Greek Chicken Meatballs

Name: Greek Chicken Meatballs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Greek
Ingredients: 1 lb ground chicken; 1/2 cup Panko breadcrumbs; 1 egg; 1/2 teaspoon kosher salt; 1/8 teaspoon ground black pepper; 1 teaspoon dried oregano; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 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

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Greek Chicken Meatballs are easy to make, flavorful, and can be served in many different ways! Serve with tzatziki, hummus, veggies, pita, and more!

greek chicken meatballs in a bowl with tzatziki

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:
Ingredients and Equipment
Variations
Step by step instructions
Leftovers, Storage, and Freezing
Recipe Tips
Frequently Asked Questions
Related Recipes
Recipe
Reviews

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.

greek chicken meatballs with romaine lettuce and tzatziki

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.

ground chicken, egg, Panko, spices, and herbs in a mixing bowl

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.

chicken meatball mixture in a mixing bowl

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.

greek chicken meatballs in a bowl with cucumber, tomatoes, and pita

Frequently Asked Questions

Is it better to fry or bake chicken meatballs?

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.

Why are my chicken meatballs tough?

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.

Should you flour meatballs before frying?

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.

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★★★★★

5 from 1 reviews

Greek Chicken Meatballs are easy to make, flavorful, and can be served in many different ways! Serve with tzatziki, hummus, veggies, pita, and more!

Author: Kathleen Hansen
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

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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.