Greek Chicken Meatballs Bowl

These juicy Greek chicken meatballs are my answer whenever we crave something fresh hearty and super flavorful for dinner. Packed with Greek herbs tangy feta and snappy veggies these meatballs come together quickly and never fail to please. I almost always make a double batch because leftovers disappear just as fast as the first round.

I first threw these together on a busy evening when I needed a meal that would make everyone happy and not take all night. Now they are part of my steady rotation especially when summer produce is at its best.

Ingredients

• Ground chicken: choose the freshest you can find or substitute ground turkey for a slightly leaner version
• Red onion: provides sweetness and bite dice it finely so it melts into the mix
• Fresh dill and fresh mint: add that essential Greek brightness make sure herbs look vibrant and not wilted
• Garlic: the fresher the better for maximum punch mince it very fine or grate
• Greek seasoning: use a trusted blend for authentic taste you can make your own too
• Salt and black pepper: to wake up all the other flavors use flaky salt and freshly cracked pepper if possible
• Olive oil: for richness and juiciness good extra virgin oil is worth it
• Optional feta cheese: for tang and creaminess buy a block and crumble yourself for best texture
• Tip: opt for Persian cucumbers and ripe cherry tomatoes for serving they bring cool crunch and color

Step-by-Step Instructions

Prep the Seasonings:

Combine ground chicken finely diced onion minced garlic dill mint Greek seasoning salt and pepper in a large bowl

Mix the Meatball Base:

Use clean hands or a hand mixer to blend everything until just combined I always work gently to keep the meatballs tender

Shape the Meatballs:

Scoop out about two tablespoons of mixture and roll into balls A medium cookie scoop helps keep the size even for cooking

Cook the Meatballs:

Warm olive oil in a large skillet over medium heat Place the meatballs in a single layer and cook on all sides about ten to twelve minutes until golden and cooked through If you prefer baking space them on a greased sheet and bake at three seventy five for about thirty minutes

Rest and Serve:

Remove meatballs and cover with foil for five minutes so juices settle Serve in bowls with rice cucumbers tomatoes olives feta and a generous drizzle of tzatziki

Bookmark

My favorite part has to be the aroma of dill and mint releasing as the meatballs cook It reminds me of bustling Greek cafes I visited in Tarpon Springs with family where the flavors always seemed so alive

Storage Tips

Store leftover meatballs in an airtight container in the fridge for up to four days To freeze arrange cooked and cooled meatballs in a single layer on a baking sheet freeze for an hour then transfer to a bag or container They reheat straight from frozen in a skillet or a microwave drizzle just a touch of oil or water to keep them moist

Ingredient Substitutions

You can use ground turkey pork beef or a mix for a different spin Out of fresh herbs use half the amount of dried instead Feta can be swapped for goat cheese and if you do not have Greek seasoning a mix of oregano thyme garlic powder and lemon zest also works in a pinch

Serving Suggestions

Serve these meatballs over fluffy basmati rice with sliced cucumbers and tomatoes and a sprinkle of feta For low carb have them over a chopped salad or in lettuce boats I love packing them into pita with a dollop of tzatziki for a quick gyro style wrap

Bookmark

Cultural Context

Greek meatballs known as keftedes traditionally use lamb or beef seasoned with herbs like mint and dill My chicken version keeps the flavor but is a bit lighter on the palate This dish is perfect during spring and summer when herbs are at their peak and farmers markets are overflowing

Common Recipe Questions

→ What herbs work best in Greek chicken meatballs?

Fresh dill and mint shine in Greek chicken meatballs. You can also use dried herbs in smaller amounts or try oregano and parsley for a different twist.

→ Can I use a different protein?

Yes! Ground turkey, beef, pork, or even a blend will work. Adjust cooking time if needed for different meats.

→ Is it better to bake or pan-fry?

Baking is hands-off and healthier, while pan-frying develops a delicious golden crust. Both methods yield juicy and flavorful meatballs.

→ What should I serve alongside?

Serve with rice, Greek salad, crumbled feta, tzatziki, pita or pita chips, and lemon wedges for freshness and balance.

→ How should leftovers be stored and reheated?

Store cooled meatballs in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months. Reheat in the oven or microwave until warmed through.

→ Can I make them spicy or cheesy?

Add red pepper flakes or cayenne for heat, or tuck a cube of mozzarella inside each meatball before cooking for a cheesy center.