If you’re anything like me, weeknights are a battlefield, right? You want something that tastes like you spent hours lovingly crafting it, but you only have about twenty minutes before everyone starts asking what’s for dinner. That is exactly why I keep coming back to these Greek Chicken Meatballs. Seriously, they are the perfect answer to that chaotic dinner rush!
These aren’t your heavy, traditional red-sauce meatballs. Oh no. These are light, packed with bright Mediterranean herbs, and they cook up in a flash. I first made these Greek Chicken Meatballs when my schedule got completely out of control, and I served them simply with a squeeze of lemon over some quick rice. Wow! They are so flavorful you barely need anything else. They hit that sweet spot of being totally weeknight-friendly yet tasting absolutely authentic.
Why You Will Love Making Greek Chicken Meatballs
These little flavor bombs are going straight into your regular rotation, I promise! They are so quick you’ll find yourself making them even when you aren’t busy. If you’re looking for something that doesn’t taste boring but still gets dinner on the table fast, this is it. I’ve even tossed the link to my guide on general baking tips in here, just in case you want to brush up on technique before you start!
Quick Preparation Time for Greek Chicken Meatballs
When I say fast, I mean fast. We’re talking about 15 minutes of prep time, and only about 10 minutes in the hot skillet! Can you believe that? This means you can have these served up while you’re still figuring out what you’re going to watch on TV later. Weeknights just got a whole lot easier, folks.
Authentic Mediterranean Flavor in Your Greek Chicken Meatballs
The flavor profile here is just sunshine on a plate! I love how the fresh parsley, combined with the earthy dried oregano and that little bit of bright dried mint, completely transforms simple ground chicken. It tastes like you just stepped off a ferry in Santorini, not like you just grabbed something out of the freezer. It’s that perfect Greek balance we’re aiming for.
Gathering Ingredients for Your Greek Chicken Meatballs
Okay, the best part about this recipe, besides the speed, is that you probably have most of this stuff in your pantry already! We aren’t dealing with fifty tiny bowls of obscure spices here. It’s simple, whole components that become something magical when mixed together. If you ever need a quick substitute for something like buttermilk in another recipe, I have a handy little guide saved that you might want to check out later, but for these meatballs, stick to the list!
Essential Components for Perfect Greek Chicken Meatballs
This is the line-up! Remember, we’re keeping the mix light, so don’t go pounding this into a paste. We just need everything combined. For the main stars, you’ll need one full pound of ground chicken—I stick to light meat for this recipe because I really want those herbs to shine through. Then grab a quarter cup of breadcrumbs to keep things together, and the same amount of onion, but make sure it’s finely chopped, not chunky.
We need one large egg, and make sure you just lightly beat it before adding it in. Then, two cloves of garlic that you’ve minced up fine, because nobody wants a bite of raw garlic chunk, right? For the herbs, measure out one tablespoon of fresh parsley, chopped, one full teaspoon of dried oregano, and just half a teaspoon of that glorious dried mint. Finish it off with half a teaspoon of salt and a tiny pinch—a quarter teaspoon—of black pepper. Oh, and don’t forget your cooking fat: two tablespoons of good olive oil!
Step-by-Step Instructions for Pan-Frying Greek Chicken Meatballs
Alright, let’s get these beauties mixed! This is where we need to remember that gentle touch. I’ve got a cool link here about using an air fryer for meatballs, which is an option later, but for this classic version, we are hitting the skillet hard. Check out that air fryer technique if you want a hands-off approach next time!
Mixing and Shaping the Greek Chicken Meatballs
In a big bowl, dump everything in—the chicken, breadcrumbs, onion, that egg, all those lovely herbs, and the seasoning. Now, listen closely (this is the most important part!): mix it with your hands until it’s *just* combined. I mean it. The second you don’t see streaks of dry breadcrumb floating around, stop mixing! Overdoing it makes them tough little hockey pucks, and we want tender Greek Chicken Meatballs, remember?
