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 in Greek Chicken Meatballs
- 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
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 by step instructions
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.