If you’re looking for a healthy and delicious dinner, these Greek chicken meatballs are the perfect choice. This is an easy Greek recipe under 30 minutes that’s full of flavor and simple to make. We use ground chicken with fresh herbs like dill, mint, and oregano to give the meatballs that classic Mediterranean taste. Instead of frying, we bake Greek chicken meatballs in the oven for a lighter and healthier option.
These flavorful meatballs are juicy, tender, and go perfectly with a crisp Greek Salad (Horiatiki) and homemade tzatziki sauce. Whether you’re making a quick weeknight dinner or a fresh summer meal, this healthy Greek chicken meatball recipe is a great choice.
It’s a favorite meatballs recipe in many homes and makes a great addition to your weekly meal plan. Best of all, it’s something the whole family will enjoy. Serve them with warm pita, saffron rice, or roasted veggies for a full, satisfying plate.
Craving more Greek flavors? Try these tasty recipes next: Greek Pasta Salad, Instant Pot Greek Lemon Chicken Soup (Avgolemono), and Creamy Lemon Chicken Rice Soup.
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Ingredients for Greek chicken meatballs:
To make these flavorful Greek chicken meatballs, you’ll need a handful of fresh, simple ingredients that bring out classic Mediterranean taste. Here’s what you’ll need and why each one is important:
- Ground chicken – A lean, protein-rich base for the meatballs.
- Yellow onion – Adds moisture and a mild natural sweetness.
- Garlic – Brings a bold, savory flavor to the mix.
- Herbs (fresh dill, fresh mint, dried oregano) – This mix of herbs gives the meatballs a bright, fresh, and earthy Greek flavor.
- Ground cumin and ground coriander – Adds warmth and a hint of spice that blends well with the herbs.
- Red pepper flakes – Offers a mild kick of heat (optional).
- Egg – Helps bind the ingredients together.
- Panko breadcrumbs – Keep the texture light and tender.
- Olive oil – Used to coat the sheet pan and help the meatballs brown nicely in the oven.
How to Make Greek Chicken Meatballs:
Making these Greek chicken meatballs is quick and simple, and everything comes together in just a few easy steps. Here’s how to do it:
Mix meatball ingredients
In a large mixing bowl, combine the ground chicken, squeezed onion, garlic, fresh dill, fresh mint, cumin, coriander, red pepper flakes, oregano, egg, panko breadcrumbs, salt, and black pepper. Mix everything together gently using clean hands or a spoon until just combined—don’t over mix.
Form and bake meatballs
Form golf ball-sized meatballs (about 18) and place them on the prepared sheet pan. Lightly brush with olive oil. Bake at 400°F for 18–20 minutes, turning halfway, until cooked through and golden brown.
Tips for Making the Best Greek Chicken Meatballs:
- No dill or mint? No problem! If you can’t find fresh dill or mint, you can use fresh parsley instead. It won’t have the exact same flavor, but it still adds a fresh, bright taste that works well in this recipe.
- Don’t skip squeezing the onion. Grating the onion adds moisture, but too much liquid can make the mixture too soft. Make sure to squeeze out the extra juice before mixing it in.
- Mix gently. Overmixing can make the meatballs tough. Combine the ingredients just until everything is evenly mixed.
- Use a cookie scoop or spoon. This helps keep the meatballs the same size so they cook evenly.
- Line your sheet pan. Use parchment paper or lightly oil the pan to prevent sticking and help the meatballs brown evenly.
- Want extra browning? You can broil the meatballs for the last 1–2 minutes to get a golden, crispy top—just keep a close eye on them!
- Make ahead and freeze. These meatballs freeze well! You can prep them in advance and freeze either before or after baking for easy future meals.
FAQ – Greek Chicken Meatballs:
Yes! If you prefer to pan-fry, heat a little olive oil in a large skillet over medium heat. Add the meatballs in batches (don’t overcrowd the pan) and cook for about 4–5 minutes per side, or until golden brown and fully cooked through. Keep the heat moderate to avoid burning the outside before the inside is done.
For the juiciest and most flavorful meatballs, use ground chicken with a mix of white and dark meat. Avoid ground chicken that is 100% chicken breast—it tends to be very lean and can make the meatballs dry. A little fat helps keep them tender and moist.
Fresh herbs give the best flavor, especially dill and mint. But if fresh herbs aren’t available, you can use dried parsley or dried dill in smaller amounts (about ⅓ of the fresh quantity). Add them directly to the mixture during prep.
The safest way is to use a meat thermometer—they should reach an internal temperature of 165°F (74°C). If you don’t have a thermometer, cut one open to make sure the inside is no longer pink and the juices run clear.
Yes! You can prepare the meatball mixture up to a day in advance and store it covered in the refrigerator. Just shape and bake (or cook) when ready to serve.
After grating the onion, place it in a clean kitchen towel, paper towel, or cheesecloth. Wrap it up and squeeze over the sink or a bowl to remove the extra liquid. This step helps prevent the meatball mixture from becoming too wet or falling apart.
How to Store and Reheat Greek Chicken Meatballs:
Storing:
Let the meatballs cool completely before storing. Place them in an airtight container and keep them in the refrigerator for up to 4 days.
For longer storage, you can freeze them for up to 3 months. To freeze, arrange the cooked meatballs in a single layer on a baking sheet until frozen, then transfer them to a freezer-safe bag or container.
Reheating:
- In the oven: Place the meatballs on a baking sheet and heat at 350°F (175°C) for 10–12 minutes, or until warmed through.
- On the stove: Add a splash of water or broth to a skillet, cover with a lid, and heat the meatballs over medium-low until hot.
- In the microwave: Cover the meatballs loosely and microwave in 30-second bursts until heated through.
- From frozen: Thaw overnight in the fridge, then reheat using any method above. You can also reheat directly from frozen in the oven—just add 5–10 extra minutes.
These meatballs reheat well and are perfect for meal prep or leftovers!
📖 Recipe
Greek Chicken Meatballs
Equipment
- a large mixing bowl
- a medium cookie scoop
- a 12½-inch baking sheet
- a parchment sheet
Ingredients
- 1 pound ground chicken, (not 100% chicken breast) use a mix of ground chicken
- 6 oz onion , (grated and squeezed dry)
- 1 whole egg
- 2 tablespoons chopped dill
- 2 tablespoons chopped mint
- 2 teaspoons dried oregano
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ tablespoon minced garlic
- ¼ cup panko bread crumb
- ¼ teaspoon red pepper chili flakes
- ¾ teaspoon kosher salt, (adjust to your liking)
- ½ teaspoon freshly ground black pepper
- 1½ teaspoons olive oil , (for brushing the meatballs)
Instructions
- Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.
- Grate the yellow onion into a bowl, then squeeze out the excess liquid using your hands or a clean paper towel.
- In a large mixing bowl, combine the ground chicken, squeezed onion, garlic, fresh dill, fresh mint, cumin, coriander, red pepper flakes, oregano, egg, panko breadcrumbs, salt, and black pepper. Mix everything together gently using clean hands or a spoon until just combined—don’t overmix.
- Form golf ball-sized meatballs (about 18) and place them evenly on the prepared sheet pan. Lightly brush with olive oil.
- Bake for 18–20 minutes, turning halfway, until meatballs are cooked through and golden brown. Serve warm or at room temperature with Greek salad and yogurt.
Rika says
These meatballs are delicious and easy to make—my go-to recipe for a last-minute dinner. They always taste great with a salad or rice.