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Greek Chicken Meatballs

Greek Chicken Meatballs

Abby Marlow
Tender Greek chicken meatballs seasoned with oregano, feta, and garlic, perfect for weeknight dinners or meal prep.
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Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 30 minutes
Course Dinner, Lunch
Cuisine Greek, Mediterranean
Servings 4 servings
Calories 168 kcal

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.

Notes

Safe food handling: always wash hands and utensils after handling raw chicken.
I found chilling meatballs 10 minutes before baking improves shape retention.
Reheat frozen meatballs in a 350°F oven for 12 minutes for best texture.
Keyword easy meatballs, Feta, Greek Chicken Meatballs, Greek meatballs, ground chicken