Greek Chicken Meatballs

Greek Chicken Meatballs bring the bright, herbaceous flavors of the Mediterranean right to your dinner table. I first made these after a trip to a Greek taverna, and I’ve been hooked on that perfect combination of tender chicken, tangy feta, and fresh herbs ever since.

There’s something magical about the way feta melts into the meatball mixture, creating pockets of creamy, salty goodness in every bite. These Greek chicken meatballs are lighter than traditional beef versions but pack serious flavor with dill, parsley, and garlic. The homemade tzatziki sauce adds that cool, garlicky finish that makes them irresistible whether served as an appetizer or main course.

What You’ll Need for Greek Chicken Meatballs

I always use ground chicken thighs when I can find them because they stay juicier than breast meat, but either works beautifully. Fresh herbs make a noticeable difference here, so grab dill and parsley from the produce section rather than dried.

For the meatballs:

• 1 lb ground chicken
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1/4 cup breadcrumbs (panko works great for lighter texture)
• 1 egg, lightly beaten
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the tzatziki sauce:

• 1 cup plain Greek yogurt (full-fat gives best flavor)
• 1/2 cup grated cucumber, squeezed dry
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh dill
• Salt to taste

Pro tip: After grating the cucumber, wrap it in a clean kitchen towel and squeeze hard over the sink. Removing excess moisture prevents watery tzatziki.

How to Make Greek Chicken Meatballs

I recommend mixing the meatball ingredients gently with your hands rather than a spoon for better control. Overworking the mixture creates tough, dense meatballs instead of tender ones.

Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.

Step 2: In a large bowl, combine ground chicken, feta, dill, parsley, garlic, breadcrumbs, egg, olive oil, salt, and pepper. Mix until just combined, using your hands to gently incorporate everything. The mixture should look cohesive but not pasty.

Step 3: Roll the mixture into 1 1/2-inch balls (you should get about 16-18 meatballs). Wet your hands slightly between rolling to prevent sticking. Place meatballs on the prepared baking sheet about 1 inch apart.

Step 4: Bake for 18-22 minutes, or until the meatballs reach an internal temperature of 165°F and turn golden brown on the outside. The feta may bubble slightly through the surface, which is perfectly normal.

Step 5: While the meatballs bake, prepare the tzatziki sauce. In a medium bowl, combine Greek yogurt, squeezed cucumber, minced garlic, lemon juice, and chopped dill. Stir until smooth and creamy. Season with salt to taste, starting with 1/4 teaspoon.

Step 6: Let meatballs cool for 2-3 minutes before serving to allow juices to redistribute. Serve warm with tzatziki sauce on the side for dipping.

Pro tip: The meatballs are done when they feel firm to the touch and juices run clear when pierced with a fork.

Best Sides for Greek Chicken Meatballs

Greek chicken meatballs pair beautifully with fresh, bright Mediterranean flavors that complement the herbs and feta.

Greek Salad: Crisp cucumbers, tomatoes, red onion, and olives with lemon vinaigrette echo the meatballs’ flavor profile while adding refreshing crunch.

Lemon Rice Pilaf: Fluffy rice cooked with chicken broth and finished with lemon zest provides a light, citrusy base that soaks up extra tzatziki.

Roasted Vegetables: Zucchini, bell peppers, and red onion roasted with olive oil and oregano add sweet, caramelized notes and colorful presentation.

Warm Pita Bread: Soft pita wedges are perfect for scooping up meatballs and sauce, turning this into a hands-on meal.

Orzo Pasta Salad: Cold orzo tossed with cherry tomatoes, feta, and fresh herbs makes a substantial side that balances the warm meatballs.

More Delicious Chicken Recipes to Try

These Greek chicken meatballs pair wonderfully with other Mediterranean-inspired dishes for a complete meal spread. Serve them alongside Greek Lemon Chicken Soup for a cozy dinner that celebrates bright, herbaceous flavors, or prepare Greek Healing Soup as a comforting starter before your meatball main course.

For variety in protein preparation, try Hot Honey Feta Chicken which also features feta cheese with a sweet and spicy glaze, or explore Chicken Shawarma with Garlic Sauce for another Mediterranean favorite with similar fresh herb profiles and tangy sauce elements.

Storing Your Greek Chicken Meatballs

Store cooked meatballs in an airtight container in the refrigerator for up to 3 days. Keep tzatziki sauce separate in its own container to maintain the best texture for both components.

To reheat, place meatballs on a baking sheet and warm in a 350°F oven for 8-10 minutes until heated through. Microwaving works in a pinch but can make them slightly rubbery. The tzatziki should be served cold directly from the fridge.

These meatballs freeze beautifully for up to 2 months. Freeze them on a baking sheet first, then transfer to a freezer bag. Thaw overnight in the refrigerator before reheating. I recommend making fresh tzatziki rather than freezing it, as the cucumber releases water when thawed.

Common Questions About Greek Chicken Meatballs

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