Greek Chicken Meatballs

These juicy Mediterranean chicken meatballs turn ordinary ground chicken into something amazingly delicious without much work or time. Mixing tangy feta, rich sun dried tomatoes, and fragrant herbs creates super moist meatballs that won't dry out like most chicken ones do. Every mouthful gives you balanced Mediterranean tastes that'll remind you of seaside dining, yet you won't need any weird ingredients or tricky steps. They're done in just 30 minutes start to finish, and you can use them as your main dish, toss them in salads, or serve them as easy but impressive party snacks.

I stumbled on this gem during a super busy week when I needed something that could work for several meals. The first batch vanished so fast I went ahead and doubled it the next day. What really blew me away was how the extras stayed incredibly juicy even after sitting in the fridge - that almost never happens with chicken. My teenage kid, who usually turns his nose up at ground chicken stuff, actually asked for these in his lunchbox, saying they were 'way better than beef ones.' The way the feta gets slightly melty while keeping those little tangy bits creates this amazing texture that makes these stand out from run-of-the-mill meatballs into something you'll seriously crave.

Flavorful Mediterranean Components

• Ground Chicken: Go for 93% lean packages to get the right mix of taste and juiciness. Don't pick the super lean 99% stuff or your meatballs will turn out dry no matter what else you add.
• Panko Breadcrumbs: They lock in moisture while keeping everything light and tender.
• Egg: This holds everything together without making your meatballs tough.
• Olive Oil: Adds needed fat that stops dryness and boosts flavor.
• Feta Cheese: Pick real sheep milk feta in brine instead of the pre-crumbled stuff in containers.
• Sun Dried Tomatoes: The ones packed in oil taste better and add more moisture than the dry kind.
• Red Onion: Gives a bit of sweetness and crucial moisture that works its magic during cooking.
• Dried Dill and Oregano: Brings real Mediterranean flavor without making things too wet.
• Garlic Powder: Gives you even garlic flavor with no risk of burning bits.
• Fresh Mint: Added at the end for brightness and fresh smell.

Simple Cooking Steps

Getting The Oven Ready:

Turn your oven to 400°F and let it heat up completely while you make the meatball mix. Cover a baking sheet with parchment paper so nothing sticks and they brown evenly.

Mixing It All Up:

In a big bowl, combine ground chicken, panko breadcrumbs, and egg for your base. Add broken-up feta, chopped sun dried tomatoes, and diced red onion. Sprinkle in dried dill, oregano, garlic powder, salt, and pepper. Pour in olive oil and mix everything gently without overdoing it.

Shaping Your Meatballs:

Wet your hands and form the mix into fifteen meatballs about the size of golf balls. Roll them lightly without squeezing to keep them tender.

Setting Them Up:

Put the meatballs on your lined baking sheet with about an inch between each one so they cook evenly all around.

Cooking Them Right:

Bake in the middle of the oven for 25 minutes or until they reach 165°F inside. They should look slightly golden outside while staying juicy inside.

Taking A Break:

Let the meatballs sit for 3-5 minutes after baking. This helps the juices spread back through for better texture. Sprinkle with fresh chopped mint just before serving.

Pin it

My grandma first showed me that amazing meatballs don't need fancy tricks but instead rely on how ingredients work together to stay moist and tasty. She always said each item has a job beyond just flavor, creating something that's better all together than any part alone. The first time I whipped up these particular meatballs, I felt like I was back in her kitchen where simple, good ingredients turned into something special with the right handling. Now my kids gather around to help roll these meatballs, each one figuring out their own way while picking up cooking basics they'll use their whole lives. I still get excited with every batch we make together when I bite into those little pockets of creamy, tangy feta while the herbs fill every bite.

Tasty Serving Ideas

These adaptable Mediterranean meatballs work in so many different meals. Try them over fluffy lemon herb rice with some roasted veggies on the side. A basic cucumber and tomato salad with olive oil and red wine vinegar adds a fresh element without overwhelming the meatballs.

When friends come over, set up a DIY meatball bar with warm pita, homemade tzatziki, sliced red onions, cucumber, and tomatoes. The cool, creamy tzatziki works perfectly with the warm, herby meatballs for an awesome combo.

For weekly meal prep, these meatballs hold up great for days. Enjoy them with cauliflower rice, in grain bowls with hummus, or alongside a fresh salad for a protein-packed meal that's ready in no time.

Keeping Things Fresh

Let meatballs cool all the way before putting them in sealed containers. Keep them in the fridge and eat within four days. They actually taste even better after sitting a day as the seasonings sink deeper into the meat.

To warm them up, put them in a 375°F oven for 10 minutes wrapped in foil to keep them juicy. If you're using a microwave, cover with a damp paper towel and heat for 30 seconds at a time at 70% power.

To freeze them, lay cooled meatballs in a single layer on a parchment-lined sheet. Once they're frozen solid, move them to freezer bags. Thaw in the fridge overnight and warm up as needed.

Pin it

After making these Mediterranean chicken meatballs loads of times for family dinners, weekly meal prep, and having friends over, I've come to see they really show what thoughtful cooking is all about. Basic ingredients come together perfectly, not because they're complicated, but because each one plays its part in creating flavor and texture. Whether they're the star of a full Mediterranean spread or just a quick protein for your everyday meals, these meatballs have earned their spot as a go-to in my kitchen.

Frequently Asked Questions

→ Can I prep these chicken meatballs in advance?

Sure can! You can get the mixture ready and form the meatballs a day ahead, keeping them covered in the fridge until you're set to cook. Cooked meatballs can chill for three days in a sealed container or stay good for up to three months in the freezer.

→ What can I swap for ground chicken?

Ground turkey is a great swap for chicken in this dish. If you'd like to change up the flavor, try ground lamb or beef, though that will make the dish taste a bit different. Just skip some of the olive oil if you go with beef or lamb, as they have more fat.

→ How can I tell if my meatballs are done?

They’re ready when the center hits 165°F (74°C) on a meat thermometer. No thermometer? No problem. Slice one open—it should be fully white with no pink inside. Give them a press, and they’ll feel firm if cooked through.

→ Can these meatballs be made gluten-free?

Yes! Replace regular breadcrumbs with gluten-free ones, crushed crackers, or even almond flour. The texture might vary slightly, but they'll stay tasty.

→ What’s the best way to serve these meatballs?

These little guys go with everything: serve with tzatziki for dunking, stuff into pita bread with fresh toppings, toss over a Greek salad, pair with roasted veggies, or lay on rice or orzo. Want something fancy? Build a Mediterranean-style bowl with hummus and tabbouleh.

→ Can I use an air fryer for these meatballs?

Absolutely! Set your air fryer to 380°F (190°C), spray the basket, and give the meatballs space to breathe in a single layer. Cook 12-15 minutes, flipping them midway, till the center hits 165°F (74°C). Got a small fryer? Make them in batches.