Greek chicken meatballs make a quick and easy, delicious dinner. Ground chicken mixed with dried herbs, feta cheese and breadcrumbs are rolled into little balls and baked in the oven. Served with a veggie-packed orzo salad, this is a meal the whole family will love.
I love a good meatball. They can be eaten on their own, with a delicious sauce or used for meal prepping. You could even put these into a pita and make a sandwich.
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Greek chicken meatballs
I love ground chicken. I actually prefer it over ground turkey most of the time.
You can use all breast meat ground chicken, ground dark meat chicken or a combination of the two. It’s personal preference, so use what you like best.
For these Mediterranean-inspired meatballs, I swapped out the usual nutty parm for feta. It has a really nice tang to it and goes brilliantly with the kalamata olives.
I also changed things up with the herbs, using dried instead of the usual fresh herbs that I like. It was out of necessity. I couldn’t find fresh herbs at the store, and I had dried herbs in the pantry, so dried herbs it is.
How to make ground chicken meatballs
Gather all of your ingredients. Get a big bowl and add everything to the bowl.
Using clean hands, gently mix everything together until it is almost uniform. You should still see small bits of plain ground chicken in the mixture.
Use a small scoop to form meatballs. I used 3/4 ounce scoop for these meatballs. For me, they are the perfect bite-sized Greek chicken meatballs.
Once you have the meat scooped, lightly oil your hands to roll the meatballs. Use a very light touch, you don’t want a dense, tough meatball.
You are gently shaping it into a ball, not packing it or pressing it together. Then place them on your parchment-lined sheet pan and slide them into the oven.
Using a bit of oil on your hands while shaping them also helps them to brown in the oven in addition to keeping them from sticking to your hands while rolling.
These meatballs make great leftovers as well. We ate them for lunch just as they are, but next time, I think I’ll tuck them into a pita and make a sandwich.
More meatball recipes
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- 1 lb. ground chicken
- 1 egg
- 2 tbsp. kalamata olives, chopped
- 1/4 cup feta cheese, crumbled
- 1/2 cup panko breadcrumbs
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. dried oregano
- 1/2 tsp. dried mint
- 1 tsp. dried dill
- Preheat oven to 400°F (204°C).
- Add all ingredients to a medium - large bowl.
- Using clean hands, gently mix together until almost uniform. (you should still see small pockets of plain ground chicken)
- Using a small scoop, portion meatball mixture, then gently shape with lightly oiled hands.
- Place meatballs on parchment lined sheet pan.
- Bake for 20 - 22 minutes.
If you use a different scoop than 3/4 ounce size, your yield will vary.
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Serving Size:4 meatballs
Amount Per Serving: Calories: 257Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 141mgSodium: 484mgCarbohydrates: 9gFiber: 1gSugar: 1gProtein: 25g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
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