Greek Chicken Meatballs are my go-to when I want a dinner that tastes bright and savory at the same time. They’re juicy, lightly lemony, and they have that salty little punch from feta that makes them hard to stop eating.
I like this version because it stays tender without feeling heavy, and the herb mix tastes clean and familiar. The combo of garlic, dill, and oregano makes them taste like something you’d order with a side of pita, even though it’s an easy weeknight bake.
For me, these are especially good with a big spoonful of tzatziki and some crunchy cucumber on the side. I’ll serve them as a simple plate dinner, or tuck them into pitas when I want something more filling.
Why You’ll Love This Recipe
Weeknight Friendly: It’s quick to mix up and bakes all at once on a sheet pan, so dinner doesn’t feel like a project.
Bright, Not Heavy: Lemon and herbs keep the flavor fresh, and chicken makes them lighter than a lot of meatball recipes.
Tender Meatballs: Feta and panko help keep the texture soft, as long as you don’t overmix.
Easy to Serve: Tzatziki does most of the work here. Add cucumbers and lemon wedges and you’re basically done.
Good for Meal Prep: They hold up well for lunches, and they’re easy to turn into bowls, pitas, or salads later in the week.
Ingredients You’ll Need
Meatballs
- Ground chicken: I like ground chicken here because it stays light and still gets juicy in the oven. Ground turkey works the same way if that’s what you have.
- Egg: This helps everything hold together without making the meatballs dense.
- Panko breadcrumbs: Panko keeps the texture a little lighter than regular breadcrumbs. Gluten-free breadcrumbs work fine too.
- Feta: Crumbled feta gives you little salty pockets throughout. I like a block of feta that you crumble yourself, but the pre-crumbled kind works too.
- Red onion: Finely minced is important so you don’t get big crunchy chunks in a small meatball.
- Garlic: Fresh garlic is best here. The jarred kind works in a pinch, but the flavor is a little flatter.
- Parsley: This keeps the flavor clean and herby. Flat-leaf parsley is my usual choice.
- Dill: Dill is what makes these feel especially “Greek” to me, especially once you add tzatziki.
- Dried oregano: Dried oregano is the classic flavor here. If yours is old, it’s worth replacing for this recipe.
- Lemon zest: Don’t skip the zest if you can help it. It gives you a lot of lemon flavor without extra liquid.
- Lemon juice: Fresh lemon juice tastes best and also helps keep the meatballs from tasting flat.
- Olive oil: Adds moisture and helps the meatballs brown a bit better in the oven.
- Kosher salt: Feta is salty, so I stick with kosher salt and keep it measured (you can always add more at the table).
- Black pepper: Simple, but it matters. Freshly ground is nice if you have it.
Serving
- Tzatziki: Store-bought is totally fine, and homemade is great if you already have it. Either way, serve a generous amount.
- Lemon wedges: A squeeze at the end wakes everything up, especially if the meatballs have cooled a bit before serving.
- Sliced cucumber: I like the crunch with the soft meatballs. Tomatoes are nice here too if you want to add them.
- Chopped parsley: Just a little on top makes the plate look fresh and adds a mild herby finish.
Recipe Instructions
- Preheat the oven: Heat the oven to 400°F and line a sheet pan with parchment paper.
- Mix the meatball mixture: In a large bowl, add the ground chicken, egg, panko, feta, red onion, garlic, parsley, dill, oregano, lemon zest, lemon juice, olive oil, salt, and pepper. Mix just until everything looks evenly combined.
- Chill the mixture: If the mixture feels soft or sticky, chill it for about 10 minutes so it’s easier to roll.
- Shape the meatballs: Roll into 16 meatballs (about 1 1/2 tablespoons each) and place them on the sheet pan with a little space between each one.
- Bake: Bake for about 16 to 20 minutes, until browned and cooked through (165°F in the center).
- Broil: If you want a little more color, broil for 1 to 2 minutes at the end. Keep an eye on them so they don’t overbrown.
