Greek Chicken Meatballs Recipe

4.48 from 21 votes

These 35-minute Greek chicken meatballs are the ultimate easy and healthy Mediterranean dinner. Serve them in a pita or over a grain bowl for a protein-packed meal the whole family will love.

Prep Time10

Cook Time25

Total Time35

Course: Appetizer

Cuisine: Greek

Servings: people

Calories: 170kcal

Author: Becky Hardin

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

*Ground turkey, beef, lamb, or pork also works great.

**I like Panko breadcrumbs for a less dense meatball, but regular breadcrumbs also work.

Tips:

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.

Make-Ahead: You can mix the meatball mixture and store it tightly covered in the refrigerator for up to 24 hours before rolling and baking. You can also roll and freeze the raw meatballs in an airtight container or zip-top bag for up to 3 months. Bake directly from frozen, adding 5-8 extra minutes to the cook time.

Storage: Store Greek chicken meatballs in an airtight container in the refrigerator for 3 days, or freeze for 3 months.

Nutrition