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greek chicken meatballs sprinkled with lemon zest stacked on a bed of arugula on a plate. Blob of tzatziki sauce on the plate, plus more in the background with a spoon on a separate plate.

Greek Chicken Meatballs

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.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 15 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).
    ground meat mixture to make greek meatballs in a bowl.
  • 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.
    raw greek chicken meatballs spread out on a parchment lined 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.
    cooked greek chicken meatballs spread out on a parchment lined baking sheet.
  • Serve hot with tzatziki, a Greek salad, or roasted veggies.
    plate of greek chicken meatballs, tzatziki sauce, lemon zest, and arugula. Seperate small bowls of lemon zest, parsley, and tzatziki sauce in the background next to a pair of tongs.

Notes

Keep in an airtight container in the fridge up to 4 days or freeze for 2–3 months.
PRO TIP: A little extra lemon zest or fresh herbs right before serving makes them taste bright and fresh every time.

Nutrition

Serving: 1Meatball | Calories: 92kcal | Carbohydrates: 1g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 43mg | Sodium: 306mg | Potassium: 181mg | Fiber: 0.5g | Sugar: 0.2g | Vitamin A: 110IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg
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