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Delish Greek Chicken Meatballs

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
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Calories: 120kcal

Ingredients
 

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.