Greek Chicken Meatballs Recipe

Greek Chicken Meatballs are the answer to weeknight dinner dreams: juicy, vibrant, and packed with the unmistakable flavors of the Mediterranean. Every bite bursts with herby freshness from dill and mint, zesty lemon, and a hint of spice. Whether tucked into a pita, piled on a salad, or served with a swirl of creamy tzatziki, they’re irresistibly satisfying and so simple to whip up. If you’re hunting for a dish that feels both wholesome and festive, these Greek Chicken Meatballs will very likely become your new go-to.

Ingredients You’ll Need

Simple ingredients can really sing when they’re thoughtfully combined, and that’s the case here. Each element plays a crucial role in making Greek Chicken Meatballs flavorful, tender, and incredibly colorful. Here’s what you’ll need, with little tips to make the best of each ingredient.

• Ground chicken: The perfect canvas for bold Greek flavors, and makes for extra-tender meatballs.
• Salt: Essential for bringing out every aromatic note from the herbs and spices.
• Black pepper: Adds a mild warmth that balances the freshness of the herbs.
• Ground cumin: Gives a subtle earthiness that makes the flavors pop.
• Ground oregano: Classic Greek herb that adds a woodsy, Mediterranean depth.
• Red pepper flakes: Lends just a whisper of heat to keep each bite interesting.
• Fresh dill: Bright and grassy, dill is a must for authentic flavor.
• Fresh mint: Unexpected but traditional—mint gives a cool, fresh edge.
• Red onion: Finely diced for crunch and a sweet-sharp kick of flavor.
• Garlic: Four cloves for garlicky goodness; don’t skimp!
• Lemon zest: Adds fragrant citrus notes that brighten up the whole dish.
• Olive oil: For frying, just a tablespoon helps get those irresistibly crisp edges.
• Chopped romaine, feta, cucumber, tomato, white rice, and tzatziki sauce (for serving): All the classic Mediterranean sides you need for a full-flavored meal.

How to Make Greek Chicken Meatballs

Step 1: Mix the Meatball Ingredients

Start by grabbing a good-sized mixing bowl—it’s time to combine all the meatball magic. Add your ground chicken, salt, pepper, cumin, oregano, red pepper flakes, chopped dill, chopped mint, diced red onion, minced garlic, and lemon zest. Mix everything together with your hands until the herbs and spices are evenly distributed and you have a cohesive, colorful mixture. This step sets the stage for perfectly seasoned Greek Chicken Meatballs, so take a minute to make sure it’s really well combined.

Step 2: Form the Meatballs

Using a cookie scoop or a heaping tablespoon, scoop out portions of the chicken mixture and gently roll them between your palms to form even-sized meatballs. You should get about 40 small meatballs—the perfect size for popping onto skewers, nestling in salads, or stacking on top of rice bowls. Try to keep them uniform so they cook evenly and look extra appetizing when serving.

Step 3: Brown and Cook the Meatballs

Time to heat things up! Set a large skillet (nonstick or cast iron works great) over medium heat and add a tablespoon of olive oil. Once the oil is shimmering, gently add meatballs in a single layer—don’t overcrowd the pan. Sear them for 3-4 minutes per side, using tongs to flip as they brown, until they’re golden all over and cooked through (aim for an internal temperature of 165 degrees Fahrenheit). You’ll likely need to cook the Greek Chicken Meatballs in batches so every one gets deliciously crispy all over.

Step 4: Serve and Enjoy

Once all the meatballs are cooked, it’s time for the grand finale: assemble your Greek Chicken Meatballs with whatever sides you love best! They’re delicious over a fresh bed of romaine with bursts of tomato, crisp cucumber, crumbles of feta, a scoop of fluffy white rice, and a generous spoonful of tzatziki. The colors and flavors of this meal will be absolute showstoppers at your table.

How to Serve Greek Chicken Meatballs

Garnishes

To bring your Greek Chicken Meatballs to life, sprinkle them with a bit more crumbled feta and a scattering of fresh dill or mint right before serving. A squeeze of lemon juice also works wonders for brightening up the plate. For a little extra crunch, toss a handful of toasted pine nuts or a swirl of good olive oil on top. These finishing touches make them totally irresistible, whether you’re eating with your eyes or your fork!

Side Dishes

This dish is wonderfully versatile when it comes to sides. Classic favorites like a simple tomato-cucumber salad or chopped romaine tossed in olive oil and lemon are always a win. For something heartier, tuck the Greek Chicken Meatballs into a soft pita with rice and tzatziki, or serve them alongside roasted potatoes. These meatballs also shine with fluffy quinoa or couscous for a wholesome, filling meal.

Creative Ways to Present

Change up the routine and use these Greek Chicken Meatballs in fun, crowd-pleasing ways. Try threading them onto small skewers for appetizer platters, making mini meatball sliders with tzatziki and arugula, or tossing them in a grain bowl with fresh veggies and olives. They’re also fantastic cold in lunchboxes or chopped up over a flatbread for a playful take on Greek pizza. Your options are practically endless!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, Greek Chicken Meatballs store beautifully. Simply let them cool to room temperature, then pop them into an airtight container in the fridge. They’ll stay fresh and flavorful for up to four days, making them perfect for easy lunches or a speedy dinner later in the week.

Freezing

Yes, you can absolutely freeze these meatballs! Arrange cooled meatballs on a baking sheet and freeze until solid, then transfer to a zip-top bag or freezer-safe container. They’ll keep well for up to three months—just label them with the date so you remember when you made your batch of Greek Chicken Meatballs.

Reheating

To reheat, simply warm your Greek Chicken Meatballs in a skillet over medium-low heat until heated through, adding a splash of water if they seem dry. The microwave works in a pinch (about 30 seconds per serving), but the oven or skillet preserves their crispy exterior best. If reheating from frozen, let them thaw overnight in the fridge for best results, then heat as above.

FAQs

Can I use ground turkey instead of chicken?

Absolutely! Ground turkey works just as well in this recipe, producing similarly juicy and flavorful meatballs. If using extra-lean turkey, just take care not to overcook so your Greek Chicken Meatballs stay nice and tender.

What can I use instead of fresh dill and mint?

If you can’t find fresh herbs, you can substitute with a smaller amount of dried dill and mint (about 1 teaspoon each). However, fresh herbs really give these Greek Chicken Meatballs their signature brightness, so use fresh if you can!

Can these be baked instead of pan-fried?

Yes! If you’d prefer to skip the stovetop, line a baking sheet with parchment and bake the meatballs at 400 degrees Fahrenheit for 15-20 minutes, flipping halfway through until they are cooked through and golden.

What’s the best way to make them gluten-free?

This recipe is naturally gluten-free—no breadcrumbs required! Just be sure to double-check that any accompaniments (like pitas or sauces) you serve are gluten free as well to keep the meal safe for everyone.

How do I know when the meatballs are done?

The surest way is to use an instant-read thermometer. Your Greek Chicken Meatballs are ready when they reach 165 degrees Fahrenheit in the center. You’ll also notice they’re nicely browned on the outside and no longer pink inside.

Final Thoughts

These Greek Chicken Meatballs are honestly one of those dishes that just bring everyone to the table—colorful, aromatic, and easy enough for any night of the week. Whether you’re meal prepping or looking for your next dinner party hit, give them a try and see how quickly they disappear. I can’t wait for you to taste just how good homemade can be!

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