There’s something incredibly inviting about gathering around a platter of Herby Greek Chicken Meatballs—these juicy, flavor-packed bites are everything you crave in a Mediterranean meal, but made wonderfully weeknight-friendly. The herbs bring brightness, the feta adds creaminess, and every bite practically transports you to a seaside taverna in Greece. Whether you’re meal-prepping for the week or pulling together a vibrant spread to share with friends, this Herby Greek Chicken Meatballs recipe is the kind you’ll want to keep in your regular rotation.
Ingredients You’ll Need
One of my favorite things about these Herby Greek Chicken Meatballs is that each ingredient truly counts—simple, fresh elements meld together for maximum flavor, color, and irresistible tenderness. Here’s what you need (plus a few tips to help your meatballs shine):
- Ground chicken: Lean and mild, it’s a perfect blank canvas that soaks up all those vibrant Greek flavors.
- Grated red onion: Adds subtle sweetness and a tender texture without overpowering the mix.
- Garlic (minced): Essential for savory depth—fresh garlic is always best for punchy flavor here.
- Fresh parsley: Brings an unmistakable freshness and balances the richness of the meat and cheese.
- Fresh dill: This herb is the secret MVP, instantly making every bite taste authentically Greek.
- Fresh mint: Don’t skip this! It gives a unique, lively twist and keeps the meatballs light.
- Feta cheese (crumbled): Salty, tangy pockets of flavor throughout—use a block you crumble yourself for the best texture.
- Breadcrumbs: Bind everything without heaviness and keep the meatballs from drying out.
- Egg: Acts as the glue to hold your mixture together—one is just right for this batch.
- Dried oregano: Brings a warm, earthy note that rounds out the Mediterranean flavor profile.
- Salt: Just enough to balance the feta and season the meat properly.
- Black pepper: A gentle hint of heat that ties everything together.
- Olive oil: For frying the meatballs; helps achieve that golden, appetizing crust.
- Optional for serving: Lemon wedges, tzatziki sauce, and a chopped cucumber-tomato salad add classic Greek flair and brightness.
How to Make Herby Greek Chicken Meatballs
Step 1: Mix the Meatball Base
Start by adding your ground chicken, grated onion, minced garlic, fresh herbs, crumbled feta, breadcrumbs, egg, dried oregano, salt, and black pepper to a large bowl. This is where the magic really begins: gently combine the ingredients with clean hands or a fork, just until everything is well incorporated. Be careful not to overmix, which keeps the Herby Greek Chicken Meatballs especially tender and juicy.
Step 2: Shape the Meatballs
Once your mixture is ready, scoop out 1 1/2-inch portions and roll them into balls, aiming for size consistency so they cook evenly. I like to use a small cookie scoop for efficiency, but good old-fashioned hands work perfectly too. You should have about 16–18 meatballs when you’re done.
Step 3: Sear the Meatballs
Set a large skillet over medium heat and pour in the olive oil. Once the oil shimmers, gently add the Herby Greek Chicken Meatballs in batches, being careful not to overcrowd the pan. Sear for 8–10 minutes, turning every so often so they get golden-brown and cooked through. If needed, drain them briefly on a paper towel-lined plate after cooking. The enticing aroma will let you know you’re on the right track!
Step 4: Serve and Enjoy
Arrange your freshly cooked meatballs on a serving platter and finish with your desired garnishes. A squeeze of lemon, a dollop of creamy tzatziki, and a scattering of chopped cucumber and tomato are the perfect complements to the herbal, savory goodness of the Herby Greek Chicken Meatballs.
How to Serve Herby Greek Chicken Meatballs
Garnishes
Sprinkle your meatballs with a little more fresh parsley or mint right before serving, and don’t be shy with those lemon wedges for a fresh hit of citrus. A swirl of tzatziki adds cool, tangy creaminess, making every bite feel like a celebration of Greek flavors.
Side Dishes
These Herby Greek Chicken Meatballs are delicious with a simple cucumber-tomato salad, fluffy pita bread, or a bowl of lemony rice pilaf. Roasted veggies, or a big Greek salad loaded with olives and feta, also make satisfying, colorful accompaniments for your spread.
