Greek Chicken Meatballs Recipe

If you’re looking for a vibrant and nourishing twist on a Mediterranean classic, Greek Chicken Meatballs are about to steal the show in your kitchen! Each bite bursts with the freshness of herbs, a tantalizing hint of spice, and that irresistible savoriness only feta and garlic can provide. Whether you tuck them into a salad, wrap them in warm pita, or serve them over fluffy rice, these meatballs bring all the sunshine and flavor of Greece right to your table.

Ingredients You’ll Need

Every ingredient in this recipe is carefully chosen for its ability to add character — from freshness and brightness, to robust, savory depth. Gather these simple but essential staples, and you’ll be amazed at how their flavors mingle in these Greek Chicken Meatballs.

• Ground chicken: Lean, tender, and holds the flavors of the herbs and spices beautifully.
• Salt: Not just for taste; it unlocks all the other flavors and keeps the meatballs juicy.
• Black pepper: Adds a mild heat and sharpness without overwhelming the other notes.
• Ground cumin: Brings a subtle earthy warmth that complements the chicken and herbs.
• Ground oregano: Classic Greek flavor that elevates the herbal backbone of the dish.
• Red pepper flakes: Just a pinch brings excitement and a gentle little kick!
• Fresh dill: Offers bright, grassy freshness that’s uniquely Mediterranean.
• Fresh mint: Gives a cool, aromatic note that sets these meatballs apart from the ordinary.
• Finely diced red onion: Delivers sweetness and a pop of color inside every meatball.
• Minced garlic: Four cloves might seem generous, but trust me, it makes all the difference for that luscious Greek flavor.
• Lemon zest: Lifts everything with a summery citrus zing — don’t skip this, it’s what ties the herbs together!
• Olive oil: Just a splash for frying ensures golden, succulent outsides and a bit of fruity flavor.
• Chopped romaine: The perfect crunchy, refreshing base for serving.
• Feta: Salty and creamy, this cheese is a dreamy finishing touch.
• Cucumber: Cool and crisp, it balances the warmth of the spices.
• Tomato: Sweetness and juiciness for extra color and Mediterranean flair.
• White rice: Fluffy and satisfying, makes this meal extra hearty.
• Tzatziki sauce: Creamy, garlicky, and cooling — it’s a must-have for drizzling or dipping!

How to Make Greek Chicken Meatballs

Step 1: Mix Everything Together

Start by grabbing a medium-sized mixing bowl. Add your ground chicken, salt, pepper, cumin, oregano, red pepper flakes, fresh dill, mint, diced red onion, minced garlic, and that glorious lemon zest all together. Use your hands (the best kitchen tool, honestly!) to gently combine. You want the mixture to be uniform, but don’t overmix, or your Greek Chicken Meatballs could end up dense instead of tender.

Step 2: Shape the Meatballs

Armed with a cookie scoop or just a trusty tablespoon, portion out the mixture. Roll each scoop lightly between your palms to form balls about the size of a golf ball. You’ll get about 24 beautiful little meatballs, all ready to soak up golden color in the skillet.

Step 3: Sizzle in the Skillet

Heat a large nonstick skillet over medium and drizzle in the olive oil. Space the meatballs out so they’re not crowded (work in batches if your pan is smaller). Sear them for about 3 to 4 minutes on each side — you’re looking for a glorious, deep golden crust, and for the insides to cook through to 165 degrees Fahrenheit. Let the aroma transport you straight to a sun-drenched Greek taverna!

Step 4: Serve and Enjoy

Once all your Greek Chicken Meatballs are glistening and fragrant, it’s time for the fun part: assembly! Layer a bed of crisp romaine, scatter with feta, add heaps of cucumber and tomato, and pile on the meatballs. Spoon on fluffy rice and add a generous drizzle (or dollop!) of creamy tzatziki sauce. Every bowl looks and tastes worthy of a celebration.

How to Serve Greek Chicken Meatballs

Garnishes

The finishing touches make these meatballs truly sing. Scatter extra fresh dill, a crumble of creamy feta, or a sprinkle of lemon zest for a burst of freshness. I also love topping with a few sliced olives or a quick drizzle of olive oil for added richness and pop.

Side Dishes

Greek Chicken Meatballs pair beautifully with so many sides. Pile them on herby rice pilaf, tuck them into toasted pita with a crisp salad, or serve alongside roasted potatoes drizzled in lemon and oregano. A side of classic Greek salad or warm grilled vegetables rounds out the meal perfectly — your table will look like a feast in minutes!

Creative Ways to Present

There’s really no wrong way to enjoy these! Skewer them for a party platter, tuck them into lettuce wraps for a light lunch, or serve them tapas-style with a trio of Mediterranean dips. For a family dinner, try building a vibrant grain bowl, or simply enjoy the Greek Chicken Meatballs as a protein-packed snack with extra tzatziki for dipping.

Make Ahead and Storage

Storing Leftovers

Pop any leftover Greek Chicken Meatballs into an airtight container and refrigerate. They’ll stay delicious and tender for up to four days, soaking up even more flavor as they rest. Perfect for meal-prep lunches or a speedy dinner!

Freezing

You can easily freeze the cooked meatballs. Let them cool, then arrange them in a single layer on a baking sheet to freeze until firm. Slide them into a freezer bag and stash for up to three months. This way, a taste of Greece is just minutes away, whenever you crave it!

Reheating

To bring your Greek Chicken Meatballs back to life, reheat gently in a skillet over medium heat, add a splash of water if needed to keep them moist. They also warm up perfectly in the oven at 350 degrees Fahrenheit for about 10 minutes. Microwave works as well, but do so in short bursts to avoid drying them out.

FAQs

Can I use ground turkey instead of chicken?

Absolutely! Ground turkey works just as well in this recipe. You’ll get a slightly different flavor profile, but thanks to all those fresh herbs and spices, your meatballs will still be packed with tasty Greek character.

What’s the key to keeping Greek Chicken Meatballs extra moist?

Using ground chicken with a little bit of fat, not overmixing the mixture, and adding lots of fresh herbs and onion ensures these meatballs stay tender. Cooking them just until they reach 165 degrees helps them stay juicy too!

Is it possible to bake instead of fry the meatballs?

Definitely! Arrange the shaped meatballs on a parchment-lined baking sheet, mist lightly with olive oil, and bake at 400 degrees Fahrenheit for 15 to 18 minutes, or until golden and cooked through. It’s a fuss-free, hands-off method.

What’s the best way to make tzatziki sauce at home?

Grate a cucumber, squeeze out excess moisture, and combine it with Greek yogurt, finely minced garlic, fresh dill, lemon juice, olive oil, salt, and pepper. Chill for at least 30 minutes for the flavors to meld — perfect with these Greek Chicken Meatballs!

Can I make the meatball mixture ahead of time?

Yes! You can mix and shape the meatballs up to a day in advance. Keep them covered and chilled in the fridge until you’re ready to cook. This makes weeknight dinners (or party prepping) so much easier and stress-free!

Final Thoughts

If you’re craving something fresh, wholesome, and unfailingly crowd-pleasing, give these Greek Chicken Meatballs a try. It’s a fun way to add Mediterranean flair to any meal, and once you taste that perfect blend of herbs and spices, they’ll quickly earn a spot in your regular dinner rotation. Enjoy every juicy, flavor-packed bite!

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