Delish Greek Chicken Meatballs

There’s something wildly comforting about a tray of juicy, herby meatballs that smell like lemon and summer and dinner is basically done. These Greek chicken meatballs are that. Think garlicky ground chicken, dill and oregano doing their loudest, happiest thing, little salty pops of feta, and a quick slide into the oven so you’re not babysitting a skillet. They’re fast, flavorful, and totally weeknightable—perfect in a pita with tzatziki or just eaten off the pan like you meant to do that.

My husband calls these “snackballs” because he cannot wait for the plate. He’ll scoop one straight off the tray and blow on it like a dangerous lava rock while our kid hunts for the “green confetti” (parsley) and pretends it’s sprinkles. We’ve fed these to friends on game day, tucked them into lunch boxes, and stood in the kitchen at 10 p.m. dipping cold leftovers into whatever sauce was within reach. Zero regrets. They’ve become a non-negotiable in our rotation because they’re fast, they’re forgiving, and somehow they make Tuesday feel like a beach in Crete.

How to Make It

Okay, here’s the move: grate half an onion right into a bowl—yes, grate it. It’s messy and teary but it’s the secret to juicy chicken meatballs. Toss in garlic, lemon zest, chopped dill, parsley, oregano, a handful of feta, an egg, and breadcrumbs. Salt, pepper, a drizzle of olive oil. Mix with a fork or your hands but don’t overwork it; think “gentle snowball,” not “stress ball.”

If the mixture feels too loose, add a bit more breadcrumbs; too tight, splash in milk or a little more olive oil. Chill the bowl for 10 minutes if you can—it helps the mixture set up and makes rolling a breeze. Wet your hands, scoop into golf-ball-ish balls, and onto a lightly oiled sheet pan they go.

Bake hot and fast so they stay juicy—425°F is my sweet spot. When they’re almost done, I hit broil for a minute to get little caramelized edges that make me smug. Squeeze lemon over the top, shower with herbs, and try not to eat three before they hit the table. Try.

✔Ingredient Notes

– Ground chicken (93% lean): Lean breast-only blends can be dry; a little thigh meat keeps things tender. If yours is super lean, add a splash more olive oil.
– Grated onion: The juice is moisture magic. Mince if you must, but grating melts it right into the meat.
– Garlic: Fresh is best. If you only have powdered, use 1 to 1.5 teaspoons and add a pinch more salt.
– Lemon zest + juice: Zest goes in the mix; juice gets squeezed over after baking so it stays bright and happy.
– Dill, parsley, oregano: Fresh tastes like sunshine. Dried oregano works too—use half the amount.
– Feta: Salty little pockets. Crumble fine if you want smoother balls; chunkier for cheesy surprises.
– Panko or breadcrumbs: Soaks up onion juice and holds everything together. Gluten-free panko works great.
– Egg: The glue. If you’re out, a tablespoon of Greek yogurt can pinch-hit.
– Olive oil: A spoonful in the mix = insurance against dryness. Also slick the pan.
– Tzatziki (for serving): Store-bought is fine, or stir Greek yogurt, grated cucumber, garlic, lemon, dill, and salt. Boom.

✔Recipe Steps

1. Preheat oven to 425°F and oil a rimmed sheet pan (or line with parchment and mist with oil).
2. Grate 1/2 medium onion into a large bowl; add 2–3 minced garlic cloves and the zest of 1 lemon.
3. Add 1 lb ground chicken, 1/2 cup crumbled feta, 1/2 cup panko, 1 egg, 2 tbsp chopped dill, 2 tbsp chopped parsley, 1 tsp dried oregano (or 2 tsp fresh), 1 tbsp olive oil, 1 tsp kosher salt, and 1/2 tsp pepper; mix gently.
4. Chill mixture 10 minutes; scoop into 18–22 meatballs with wet hands and arrange on the pan.
5. Bake 12–15 minutes until cooked through (165°F). Broil 1–2 minutes for browned edges if you like.
6. Rest 3 minutes; squeeze lemon juice over, shower with herbs, and serve with tzatziki, warm pitas, and veggies.

