitutions And Notes

Use Quality Ingredients: Fresh herbs, high-quality meat, and the right seasonings enhance flavor and texture.
Experiment with Add-Ins: Consider adding ingredients like grated cheese, finely chopped vegetables, or spices to customize your meatballs.
Rest the Mixture: Letting your meatball mixture rest for 10-15 minutes can help the flavors meld and make shaping easier.

How to form meatballs?

Prepare Your Mixture: Begin by mixing your ground meat (like chicken or beef) with breadcrumbs, eggs, and a medley of seasonings such as garlic, herbs (like parsley or oregano), and spices. The key is to ensure everything is well combined. The mixture will likely be sticky due to the moisture from the meat and the binding agents.
Use Wet Hands: To prevent the mixture from sticking to your hands, wet them with cold water. This simple trick helps the meatball mixture glide off your fingers, making shaping much easier. You can also use a bit of olive oil on your hands for extra non-stick power.
Scoop the Mixture: Grab a spoon or a cookie scoop to portion out the meatball mixture. A typical serving size is about 1.5 inches in diameter, but you can adjust this based on your preference. Keeping the size consistent ensures even cooking.
Gently Roll into Balls: Using your palms, gently roll the scooped mixture between your hands. Don’t press too hard, as you want to maintain a light, airy texture. If the mixture feels too sticky, wet your hands again to help shape it without making a mess.
Form Uniform Shapes: Aim for round meatballs, but don’t stress about perfection! They can be slightly irregular in shape. If you’re making larger meatballs or meatballs for a specific dish, consider flattening them slightly for a different texture, like a meatloaf or burger.
Place on a Baking Sheet: Arrange your shaped meatballs on a parchment-lined baking sheet or in a greased baking dish, ensuring they have a bit of space between them for even cooking. This will help them brown nicely and develop a flavorful crust.
Cooking Tips: Bake, pan-fry, or simmer your meatballs in sauce, depending on your recipe. If baking, a preheated oven at 375°F works well for about 20-25 minutes until they’re cooked through. Always check that the internal temperature reaches 165°F for chicken meatballs for food safety.

Raw Greek Chicken Meatballs in a Casserole Dish — Raw Meatballs

How Are Greek Chicken Meatballs Made?

Making these Greek Chicken Meatballs is a breeze! Start by mixing all of the ingredients in a large bowl using your hands. The stickiness of the chicken makes it easier to blend everything together with your fingers. Once well combined, form about 15 meatballs and place them in a 9×11 baking dish. Bake at 350°F for 25 minutes, and voila! You have a delicious and hassle-free dinner ready to enjoy.

What should I serve with Greek Chicken Meatballs?

Tzatziki sauce is an absolute must when enjoying these flavorful meatballs. My tzatziki features fresh herbs and a blend of amazing flavors that elevate the dish to new heights. Another fantastic pairing is Greek Style Orzo, which adds a delightful twist to your meal and complements the Mediterranean theme beautifully.

Frequently Asked Questions

To prevent sticky meatballs, wet your hands with water or olive oil before shaping. This will help the meat mixture slide off your hands more easily. Additionally, chilling the mixture in the refrigerator for about 30 minutes before shaping can make it less sticky.

Yes! You can prepare Greek meatballs in advance by shaping them and storing them in an airtight container in the refrigerator for up to 24 hours. You can also freeze them uncooked for up to three months. Just thaw before cooking and adjust the cooking time as needed.

Greek meatballs pair beautifully with tzatziki sauce, a fresh Greek salad, or Greek-style orzo. They can also be served in pita bread for a delicious wrap or alongside roasted vegetables for a complete meal.

If you’re looking for gluten-free options, you can substitute traditional breadcrumbs with almond flour, gluten-free breadcrumbs, or ground oats. You can also use cooked quinoa or rice for added texture and flavor.

Absolutely! Ground turkey is a great substitute for ground chicken in Greek meatballs. It offers a leaner option while still providing a delicious flavor. Just be mindful that turkey can be drier, so consider adding a bit more olive oil or an extra egg to the mixture for moisture.

If your meatballs are falling apart, it could be due to a lack of binding agents like eggs or breadcrumbs. Ensure you’re using enough breadcrumbs and eggs in your mixture. If they’re still crumbly, try chilling them before cooking to help them hold their shape. Also try chilling the meatballs in the fridge to help the fats solidify before baking.

More Mediterranean Recipes

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Greek Chicken Meatballs

Q: How to form meatballs?

Prepare Your Mixture: Begin by mixing your ground meat (like chicken or beef) with breadcrumbs, eggs, and a medley of seasonings such as garlic, herbs (like parsley or oregano), and spices. The key is to ensure everything is well combined. The mixture will likely be sticky due to the moisture from the meat and the binding agents. Use Wet Hands: To prevent the mixture from sticking to your hands, wet them with cold water. This simple trick helps the meatball mixture glide off your fingers, making shaping much easier. You can also use a bit of olive oil on your hands for extra non-stick power. Scoop the Mixture: Grab a spoon or a cookie scoop to portion out the meatball mixture. A typical serving size is about 1.5 inches in diameter, but you can adjust this based on your preference. Keeping the size consistent ensures even cooking. Gently Roll into Balls: Using your palms, gently roll the scooped mixture between your hands. Don’t press too hard, as you want to maintain a light, airy texture. If the mixture feels too sticky, wet your hands again to help shape it without making a mess. Form Uniform Shapes: Aim for round meatballs, but don’t stress about perfection! They can be slightly irregular in shape. If you’re making larger meatballs or meatballs for a specific dish, consider flattening them slightly for a different texture, like a meatloaf or burger. Place on a Baking Sheet: Arrange your shaped meatballs on a parchment-lined baking sheet or in a greased baking dish, ensuring they have a bit of space between them for even cooking. This will help them brown nicely and develop a flavorful crust. Cooking Tips: Bake, pan-fry, or simmer your meatballs in sauce, depending on your recipe. If baking, a preheated oven at 375°F works well for about 20-25 minutes until they’re cooked through. Always check that the internal temperature reaches 165°F for chicken meatballs for food safety.

Each bite of these Greek Chicken Meatballs is infused with zesty lemon, aromatic mint, and the subtle sweetness of red onions, perfectly complemented by a medley of traditional Greek seasonings.

5 from 1 vote

Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine Mediterranean

Servings servings

Calories 355 kcal

Equipment

9×13 casserole dish

Ingredients

2 pounds ground chicken
¼ cup breadcrumbs
1 Large eggs
1 tsp salt
¼ tsp black pepper
½ tsp ground cumin
½ tsp ground oregano
½ tsp red pepper flakes
¼ cup fresh dill (chopped)
¼ cup fresh mint (chopped)
¼ cup red onion (minced)
4 garlic cloves (minced)
1 tbsp lemon zest (1 lemon worth)

Instructions

Preheat oven to 350℉.
In a large bowl, combine 2 pounds ground chicken, ¼ cup breadcrumbs, 1 Large eggs, 1 tsp salt, ¼ tsp black pepper, ½ tsp ground cumin, ½ tsp ground oregano, ½ tsp red pepper flakes, ¼ cup fresh dill, ¼ cup fresh mint, ¼ cup red onion, 4 garlic cloves and 1 tbsp lemon zest.
Form 15 meatballs and place into a 9×11 baking dish.
Bake in 350℉ oven for 25-30 minutes, or until the meatballs begin to brown and are cooked through. A temperature of 165℉ is considered safe to consume chicken.
Serve warm with Tzatziki sauce and Greek-style Orzo.

Nutrition

Calories: 355kcal

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