Why Make This Recipe
Greek Chicken Meatballs are a delicious and healthy option for meal prep or family dinners. They bring the flavors of Greece right to your table, with fresh herbs and spices that make each bite feel special. These meatballs are not only high in protein but also packed with vibrant tastes that everyone will love. They’re easy to make and can be cooked in various ways, making them a versatile dish that fits any occasion.
How to Make Greek Chicken Meatballs
Ingredients
- 2 pounds ground chicken for moist, high-protein meatballs
- 1 teaspoon salt enhances overall flavor and seasoning
- 1/4 teaspoon black pepper adds a subtle kick to balance the herbs
- 1/2 teaspoon ground cumin brings warm, earthy notes typical of Greek-inspired dishes
- 1/2 teaspoon ground oregano, a classic herb for authentic Mediterranean taste
- 1/2 teaspoon red pepper flakes provides a hint of heat without overwhelming
- 1/4 cup chopped fresh dill offers bright, fresh herbaceousness
- 1/4 cup chopped fresh mint infuses a cool, refreshing twist
- 1/4 cup finely diced red onion contributes sweetness and moisture
- 4 cloves garlic, minced add aromatic depth and robust flavor
- 1/2 teaspoon lemon zest delivers citrusy brightness to tie everything together
- 1 tablespoon olive oil used for cooking to achieve a golden brown exterior
Directions
In a large bowl, combine 2 pounds of ground chicken with 1 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon ground cumin, 1/2 teaspoon ground oregano, 1/2 teaspoon red pepper flakes, 1/4 cup chopped fresh dill, 1/4 cup chopped fresh mint, 1/4 cup finely diced red onion, 4 cloves minced garlic, and 1/2 teaspoon lemon zest. Mix everything thoroughly with your hands, but don’t overdo it to keep the meatballs tender.
Form the mixture into evenly sized meatballs using a cookie dough scoop or tablespoon. Wetting your hands first helps prevent sticking and makes shaping easier.
Heat 1 tablespoon of olive oil in a pan over medium heat. Cook the meatballs for 3-4 minutes per side until they’re browned and reach an internal temperature of 165°F.
Serve them right away over a bed of chopped romaine lettuce, topped with feta cheese, cucumber, tomato, white rice, and tzatziki sauce. For alternative cooking methods, try baking at 400°F for 15-20 minutes or air frying at 400°F for 10-12 minutes. Use a meat thermometer to ensure they are safe to eat.
How to Serve Greek Chicken Meatballs
Greek Chicken Meatballs can be served in many ways. Enjoy them on a plate with a side salad for a light meal or place them in a pita with fresh toppings for a delicious sandwich. They also work well as a snack with tzatziki and veggies or atop of rice for a filling dish.
How to Store Greek Chicken Meatballs
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. If you want to keep them longer, freeze the meatballs. They can be placed in a freezer-safe bag or container and will last for about 3 months. Thaw in the refrigerator overnight before reheating.
Tips to Make Greek Chicken Meatballs
- Don’t overmix the meat mixture to keep the meatballs tender.
- Wet your hands before shaping the meatballs to avoid sticking.
- Be sure to use fresh herbs for the best flavor.
- Experiment with different spices to customize the taste to your liking.
Variations
For a twist on this recipe, try adding feta cheese directly into the meatball mixture for an extra burst of flavor. Alternatively, you can swap ground chicken for ground turkey or beef if preferred.
FAQs
Can I make Greek Chicken Meatballs ahead of time?
Yes, you can prepare and shape the meatballs ahead of time and store them in the refrigerator until you’re ready to cook them.Are these meatballs spicy?
They have a mild spice due to the red pepper flakes, but you can adjust the amount to suit your taste.What is the best way to reheat leftovers?
The best way to reheat leftovers is to warm them gently in a skillet over medium heat, or you can use the microwave. Make sure they are heated thoroughly before serving.
Greek Chicken Meatballs
Ingredients
Meatball Mixture
- 2 pounds ground chicken for moist, high-protein meatballs
- 1 teaspoon salt enhances overall flavor and seasoning
- 1/4 teaspoon black pepper adds a subtle kick to balance the herbs
- 1/2 teaspoon ground cumin brings warm, earthy notes typical of Greek-inspired dishes
- 1/2 teaspoon ground oregano a classic herb for authentic Mediterranean taste
- 1/2 teaspoon red pepper flakes provides a hint of heat without overwhelming
- 1/4 cup chopped fresh dill offers bright, fresh herbaceousness
- 1/4 cup chopped fresh mint infuses a cool, refreshing twist
- 1/4 cup finely diced red onion contributes sweetness and moisture
- 4 cloves garlic, minced add aromatic depth and robust flavor
- 1/2 teaspoon lemon zest delivers citrusy brightness
Cooking
- 1 tablespoon olive oil used for cooking to achieve a golden brown exterior
Instructions
Preparation
- In a large bowl, combine ground chicken, salt, black pepper, ground cumin, oregano, red pepper flakes, dill, mint, red onion, garlic, and lemon zest. Mix thoroughly with your hands, but don’t overdo it to keep the meatballs tender.
- Form the mixture into evenly sized meatballs using a cookie dough scoop or tablespoon. Wet your hands first to prevent sticking.
Cooking
- Heat olive oil in a pan over medium heat. Cook the meatballs for 3-4 minutes per side until browned and reach an internal temperature of 165°F.
Serving
- Serve the meatballs over chopped romaine lettuce, topped with feta cheese, cucumber, tomato, white rice, and tzatziki sauce.
- Alternative cooking methods include baking at 400°F for 15-20 minutes or air frying at 400°F for 10-12 minutes.