These Greek chicken meatballs are incredibly juicy, bursting with flavour, and so easy to make. With their perfect blend of herbs and spices, they pair beautifully with a side of rice and a fresh Greek salad or for a quick, healthy weeknight dinner that’s both satisfying and full of Mediterranean goodness.

A close-up of cooked Greek chicken meatballs drizzled with creamy tzatziki sauce, served with rice and a side of fresh salad with tomatoes, cucumbers, red onion, and crumbled feta.

My family loves Mediterranean food, and these Greek chicken meatballs are no exception. The fresh flavours of herbs like mint, dill and oregano really come through, making every bite vibrant and satisfying. It’s the perfect dinner when we’re craving something light yet packed with flavour.

I love how healthy these meatballs are without sacrificing any of their deliciousness. With lean ground chicken, fresh ingredients, and a few simple seasonings, they make a nourishing weeknight meal. Drizzle with homemade tzatziki sauce for added freshness!

For a satisfying side, these Greek chicken meatballs complement my roasted vegetable couscous salad or cheesy garlic bread perfectly.

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Ingredients & Substitutions

The printable recipe card below has the full ingredients list and instructions.

  • Ground chicken – this could be substituted for ground turkey, ground pork or ground lamb.
  • Eggs – free range if you can.
  • Breadcrumbs – I used panko breadcrumbs, but you can use regular breadcrumbs or even almond flour for a gluten-free option!
  • Red onion – can be swapped to white or yellow onion.
  • Garlic – if you don’t have any fresh garlic, a jar of crushed garlic will work, or you can use 2 teaspoons of garlic powder.
  • Fresh mint – swap for parsley or 2 teaspoons of dried mint.
  • Dried dill – this can be swapped for a 1/4 cup of fresh chopped dill.
  • Dried oregano – this can be swapped for a 1/4 cup of fresh chopped oregano.
  • Salt & Pepper – to season.
  • Olive oil – any frying oil will work.
A bowl filled with ground chicken, alongside various ingredients for Greek chicken meatballs: breadcrumbs, chopped red onion, fresh mint, garlic cloves, eggs, and dried oregano, arranged in small bowls.

How To Make Greek Chicken Meatballs

Step 1: In a large mixing bowl, combine the ground chicken, breadcrumbs, chopped red onion, fresh mint, garlic, spices, salt, and pepper. Add in the eggs to bind everything together.

Step 2: Using your hands or a wooden spoon, gently mix everything until fully incorporated. You want to ensure the herbs and spices are evenly distributed throughout the chicken mixture, but don’t overwork it, or the meatballs will turn out tough.

The mixture for Greek chicken meatballs after being combined, showing a large mixing bowl filled with ground chicken, chopped onions, garlic, herbs, breadcrumbs, and eggs.

Step 3: Once your mixture is ready, use a spoon or a cookie scoop to divide the mixture into even portions (I used this 1.5 tablespoon scoop). Roll each portion between your hands to form meatballs and place them on a baking tray or plate.

Step 4: Heat a non-stick skillet over medium heat. Add 1 tablespoon of olive oil and carefully add your meatballs to the pan. I recommend cooking them in 2-3 batches. Make sure they are spaced out enough to cook evenly. Sear until all sides are golden brown.

A skillet with Greek chicken meatballs sizzling as they cook, showing the meatballs beginning to brown on the surface.

Step 5: Once the meatballs are browned on all sides, reduce the heat to low and cover the pan to allow the meatballs to cook through, about 5-10 minutes, depending on size. If you’d prefer, you can sear the meatballs in first. Once browned on all sides, transfer them to a baking sheet and place them in a preheated oven at 180°C(350℉). Bake for 15-20 minutes. You can check for doneness by cutting into one of the meatballs to ensure the centre is no longer pink or the internal temperature reaches 76℃ (165℉).

Step 6: Serve the Greek chicken meatballs on rice alongside a simple Greek salad drizzled with tzatziki sauce.

A delicious Greek chicken meatball bowl served with a fresh, vibrant salad of tomatoes, cucumbers, onions, and mint, over a bed of rice with tzatziki sauce drizzled on top.

Variations

  • Add feta cheese: Mix crumbled feta cheese into the meatball mixture for extra creaminess.
  • Zucchini or spinach: Grate some zucchini or finely chop spinach and add it to the mixture for an extra hit of veggies!
  • Add some spice: Add a pinch of red pepper flakes or a chopped fresh chilli to give your meatballs a bit of heat.

How To Store

How to Refrigerate: After cooking, let the meatballs cool to room temperature, then store them in an airtight container in the fridge for 3-4 days.
How to Freeze: These meatballs are perfect for freezer meal prep. You can easily make a double batch and store them in freezer-safe bags for a quick, pre-cooked protein option.
How to Reheat: Place the meatballs in the oven or air fryer at 180°C (350°F) for 10-12 minutes to reheat.

Did you make this recipe and love it? If so, please leave a review below to let others know it’s delicious! Thank you!

Greek Chicken Meatballs

These Greek chicken meatballs are incredibly juicy, bursting with flavour, and so easy to make in less than 30 minutes. They pair beautifully with a side of rice and a fresh Greek salad or for a quick, healthy weeknight dinner that’s both satisfying and full of Mediterranean goodness.
No ratings yet
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
32 meatballs

Ingredients
  

Greek Chicken Meatballs

  • 1 kg ground chicken 2.2 pounds
  • 2 large eggs
  • 1 cup panko breadcrumbs
  • 2 cloves garlic crushed
  • ½ red onion finely diced
  • ¼ cup fresh mint finely chopped
  • 1 teaspoon dried dill
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 3 tablespoons olive oil

To Serve

  • cucumber
  • red onion
  • cherry tomatoes
  • feta
  • rice
  • tzatziki sauce

Instructions
 

  • In a large mixing bowl, combine the ground chicken, breadcrumbs, chopped red onion, fresh mint, garlic, spices, salt, and pepper. Add in the eggs to bind everything together.
  • Using your hands or a wooden spoon, gently mix everything until fully incorporated. You want to ensure the herbs and spices are evenly distributed throughout the chicken mixture, but don’t overwork it, or the meatballs will turn out tough.
  • Once your mixture is ready, use a spoon or a cookie scoop to divide the mixture into even portions (I used this 1.5 tablespoon scoop). Roll each portion between your hands to form meatballs and place them on a baking tray or plate.
  • Heat a non-stick skillet over medium heat. Add 1 tablespoon of olive oil and carefully add your meatballs to the pan. I recommend cooking them in 2-3 batches. Make sure they are spaced out enough to cook evenly. Sear until all sides are golden brown.
  • Once the meatballs are browned on all sides, reduce the heat to low and cover the pan to allow the meatballs to cook through, about 5-10 minutes, depending on size. If you’d prefer, you can sear the meatballs in first. Once browned on all sides, transfer them to a baking sheet and place them in a preheated oven at 180°C(350℉). Bake for 15-20 minutes. You can check for doneness by cutting into one of the meatballs to ensure the centre is no longer pink or the internal temperature reaches 76℃ (165℉).
  • Serve the Greek chicken meatballs on rice alongside a simple Greek salad drizzled with tzatziki sauce.

Notes

  • Don’t overwork the mixture, or your meatballs will become tough. 
  • To reheat, place the meatballs in the oven or air fryer at 180°C (350°F) for 10-12 minutes to reheat.

Nutrition

Calories: 70kcal | Carbohydrates: 2g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 39mg | Sodium: 112mg | Potassium: 179mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 36IU | Vitamin C: 0.3mg | Calcium: 11mg | Iron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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