Greek Chicken Meatballs Recipe

I love how easy it is to make these Greek chicken meatballs! Basically, all you have to do is mix the ingredients together in a big bowl (prepare to get your hands messy), form the meatballs, then toss them in the oven to bake. The end result is tender, flavor-packed meatballs that plate perfectly with fresh veggies and grains, or a tzatziki bowl. It’s one of my favorite go-to summer entrees. With that being said, I still make these meatballs all year round… they’re too good to only enjoy for one season!

What’s in Greek chicken meatballs?

Like any good Greek recipe, the ingredients that make these meatballs so good are simple but so bold.

Herbs: You’ll need dried dill, dried oregano and fresh parsley to create the best herbaceous flavor. Olive Oil: Avocado oil also works just fine if preferred. Ground Chicken: You can swap this with ground turkey if that’s what you have on hand.

How to Store and Reheat

Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, you can microwave them for just 30 seconds at a time until warmed all the way through.

How to Freeze

Let the Greek meatballs fully cool to room temperature prior to freezing in an airtight container for up to 3 months. I like to let them defrost in the fridge for a few hours prior to reheating.

Notes and Tips

Use the juice of a fresh lemon instead of using bottled lemon juice. It brings more flavor to the meatballs. Feel free to use whatever bread crumbs you prefer. You can add extra spice by using Italian breadcrumbs. Consider preparing a fresh tzatziki sauce to serve over your meatballs. It is easy to prepare with Greek yogurt, olive oil, garlic, and a few other ingredients. These meatballs pair beautifully with my friend’s Naan Bread with Yeast and Yogurt.

How to Make Greek Chicken Meatballs Step by Step

Make the meatballs: Mix together 1 pound ground chicken, ⅓ cup breadcrumbs, 1 egg, Juice of ½ a lemon, 3 cloves garlic, ¼ cup finely chopped onion, ¼ cup chopped parsley, 1 tablespoon olive oil, ½ teaspoon salt, ½ teaspoon dried oregano, ½ teaspoon dried dill and ¼ teaspoon pepper to combine. Bake: Form the mixture into 24-28 evenly-sized meatballs, and place on a lined baking sheet. Bake the meatballs at 375°F for 22-25 minutes until lightly browned on the outside.