Once mixed gently, roll them out. I aim for about 1.5 inches across, which usually gets me between 18 and 20 little guys from one pound of meat. Don’t worry if they aren’t perfectly round; rustic spheres are totally authentic!
Cooking Your Flavorful Greek Chicken Meatballs
Time to heat things up! Get your olive oil warming in a large skillet over medium heat. You want that oil shimmering a bit but not furiously smoking. If your pan is crowded, split your batch up. Seriously, crowding drops the temperature too fast, and they end up steaming instead of browning. Nobody wants steamed meatballs!
Cook them for about 8 to 10 minutes total, turning them gently every couple of minutes to get that gorgeous golden-brown crust on all sides. The internal temperature has to hit 165°F (or 74°C) to be safe. Once they are ready, pull them out and set them on a few paper towels to soak up any extra oil. They are ready to eat!
Expert Tips for Making the Best Greek Chicken Meatballs
Look, anyone can throw ground chicken and some spices in a bowl, right? But if you want these Greek Chicken Meatballs to be unbelievably tender—the kind that just melt in your mouth—you need to know the little secrets. I’ve learned these the hard way because my first few batches were a little…firm. I’ve even included a link to my general baking insights here, because the science of mixing applies everywhere! You know, just in case you want to check out my thoughts on making yourself a better baker before diving back in: check out my tips here!
Avoid Overmixing Your Greek Chicken Meatballs
I can’t stress this enough: stop mixing when you think you should stop, and then stop again! When you work ground chicken (or any ground meat), you’re developing the proteins, and too much development means they tighten up like little rubber balls. We want them light; we want that beautiful Mediterranean texture, not something that could be used for bocce ball. Only mix until those breadcrumbs and herbs disappear into the meat. That’s it. Seriously, trust me on this one for the best Greek Chicken Meatballs.
Alternative Cooking Methods for Greek Chicken Meatballs
Pan-frying gives you that fantastic crust, that gorgeous sear we all love. But hey, sometimes you don’t want to stand over the stove, or maybe you’re making a massive batch and don’t want to deal with oil splatter. You have options! If you’re looking for a hands-off approach, just pop your rolled meatballs onto a baking sheet.
You’ll set your oven to 400°F (200°C) and let them bake for anywhere from 15 to 20 minutes. They come out beautifully browned and perfectly cooked all the way through. It’s a little less crusty, but they are still packed with that authentic oregano flavor!
Serving Suggestions for Your Greek Chicken Meatballs
The best part about these beautiful Greek Chicken Meatballs is how versatile they are! Sure, they are amazing straight out of the pan with a little lemon wedge, but once you pair them with the right things, they become a full, exciting meal. I always keep things bright and fresh to match that Mediterranean vibe.
You absolutely have to make a big bowl of tzatziki sauce for dipping. That cool cucumber and yogurt is the perfect contrast to the warm, herby meatball. If you’re looking for a fresh salad underneath, I highly recommend checking out the zesty dressing recipe I shared over here, it’s fantastic with chicken for a full Mediterranean experience. Even just serving them over rice or wrapping them in warm pita bread is a winner!
Storage and Reheating Instructions for Leftover Greek Chicken Meatballs
Don’t you just love when dinner tastes even better the next day? These Greek Chicken Meatballs reheat like a dream, which makes packing lunch or planning for an easy second dinner a total breeze. You’ve got to store them right, though, to keep that moisture locked in!
If you have tons left—and honestly, I usually do because I make double batches—the fridge is your best friend for immediate leftovers. Make sure they are completely cooled down before you put them away. Never put hot food right into the fridge, you know that ruins the temperature for everything else!
Put the cooled meatballs into an airtight container. I usually line the bottom with just a tiny piece of paper towel to catch condensation, but you can skip that step if you want. Stored this way, they stay wonderfully fresh in the refrigerator for about three to four days. They hold up really well!
Now, if you made a huge batch like I suggested, freezing is the answer! Flash freeze them first—lay them out in a single layer on a baking sheet until they are solid rocks. Then, transfer those frozen beauties into a heavy-duty freezer bag. When you keep them sealed up tight like that, they are good for up to three months. When you’re ready to eat them, just thaw them overnight in the fridge.
