Easy Greek Chicken Meatballs
Published May 24, 2021 Updated Mar 31, 2025
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Y’all won’t believe how juicy these Greek chicken meatballs are – seriously, they’re so moist! Bursting with all those Mediterranean flavors from fresh herbs, lemon, and paired with my homemade tzatziki sauce, they’re gonna be the star of your dinner table!
Table of Contents
Why You’ll Love These Greek Chicken Meatballs
Meatballs are a good idea any day of the week. They are easy to make, yummy as all get-out, and super versatile. These Greek chicken meatballs will be the perfect addition to your menu this week. To take them up a notch, I’ve paired them with my homemade tzatziki sauce that really gives them a traditional Greek flavor.
What makes these meatballs special is how darn moist they stay. That moisture is what makes a meatball special, y’all, and nobody wants to choke down a dry one! These are tender, flavorful, and absolutely perfect for meal prepping. I can’t tell you how many times these have saved dinner on busy weeknights when I’m running around like a chicken with its head cut off!
I love serving these alongside my keto Mediterranean Greek salad for a complete meal that’s both satisfying and nutritious. The cool, crisp salad complements the warm, herb-infused meatballs so well. If you’re a fan of Greek flavors like I am, you’ll definitely want to try my Greek chicken recipe as well for another easy protein option.
Ingredients You’ll Need
- Ground chicken: The base of our meatballs, providing a leaner alternative to beef while still remaining juicy and flavorful. Ground turkey works just fine too!
- Shallots: Milder than regular onions, shallots add a delicate flavor without overpowering the other ingredients. They bring a subtle sweetness that regular onions just don’t have. Can’t find shallots? No worries – red onion works just fine!
- Egg: Acts as a binder to hold everything together, creating that perfect meatball texture. Don’t skip this—it’s what keeps your meatballs from falling apart!
- Little olive oil: Adds moisture and helps with browning, plus brings authentic Mediterranean flair.
- Gluten-free bread crumbs: Provides structure while keeping the meatballs moist. Unlike other recipes that don’t offer alternatives, we’ve got options for everyone at the table. You can also use almond flour or crushed pork rinds.
- Lemon zest and juice: Brightens the flavors and adds that distinctive Greek zing that makes these meatballs sing.
- Garlic: Essential for authentic Mediterranean flavor. Don’t skimp here, y’all!
- Fresh herbs: Basil, parsley, dill, and oregano, create the signature Greek flavor profile that elevates these meatballs.
- Greek yogurt: The secret ingredient that keeps these meatballs tender and juicy!
Homemade Tzatziki Sauce
- Greek yogurt: Creates the creamy base of the sauce, cooling and complementing the meatballs perfectly.
- Cucumber: Adds freshness and texture. Be sure to squeeze out that excess water for the perfect consistency!
- Garlic: Provides a punch of flavor that balances the creaminess. Raw garlic is powerful, so adjust to your preference.
- Olive oil: Adds richness and smoothness for that authentic Greek feel. Just a tablespoon makes all the difference!
- Lemon juice: Brightens the sauce with acidity that cuts through the richness of the meatballs. Fresh is always best here!
- Dill: The quintessential herb for tzatziki sauce, bringing that fresh, herbaceous note. Don’t substitute this—it’s what makes tzatziki taste authentic!
How to Make These Greek Chicken Meatballs
Step 1: Prepare the tzatziki sauce first by combining Greek yogurt, grated cucumber (squeeze out excess water!), garlic, olive oil, lemon juice, and dill in a bowl. Season with salt and pepper to taste, then refrigerate while you make the meatballs.
Step 2: Preheat your oven to 400°F and line a baking sheet with parchment paper. The parchment isn’t just for easy cleanup.
Step 3: In a large bowl, combine all meatball ingredients: ground chicken, shallots, egg, olive oil, bread crumbs (almond flour/pork rinds), lemon zest, lemon juice, garlic, fresh herbs, Greek yogurt, salt, and pepper. I like to mix everything except the meat first, then gently fold in the chicken—a little trick that prevents overmixing!
Step 4: Mix until just combined—avoid over-mixing to keep the meatballs tender. If the mixture is still too wet, add a little more bread crumbs until you get the correct consistency. Roll the mixture into 1 ½-inch meatballs and place them on the prepared baking sheet.