- Rest and serve: Let the meatballs rest for 5 minutes, then serve with tzatziki and lemon wedges (and cucumber and parsley if you like).
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Chill the mixture if it feels soft. Ground chicken can get sticky fast, especially if your kitchen is warm. A short chill makes rolling cleaner and you won’t need to oil your hands as much.
Don’t overmix. Mix just until it looks uniform. Overmixing makes chicken meatballs tighten up and bake up tougher.
Keep the onion really small. Bigger pieces can make the meatballs fall apart a bit and they don’t soften as nicely in the short bake time.
Use a thermometer if you’re unsure. Chicken meatballs go from underdone to dry pretty quickly. Pull them right when they hit 165°F.
Air fryer works well too. Cook at 380°F for 10 to 12 minutes, turning halfway through, and check one in the center for doneness.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Pita sandwiches: Stuff a warm pita with tzatziki, cucumbers, and a few meatballs (I like them slightly smashed). Add sliced red onion or tomatoes if you have them.
- Greek-style salad: Serve with chopped cucumber, tomato, red onion, and a little extra feta. A simple lemon-olive oil dressing is plenty.
- Rice or orzo: These are really good over rice or lemony orzo with any extra tzatziki drizzled on top. It turns into an easy bowl dinner.
- Roasted veggies: Roast zucchini, peppers, or broccoli on a second pan while the meatballs bake. It’s a simple way to round out the plate.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 4 days. I usually keep the meatballs separate from the tzatziki so nothing gets watery.
To reheat, warm them in the microwave for quick lunches, or use a 350°F oven until hot. The oven keeps the outside a little nicer, especially if you’re reheating a bigger batch.
You can also make this recipe ahead by mixing and shaping the meatballs, then covering and refrigerating them for up to a day before baking. If they’re very cold going into the oven, they may need an extra minute or two.
If you want them to last longer, freeze the baked meatballs in an airtight container. Thaw in the fridge overnight and reheat the next day.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
How do I keep chicken meatballs from drying out?
The biggest thing is not overmixing and not overbaking. I also like using feta, panko, and a little olive oil in the mixture, which helps them stay tender.
Can I swap ground turkey for the ground chicken?
Yes. Ground turkey works really well here and the bake time is basically the same. Just cook to 165°F in the center.
Can I make these gluten free?
Yes—use gluten-free breadcrumbs in place of the panko. Everything else in the recipe is naturally gluten free, but it’s still worth checking your tzatziki brand if you’re serving store-bought.
Can I cook these in the air fryer?
Yes. Cook at 380°F for about 10 to 12 minutes and turn them halfway through. Depending on the size and your air fryer, you may need an extra minute, so I like to check one for 165°F.
How do I know when they’re done without cutting one open?
A meat thermometer is the easiest way. Once they hit 165°F, pull them, then let them rest for a few minutes before serving.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Greek Chicken Meatballs
INGREDIENTS
Meatballs
- 1 lb ground chicken
- 1 large egg
- 1 third cup panko breadcrumbs
- 1 third cup crumbled feta
- 2 tbsp finely minced red onion
- 2 cloves garlic minced
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh dill
- 1 tsp dried oregano
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1 tsp kosher salt
- 1 half tsp black pepper.
Serving
- tzatziki
- lemon wedges
- sliced cucumber
- chopped parsley for garnish.
INSTRUCTIONS
Mix and shape
- heat oven to 400 F and line a sheet pan with parchment
- combine ground chicken egg panko feta onion garlic parsley dill oregano lemon zest lemon juice olive oil salt and pepper and mix just until uniform
- chill mixture 10 minutes if too soft
- roll into 16 meatballs about 1 and 1 half tbsp each and place on sheet pan spaced apart.
Bake and serve
- bake until browned and cooked through to 165 F about 16 to 20 minutes
- broil 1 to 2 minutes for extra color if desired
- rest 5 minutes then serve with tzatziki and lemon.
