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These delicious Greek Chicken Meatballs are full of so much flavor, and more importantly, they are so moist! They are so easy to make with ground chicken, feta and a secret to moisture, zucchini! No dry meatballs here!
These are perfect for a quick weeknight dinner. Serve the meatballs with a generous scoop of homemade tzatziki , pearl couscous and fresh tomatoes!
Why You’ll Love This Greek Chicken Meatball Recipe
Family-friendly Mediterranean recipe
Quick and easy for weeknights – less than 30 minutes!
Light but still flavorful
High in protein, low in carbs
Makes a great main dish or a fun appetizer
Ingredients for Greek Chicken Meatballs
- Milk: Adds moisture and helps soften the breadcrumbs so the meatballs stay tender instead of dense.
- Italian Breadcrumbs: Bind the mixture together and give the meatballs structure while soaking up flavor from the seasonings.
- Ground Chicken: The base protein—lean, mild, and perfect for carrying all those fresh Greek flavors.
- Feta: Adds creamy, salty pops of flavor and helps keep the meatballs moist.
- Zucchini: Grated zucchini sneaks in extra moisture (so the chicken doesn’t dry out) plus a little hidden veggie goodness.
- Lemon: Both juice and zest brighten the flavors, balancing the richness of the chicken and feta with fresh, citrusy notes.
- Egg: Acts as the “glue” to bind everything together so the meatballs hold their shape.
- Garlic: Adds savory depth and that classic Mediterranean flavor.
- Salt: Enhances all the other flavors so the meatballs don’t taste bland.
- Fresh Mixed Herbs (dill, mint, parsley): Bring freshness and authentic Greek flavor—each herb layers in something unique.
- Black Pepper: Adds gentle heat and balance to the savory flavors.
- Olive Oil: Helps the meatballs get golden brown on the outside.
How to Make Greek Chicken Meatballs
- Soak the Breadcrumbs: Combine the milk and breadcrumbs in a bowl and let them sit for a few minutes.
- Combine: Add all the rest of the ingredients and stir to combine thoroughly.
- Form: Use a cookie scoop to form meatballs that are similar in size. Coat your hands in a little olive oil and then roll the meatballs in your hands.
- Bake: Cook in the air fryer preheated to 400℉ for 11 minutes or in the oven on a baking sheet (also at 400℉) for 12-15 minutes.
What to Serve with Greek Chicken Meatballs
We love to eat these meatballs with halved grape tomatoes, tzatziki and lemon parmesan orzo (or pearl couscous). It would also be great with some warm unleavened bread, pitas or homemade naan. For these photos, I made a simple pickled cucumber and red onion salad which was a delicious pairing!
Storing and Freezing Greek Chicken Meatballs
Store leftovers in an airtight container in the refrigerator. They will keep for 4-5 days. They are best reheated in the oven so they keep that golden exterior. Reheat at 350 degrees F for 10-15 minutes until heated through.
These meatballs also freeze extremely well. Bake as directed and let them cool completely. Store them in a freezer safe container or ziploc bag. They will keep for up to 3 months.
These Mediterranean chicken meatballs are full of Greek-inspired flavor—garlic, lemon, dill, and mint! Serve with cucumber salad and tzatziki for a simple, wholesome dinner the whole family will devour.
Watch How These Chicken Meatballs are Made…
More Healthy Mediterranean Recipes You’ll Love…
- 2 Tablespoons Milk
- 1/2 Cup Italian Breadcrumbs
- 1 Pound Ground Chicken
- 1/2 Cup Feta, crumbled
- 1 Zucchini, large, grated
- 1 Lemon, large, zested
- 1 Egg, large
- 3 cloves Garlic, minced
- 3/4 teaspoon Salt
- 1/4 Cup Fresh Mixed Herbs, (dill, mint, parsley), minced
- 1 Pinch Black Pepper
- Olive Oil
Prevent your screen from going dark
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In a bowl, combine the milk and breadcrumbs. Set aside for 5 minutes.
2 Tablespoons Milk, 1/2 Cup Italian Breadcrumbs
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In a large bowl, combine the chicken, crumbled feta, grated zucchini, lemon zest, egg, minced garlic, breadcrumb mixture, salt, chopped herbs and a pinch of black pepper.
1 Pound Ground Chicken, 1/2 Cup Feta, 1 Zucchini, 1 Lemon, 1 Egg, 3 cloves Garlic, 3/4 teaspoon Salt, 1/4 Cup Fresh Mixed Herbs, 1 Pinch Black Pepper
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Mix and use a cookie scoop to scoop into balls. Pour olive oil in a shallow dish and rub your hands in it. Roll the balls in your hands to coat in oil.
Olive Oil
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Preheat the air fryer or oven to 400℉. Place the meatballs on a baking tray in the top third of the oven and bake for 11 minutes in the airfryer or 12-15 minutes in the oven. until golden brown and cooked through.
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Serve with halved grape tomatoes, tzatziki and lemon parmesan orzo (or pearl couscous)
Serving: 1cup, Calories: 202kcal, Carbohydrates: 9g, Protein: 18g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.1g, Cholesterol: 104mg, Sodium: 629mg, Potassium: 550mg, Fiber: 1g, Sugar: 2g, Vitamin A: 396IU, Vitamin C: 11mg, Calcium: 108mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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