There’s something about Greek Chicken Meatballs that just hits different — juicy, herby, and loaded with flavour in every bite. They’re simple enough for a quick dinner but tasty enough that you’ll want to make them on repeat.
If you’re looking for a go-to Greek meatballs recipe, this is the one. Think tender ground chicken, salty feta, a pop of lemon, fresh herbs, and even a few chopped Kalamata olives for that briny kick. They’re the kind of meatballs you can serve any way you like — over a simple side salad, with a dollop of tzatziki sauce for dipping, or tucked into a warm pita if that’s your vibe.
What I love most is how balanced they are. The chicken stays super juicy, the feta softens into little pockets of flavour, and the fresh dill and parsley brighten everything up. And the best part? You can have dinner on the table in under 30 minutes and no one will believe how easy it was!
If you love how flavourful and easy these Greek chicken meatballs are, you’ll probably want to check out a few of my other favourites too. My Moroccan-style lamb meatballs are loaded with warm spices, my mom’s famous mini meatballs are the ultimate comfort food, and my garlic and ginger pork meatballs bring a totally different flavour twist.
So whether you’re cooking for your family, making a batch to reheat for lunches, or need a dish that’s guaranteed to disappear at a gathering, these Greek chicken meatballs have you covered. They’re easy, flavourful, and honestly just one of those recipes you’ll come back to again and again.
Greek Meatball Ingredients
Before we jump into mixing, let’s talk about what makes these meatballs so good. Each ingredient brings a little something to the table, from freshness to creaminess to that salty punch that makes you want to go back for seconds. Here’s exactly what you’ll need to make them in a little bit more detail:
- Ground Chicken: I like using dark meat if you can find it because it stays juicier, but any ground chicken works here. Ground beef, pork, or turkey also make great options.
- Egg: Helps bind everything together so your meatballs don’t fall apart.
- Feta Cheese: Salty, creamy, and totally essential in Greek-inspired cooking. It melts into the meatballs and gives them amazing flavour.
- Red Onion: Finely chopped so it blends right in and adds just the right amount of sharpness.
- Garlic: Because garlic makes everything better, am I right?! Freshly minced is best.
- Parsley, Dill, and Oregano: These herbs are the heart of the recipe. They brighten up the chicken and give it that classic Mediterranean flavour. Therefore, fresh herbs are best if you can swing it. If not, dried work in a pinch.
- Lemon Zest: A pop of citrus that keeps the meatballs from feeling heavy.
- Almond Flour: This is what keeps the meatballs from falling apart. Breadcrumbs work too, but almond flour gives the same result without weighing them down.
- Kalamata Olives: Chopped up small so you get little briny bites scattered throughout.
- Salt and Pepper: Simple seasonings that tie everything together.
How to Make These Easy Meatballs (Key Tips)
You can find full instructions for how to make these Greek meatballs in the recipe card down below, but here are a few quick tips to keep in mind:
- Chop ingredients finely. This ensures every bite is evenly flavoured and you don’t get big chunks that overpower the meatball.
- Use a light hand with the binder. Almond flour (or breadcrumbs if you prefer) is just enough to hold things together. Too much can dry them out.
- Don’t overmix the meat. Gently combine the chicken, feta, herbs, and other ingredients. Overmixing can make the meatballs dense instead of tender. EXTRA TIP: Use dark meat if possible. It keeps the meatballs juicy!
- Keep your meatballs roughly the same size. It makes cooking easier and ensures every bite is perfect. EXTRA TIP: I like using a small cookie scoop or ice cream scoop to keep them consistent.
- Get the pan hot (if pan-frying). A hot skillet and a little olive oil will give your meatballs a golden crust without sticking.
- Don’t skip the herbs, lemon zest, or tzatziki sauce for serving. They’re what make these meatballs taste bright, fresh, and authentically Greek.
- Check for doneness with a thermometer. Chicken meatballs should reach 165°F internally to stay juicy and safe to eat.
- Make ahead if needed. You can prep the mixture, form the meatballs, and refrigerate for a few hours before cooking. They also freeze beautifully for later.
Frequently Asked Questions
In Greece, meatballs are often called “keftedes”. They can be made with beef, lamb, or chicken, and are usually flavoured with herbs, garlic, and sometimes a little lemon.
These meatballs are a mix of ground chicken, feta cheese, red onion, garlic, fresh parsley, dill, oregano, lemon zest, almond flour (or breadcrumbs), and chopped Kalamata olives. Simple, fresh, and full of flavour in every bite!
They can, but it’s not required. Breadcrumbs (or almond flour) just help hold the meatballs together. The feta and egg also keep them moist, so even without breadcrumbs, they turn out tender and juicy.
Hands down, tzatziki sauce is the classic choice. Creamy, garlicky, and tangy, it pairs perfectly with the herbs and feta in the meatballs. You can also serve them with a simple mint yogurt dip or drizzle of lemon juice.
Both work great! Baking is hands-off and easy, while pan-frying gives a golden, flavourful crust. Either way, the inside should reach 165°F to stay juicy and safe.
Store in an airtight container in the fridge for 3–4 days, or freeze for up to 2–3 months. They reheat beautifully, making them perfect for meal prep or a quick dinner.
To reheat these meatballs, follow this guideline:
Oven/Air Fryer: 350°F for 10–12 minutes works well.
Skillet: Heat gently in a little olive oil over medium-low heat.
Microwave: Cover and heat in short bursts to avoid drying them out.
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Greek Chicken Meatballs
Ingredients
- 1 pound (454g) Ground Chicken (dark meat preferred)
- 1 large Egg
- ½ cup Feta Cheese finely crumbled
- ¼ cup Red Onion finely chopped
- 2 Cloves Garlic minced
- 2 tbsp Fresh Parsley chopped
- 1 tbsp Fresh Dill (or 1 tsp dried) chopped
- 1 tbsp Fresh Oregano (or 1 tsp dried) chopped
- Zest of 1 Lemon
- 2 tbsp Almond Flour (or breadcrumbs)
- ½ cup Kalamata Olives (about 8-10 olives) finely chopped
- 1 tsp Salt
- ½ tsp Black Pepper
- 2 tbsp Extra Virgin Olive Oil (for cooking, if pan-frying)
- Tzatziki Sauce optional, for serving
Instructions
- If baking: preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease.
- In a large bowl, add ground chicken, egg, feta, onion, garlic, herbs, lemon zest, almond flour, chopped Kalamata olives, salt, and pepper. Mix gently until just combined (don't overmix).
- Scoop about 1½ tablespoons of the mixture and roll into balls (~15-20). Spread in a single layer (not touching) on the prepared baking sheet.
- Cook:Oven-baked: Bake 18–20 minutes until golden and cooked through.Pan-seared: Cook 3–4 minutes per side in olive oil over medium heat.
- Serve hot with tzatziki, a Greek salad, or roasted veggies.
Video
Notes
Nutrition
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