Step 5: Bake for 20-22 minutes, or until the meatballs are golden brown and reach an internal temperature of 165°F. If you want a nice crispy crust, broil for the last 2-3 minutes. Make sure to keep a close eye so they don’t burn.
Step 6: Serve: Spread a generous layer of tzatziki sauce on a serving plate or shallow bowl. Arrange the warm meatballs on top of the sauce. Garnish with extra fresh dill, parsley, or a drizzle of olive oil if desired. Serve with warm pita, a side salad, or roasted vegetables.
Mac’s Pro Tip
Recipe Tips for Perfect Meatballs
- Don’t Overmix: Gently combine ingredients until just incorporated to keep meatballs tender. Y’all don’t want tough meatballs!
- Use a Cookie Scoop: This ensures uniform size for even cooking and makes your presentation look extra fancy.
- Chill the Mixture: If too soft, refrigerate for 15-20 minutes before shaping. A little patience goes a long way here!
- Moisture Check: If the mixture feels dry, add a tablespoon of dairy-free milk or broth. The perfect texture makes all the difference. You want the mixture to hold together when rolled but still feel soft and slightly sticky.
- If you prefer pan-frying to baking, add a little oil to a large skillet and cook for 5-6 minutes on each side until the internal temperature reaches 165°F. However, I find baking them in the oven is foolproof for perfectly moist meatballs every time – and it’s easier too! Baking wins for consistency and less mess. Plus, you don’t have to stand over a hot stove getting splattered with oil. We’ve all been there!
For a full Mediterranean feast, serve these alongside my easy Greek chicken bowls or with a side of my dairy-free keto tzatziki sauce if you’re following a stricter diet plan.
Storage Tips & Meal Prep Magic
Fridge: Store leftover meatballs in an airtight container for up to 4 days. They’ll stay just as delicious for quick meals all week! Keep the tzatziki separate to maintain its freshness.
Freezer: These meatballs freeze beautifully for up to 3 months. For raw meatballs, flash freeze on a baking sheet before transferring to a container to prevent sticking. Cooked meatballs can be frozen in an airtight container.
Recipe FAQs
Yep! Ground turkey is a perfect substitute for this meatball recipe. You can also use ground beef if you prefer a richer flavor. Either way, they’ll turn out delicious! Just make sure to keep an eye on cooking times—turkey and chicken cook similarly, but beef might need an extra minute or two. Ground meat is pretty forgiving that way.
For keto-friendly options, use 1.5 teaspoons of psyllium husk, 2 tablespoons of coconut flour, or crushed pork rinds. If following paleo, try ½ cup cassava flour. If you don’t have dietary restrictions, regular breadcrumbs work perfectly.
Make sure your mixture isn’t too wet by using the right amount of binders (egg and breadcrumbs/almond flour). Also, chilling the mixture before forming the meatballs can help them hold together better. Resist the urge to mess with them too much while cooking—let them form a crust before flipping if pan-frying.
Greek yogurt is my secret weapon for moisture! It keeps the meatballs tender and juicy while adding a subtle tanginess that complements the Mediterranean flavors.
These Greek chicken meatballs are a flavor explosion that’s perfect for meal prep or those crazy weeknight dinners! The combination of Mediterranean herbs, lemon, and that secret Greek yogurt trick creates an irresistible meal that’ll have everyone at your table scraping their plates clean.
Give this recipe a try this week and drop me a comment below to let me know how they turned out for you! If you’re as obsessed with Mediterranean flavors as I am, don’t forget to check out my sriracha chicken meatballs for a spicy twist that’ll knock your socks right off.
