There’s something deeply comforting about these Greek Chicken Meatballs — the sizzle as they hit the pan, the burst of oregano and feta in every bite. After three rounds of tweaking spice levels and testing both baked and pan-seared versions, I’ve settled on this crowd-pleasing favorite. The first time I added extra garlic, the aroma practically stopped my afternoon. The next trial swapped panko for oat crumbs, yielding a lighter texture. And when I finally paired them with Mediterranean Spinach and Feta Cheese Crisps, it felt like a mini Greek feast in my kitchen.
About Greek Chicken Meatballs
Inspired by family trips to sun-drenched tavernas, these Greek Chicken Meatballs balance tender poultry with tangy feta and fragrant herbs. I’ve tested them in tight weeknight windows and leisurely weekend batches, always ending with juicy, well-seasoned results. Perfect for meal prep or feeding a hungry crowd.
- Quick prep: ready in just 30 minutes from start to finish
- Budget-friendly: simple pantry staples, big flavor
- Versatile: serve hot, cold, in wraps, or with dips
- Fun fact: feta’s acidity tenderizes the meat for extra juiciness
Key Ingredients & Their Roles
- Ground chicken: lean protein base – swap for turkey or a 50/50 mix for richer flavor
- Panko breadcrumbs: binder for light texture – substitute gluten-free crumbs if needed
- Feta cheese: adds creamy tang – try goat cheese for a milder twist
- Egg: natural binder – use room-temperature for easier mixing
- Dried oregano: classic Greek herb – hold back if you prefer subtler notes
How to Make Greek Chicken Meatballs
- Preheat oven to 400°F. Line a baking sheet with parchment to prevent sticking.
- In a large bowl, combine 1 pound ground chicken, 1/4 cup panko breadcrumbs, 1/4 cup crumbled feta, 1 egg (lightly beaten), 1/4 cup finely chopped red onion, 2 cloves garlic (minced), 2 tablespoons chopped parsley, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until just combined.
- Shape mixture into sixteen 1-inch meatballs, arranging them evenly on the prepared sheet. You’ll hear a soft click as they roll into shape.
- Drizzle or brush meatballs lightly with olive oil. Bake 20 minutes, or until meatballs register 165°F internally and the edges turn lightly golden.
- Remove from oven and let rest 5 minutes before serving to seal in juices.
Pro Tips & Troubleshooting
- Testing note: I found chilling the shaped meatballs 10 minutes helps them hold form under heat.
- If meatballs flatten, the mixture is too wet—add an extra tablespoon of breadcrumbs.
- Stir in a pinch of crushed red pepper for a summertime spicy twist.
- To halve or double the batch, keep ingredient ratios identical for consistent results.
Storage & Make-Ahead Guide
Store cooked meatballs in an airtight container in the fridge for up to 4 days. Freeze cooled meatballs on a baking sheet, then transfer to a zip-top bag for up to 3 months. I reheated a frozen batch in a 350°F oven for 12 minutes—texture remained tender.
Serving Suggestions
Serve Greek Chicken Meatballs with warm pita, tzatziki, or a crisp Cucumber Tomato Salad. They’re also fantastic tucked into a wrap with olive tapenade.
Frequently Asked Questions
- Can I air-fry Greek Chicken Meatballs? Yes—air fry at 375°F for 12–15 minutes, turning halfway.
- Are these meatballs gluten-free? Use gluten-free panko or almond flour for a GF option.
- What dipping sauces go well? Tzatziki, harissa mayo, or lemon-garlic aioli all complement nicely.
- How do I know when they’re done? Insert an instant-read thermometer—the center should reach 165°F.
- Can I swap fresh herbs? Yes, replace parsley with fresh dill or mint for a different profile.
Final Thoughts
After countless batches, these Greek Chicken Meatballs remain a go-to for weeknight dinners and casual gatherings. I love scooping them up with tzatziki and watching them disappear. Give them a try, and let me know your favorite way to serve — I can’t wait to hear how they turn out!
More Recipes You’ll Love
- Mediterranean Spinach and Feta Cheese Crisps – share Greek flavors with savory feta bites
- Olive Tapenade – a briny olive spread that pairs perfectly with meatballs
- Cucumber Tomato Salad – a fresh Greek-style side to lighten the meal
- Marinated Cherry Tomatoes – a zesty, herb-infused accompaniment for a Mediterranean feast
Greek Chicken Meatballs
Ingredients
Meatball Ingredients
- 1 pound ground chicken
- 0.25 cup panko breadcrumbs
- 0.25 cup crumbled feta cheese
- 1 egg lightly beaten
- 0.25 cup finely chopped red onion
- 2 cloves garlic minced
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried oregano
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- olive oil for brushing or drizzling (optional)
Instructions
Make Meatball Mixture
- In a large bowl, combine ground chicken, panko breadcrumbs, feta cheese, egg, red onion, garlic, parsley, oregano, salt, and pepper. Mix until just combined.1 pound ground chicken, 0.25 cup panko breadcrumbs, 0.25 cup crumbled feta cheese, 1 egg, 0.25 cup finely chopped red onion, 2 cloves garlic, 2 tablespoons chopped fresh parsley, 1 teaspoon dried oregano, 0.5 teaspoon kosher salt, 0.25 teaspoon black pepper
Shape & Bake
- Shape mixture into sixteen 1-inch meatballs, placing them evenly on the prepared baking sheet.
- Drizzle or brush meatballs with olive oil. Bake at 400°F for 20 minutes, or until they reach an internal temperature of 165°F.
- Allow meatballs to rest for 5 minutes before serving to seal in juices.