Greek Chicken Meatballs Recipe

There's something magical about the scent of garlic, oregano, and lemon drifting through the kitchen — and that’s exactly what you get with these juicy Greek Chicken Meatballs. Light, flavorful, and perfectly seasoned, they deliver a Mediterranean punch in every bite.

this Recipe

I first made these meatballs during a weeknight dinner scramble, looking for something quick, healthy, and not boring. Since then, they've become a weekly staple — easy enough for a Tuesday, but tasty enough for guests. Serve them with a side of tzatziki and warm pita, and you've got yourself a meal that feels like a little Greek getaway.

The best part? They’re baked instead of fried, meaning less mess and a healthier option that doesn’t sacrifice flavor. Let’s dive into what makes these meatballs such a hit.

Why You’ll Love This Greek Chicken Meatballs Recipe

Get ready to add a new favorite to your rotation. These Greek Chicken Meatballs are proof that wholesome meals don’t have to be boring or complicated.

First off, these meatballs are incredibly quick and easy. With minimal chopping and just one bowl, they come together in under 30 minutes — perfect for busy weeknights when takeout is tempting but you still want to eat well.

They're also light and healthy, thanks to lean ground chicken and a baking method that cuts down on oil without skimping on flavor. Plus, the Greek-inspired ingredients like garlic, lemon zest, and fresh herbs keep things vibrant and satisfying.

Budget-friendly is another bonus here. Ground chicken is affordable, and the rest of the ingredients are pantry staples or easy-to-find produce. You can easily feed a family of four for under $12, especially if you serve them with rice, salad, or pita.

And don’t underestimate how versatile this recipe is. Serve the meatballs in wraps, over orzo, in a grain bowl, or as a protein-packed appetizer with toothpicks and dipping sauces. However you plate them, they shine.

Once you see how easy and tasty they are, you’ll be making double batches — some for now, and some to freeze for later. Speaking of ingredients, here’s what you’ll need...

Ingredients Notes

The beauty of these Greek Chicken Meatballs lies in how a few fresh ingredients come together to create something so flavorful. Each element adds its own punch, from brightness to depth.

Let’s start with the ground chicken. I recommend using 93% lean ground chicken — it has just enough fat to keep the meatballs juicy but still qualifies as a healthy option. Avoid using 99% lean breast meat unless you add extra fat or moisture, like olive oil or grated veggies, to compensate.

Next, the red onion brings both sweetness and sharpness. When finely grated or minced, it melts into the meatball mixture and enhances the flavor without overpowering it. If you're sensitive to raw onion, you can sauté it lightly before mixing.

The real flavor kick comes from fresh herbs and aromatics. Garlic, oregano, and parsley are non-negotiable here, adding that signature Mediterranean taste. A little bit of lemon zest brightens the whole dish, balancing the savoriness with a citrusy edge.

Breadcrumbs and egg hold everything together. I use plain or panko breadcrumbs depending on what’s in my pantry. Either works well, helping to keep the meatballs tender without being dense or dry.

You won’t need much in terms of equipment — just a large mixing bowl, a baking sheet, and parchment paper to keep things clean and easy. A cookie scoop helps portion the meatballs evenly if you have one, but your hands will work just fine!

How To Make This Greek Chicken Meatballs Recipe

Making these meatballs is as simple as mix, roll, and bake. But a few helpful tips along the way can take them from good to great.

Start by preheating your oven to 400°F and lining a baking sheet with parchment paper. This ensures the meatballs won’t stick and makes cleanup a breeze. If you're not using parchment, a light spray of oil on foil works too.

In a large bowl, combine the ground chicken, finely minced red onion, garlic, oregano, parsley, lemon zest, salt, pepper, breadcrumbs, and egg. Use your hands or a fork to gently mix everything together. Don’t overwork the mixture — that’s the secret to keeping the meatballs tender.

Scoop out the mixture and roll into 1.5-inch balls. You should get about 20–24 meatballs, depending on the size. Place them evenly spaced on your prepared baking sheet, leaving a little room between each one so they cook evenly.

Bake the meatballs for 18–20 minutes, or until the internal temperature hits 165°F and the outsides are lightly golden. If you want a little extra color, switch the oven to broil for the last 2 minutes — just keep a close eye so they don’t burn.

Once done, remove the meatballs and let them rest for a few minutes before serving. This helps them hold their juices and makes them even more delicious. From start to finish, the entire process takes about 30 minutes — perfect for weeknights or meal prep.

Storage Options

One of the best parts about these Greek Chicken Meatballs is how well they store — making them ideal for leftovers or meal prepping ahead of time.

In the refrigerator, store any cooled meatballs in an airtight container. They’ll stay fresh for up to 4 days, ready to toss into a salad or reheat for lunch.

If you want to freeze them, let the meatballs cool completely first. Then place them on a baking sheet and freeze until solid before transferring to a freezer-safe bag or container. They’ll keep well for up to 3 months this way.

For reheating, the oven or stovetop is best to preserve their texture. Heat them at 350°F for 10 minutes in the oven, or warm them in a skillet with a splash of water or broth. You can microwave them too — just cover with a damp paper towel and use short bursts to avoid drying them out.

Whether fresh or frozen, they taste just as good the next day — maybe even better!

Variations and Substitutions

These meatballs are super forgiving and easy to customize depending on what you have on hand or your dietary needs.

If you don’t have ground chicken, ground turkey is a perfect substitute. It has a similar texture and mild flavor that pairs well with the Greek seasonings. Even ground lamb or beef will work if you're craving something heartier.

Want to go dairy-free or gluten-free? Simply swap out the breadcrumbs for gluten-free breadcrumbs or almond meal. You can also skip any dairy-based dips and serve the meatballs with hummus, baba ganoush, or even just a squeeze of lemon and olive oil.

For a veggie boost, try folding in finely grated zucchini or spinach. Just be sure to squeeze out excess moisture first so the meatballs don’t become soggy.

You can also switch up the seasoning! Add a pinch of cinnamon or allspice for a more traditional Greek flavor, or throw in crumbled feta for a salty, tangy punch baked right into the meatballs.

Feel free to play around and make these your own. That’s the joy of a good base recipe — it invites experimentation while still delivering every single time.

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