Greek Chicken Meatballs Feta

Juicy herby Greek chicken meatballs are perfect for meal prep or easy weeknight dinners when you crave bold Mediterranean flavor with minimal cleanup. The combination of fresh herbs, bright lemon, tangy feta, and tender chicken always makes these disappear fast in my kitchen.

The first time I made these I was amazed how much my kids loved them dunked in yogurt sauce and now it is one of our top ten quick meals

Ingredients

• Ground chicken: makes the meatballs light and juicy Look for chicken that is not too lean to avoid dryness
• Breadcrumbs: either panko or regular help bind and keep meatballs tender
• Crumbled feta cheese: adds sharp tangy bites throughout Use Greek sheep’s milk feta for richness
• Egg: holds everything together for a perfect texture
• Fresh parsley: for color and brightness Choose bunches with deep green leaves
• Fresh dill or dried: for signature Greek flavor Always smell your herbs to check freshness
• Dried oregano: brings earthy warmth Greek oregano has the best aroma if you can find it
• Garlic cloves: for extra depth Use firm tight cloves for best flavor
• Red onion finely diced: adds sweetness and crunch Look for glossy skins with no soft spots
• Lemon zest: brightens the whole mix Be sure to zest only the yellow for no bitterness
• Olive oil: for moisture and to add a bit of richness
• Salt and black pepper: to round out all the flavors Use sea salt for better flavor

Step-by-Step Instructions

Prepare the Mixture:

Combine ground chicken breadcrumbs feta egg parsley dill oregano minced garlic finely diced red onion lemon zest salt and pepper in a large bowl Mix with gentle hands until just combined so you do not make the meat tough

Shape the Meatballs:

Form the mixture into one and a half inch balls about the size of a golf ball Try not to pack them too tightly for a tender interior Place on a tray lined with parchment so they do not stick

Bake:

Preheat your oven to four hundred degrees Fahrenheit two hundred degrees Celsius Arrange meatballs on a tray with space between Bake for eighteen to twenty minutes or until they turn golden and reach one hundred sixty five degrees Fahrenheit inside

Pan Fry for Extra Crisp:

Pour a tablespoon of olive oil into a skillet over medium heat Add meatballs in batches so you do not crowd the pan Cook each side for three to four minutes until they form a deep golden crust and are cooked through

Rest Before Serving:

Transfer cooked meatballs to a plate and let them rest for five minutes This keeps them juicy and lets flavors settle

Serve and Enjoy:

Dish up the meatballs warm with a generous spoonful of tzatziki alongside fluffy pita or a classic Greek salad Squeeze lemon wedges over right before eating

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My favorite part is how the lemon zest and fresh herbs make every bite feel bright and fresh I will never forget the time my cousins and I ate a whole batch straight from the tray at a family gathering laughing because we just could not stop

How to Store

Keep leftover meatballs in an airtight container in the fridge for up to four days Reheat gently in a skillet or microwave They also freeze well Place cooled meatballs on a tray freeze solid then store in bags or containers for up to two months

Ingredient Swaps and Variations

If you do not have ground chicken use ground turkey both work well To make gluten free use gluten free breadcrumbs For a different herb profile try mint in place of dill and add a pinch of chili flakes for heat You can skip feta if you prefer dairy free

Serving Suggestions

Serve these tucked into warm pita with lettuce and tomatoes over Greek salad bowls or wrapped up with roasted veggies We love them with classic tzatziki sauce or a drizzle of lemon tahini

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A Bit of Greek Inspiration

These meatballs are inspired by keftedes classic herby Greek meatballs usually made with beef or lamb The bright flavor combo of dill lemon and feta brings a fresh twist I like to picture a sunlit Greek kitchen when I make these

Frequently Asked Questions

→ How do I prevent chicken meatballs from drying out?

Mix the meat gently and avoid overworking. Letting them rest after cooking helps retain moisture and juiciness.

→ Can I use turkey instead of chicken?

Yes, ground turkey works well and pairs nicely with feta and fresh herbs for a similar Mediterranean flavor.

→ Is baking or pan-frying better for texture?

Baking yields a lighter, healthier finish, while pan-frying gives a crispier exterior. Choose based on your preference.

→ What side dishes complement these meatballs?

Classic choices include tzatziki, pita or flatbreads, and a bright Greek salad with cucumbers and tomatoes.

→ How can I ensure even cooking?

Form evenly sized meatballs and check for an internal temperature of 165°F (74°C) for best results.

→ Can leftovers be stored and reheated?

Yes, refrigerate for up to 3 days and reheat gently in a skillet or oven to retain their tenderness.