Greek Chicken Meatballs

Greek chicken meatballs are the perfect way to bring bright, herby Mediterranean flavor into a quick weeknight dinner. Juicy, oven-baked, and packed with fresh herbs and simple wholesome ingredients, they come together in about 30 minutes and are ideal for meal prep. I love making a batch on Sunday to use throughout the week—tucked into pitas, served over rice, or dipped straight into cold tzatziki. Easy, versatile, and full of flavor, these are the kind of meatballs that disappear fast every time I make them.

These chicken meatballs easily become a complete meal when paired with my homemade Tzatziki Sauce and Greek Salad.

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Why You'll Love This Greek Chicken Meatball Recipe!

This Greek chicken meatball recipe has earned a permanent spot in my meal rotation, and once you try it, I think you'll see exactly why. The fresh parsley and dill make a real difference; they turn simple ground chicken into something that tastes like it took way more effort than it did.

Here's why I think you'll fall in love with it too:

• It's quick and easy to make. From bowl to table, it takes about 30 minutes, making these healthy Greek chicken meatballs perfect for busy weeknights.
• It's fresh and flavorful! Dill, parsley, oregano, and red onion give these juicy Greek chicken meatballs that signature Mediterranean taste.
• These baked Greek chicken meatballs skip the stovetop splatter and still come out tender inside, with a golden finish on top.
• It's meal prep friendly and so versatile. They can be reheated beautifully and pair perfectly with pitas, bowls, wraps, or over salad all week long.
• Family approved! Mild enough for picky eaters and flavorful enough for adults!

Equipment Needed

• Large mixing bowl
• Baking sheet
• Aluminum foil or parchment paper
• Measuring spoons and cups
• Meat thermometer

Key Ingredients

Ground chicken: The base of these tender, juicy meatballs. I find 92% lean gives the best texture.

Red onion: Finely chopped so it can be added directly to the mixture, adding a subtle sweetness.

Garlic: Just one clove, minced. A little goes a long way alongside the herbs.

Dried oregano: The classic Greek seasoning that ties everything together.

Fresh parsley and dill: These herbs make these ground chicken Greek meatballs taste authentically Mediterranean.

Panko bread crumbs: Helps bind the mixture and keeps the meatballs light and tender.

Egg: Binds everything together, keeping the meatballs from falling apart.

Salt and pepper: Simple seasoning that enhances the overall flavor.

Step-By-Step Instructions

Start by lining a baking sheet with aluminum foil and preheating your oven to 375°F. This is the easiest cleanup trick. The foil catches any drippings so you don't have to scrub a pan.

Add the ground chicken, red onion, garlic, oregano, egg, panko, parsley, dill, salt, and pepper to a large mixing bowl. Use clean hands to gently combine everything. Be careful not to overmix.

Form the mixture into small, golf-ball-sized meatballs and place them on the lined baking sheet. You should get between 14 and 16 meatballs, depending on how big you roll them. Try to keep them as uniform in size as possible, so they bake evenly.

Bake in the preheated oven for 15 to 18 minutes or until the meatballs are just about cooked through. Turn the broiler to high and broil for 1 to 2 minutes to achieve a beautiful golden-brown top. Keep a close eye on them here; the broiler works fast, and you don't want to undo all your good work.

Serve hot with rice, a fresh salad, or a generous scoop of tzatziki for dipping.

Serving Recommendations

• Serve them with my homemade tzatziki sauce.
• Serve alongside my Greek salad with dressing.
• Pile them over rice or lemon orzo, drizzled with olive oil, for a classic Mediterranean plate.
• Tuck them into a warm pita bread with tzatziki, chopped tomato, cucumber, and red onion for an easy gyro-style wrap.
• Add them to a grain bowl with quinoa, hummus, roasted veggies, and a lemon wedge.
• Set them out on a platter with toothpicks and tzatziki for an easy appetizer at your next gathering.

Make Ahead

These Greek-style chicken meatballs are perfect for prepping in advance. You can mix and shape the meatballs, then store them uncooked in the fridge for 1 to 2 days or freeze for up to 3 months. When you're ready, bake straight from the fridge; there's no need to thaw if frozen. Just add a few extra minutes to the cook time.

Storage

Store any leftover meatballs in an airtight container in the fridge for up to 3 days. To freeze, let the cooked meatballs cool completely, then pop them into a freezer-safe container or bag for up to 3 months. Reheat in a 350°F oven for 5 to 10 minutes or in the microwave if you're in a hurry.

Expert Tips

• Don’t overmix. It’s key to keeping your Greek chicken meatballs tender. Mix just until the ingredients are combined, then stop to avoid a dense or tough texture.
• Wet your hands before rolling. Ground chicken is sticky, and damp hands make forming the meatballs so much easier.
• Use a cookie scoop for perfectly uniform meatballs every time. This helps them cook evenly.
• Use a meat thermometer. The center of the meatball should be 165°F.
• Don't skip the broiler step because it's what gives you the gorgeous golden top that makes these feel like a true restaurant-style dish.
• These meatballs freeze well, making a double batch is a great idea, and it's the secret to making Greek chicken meatballs part of a real meal prep rotation.

Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!