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.
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.
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.
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.
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.
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.
More Dinner Recipes
Greek Chicken 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
Nutrition information is automatically calculated, so should only be used as an approximation.