Greek Chicken Meatballs are easy to make, flavorful, and can be served in many different ways! Serve with tzatziki, hummus, veggies, pita, and more!
My favorite way to serve these greek chicken meatballs is in a salad or rice bowl with cucumber, tomatoes, red onion, and tzatziki sauce (homemade or store-bought).
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Why I Love It:
- Easy Recipe - Just mix up the meatballs, roll into balls, and cook in a pan!
- Greek Flavor - Loaded with herbs and spices gives these chicken meatballs the best flavor.
- Versatile - Serve on their own with tzatziki or hummus, in a salad, or stuffed into a pita.
Ingredients and Equipment
- Ground Chicken - you can also swap in ground turkey
- Panko Breadcrumbs
- Egg
- Spices - Dried Oregano, Garlic Powder, Onion Powder, Red Pepper Flakes, Salt and Pepper
- Fresh Herbs - Dill and Mint
- Oil - for cooking the meatballs in the pan. Like an olive oil or canola oil
- Serving Ideas - Sliced Cucumber, Grape Tomatoes, Red Onion, Chopped Romaine, Rice or Quinoa, Tzatziki Sauce (homemade or store-bought)
- Large Skillet or Sauté Pan - To cook the meatballs
- Cookie Scoop (optional) - I used a 1.5 tablespoon sized scoop to make the meatballs the same size.
Variations
- Baked Meatballs - Bake the meatballs on a baking sheet at 400 degrees F for 25-30 minutes until the internal temperature reaches 165 degrees
- Air Fried Meatballs - Cook the meatballs at 400 degrees F for 8-10 minutes until the internal temperature reaches 165 degrees.
Step by step instructions
This recipe for Greek Chicken Meatballs takes only a few minutes to prep and cooks in under 15 minutes.
- Mix Meatball Mixture - In a medium bowl, mix all ingredients together. I find it easiest to do this with your hands. Don't over mix.
- Form Meatballs - Roll into ~1.5 tablespoon sized balls. I like to use a small cookie scoop to achieve even sizes.
- Cook Meatballs - Heat a large skillet or pan to medium high heat, add the oil, and cook the meatballs for a few minutes per side until browned and the internal temperature is 165 degrees F.
Leftovers, Storage, and Freezing
Leftover cooked meatballs can be stored in the fridge for 4 days or frozen for up to 3 months. To keep the meatballs from sticking, freeze the meatballs on a sheet pan or plate first then transfer to a container or plastic bag.
You then can reheat the frozen meatballs from frozen by warming in the oven (350°F for 15-20 minutes), in the microwave, or in a 350°F air fryer for ~10 minutes.
Recipe Tips
- Don't Over Mix - Don't overwork the meatball mixture or they can become dense and tough.
- Equal Sized Meatballs - I like to use a 1.5 tablespoon sized cookie scoop to make sure that the meatballs are the same size so they cook evenly.
- Use an Internal Thermometer - Checking the internal temperature is the best way to know that they are done so you don't risk over or undercooking them. The internal temperature should read 165 degrees F.
- Don't Crowd the Pan - It's a lot easier to flip the meatballs (or roll them over onto another side) if you have a space in the pan. If you use a large pan, like pictured, you should be able to cook them in one batch. If you only have a smaller pan, then you can cook in batches.
Frequently Asked Questions
Pan frying meatballs in the pan gives them a nice flavorful, brown crust on the outside. But baking is a good option if you don't want to stand by the stove cooking them.
When mixing and forming your meatballs, combine the ingredients gently and don't pack the meatballs too tightly. You also want to make sure you don't over cook them - the easiest thing to do is use a thermometer to check the internal temperature.
Rolling the raw meatballs in flour before frying in the pan is optional, but is a good trick to add more of a crust on the meatballs and helps keep them from falling apart.
Related Recipes
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PrintRecipe
Greek Chicken Meatballs
Greek Chicken Meatballs are easy to make, flavorful, and can be served in many different ways! Serve with tzatziki, hummus, veggies, pita, and more!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 serving
- Category: Main
- Method: Stove
- Cuisine: Greek
Ingredients
- 1 lb ground chicken
- ½ cup Panko breadcrumbs
- 1 egg
- ½ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon red pepper flakes
- 1 tablespoon packed minced fresh dill, can swap 1 teaspoon dried dill
- 1 tablespoon packed minced fresh mint
- 1-2 tablespoons oil, for frying
- For Serving - Cucumber, Grape Tomatoes, Red Onion, Tzatziki, Romaine, Rice or Quinoa
Instructions
- Mix Meatball Mixture - In a medium bowl, mix all meatball ingredients together. I find it easiest to do this with your hands. Don't over mix.
- Form Meatballs - Roll into ~1.5 tablespoon sized balls. I like to use a small cookie scoop to achieve even sizes. You can wet your hands with water if the mixture is sticking.
- Cook Meatballs - Heat a large skillet or pan to medium high heat, add the cooking oil, and cook the meatballs for 3-4 minutes per side until browned and the internal temperature is 165 degrees F. I find it easiest to gently roll the meatballs onto their other sides vs trying to flip.
- Serve - Serve the meatballs on their own with tzatziki, in a salad, a rice bowl, or stuffed into pitas.
Notes
Leftover meatballs can be stored in the fridge for up to 4 days or frozen for up to 3 months.
Don't Crowd the Pan - It's a lot easier to flip the meatballs (or roll them over onto another side) if you have a space in the pan. If you use a large pan, like pictured, you should be able to cook them in one batch. If you only have a smaller pan, then you can cook in batches.
Nutrition
- Serving Size: ~5 meatballs
- Calories: 266
- Sugar: 0.9 g
- Sodium: 339.9 mg
- Fat: 14.5 g
- Carbohydrates: 10.8 g
- Fiber: 0.9 g
- Protein: 23.1 g
- Cholesterol: 142.8 mg
Katie says
Loved these meatballs! I had them in a salad with lettuce, cucumber, tomatoes, and tzatziki. So good!