These Greek chicken meatballs are tender, full of fresh herbs and studded with creamy feta. They work equally well pan-fried or baked, making them a quick and satisfying weeknight dinner.
These meatballs are very versatile. Serve them with a simple Greek salad, alongside rice or Greek roast potatoes for a comforting meal, or tuck them into pita or flatbread for a flavorful wrap.
⭐️ Why this recipe works
- Healthy and flavorful: Lean ground chicken pairs with bright herbs and tangy feta for a balanced flavour profile.
- Versatile: Great as an appetizer, main course, in wraps, or served over grains.
- Easy to make: Uses common pantry ingredients and straightforward steps.
- Customizable: Simple to adapt for dietary needs or to change the flavour profile.
🧾 Ingredients overview
- Ground chicken: The lean protein base that keeps the meatballs light.
- Feta cheese: Adds a salty, tangy note that is classic in Greek recipes.
- Fresh dill and parsley: Provide bright, aromatic herb notes.
- Dried oregano: Gives an earthy, Mediterranean flavor.
- Garlic: Adds depth and warmth.
- Breadcrumbs, egg, and milk: Work together to bind the mixture and keep the meatballs tender and moist.
Exact measurements appear below in the recipe card.
👩🏻🍳 Here’s How to Make Greek Chicken Meatballs: A Step-by-Step Guide
- Ingredient preparation
- Chop herbs: Finely chop dill and parsley so they distribute evenly.
- Crumble feta: Break feta into small pieces so it blends through the mixture.
- Mince garlic: Mince finely to infuse the meatballs without large raw bites.
- Mix the ingredients
- In a large bowl, combine the ground chicken, breadcrumbs, egg, and milk. Gently add the crumbled feta, chopped herbs, oregano, minced garlic, salt, and pepper. Mix until just combined—overworking makes the meatballs dense.
- Form the meatballs
- Shape the mixture into even balls about 1 to 1.5 inches in diameter for consistent cooking.
- Cooking
- Baking: Preheat the oven to 400°F (200°C). Arrange meatballs on a lined baking sheet and bake for 20–25 minutes, until golden and an internal temperature of 165°F (74°C) is reached.
- Pan-frying: Heat a skillet over medium heat with a thin layer of olive oil. Fry meatballs in batches, turning to brown on all sides, until cooked through to 165°F (74°C).
📖 Substitutions and variations
- Gluten-free: Replace breadcrumbs with a gluten-free alternative, finely ground oats, or crushed rice crackers.
- Dairy-free: Replace feta with a dairy-free option or omit cheese and add a touch more herbs and lemon zest.
- Herb swaps: Try mint instead of or alongside dill and parsley for a fresher lift.
- Cooking method: Baking is a lower-fat alternative to pan-frying and still produces a tasty result.
💡 Chef’s Guide: Expert Tips
These tips come from years of professional kitchen experience and help ensure tender, well-seasoned meatballs.
- Don’t overmix: Mix until ingredients are just combined to keep meatballs tender.
- Taste and adjust: Fry a small test meatball to check seasoning before forming the whole batch.
- Chill before cooking: Refrigerate formed meatballs for 20–30 minutes to help them hold their shape.
- Even sizing: Use a scoop for uniform meatballs so they cook at the same rate.
- Hot oil for searing: If pan-frying, make sure oil is hot to form a flavorful crust quickly.
- Space when baking: Leave room between meatballs for even airflow and crisping.
- Check temperature: Use a thermometer to ensure an internal temperature of 165°F (74°C) for safety and juiciness.
- Try alternate sauces: Tzatziki is classic, but lemon-herb, tomato, or yogurt-based sauces all pair well.
🍯 Storing and reheating leftovers
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze uncooked or cooked meatballs on a tray, then transfer to a freezer bag for up to 3 months.
- Reheat: Warm in a 350°F (175°C) oven or in a skillet until heated through. Microwaving also works for quick reheating.
❓ Recipe FAQs
Can I use turkey instead of chicken? Yes—ground turkey is a suitable substitute and will produce similar results.
How do I stop meatballs from falling apart? Make sure the mixture is not too wet and include enough breadcrumbs and an egg to bind the mix. Chilling formed balls helps, too.
Are these meatballs gluten-free? They can be if you use gluten-free breadcrumbs.
How do I prevent drying out in the oven? Avoid overbaking. Remove the meatballs once they reach 165°F (74°C). A short rest keeps them juicy.
Can I freeze them? Yes. Freeze on a baking sheet first to keep them separate, then store in a sealed bag for up to 3 months.
Can I use dried herbs? Yes. Use about one teaspoon dried oregano or other dried herbs for every tablespoon of fresh herbs.
More Greek and Mediterranean recipes: Try these meatballs with a fresh salad, roasted vegetables, or simply over steamed rice.
If you make this recipe, please leave a star rating and share a photo—I love seeing how you serve it. Tag on social media or leave a comment below with any variations you tried.
Easy Greek Chicken Meatballs
Ingredients
- 1 pound ground chicken
- ½ cup breadcrumbs
- 1 large egg
- ¼ cup milk
- ½ cup crumbled feta cheese
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon dried oregano
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Olive oil, for frying (optional)
Instructions
- Prep ingredients: Finely chop dill and parsley, mince garlic, and crumble the feta if needed.
- Mix the meatball mixture: In a large bowl combine ground chicken, breadcrumbs, egg, and milk. Fold in feta, dill, parsley, oregano, garlic, salt, and pepper. Mix gently until combined.
- Form meatballs: Wet your hands and form 1 to 1.5 inch meatballs. You should have about 15–20 meatballs.
- Skillet method: Heat a skillet with a thin layer of olive oil over medium heat. Cook meatballs in batches, turning to brown all sides, about 4–5 minutes per side, until they reach 165°F (74°C).
Baking instructions
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment or lightly grease it.
- Arrange meatballs so they are not touching and bake 20–25 minutes until golden and cooked through (165°F / 74°C).
- Serve hot with tzatziki, a lemon-herb sauce, salad, or in pitas.
Notes
- Herb alternatives: Mint can be used for a brighter flavour or use other Mediterranean herbs to taste.
- Breadcrumbs tip: For gluten-free, use a gluten-free breadcrumb or pulse rolled oats until fine.
- Serving suggestion: These meatballs are also excellent added to pasta, grain bowls, or served as party appetizers.
- Storing: Refrigerate leftovers up to 3 days and reheat thoroughly before serving.
Nutrition
Calories: 589 kcal | Carbohydrates: 25 g | Protein: 53 g | Fat: 31 g | Saturated Fat: 12 g | Sodium: 1389 mg
Meet the Chef!
Hi, I’m Debs. I’m Cordon Bleu trained and a recipe developer. I focus on reliable, flavourful dinners that are straightforward to prepare, sharing techniques I’ve picked up over a decade in professional kitchens.
Learn more about me →