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How to make Greek chicken meatballs

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.

Greek chicken meatballs with orzo on white plates

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.

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.

chicken meatballs with orzo

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.

ingredients for meatballs

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.

meatball mixture in glass bowl

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.

rolled meatballs on sheet pan

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.

baked greek meatballs

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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Greek chicken meatballs

Cheryl Bennett
Ground chicken mixed with feta cheese, kalamata olives and herbs make these Greek chicken meatballs a delicious and easy dinner.
4.80 from 5 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine Greek
Servings 20 meatballs
Calories 257 kcal


  • 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.


Serving: 4meatballsCalories: 257kcalCarbohydrates: 9gProtein: 25gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 8gCholesterol: 141mgSodium: 484mgFiber: 1gSugar: 1g
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  1. Loved the recipe! I really like that you use panko bread crumbs. They give a lovely crispiness that normal breadcrumbs fail to give. Japanese technology I guess!

    1. Hi Mischelle! Thank you!!! I’m so glad you like it. We love these chicken meatballs… thanks for reminding me! It’s been forever since I’ve made them and I have freshly made hummus that I can dip them in! 🙂

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