Description

Greek Chicken Meatballs

Name: Greek Chicken Meatballs : Juicy, Herby & Perfect for Meal Prep or Pita Wraps
Ingredients: 1 lb (450 g) ground chicken (mix of breast & thigh for juiciness); 2 garlic cloves, minced; ½ cup breadcrumbs (panko for crispiness or almond flour for gluten-free); 1 large egg; 2 tbsp fresh parsley or dill, chopped; 1 tsp dried oregano; Zest of 1 lemon; ½ tsp salt; ¼ tsp black pepper; ¼ cup crumbled feta; 2–3 tbsp finely chopped spinach; Olive oil, for skillet or baking sheet

Juicy, Herby, and Full of Sunshine

These Greek-inspired meatballs are tender, flavorful, and perfect for weeknight dinners, meal prep, or serving as appetizers. Bright lemon, garlic, and fresh herbs make every bite feel like a Mediterranean vacation.

Ingredients

Scale

Meatballs:

1 lb (450 g) ground chicken (mix of breast & thigh for juiciness)
2 garlic cloves, minced
½ cup breadcrumbs (panko for crispiness or almond flour for gluten-free)
1 large egg
2 tbsp fresh parsley or dill, chopped
1 tsp dried oregano
Zest of 1 lemon
½ tsp salt
¼ tsp black pepper

Optional Boosters:

¼ cup crumbled feta
2–3 tbsp finely chopped spinach

For Cooking:

Olive oil, for skillet or baking sheet

Instructions

Mix the Meatball Base:
In a large bowl, combine chicken, garlic, breadcrumbs, egg, herbs, oregano, lemon zest, salt, and pepper. Mix gently until just combined—overmixing makes meatballs dense. Fold in feta or spinach if using.
Form Meatballs:
Moisten hands with water or oil. Scoop ~1½ tbsp of mixture and roll into 1½-inch balls. You should get ~20–22 meatballs. Use a small cookie scoop for even sizing.
Cook the Meatballs:

Skillet Method (Golden & Quick):
- Heat 1 tbsp olive oil over medium heat.
- Add meatballs in a single layer (don’t crowd).
- Cook 6–8 minutes, turning gently to brown all sides.
- Internal temperature should reach 165°F (74°C).
Oven Method (Hands-Off):
- Preheat oven to 400°F (200°C).
- Place meatballs on parchment-lined baking sheet, lightly oil.
- Bake 18–20 minutes until cooked through and golden.
Hybrid Method: Quickly sear in skillet for color, finish in oven for convenience.
Rest:
Let meatballs sit 5 minutes after cooking. This locks in juices and keeps them tender.

Notes

Falling apart? Add more breadcrumbs or chill meatballs 20–30 min before cooking.
Make ahead? Form or fully cook meatballs; store in fridge (up to 4 days) or freeze for later.
Dry meatballs? Don’t overmix; don’t overcook; use thigh for juiciness; rest 5 minutes.
Alternative cooking: Bake and finish under broiler 1–2 min for color.