These Greek chicken meatballs are tender, fragrant with fresh herbs, and studded with creamy feta. They cook quickly on the stovetop or in the oven, making them an ideal choice for an easy weeknight dinner that still feels special.
These meatballs are versatile and pair well with many sides. Serve them with a crisp Greek salad for a light meal, alongside fluffy rice or roasted potatoes for comfort, or tuck them into a warm pita or flatbread with vegetables and sauce for a satisfying wrap.
Table of Contents
If you enjoy meatball recipes, try lamb or chicken souvlaki-style meatballs for different Mediterranean profiles. These variations show how easily the base method adapts to other proteins and flavors.
⭐️ Why this recipe works
- Healthy and flavorful: Lean ground chicken provides protein while herbs and feta add classic Greek flavor.
- Flexible serving options: Works as an appetizer, main course, or inside wraps and bowls.
- Simple technique: Few steps and everyday pantry ingredients make this approachable.
- Adaptable: Easy to modify for dietary needs or to swap herbs and cheeses.
🧾 Ingredients overview
- Ground chicken: Lean base for tender meatballs.
- Feta cheese: Crumbled, adds tang and salt.
- Fresh dill and parsley: Bright, aromatic herbs that define the flavor.
- Dried oregano: Earthy Greek note that complements fresh herbs.
- Garlic: Fresh minced garlic for depth.
- Breadcrumbs: Bind the mixture and absorb moisture.
- Egg: Helps hold the meatballs together.
- Milk: Moistens breadcrumbs for a softer texture.
See the recipe card below for exact quantities.
👩🏻🍳 Here’s How to Make Greek Chicken Meatballs: A Step-by-Step Guide
- Ingredient prep
- Chop herbs: Finely chop dill and parsley for even distribution.
- Crumble feta: Small crumbles blend better into the mix.
- Mince garlic: Fine mince ensures its flavor spreads through each meatball.
- Mixing
- In a large bowl combine ground chicken, chopped herbs, crumbled feta, minced garlic, breadcrumbs, egg, milk, dried oregano, salt and pepper. Mix gently until just combined to keep meatballs tender.
- Forming
- Shape into uniform balls about 1 to 1.5 inches in diameter so they cook evenly.
- Cooking
- Baking: Preheat oven to 400°F (200°C). Arrange meatballs on a lined baking sheet and bake 20–25 minutes until golden and cooked to 165°F (74°C) internal temperature.
- Skillet: Heat a thin layer of olive oil over medium heat. Fry meatballs in batches, turning to brown all sides, and cook until they reach 165°F (74°C) internally.
📖 Substitutions and variations
- Gluten-free: Use gluten-free breadcrumbs or finely ground oats.
- Dairy-free: Replace feta with a dairy-free alternative or omit the cheese.
- Herb swaps: Try mint instead of dill and parsley for a different but authentic Greek twist.
- Cooking method: Baking keeps the recipe lighter; pan-frying gives a crispier exterior.
💡 Chef’s Guide: Expert Tips
From professional kitchen experience, these small steps make a big difference.
- Do not overmix: Light mixing keeps meatballs tender.
- Taste and adjust: Fry a small test patty to check seasoning before shaping everything.
- Chill before cooking: Resting formed meatballs 20–30 minutes helps them hold their shape.
- Uniform size: Use a scoop to make even meatballs for consistent cooking.
- High heat sear: If frying, wait until the oil is hot to seal the exterior and lock in juices.
- Space on the tray: When baking leave space for air circulation so they brown evenly.
- Use a thermometer: Cook to 165°F (74°C) for safe, juicy results.
- Try different sauces: Tzatziki is classic, but a lemon-herb or light tomato sauce works well too.
🍯 Storing and reheating leftovers
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze on a tray, then transfer to a freezer bag for up to 3 months.
- Reheat: Warm in a 350°F (175°C) oven or in a skillet until heated through.
❓Recipe FAQs
Yes. Ground turkey is a suitable substitute and will produce a similar result.
Avoid an overly wet mixture and include enough breadcrumbs and an egg as binder. Chilling before cooking also helps.
They are gluten-free if you use gluten-free breadcrumbs.
Do not overbake. Remove as soon as the internal temperature reaches 165°F (74°C).
More Greek and Mediterranean recipes: Explore other mains, sides and salads that complement these meatballs and build balanced meals around bright, herb-driven flavors.
If you try this recipe, please leave a rating and tag any photos you share on social media — seeing your results is a joy and helps others discover reliable recipes.
Easy Greek Chicken Meatballs
Ingredients
- 1 pound ground chicken
- ½ cup breadcrumbs (or gluten-free alternative)
- 1 large egg
- ¼ cup milk
- ½ cup crumbled feta cheese
- 2 tbsp fresh dill, finely chopped
- 2 tbsp fresh parsley, finely chopped
- 1 tsp dried oregano
- 2 cloves garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
- Olive oil for frying (if using skillet)
Instructions
- Prep ingredients: Chop herbs, mince garlic, and crumble the feta.
- Combine: In a large bowl mix chicken, breadcrumbs, egg and milk until lightly combined. Add feta, herbs, oregano, garlic, salt and pepper and mix gently until just combined.
- Form: Wet hands and roll into 1 to 1.5 inch balls. You should have about 15–20 meatballs.
- Skillet method: Heat a skillet over medium with a little olive oil. Fry meatballs in batches, turning to brown all sides and cook until internal temperature reaches 165°F (74°C), about 4–5 minutes per side depending on size.
Baking method
- Preheat: Preheat oven to 400°F (200°C).
- Prepare sheet: Line a baking sheet with parchment or lightly grease with oil.
- Arrange: Place meatballs spaced apart so air circulates.
- Bake: Bake 20–25 minutes until golden and cooked to 165°F (74°C).
- Serve: Serve hot with tzatziki, a lemon-herb sauce, salad, rice or in pita with vegetables.
Notes
- Herb alternatives: Mint works well in place of or alongside dill and parsley.
- Breadcrumbs tip: For gluten-free use gluten-free crumbs or pulse oats until fine.
- Serving suggestion: Great as an appetizer, added to pasta, or tucked into pita with salad and sauce.
- Storing: Refrigerate leftovers up to 3 days; freeze for up to 3 months.
Nutrition
Meet the Chef!
Hi, I’m Debs. I’m a Cordon Bleu trained chef and recipe developer. I create straightforward, reliable recipes designed to get great dinners on the table quickly. My approach combines simple techniques with clear instructions and practical tips from years working in professional kitchens.
Learn more about the author on the site.