Creative Ways to Present
Go beyond the platter—these meatballs are amazing stuffed into warm pita with veggies and a drizzle of tzatziki, or served as part of a mezze board with olives, hummus, and grilled veggies. They’re also perfect skewered as finger food for parties, or as a protein for meal-prep bowls with whole grains and greens.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftover Herby Greek Chicken Meatballs in an airtight container in the refrigerator. They’ll keep well for up to four days and are just as satisfying cold, at room temperature, or gently reheated.
Freezing
To freeze, arrange cooled meatballs in a single layer on a baking sheet and freeze until solid. Then transfer them to a zip-top freezer bag or airtight container. They’ll keep beautifully for up to two months, making them great for batch cooking or meal prep.
Reheating
Reheat refrigerated or thawed meatballs in a covered skillet over low heat with a splash of water or broth, or pop them in the microwave for a minute or two. For best results, reheat just until hot—they stay juiciest this way.
FAQs
Can I bake the Herby Greek Chicken Meatballs instead of frying?
Absolutely! You can arrange the shaped meatballs on a parchment-lined baking sheet and bake at 400°F (200°C) for 18–20 minutes. This method is hands-off, lighter on cleanup, and produces gorgeously golden meatballs.
What’s the best way to keep the meatballs from drying out?
The key is not to overmix the meat mixture and to cook the meatballs just until they reach 165°F internally. The herbs, feta, and onion all help lock in juiciness so the Herby Greek Chicken Meatballs stay moist and tender.
Can I substitute another type Main Course
You sure can! Ground turkey works beautifully, or even ground lamb or pork for a richer flavor. If using lean turkey, add a splash of olive oil to keep them extra juicy.
What’s a good gluten-free breadcrumb substitute?
Try using gluten-free panko or rolled oats pulsed in a food processor. Both will help bind your Herby Greek Chicken Meatballs without sacrificing texture or flavor.
How spicy are these meatballs?
These meatballs are mild, letting the herbs and feta take center stage. If you love a kick, feel free to add a pinch of red pepper flakes to the mix!
Final Thoughts
These Herby Greek Chicken Meatballs are a true celebration of bold, fresh ingredients that come together in every juicy, flavorful bite. Whether you’re new to Mediterranean cooking or already a fan, you’ll find yourself reaching for this recipe again and again—so gather your herbs, grab some feta, and let’s get rolling!
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Herby Greek Chicken Meatballs Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Herby Greek Chicken Meatballs are bursting with Mediterranean flavors from fresh herbs and feta cheese. They are easy to make and perfect for a quick weeknight dinner or meal prep. Serve them with tzatziki sauce and a simple cucumber-tomato salad for a complete Greek-inspired meal.
Ingredients
Main Ingredients:
- 1 pound ground chicken
- 1/4 cup grated red onion
- 2 cloves garlic (minced)
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh mint
- 1/4 cup crumbled feta cheese
- 1/3 cup breadcrumbs
- 1 egg
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Optional for Serving:
- lemon wedges
- tzatziki sauce
- chopped cucumber and tomato
Instructions
- Mix the Meatball Mixture: In a large bowl, combine ground chicken, grated onion, garlic, parsley, dill, mint, feta cheese, breadcrumbs, egg, oregano, salt, and pepper. Mix until just combined—avoid overmixing.
- Form Meatballs: Shape the mixture into 1 1/2-inch meatballs using your hands or a scoop.
- Cook the Meatballs: Heat olive oil in a skillet over medium heat. Cook the meatballs in batches for 8–10 minutes, turning occasionally, until golden brown and cooked through.
- Serve: Drain on paper towels if needed and serve warm with tzatziki, lemon wedges, and a cucumber-tomato salad.
Notes
- These meatballs can also be baked at 400°F (200°C) for 18–20 minutes on a parchment-lined baking sheet.
- Great for meal prep or stuffing into pita wraps for a quick lunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 4–5 meatballs
- Calories: 310
- Sugar: 1g
- Sodium: 460mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 110mg