More Greek-Inspired Recipes
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Easy Greek Chicken Meatballs
Ingredients
Meatballs
- 2 pounds ground chicken
- 1 ½ shallots grated or finely chopped (or ½ cup finely chopped red onion)
- 1 large egg
- 1 tablespoon olive oil
- 3/4 cup gluten-free bread crumbs or ½ cup almond flour/crushed pork rinds*
- 2 teaspoons lemon zest
- 1 teaspoon lemon juice
- 3 cloves garlic minced
- 2 tablespoons fresh parsley finely chopped
- 1 ½ teaspoons dried oregano
- 1 tablespoon freshly chopped dil
- ½ teaspoon dried basil
- ½ teaspoon onion powder
- 1 tablespoon Greek yogurt
- 1 teaspoon salt
- ½ teaspoon black pepper
Tzatziki Sauce:
- 1 cup plain Greek yogurt dairy-free if preferred
- ½ small cucumber grated and squeezed to remove excess water
- 1-2 cloves garlic minced
- 1 tablespoon olive oil optional
- 1 tablespoon lemon juice
- 1 teaspoon dried or 1 tablespoon fresh dill
- Salt and pepper to taste
Instructions
- Prepare the Tzatziki Sauce: In a bowl, combine Greek yogurt, grated cucumber, garlic, olive oil (if using), lemon juice, and dill. Season with salt and pepper to taste. Stir well, then cover and refrigerate while preparing the meatballs.
- Preheat your oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
- Make the Meatballs: In a large bowl, combine ground chicken, shallots (or red onion), egg, olive oil, bread crumbs (or almond flour/pork rinds), lemon zest, lemon juice, garlic, parsley, oregano, dill, onion powder, Greek yogurt, salt, and black pepper.
- Mix until just combined—avoid over-mixing to keep the meatballs tender. If the mixture is still too wet, add a little more bread crumbs until you get the correct conistnecy. Roll the mixture into 1 ½-inch meatballs and place them on the prepared baking sheet.
- Bake for 20-22 minutes, or until the meatballs are golden brown and reach an internal temperature of 165°F. If you want a nice crispy crust, broil for the last 2-3 minutes. Make sure to keep a close eye so they don't burn.
- Serve: Spread a generous layer of tzatziki sauce on a serving plate or shallow bowl. Spread a generous layer of tzatziki sauce on a serving plate or shallow bowl. Arrange the warm meatballs on top of the sauce.
- Garnish with extra fresh dill, parsley, or a drizzle of olive oil if desired. Serve with warm pita, a side salad, or roasted vegetables.
Notes
- Don’t Overmix: Gently combine ingredients until just incorporated to keep meatballs tender. Y’all don’t want tough meatballs!
- Use a Cookie Scoop: This ensures uniform size for even cooking and makes your presentation look extra fancy.
- Chill the Mixture: If too soft, refrigerate for 15-20 minutes before shaping. A little patience goes a long way here!
- Moisture Check: If the mixture feels dry, add a tablespoon of dairy-free milk or broth. The perfect texture makes all the difference. You want the mixture to hold together when rolled but still feel soft and slightly sticky.
- If you prefer pan-frying to baking, add a little oil to a large skillet and cook for 5-6 minutes on each side until the internal temperature reaches 165°F. However, I find baking them in the oven is foolproof for perfectly moist meatballs every time – and it’s easier too! Baking wins for consistency and less mess. Plus, you don’t have to stand over a hot stove getting splattered with oil. We’ve all been there!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Yummmmmm! I followed the recipe exactly and was punched (in the best way!) with delicious and refreshing Greek flavor. I live with a close-minded picky eater and his response was “this is a really cool way to try something new, you should make this again.” It’s a win for me!
Yay. This is awesome to hear. Thank you honey
Really looking forward to trying these!!!
I made this for a large dinner party and it was an instant hit. The flavors are incredible (and I love food to be packed with flavor!). I immediately sent the recipe link to all my out of town friends and said they had to try it!
Thank you so much! So glad it was a hit
My husband and daughter are typically NOT fans of chicken meatballs…and they DEVOURED these. I now make a triple batch so I have enough for lunches. I love them crumbled over arugula with some feta cheese and the tzatziki sauce.
Hello ☀️👋🏽
Please forgive my ignorance. For a keto version I would substitute the original recipe’s 1/2 cup almond flour = for 1.5 teaspoons psyllium husk or 2 tablespoons coconut flour for Keto. That seems like it wouldn’t give me enough dry ingredient.
Thank you so very much for your time and consideration!😊
I just made them tonight ! I only had ground pork and they were DELICIOUS! Had all the fresh herbs in my garden and I picked fresh lettuce to put the meatballs and sauce in. Will have this over and over again. Thank you! 😊
Yay Tracey……..Thank you for sharing your joy in this recipe. Things just are so much better with fresh garden vegetables, aren’t they? Love creating recipes that make the must have list. Thank you again friend for your kind words. Happy Eating!!!