Greek Chicken Meatballs

These Greek Chicken Meatballs are infused with classic Mediterranean herbs like dill, parsley, and mint and spiced to perfection with cumin and red pepper flakes. Serve them alongside warm rice, a fresh salad, or creamy tzatziki for a wholesome, nourishing, and satisfying meal.

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Why This Recipe Works

Since my classic Mediterranean meatballs are always a hit with family and friends, I decided to make these Greek chicken meatballs for a lighter twist! Trust me, they do not disappoint.

Ground chicken provides a lean but juicy base, while cumin, oregano, and red pepper flakes add depth and warmth to each meatball. With just 10 minutes of prep time, they’re an easy yet impressive addition to any meal. I especially love them alongside a chopped Greek salad with some Greek pita or as part of a mezze platter.

Fresh dill, parsley, and mint bring a freshness that cuts through the richness, creating a well-balanced dish. These meatballs are perfect for a family dinner, a larger gathering with friends, or a regular weeknight meal!

Ingredients

• Ground Chicken: Serves as a lean, mild base, perfect for soaking up the robust flavors of the herbs and spices.
• Ground Cumin: Adds a warm, earthy undertone with hints of nuttiness and citrus.
• Dried Oregano: Imparts a sharp, slightly bitter note that Greek cuisine is known for.
• Red Pepper Flakes: Provide a subtle heat that balances the freshness of the herbs. If you’re sensitive to spice, you can reduce or omit this ingredient.
• Dill: Complements the other herbs and spices with its fresh, slightly anise-like flavor.
• Parsley: Brings brightness and a peppery note that gives the meatballs a freshness.
• Mint: Adds a cool, refreshing element, contrasting with the warmth of the other spices.
• Red Onion: Delivers a savory, slightly sweet flavor that adds crunch and depth.
• Garlic: Infuses the meatballs with an aromatic flavor. Make sure to use fresh garlic!
• Lemon Zest: Provides a burst of citrus, adding a light, zesty punch to balance the richness of the meatballs.

Instructions

1. Combine the Mixture: In a mixing bowl, combine the ground chicken with kosher salt, ground cumin, dried oregano, red pepper flakes, dill, parsley, mint, red onion, garlic, and lemon zest until well combined.
2. Form Your Meatballs: Scoop the mixture with a 1 ½ inch cookie scoop or tablespoon onto a baking sheet, then gently roll each portion between dampened hands to form smooth, even-sized meatballs.
3. Cook the Meatballs: Place the baking sheet in the oven and broil under high heat until they reach an internal temperature of 165 degrees Fahrenheit.
4. Assemble & Serve: Serve your Greek chicken meatballs over a bed of romaine, accompanied by traditional Greek sides like feta, cucumber, tomatoes, olives, rice, and a drizzle of tzatziki.

Substitutions & Variations

• Ground Chicken: Ground turkey can used instead of chicken for a slightly different flavor profile. You can even use ground pork or beef if you prefer, but note the cooking times will vary.
• Herbs: If fresh herbs aren’t available, try dried dill, parsley, and mint. Remember, dried herbs are more potent, so only use about a quarter to a third of the amount.
• Green Onion: Try green onion for a milder alternative to red onion. You can also use white or yellow onion if you prefer or only have those varieties on hand.
• Garlic: You can replace fresh garlic with a smaller amount of powdered garlic if necessary, but I strongly recommend fresh for the best flavor!

Storing & Reheating

Allow your Greek chicken meatballs to cool completely before refrigerating or freezing. This prevents condensation inside the container, which can make the meatballs soggy. Then, follow these storage tips:

• Fridge: You can store the cooled meatballs in an airtight container for up to 3-4 days.
• Freezer: Freeze the cooled meatballs on a baking sheet before transferring them to a freezer-safe bag or container for up to 3 months.
• Reheating: Warm the meatballs in the oven at 350 degrees Fahrenheit until heated through. You can also place frozen meatballs on a microwave-safe plate and heat them for 30 seconds to 1 minute until warm.
• Prep Ahead: You can mix and roll the meatballs, then refrigerate them overnight or freeze them for later use. They make a great last-minute meal idea.

Expert Tips

• Don’t Overmix: Mix the meatball ingredients until they’re just combined. Overmixing can lead to tough meatballs. The ingredients should be evenly distributed without overworking the ground chicken to keep the meatballs tender.
• Use a Cookie Scoop: Ensure all the meatballs are the same size for even cooking. I suggest using a cookie scoop or measuring spoon for more consistency.
• Wet Your Hands: Keep your hands slightly wet when rolling the meatballs to prevent sticking. This makes the process much cleaner and makes smoother meatballs.
• Broiling Distance: Position the meatballs about 6 inches from the element to ensure your Greek chicken meatballs brown evenly without burning.
• Check the Internal Temperature: Use a meat thermometer to ensure the meatballs have reached the safe internal temperature of 165 degrees Fahrenheit. This guarantees they are fully cooked but still juicy.

FAQs

Related Recipes

If you enjoyed this Greek chicken meatballs recipe, be sure to take a peek at some more popular meatball recipes like these:

• Creamy Tuscan Chicken Meatballs
• Baked Mozzarella Stuffed Meatballs
• Chicken Piccata Meatballs
• Chicken Meatballs and Orzo

If you try these Greek Chicken Meatballs, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!