Why Make This Recipe
Greek Chicken Meatballs are a delicious and healthy option for any meal. They are full of flavor thanks to the combination of herbs and spices. Plus, they are easy to make and perfect for serving to friends and family. Whether you need a quick dinner or a tasty appetizer, these meatballs hit the spot.
How to Make Greek Chicken Meatballs
Ingredients
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh dill
- 2 cloves garlic (minced)
- 1 small red onion (finely diced)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Zest of 1 lemon
- 1 egg
- 2 tablespoons olive oil (for cooking)
Directions
- In a large bowl, combine ground chicken, breadcrumbs, feta, parsley, dill, garlic, red onion, oregano, salt, pepper, lemon zest, and egg. Use your hands (it’s fun!) to mix everything until just combined.
- Scoop out tablespoon-sized portions and roll them into balls—about 20 meatballs.
- Heat olive oil in a large skillet over medium heat. Add meatballs in a single layer (work in batches if needed). Cook for 8–10 minutes, turning occasionally, until golden and cooked through.
- Pile onto a platter, squeeze a little lemon over the top, and sprinkle with extra herbs if you like. Enjoy with tzatziki, pita, or a simple salad!
How to Serve Greek Chicken Meatballs
Greek Chicken Meatballs are versatile. You can serve them on their own or with sides like tzatziki sauce, pita bread, or a fresh salad. They also work great as appetizers for parties and get-togethers. Just place them on a platter for guests to enjoy!
How to Store Greek Chicken Meatballs
To store leftovers, let the meatballs cool completely. Then, place them in an airtight container in the fridge. They will last for up to 3 days. You can also freeze them. Just make sure to separate layers with parchment paper and store them in a freezer-safe bag. They will keep well for up to 3 months.
Tips to Make Greek Chicken Meatballs
- Use fresh herbs for better flavor.
- Don’t overmix the meatball mixture to keep them tender.
- For added flavor, you can add some crushed red pepper flakes to the mixture.
- If you like your meatballs extra juicy, consider adding a small amount of grated zucchini along with the other ingredients.
Variation
You can easily change the flavor of these meatballs. Try substituting ground turkey for the chicken or adding chopped sun-dried tomatoes for a different twist. You can also switch out the feta cheese for a different cheese like goat cheese if you prefer.
FAQs
1. Can I use ground beef instead of ground chicken?
Yes, you can use ground beef, turkey, or lamb if you prefer. Just be aware that the flavor will change a bit.
2. How do I know when the meatballs are cooked through?
Use a meat thermometer to check for an internal temperature of 165°F (74°C). If you don’t have a thermometer, cut one open to check that it’s no longer pink inside.
3. Can I make these meatballs ahead of time?
Absolutely! You can prepare the meatballs and store them in the fridge before cooking. Just cook them the next day or later when you’re ready to eat.
Greek Chicken Meatballs
Ingredients
For the Meatballs
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley Use fresh for best flavor
- 2 tablespoons chopped fresh dill Use fresh for best flavor
- 2 cloves garlic (minced)
- 1 small red onion (finely diced)
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Zest of 1 lemon
- 1 egg
- 2 tablespoons olive oil (for cooking)
Instructions
Preparation
- In a large bowl, combine ground chicken, breadcrumbs, feta, parsley, dill, garlic, red onion, oregano, salt, pepper, lemon zest, and egg. Use your hands to mix everything until just combined.
- Scoop out tablespoon-sized portions and roll them into balls—about 20 meatballs.
Cooking
- Heat olive oil in a large skillet over medium heat.
- Add meatballs in a single layer (work in batches if needed). Cook for 8–10 minutes, turning occasionally, until golden and cooked through.
Serving
- Pile onto a platter, squeeze a little lemon over the top, and sprinkle with extra herbs if you like. Enjoy with tzatziki, pita, or a simple salad!