What to Serve It With

– Tzatziki, hummus, and warm pita or naan
– A crisp Greek salad with cucumbers, tomatoes, olives, and feta
– Lemon rice, orzo, or couscous
– Roasted potatoes (tossed with oregano and lemon) or charred broccoli
– Quick bowl: greens + leftover rice + meatballs + tzatziki + pickled onions

✔Tips & Mistakes

– Don’t skip the grated onion. That juice is your juiciness insurance policy.
– Mix gently. Overmixing = tough meatballs. Fork > death grip.
– Size matters. Golf-ball size cooks evenly and stays moist.
– Season generously. Ground chicken is mild—salt and lemon wake it up.
– Pan-sear alternative: 2–3 minutes per side in a slick of oil, then finish 5 minutes in a 375°F oven.
– Air fryer: 400°F for 9–11 minutes, shake once, check for 165°F.

✔Storage Tips

Fridge: Pop leftovers into an airtight container up to 4 days. They’re weirdly good cold—especially dunked in tzatziki while standing at the counter.
Freezer: Freeze on a tray, then bag up to 3 months. Reheat from frozen at 350°F for 12–15 minutes or microwave in bursts.
Breakfast moment: Slice a couple, fry with eggs, and call it a protein win. No shame.

✔Variations and Substitutions

– Turkey swap: Ground turkey works; pick 93% lean and add an extra teaspoon of olive oil if using 99% lean.
– Dairy-free: Skip feta; add 1 tbsp nutritional yeast and a pinch more salt.
– Gluten-free: Use GF panko or crushed GF crackers; almond flour also works (start with 1/3 cup).
– Herb flex: No dill? Use mint or extra parsley. Dried oregano is totally fine.
– Spicy: Add red pepper flakes or a spoon of harissa.
– Low-carb: Use almond flour or grated zucchini (squeeze it dry) instead of breadcrumbs.
– Saucy: Toss cooked meatballs with warmed lemon-garlic butter or a quick tomato-olive sauce.

Frequently Asked Questions

Delish Greek Chicken Meatballs

Juicy, herb-packed Greek chicken meatballs with lemon, dill, and feta. Pan-seared until golden and served with cool tzatziki for a fresh, weeknight-friendly dinner.

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Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 lb ground chicken (93% lean) do not use ultra-lean for best juiciness
• ▢ 0.5 cup panko breadcrumbs
• ▢ 1 large egg lightly beaten
• ▢ 0.25 cup red onion very finely minced or grated
• ▢ 3 clove garlic minced
• ▢ 0.25 cup fresh parsley chopped
• ▢ 2 tbsp fresh dill chopped
• ▢ 1 tsp dried oregano
• ▢ 1 tbsp lemon zest from 1 lemon
• ▢ 1 tbsp lemon juice freshly squeezed
• ▢ 0.5 cup feta cheese crumbled
• ▢ 1 tsp kosher salt or to taste
• ▢ 0.5 tsp black pepper freshly ground
• ▢ 2 tbsp extra-virgin olive oil for the skillet
• ▢ 1 cup tzatziki sauce for serving
• ▢ 4 piece pita bread warmed, for serving (optional)
• ▢ 1 cup chopped cucumber and tomato for serving (optional)

Instructions

Preparation Steps

• In a large bowl, combine ground chicken, panko, egg, red onion, garlic, parsley, dill, oregano, lemon zest, lemon juice, feta, salt, and pepper.
• Mix with a fork or your hands just until evenly combined; do not overwork. Refrigerate the mixture for 10 minutes to firm up.
• Scoop and roll the mixture into meatballs about 1.5 inches wide (roughly 16 meatballs). Lightly oil your hands if the mixture is sticky.
• Heat olive oil in a large nonstick skillet over medium-high heat.
• Add meatballs in a single layer without crowding. Sear until golden on the first side, about 3 minutes, then turn and continue cooking, turning occasionally, until browned all over and cooked through, 7 to 9 minutes total. Internal temperature should reach 165 F.
• Transfer cooked meatballs to a plate and rest 2 minutes to retain juices.
• Serve warm with tzatziki, warm pita, and chopped cucumber and tomato. Add a squeeze of lemon if desired.
• Make-ahead: Cooked meatballs keep refrigerated up to 3 days or frozen up to 2 months. Reheat gently on the stovetop.

Notes

For extra tenderness, keep the mixture cold and avoid overmixing. If baking instead of pan-searing, arrange on a greased sheet and bake at 425 F for 12 to 15 minutes, flipping once, until 165 F internal.