These Mediterranean Chicken Meatballs are easy and delicious, with lots of fresh garlic, dill and lemon. Serve them in warm naan bread with Tzatziki sauce for an easy, comforting and delicious meal!
Hey everyone, I am so excited to share these Greek-inspired chicken meatballs with you! They turned out absolutely delicious—tender and packed with fresh dill, zesty lemon, and creamy feta. I made a big batch because I knew my friends would love them, and I can’t wait for you to try them too.
They can be served as an appetizer, with your favorite sides, or stuffed into pita bread. My son makes a meal outta these bad boys packing them into some warm naan bread and slathering on some homemade Tzatziki sauce. They fill his bottomless pit of a stomach, and that’s saying something.
HOW TO MAKE GREEK CHICKEN MEATBALLS:
Alright, let’s dive into making these irresistible Greek-inspired chicken meatballs, shall we? They are super simple to make.
- Start by mixing together the ground chicken, fresh dill, spices, lemon zest and crumbled feta cheese, onions and garlic, breadcrumbs and egg.
- Shape them into balls using the palms of your hands. You can make them as big or as small as you like. The recipe card below reflects 15-20.
- Keep rolling and set them aside until you’re all done.
- Pan-fry them in olive oil until they’re golden and crispy on the outside. Keep a low to medium flame to prevent them from burning. I also partially cover them to allow a little steam to build up.
- Once they are done, place them on a plate lined with a paper towel. Repeat until done.
TIP: To keep the meatballs tender, avoid overmixing—just lightly fold the ingredients together until combined. Also, when rolling the meatballs: wet your hands a bit with really cold water—it prevents sticking and makes the process less messy.
Like I said before, you can eat these meatballs by themselves, in a bowl with rice or gyro style. The choice is yours. But what I do recommend is serving it alongside a simple Greek salad—here is the recipe. It has cherry tomatoes, crisp cucumbers, red onions, and briny Kalamata olives tossed in a delicious vinaigrette. There is a nice contrast between the soft meatballs and the salad. I hope you give it a try!
MEDITERRANEAN CHICKEN MEATBALLS
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Greek Inspired Chicken Meatballs
- Total Time: 20-30 minutes
- Yield: 15–20 meatballs 1x
Ingredients
- 1 Lb. Ground Chicken
- ¼ Cup Fresh dill, finely chopped
- 1 teaspoon Sea salt
- ½ teaspoon Black pepper
- 1 teaspoon Ground Cumin
- 1 teaspoon Dried Oregano
- 1 Small Onion, finely diced
- 3 Cloves Garlic, minced
- Zest of 1 Lemon
- ½ Cup Panko breadcrumbs
- 1 Large Egg
- ½ Cup Feta Cheese
- 2 Tbsp. Oive oil, for cooking
Instructions
- Mix Meatball Mixture: In a large mixing bowl, combine the ground chicken, chopped dill, salt, black pepper, cumin, oregano, chopped onion, minced garlic, lemon zest, Panko breadcrumbs, feta and egg. Use your hands to mix everything together until well combined.
- Form Meatballs: Take small portions of the mixture and roll them into meatballs, about 1 to 1.5 inches in diameter.
- Heat Olive Oil: In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Fry Meatballs: Place the meatballs in the skillet, being careful not to overcrowd. Cook in batches if necessary. Fry the meatballs for about 4-5 minutes on each side, or until golden brown and cooked through. Add more olive oil if needed for the second batch.
- Serve: Serve the Greek-inspired chicken meatballs hot with your favorite sides, such as tzatziki sauce, Greek salad, or pita bread.
- Enjoy!
- Prep Time: 10-15 minutes
- Cook Time: 10-15 minutes
- Category: Dinner
Nutrition
- Serving Size: 4 meatballs
- Calories: 250-300
- Sodium: 400-500 mg
- Fat: 15-20 gr
- Carbohydrates: 5-10
- Fiber: 1-2 gr
- Protein: 20-25 gr
These were very tasty! I used an herbed goat cheese since I didn’t have feta and added more seasoning. I’ll definitely make again!
thank you Britt
Thank you for sharing your recipe. My family throughly enjoyed the chicken meatballs. I baked them instead of pan frying, they were moist and delicious.
Definitely making again! I meal prepped and made a whole bag of them, and froze them on a tray and then transferred them to a ziplock after they were frozen. I did defrost them before cooking in the air fryer (400F for 11 minutes) and they were delicious! Served with in pitas with tzatziki and salad. I’m going to try pork next time.
This is my favorite new recipe! I made it for my very picky husband and he said it was 10 out of 10!
We paired it with tzatziki, rice and green beans. Next time I want to try orzo and tomato, cucumber salad!
Made these delicious meatballs with my two teenage boys today. Absolutely loved it! Easy and quick to prepare. Thanks kindly from Stittsville, Ottawa.
thanks for giving them a try and letting us know how they turned out! Debi