Greek Chicken Meatballs are moist and flavorful without any fillers—just spices and herbs. These meatballs are served with homemade tzatziki sauce, fresh cucumbers, tomatoes, and rice. I found a way to make moist, juicy, and flavorful meatballs without using any bread crumbs or eggs, just by using herbs and spices.
You can make these Greek Chicken Meatballs with either ground chicken or turkey, and they’re packed with flavor but low in calories.
They’re also a great source of protein! I like to pair these meatballs with fresh cucumbers, tomatoes, homemade tzatziki sauce, fresh herbs, and rice. You can also add thinly sliced red onion and kalamata olives if you like. I love serving them with a side of buttery naan bread.
One of the best things about this Greek Chicken Meatball Bowl is its high protein content. You get protein not only from the lean ground turkey or chicken but also from the Greek yoghurt base in the tzatziki sauce. Store any leftover Greek meatballs in an airtight container in the fridge for up to 3-4 days.
Greek Chicken Meatballs Recipe
Ingredients
- 2 pounds Ground chicken
- 1 tsp Salt
- 1/4 tsp Black pepper
- 1/2 tsp Ground cumin
- 1/2 tsp Ground oregano
- 1/2 tsp Red pepper flakes
- 1/4 cup fresh Dill chopped
- 1/4 cup fresh Mint chopped
- 1/4 cup finely diced Red onion
- 4 cloves Garlic finely minced
- 1/2 tsp Lemon zest
- 1 tbsp Olive oil for frying
Instructions
- In a mixing bowl, combine ground chicken, salt, black pepper, cumin, oregano, red pepper flakes, dill, mint, red onion, garlic, and lemon zest. Use your hands to mix until well combined.
- Use a cookie dough scoop or tablespoon to scoop out the chicken mixture and form it into meatballs with your hands.
- Heat a large skillet over medium heat and add a tablespoon of olive oil. Place the meatballs in the hot skillet and cook for about 3-4 minutes per side, until browned and the internal temperature reaches 165°F. You may need to cook in batches depending on the size of your skillet.
- Serve the meatballs over chopped romaine lettuce with feta, cucumber, tomato, rice, and tzatziki sauce. Enjoy!
Notes
- Chill the Mixture: For easier handling, chill the meatball mixture in the refrigerator for 15-20 minutes before forming into balls.
- Use a Meat Thermometer: Ensure the meatballs are cooked to an internal temperature of 165°F for safety and optimal flavor.
- Batch Cooking: If your skillet is small, cook the meatballs in batches to avoid overcrowding, which ensures even browning.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 275 kcal |
| Fat | 15g |
| Cholesterol | 112mg |
| Sodium | 589mg |
| Carbohydrate | 11g |
| Protein | 25g |
| Calcium | 14mg |
Can I Bake the Meatballs Instead of Frying Them?
You can bake the Greek chicken meatballs if you prefer a healthier option. Preheat your oven to 400°F (200°C). Place the meatballs on a baking sheet lined with parchment paper or lightly greased.
Bake for about 20-25 minutes or until the meatballs are golden brown and reach an internal temperature of 165°F (74°C). This method is convenient and results in deliciously tender meatballs.
Can I Make the Meatballs Ahead of Time?
Absolutely! You can prepare the meatballs ahead of time and store them in the refrigerator or freezer. If refrigerating, place the uncooked meatballs on a baking sheet, cover them with plastic wrap, and store them for up to 24 hours.
If freezing, place the meatballs on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. When ready to cook, thaw in the refrigerator overnight and proceed with frying or baking.
What Can I Use As a Substitute For Ground Chicken?
If you don’t have ground chicken, you can substitute it with ground turkey or ground beef. Both options work well and give the meatballs a slightly different but equally delicious flavor. Make sure to adjust the cooking time as needed, ensuring the meatballs reach an internal temperature of 165°F (74°C) for poultry or 160°F (71°C) for beef.
