Name: Greek Chicken Meatballs
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients: 2 pounds ground chicken; 1 cup plain Panko breadcrumbs; 1/2 cup crumbled feta cheese; 2 shallots (finely diced); 2 large eggs; 4 cloves garlic (minced or pressed); 2 tablespoons chopped fresh dill; 2 tablespoons chopped fresh parsley ((flat-leaf parsley)); 1 tablespoon lemon juice; 1 teaspoon kosher salt; 1 teaspoon black pepper; ½ teaspoon red pepper flakes ((optional, more or less to taste))

This post may contain affiliate links, view our disclosure policy.

Ground Chicken Greek Meatballs are juicy, flavorful, packed with Mediterranean flair, and a lighter take on a classic comfort food favorite. Ground chicken is seasoned with fresh herbs, garlic, shallots, and a hint of lemon – they’re tender on the inside with just the right amount of golden brown crisp on the outside.

Perfect for serving with tzatziki, tucked into a pita, and served with this Lemon Greek Rice ❤︎

Close up of the cooked meatballs with greek flavors and a lemon wedge.

Ground Chicken Greek Meatballs

These delicious greek chicken meatballs are made with lean chicken, shallots, feta cheese, garlic, with fresh herbs and a touch of lemon🍋.

My favorite way to serve these tender, juicy, flavorful meatballs is with some lemon greek rice, softened warmed pita bread, and tzatziki. Such a yummy dinner that is healthy, delicious, and surprisingly simple to make.

Greek meatballs with a greek salad in a rice bowl.

Complete List of Ingredients

Ground Chicken : I recommend using a higher fat ground chicken such as 92/8 or higher. There is an almost zero fat ground chicken, 98/2, but it does not taste very good in this meatball recipe. For the best taste and texture, use the higher fat ground chicken.
Plain Panko Breadcrumbs
Crumbled Feta Cheese
Shallots : These are a small onion lookin thing that has a flavor mix of onion + garlic.
Large Eggs
Garlic Cloves : Fresh garlic cloves provide the best flavor; mince or press the garlic cloves.
Fresh Dill
Fresh Parsley : Use the flat-leaf parsley and not the curly leaf parsley.
Lemon Juice : Fresh lemon juice is always best, but bottled lemon juice can be used with just fine results.
Kosher Salt & Black Pepper
Red Pepper Flakes : These will add some mild to medium spice in the dish and lots of flavor. I never add red pepper flakes, but feel free to add as little or the full amount as called for.

How To Make Greek Chicken Meatballs (Printable Recipe Card)

Preheat the oven to 400 degrees F. Line two rimmed baking sheet(s) with parchment paper.

In a large mixing bowl, add the ground chicken, panko breadcrumbs, feta cheese, shallots, eggs, garlic cloves, dill, parsley, lemon juice, salt, pepper, and red pepper flakes (if using). Gently mix everything together until thoroughly combined. Don’t mix too aggressively, just gently mix and fold until combined well and everything is distributed evenly.

Use a small cookie scoop, or 1 tablespoon, to form the meatball mixture into tablespoon-sized balls and place them onto the prepared pans.

Bake meatballs for 20-25 minutes, or until the internal temperature reaches 165 degrees F.

Serve as is, in a rice bowl, meatball gyro, pita bread, and/or tzatziki sauce. Enjoy!

How To Store & Reheat Leftover Greek Chicken Meatballs

Refrigerator : Place leftover meatballs inside an airtight container, in the fridge, for 3-4 days.
To Reheat : Microwave single servings for 30-40 seconds at a time until thoroughly reheated. For larger portions, cover and bake at 325 degrees F for 15-20 minutes.
To Freeze Cooked Meatballs : Wait until the meatballs are cooled to room temperature, then place them in an airtight, freezer-safe Ziploc bag and freeze for up to 3 months. Allow them to defrost overnight in the fridge before reheating and serving.
To Freeze Uncooked Meatballs : Form the meatballs and place meatballs on the sheet pan lined with parchment paper. Freeze for 3 hours for a quick freeze. Once frozen, transfer them to an airtight container, separating layers with parchment paper, and store in the freezer for up to 3 months. Thaw in the refrigerator overnight before cooking in the oven according to the recipe.

Substitutions and Ingredient Notes

Ground Chicken : Ground turkey is an alternative option.
Panko Breadcrumbs : For a gluten-free choice, use GF panko breadcrumbs or ground pork rinds.
Feta Cheese Crumbles : They come in plain and flavored varieties. If you’re using flavored feta, choose a Greek flavor to ensure your seasonings complement each other.
Shallots : Another option is to use very finely diced red onion.
Garlic Cloves : Fresh is best, but if you’re using jarred chopped garlic then you will need 2 tablespoons, or you can also use the equivalent to 4 garlic cloves in garlic paste.

Serving Suggestions For Greek Meatballs

There are so many delicious ways to serve these greek Mediterranean chicken meatballs – here are a few ideas to get you started.

Make this Greek Rice and serve it alongside the meatballs for the perfect pairing. Maybe with some creamy tzatziki sauce or hummus.
Make pita meatball sandwiches by serving some meatballs inside soft, warmed pita bread. Top with tzatziki, shredded lettuce, and tomatoes.
Rice bowls! Use this Greek Rice as the base, then meatballs on top of the bed of rice, and add whatever sauce and toppings you want.
Serve the meatballs alongside this Greek Dip.
Use mixed leafy greens and make a greek salad with the meatballs along with your favorite fresh veggies.

Pro Tips From The Test Kitchen

Use A Small Cookie Scoop : This makes scooping out 40 to 50 meatballs so easy, and the best part, is that they will all be the same size which means they’ll cook evenly in the oven. Using a scoop also helps the meatballs look prettier, with a more round shape.
Use A Higher Fat Content Ground Chicken : They make extra lean ground chicken and more higher-fat ground chicken, around 92/8 or 85/15, and I always recommend using a higher fat instead of the extra lean ground chicken. It gives the meatballs much more flavor and makes them juicy and moist.
Fresh Lemon Juice & Fresh Herbs : For the best flavor use freshly squeezed lemon juice (from 1 large lemon) and fresh herbs. Of course, fresh herbs can be substituted for dried, but I don’t recommend it. If using dried herbs you will 2 teaspoons dried parsley and 2 teaspoons dried dill.

Recipe FAQs

How Can I Keep The Ground Meat Mixture From Sticking To My Hands When I Roll Them Into Balls?

To prevent the mixture from sticking to your hands, lightly wet them or apply a very small amount of olive oil to your hands.

Can These Be Cooked In The Air Fryer?

Yes, to cook in the air fryer, place the meatballs in the basket making sure to leave space around each meatball (you will have to do several batches), cook at 400 degrees F for 10-15 minutes.

How Do I Prevent The Meatballs From Being Tough and Dry?

To prevent the meatballs from becoming tough and dry, avoid overworking the meat mixture and be careful not to overcook them. Mix the meat just gently enough to combine, then gently roll into balls. Overcooking can also cause dryness and toughness, so monitor the internal temperature, making sure they do not exceed 165 degrees F.

What’s The Best Way To Check The Internal Temperature of the Meatballs?

There are several kinds of meat thermometers available. I find that a digital one is the quickest and most accurate. Open the oven and slice the tray out enough to insert the end of the meat thermometer into the center of the meatball without going all the way through. It will then instantly read the temperature for you. If they have to reached the correct temperature then continue to let them cook, checking them every few minutes towards the end of the cook time.

Greek Chicken Meatballs (With Ground Chicken & Feta Cheese)