30 minutes

Greek Chicken Meatballs

Homemade Greek Chicken Meatballs are healthy and delicious. With lots of dill, lemon and garlic, these tender meatballs are bursting with fresh flavor. 

Happy New Year friends! Are you looking for a simple and delicious meal to get your year off to the right start? Look no further than these delicious Greek Chicken Meatballs.

These tasty meatballs are simple to make and can be on the table in less than 30 minutes. With lean ground chicken, fresh dill, lemon, garlic and spices, these meatballs are both healthy and super delicious! I served them with a dill and Greek yogurt sauce and an easy tomato and cucumber salad for a fresh and super simple meal that my whole family loved. 

If you are looking to up your meal prep game this year, make a double batch and freeze half of these meatballs for later. Freezer meals are the best for keeping your healthy diet on track when life gets busy! These are also perfect for lunches throughout the week. I love them with a side of veggies, and hummus or dill dipping sauce, for a simple and satisfying lunch. 

For more delicious meatball recipes, try my chicken pesto meatballs or baked Italian meatballs with Alfredo sauce

A close up of three greek chicken meatballs wrapped in a naan bread with dill sauce.

You Will Love This

  • Greek chicken meatballs are full of lean protein for a satisfying dinner or lunch.
  • These zesty meatballs are perfect with Greek flavors like dill or homemade tzatziki sauce, hummus, and fresh Greek salad.

Ingredients

To make Greek Chicken Meatballs, you need the following simple ingredients (exact measurements are in the recipe card below).

Ingredients for Greek Chicken Meatballs with text labels.

Ingredient Notes

  • Dill: I recommend fresh dill in this recipe. The fresh herbs make the flavor of these meatballs pop!
  • Lemon: The recipe calls for fresh lemon zest, which gives these meatballs a light lemon flavor. Feel free to add a splash of lemon juice for an even brighter punch of lemon.
  • Onion: You can substitute red onion or shallot for the white onion.
  • Chicken: You could substitute ground turkey in these meatballs if you prefer! 

Instructions

Step One: Add the ground chicken to a large mixing bowl. Season the chicken with fresh dill, kosher salt, black pepper, cumin and dried oregano. Mix to incorporate the spices throughout the meat.

Raw ground chicken in a glass bowl topped with small piles of herbs and seasonings, not yet mixed in.
Raw seasoned ground chicken in a glass bowl.

Step Two: Add the minced onion, garlic, lemon zest, egg and breadcrumbs. Stir the meat mixture well, until all ingredients are fully incorporated. 

A glass bowl with raw seasoned ground chicken, topped with Panko and a raw egg, not yet mixed in.
A glass bowl with the meat mixture for greek chicken meatballs.

Step Three: Use a small cookie scoop to scoop 16 meatballs. With clean hands, roll the meatballs into tight balls. 

A close up overhead view of a cookie scoop with a scoop of raw meat mixture for greek chicken meatballs.

Step Four: Place a large skillet over medium-high heat on the stovetop. Add enough extra virgin olive oil to coat the bottom of the pan with a thin layer of oil (about 2-3 tablespoons). Carefully place the meatballs in the pan in a single layer, making sure they are not too crowded.

Top Tip: Do not overcrowd the meatballs in the pan. They should not be touching. If your pan isn’t big enough to cook them all at the same time with space between them, I recommend cooking them in two batches. 

A grey pan with raw greek chicken meatballs in olive oil.

Step Five: Let the meatballs cook undisturbed for about 2-3 minutes, until the first side is golden brown. Continue cooking for another 7-9 minutes, flipping frequently so that the meatballs cook on all sides. 

Note: Cook time may vary depending on the size of the meatballs you make. The meatballs are done when they are golden brown on all sides and a meat thermometer inserted into the middle of the meatball reads 165 degrees F. 

A grey pan with sauteed greek chicken meatballs in olive oil.

Step Six: When the meatballs are fully cooked, remove them from the pan with tongs or a slotted spoon and discard the remaining olive oil. Enjoy!

A close up side view of three chicken meatballs on top of a naan bread with dill sauce. The meatballs are on a plate with greek salad.

Storage

Store leftover meatballs in an airtight container in the refrigerator for 3-5 days. Leftover meatballs are great cold or reheated.

An overhead view of a plate with three chicken meatballs on top of naan bread with dill sauce. A side of greek cucumber and tomato salad is on the plate.

Greek Chicken Meatballs

Homemade Greek Chicken Meatballs are healthy and delicious. With lots of dill, lemon and garlic, these tender meatballs are bursting with fresh flavor. 
5 from 2 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, Greek
Servings 4 servings (16 meatballs total)
Calories 268 kcal

Ingredients
  

  • 1 pound ground chicken
  • 1 tbsp chopped fresh dill
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ teaspoon cumin
  • ½ teaspoon dried oregano
  • ¼ cup white onion finely minced
  • 2 cloves garlic minced
  • ½ teaspoon lemon zest
  • 1/3 cup Panko breadcrumbs plain
  • 1 egg
  • Olive oil for frying about 2-3 tbsp

Instructions
 

  • Add the ground chicken to a large mixing bowl. Season the chicken with fresh dill, kosher salt, black pepper, cumin and dried oregano. Mix to incorporate the spices throughout the meat.
  • Add the minced onion, garlic, lemon zest, egg and breadcrumbs. Stir the meat mixture well, until all ingredients are fully incorporated.
  • Use a small cookie scoop to scoop 16 meatballs. With clean hands, roll the meatballs into tight balls.
  • Place a large frying pan over medium-high heat on the stovetop. Add enough olive oil to coat the bottom of the pan with a thin layer of oil (about 2-3 tablespoons). Carefully place the meatballs in the pan in a single layer, making sure they are not too crowded.
  • Let the meatballs cook undisturbed for about 2-3 minutes, until the first side is golden brown. Continue cooking for another 7-9 minutes, flipping frequently so that the meatballs cook on all sides.
  • When the meatballs are fully cooked, remove them from the pan with tongs or a slotted spoon and discard the remaining olive oil. Enjoy!

Notes

Top Tip: Do not overcrowd the meatballs in the pan. They should not be touching. If your pan isn’t big enough to cook them all at the same time with space between them, I recommend cooking them in two batches.
Cook Time: Cook time may vary slightly depending on the size of the meatballs the reader makes, and the heat of the stove. The meatballs should be opaque/golden brown on all sides, and a meat thermometer inserted into the middle of the meatball should read 165 degrees F.

Nutrition

Calories: 268kcalCarbohydrates: 6gProtein: 22gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 138mgSodium: 703mgPotassium: 647mgFiber: 1gSugar: 1gVitamin A: 68IUVitamin C: 2mgCalcium: 35mgIron: 2mg
Keyword greek chicken meatballs, greek meatballs
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