These oven baked Greek Chicken Meatballs are tender, juicy, and loaded with the fresh flavors of mint, parsley, dill and onion. They have minimal ingredients and can be on the table in less than 30 minutes. They are delicious served with a traditional tzatziki sauce.
Ingredient Notes
- Ground chicken - If you can't find ground chicken, you can use boneless, skinless chicken breasts or thighs and pulse them in the food process until the meat is ground and formable. (more chicken recipes)
- Feta cheese - To make this a dairy free recipe, you can omit the feta. If you are not a fan of feta, you can add any cheese you prefer. While not traditional, these are also delicious with goat cheese, sharp white cheddar, or even parmesan.
- Breadcrumbs - This is to help hold the meatballs together. Ground chicken is very soft. You can also use Panko. For a low carb, gluten free substitution, you can use almond flour, or this Nut Free Keto Breading Recipe
Step by step instructions
How to make Greek Chicken Meatballs - This is as simple as mix, bake, enjoy! You've gotta love any recipe that has minimal ingredients and can be on the table in no time flat.
STEP 1. Add the chicken, garlic, egg, breadcrumbs, feta, onion, parsley, mint, dill, oregano, lemon zest, salt and pepper to a large mixing bowl.
STEP 2. Mix until all ingredients are well combined.
STEP 3. Roll the mixture into 20 equal sized meatballs, about 1 - 1 ½ inches in diameter. Place the meatballs on the prepared baking sheet or baking dish.
STEP 4. Bake for 20 minutes, or until lightly browned and cooked through.
Recipe tips and variations
- Mix up the meat - Instead of ground chicken, you can also make these with ground beef, ground, pork, ground lamb, or any combination of the three.
- Serving - These Greek Chicken Meatballs are amazing served with a simple tomato salad - tomato, cucumber, red onion, oil, vinegar, salt and pepper. They are also delicious with this Prosciutto, Peach, and Melon Salad. I like to pair them with a fresh made Tzatziki sauce and fresh pita.
- Storage - Store these in an airtight container in the fridge for up to 3 days. Alternately, you can freeze the leftovers for reheating later.
- Reheating - If you are reheating these from frozen, I recommend baking them in the oven at 350°F until defrosted and warmed all the way through.
Frequently asked questions
You can definitely make meatballs without breadcrumbs, but they help to bind the meatballs together. Without some sort of binder, they may not hold their shape. Alternately, you can use almond flour, crushed pork rinds, or even a little finely grated parmesan cheese.
I like to serve them with fresh pita, cucumber and tomato salad, and tzatziki sauce.
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Greek Chicken Meatballs
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 20 meatballs 1x
Description
These oven baked Greek Chicken Meatballs are tender, juicy, and loaded with the fresh flavors of mint, parsley, dill and onion. They have minimal ingredients and can be on the table in less than 30 minutes. They are delicious served with a traditional tzatziki sauce.
Ingredients
- 1 pound ground chicken (I get all my meat here)
- 3 cloves garlic, minced
- 1 large egg
- ⅓ cup breadcrumbs or Nut Free Keto Breading Mix for low carb
- ½ cup feta cheese, crumbled
- ¼ cup finely minced red onion
- 2 tablespoons chopped fresh parsley
- 1 ½ teaspoons chopped fresh mint
- 1 ½ teaspoons chopped fresh dill
- 1 teaspoon dried oregano
- 1 teaspoon lemon zest
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper, or lightly grease a baking dish.
- In a large mixing bowl combine all of the ingredients. Mix until all ingredients are well incorporated.
- Roll the mixture into 20 equal sized meatballs, about 1 - 1 ½ inches in diameter. Place the meatballs on the prepared baking sheet.
- Bake for 20 minutes, or until lightly browned and cooked through.
Notes
- Store leftovers in refrigerator for 3 days.
- Cooked meatballs can be frozen for up to 3 months.
- Nutritional information is calculated using the keto breading mix
- net carbs per serving: 2.9g
- Category: Chicken Recipes
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 5 meatballs
- Calories: 230
- Fat: 9.2g
- Carbohydrates: 3.5g
- Fiber: 0.6g
- Protein: 31.1g
Keywords: Greek Meatballs, keto meatball recipes, chicken meatballs, greek recipes, paleo greek recipes, keto greek recipes, keto appetizers, keto meatballs
YUM! I just made these for our weekly meal prep. I portioned them out with the green onion and lime cauliflower rice from one of your books. So good!
★★★★★
Really delicious!! And smells heavenly while cooking
★★★★★
These are so delish...love the recipe and will definitely make again. I did find them a tad dry though, do you have any ideas of how to avoid this next time. I used ground chicken. Thanx for sharing🌸
★★★★★
Try using ground chicken thighs vs chicken breasts.
I add a bit of Mayo- sounds odd but it really helps keep them moist
These are absolutely fantastic! I've made them three times and they always turn out perfect. So flavorful! I served them with a greek salad on the side and home- made tzatziki sauce! Yum.
★★★★★
These are so fantastic! Made them three times already. So flavorful - I serve them with tzatziki sauce and a greek salad. Yum.
★★★★★
These meatballs are so delicious and easy to make. I made a double batch with Tzatziki sauce and fire feta. My new favorite meatballs!
★★★★★
We loved these!! Super moist. Made Greek bowls with them. Added to the meal rotation for sure.
★★★★★
These are delicious
★★★★★
Quick and easy recipe and amazing taste! Def recommend.
★★★★★
Easy to make in large quantities with simple ingredients. I even subbed in almond flour. Freezes well when cooked too. My entire family loved these, even my 2yo niece!
★★★★★