My baked Greek chicken meatballs feature ground chicken all dressed up with lemon juice, garlic, and a bouquet of herbs. I love how fresh and easy this recipe is. It only takes about 35 minutes to make with less than 10 ingredients! Inspired by Mediterranean flavors, this is one of my go-to meatball recipes, especially during the summer.
Top Reader Reviews
Living on the Greek island of Corfu,this is a favourite..Another way it is served is ,they are pressed flat,like a pattie..But either way this is a great recipe that I have made for my Greek friends..Their response was MMMM,”Omorfo Keftedes”,Beautiful meatballs..
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Baked Greek Ground Chicken Meatballs
I love how easy it is to make these ground Greek chicken meatballs! Basically, all you have to do is mix the ingredients together in a big bowl (prepare to get your hands messy), form the meatballs, then toss them in the oven to bake. The end result is tender, flavor-packed meatballs that plate perfectly with fresh veggies and grains, or a tzatziki bowl. Oregano, dill, onion, garlic, and parsley create the perfect flavor for these ground chicken meatballs. It doesn’t take much!
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My Tips for Extra-Moist Meatballs
For extra-moist ground chicken meatballs, try grating the onion and garlic instead of chopping/mincing them. This collects their juices and adds extra moisture to the meat mixture. For a little extra fattiness and creaminess, fold in ½ cup of crumbled feta cheese. It adds pockets of moisture and a wonderful tangy flavor!
Greek Chicken Meatballs Recipe
Equipment
- Baking Sheet
- Cookie Portion Scoop (optional)
Ingredients
- 1 pound ground chicken (*)
- ⅓ cup breadcrumbs (**)
- 1 large egg
- 1 tablespoon lemon juice (from ½ lemon)
- 3 cloves garlic (minced)
- ¼ cup finely chopped onion
- ¼ cup chopped fresh parsley
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ½ teaspoon dried oregano
- ½ teaspoon dried dill
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 375℉.
- Combine all of the ingredients in a large bowl.1 pound ground chicken, ⅓ cup breadcrumbs, 1 large egg, 1 tablespoon lemon juice, 3 cloves garlic, ¼ cup finely chopped onion, ¼ cup chopped fresh parsley, 1 tablespoon olive oil, ½ teaspoon kosher salt, ½ teaspoon dried oregano, ½ teaspoon dried dill, ¼ teaspoon ground black pepper
- Form the mixture into 24-28 evenly-sized meatballs, and place on a lined baking sheet.
- Bake the meatballs for 22-25 minutes until lightly browned on the outside.
- For a complete meal, serve with tomatoes, cucumber, tzatziki and your favorite grain.
Notes
- Optionally grate the onion and garlic for a juicier mixture.
- Mix the meat until just combined. Over-working chicken leads to a rubbery texture.
- Let the mixture sit in the fridge for 15-20 minutes before rolling. This allows the breadcrumbs to hydrate, making the meatballs easier to shape and less likely to fall apart.
- If your meatballs are too soft/falling apart, add a tbsp or two of breadcrumbs.
- Lightly coat your palms with olive oil or water before rolling. The meatballs will slide right off your hands and have a smoother exterior.
- To make a Greek-inspired bowl (as pictured) add your preferred cooked grain (quinoa, orzo, rice); diced cucumbers, red onion, and tomatoes; and some feta. I like to add a dollop of tzatziki for dipping.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Bake Greek Chicken Meatballs Step by Step
Mix the Meatballs: Mix together 1 pound of ground chicken, ⅓ cup of breadcrumbs, 1 large egg, 1 tablespoon of lemon juice, 3 cloves of minced garlic, ¼ cup of finely chopped onion, ¼ cup of chopped fresh parsley, 1 tablespoon of olive oil, ½ teaspoon of kosher salt, ½ teaspoon of dried oregano, ½ teaspoon of dried dill, and ¼ teaspoon of ground black pepper to combine. Take care not to overmix, or your meatballs will turn out dry and dense. Add a little bit of extra breadcrumbs if the mixture is too soft, or let chill in the fridge for 15-20 minutes to firm up and hydrate.
Bake the Meatballs: Use your oiled hands or a cookie portion scoop to form the mixture into 24-28 evenly-sized meatballs, and place them on a lined baking sheet. Bake the meatballs at 375°F for 22-25, or minutes until lightly browned on the outside and cooked through to 165°F internally.
How to Store, Freeze, and Reheat
Store leftover Greek chicken meatballs in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in the microwave for just 30 seconds at a time until warmed all the way through, or pop them back in the oven.
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