For reheating, I almost always pop them into a little water in the microwave, covered, for just 30 seconds at a time, or better yet, pop them in a small pan on the stove over low heat with a teaspoon of water or broth. That keeps them from drying out and brings back all that lovely herb flavor we worked so hard to get in there!
Frequently Asked Questions About Greek Chicken Meatballs
I always get a ton of messages after people try this recipe. It’s so simple that sometimes folks worry they missed a step, or they just want to customize it a bit. Don’t worry—we’ve all been there! If you have questions, I’ve probably got the answer right here. And if you need to get in touch directly, you can always find my contact page right here!
Can I use beef instead of chicken for these meatballs?
You absolutely can! If you swap out the ground chicken for ground beef, you’ll still end up with delicious little meatballs. Just know that the flavor profile will shift a bit. The chicken keeps these light and bright, perfect for a Mediterranean meal. Using beef will give you a richer, heavier taste, leaning more toward a strong traditional keftedes flavor, but trust me, it works wonderfully, too!
How do I keep my Greek Chicken Meatballs moist?
Moisture is all about gentle handling, my friend! The number one rule, which I’ve hammered home repeatedly, is: DO NOT OVERMIX. Overmixing is the kiss of death for tender meatballs. However, sometimes ground chicken just dries out faster than expected, especially if your onion was already a bit dry. If your mixture seems crumbly or stiff *before* you start rolling, stop and add maybe a teaspoon of cold water or a tiny squeeze of fresh lemon juice. It’s shocking how much that little bit of extra liquid helps hold everything together without making them fall apart in the pan!
Estimated Nutritional Information for Greek Chicken Meatballs
Alright, math time! I know some of you—my fellow food lovers who still want to enjoy a delicious dinner without going overboard—are wondering about the numbers. Since these are made with lean ground chicken and we aren’t deep-frying them in heavy oil, they come out surprisingly light! Remember, these figures are always estimates, based on the standard recipe measurements for one serving size (which is about five meatballs).
These are great for keeping things light and Mediterranean! We use minimal filler and rely on those amazing herbs for flavor, so the macros look pretty good, if you ask me. I’m just happy to get that much protein in a quick meal!
Here’s a quick peek at the estimated breakdown per serving:
- Calories: Around 220
- Total Fat: Roughly 12 grams (That includes about 3 grams of saturated fat, which isn’t bad at all!)
- Protein Power: A hefty 20 grams! That’s why these keep you full until breakfast.
- Carbohydrates: Only about 8 grams, mostly from the breadcrumbs, keeping the carb count low.
The sodium content hovers around 350mg, which is something to keep an eye on if you’re watching salt intake, but honestly, that salt is crucial for getting the flavor just right. Enjoy them guilt-free!
Share Your Experience Making These Greek Chicken Meatballs
Okay, now that you’ve got my secret methods for keeping these Greek Chicken Meatballs perfectly seasoned and wonderfully tender, I absolutely need to hear about your results! This recipe is meant to be shared, and seeing your gorgeous, herb-flecked little meatballs is honestly the best part of my week.
Did you serve them with tzatziki, or maybe you made a big batch for meal prep? I want to know all the details! Don’t be shy—jump down to the comments section below and leave a rating for the recipe. Five stars if they melted in your mouth, I hope!
And if you took a picture—and you totally should have, because they look amazing—please tag me on social media! I love seeing how you serve up my favorite quick Greek dinners. Sharing your culinary victories is what this whole kitchen adventure is about. Happy cooking!
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Greek Chicken Meatballs
- Total Time: 25 min
- Yield: 4 servings 1x
- Diet: Low Fat
Description
Simple recipe for flavorful chicken meatballs seasoned with Greek herbs and spices.
Ingredients
- 1 lb ground chicken
- 1/4 cup breadcrumbs
- 1/4 cup finely chopped onion
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon dried mint
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil for cooking
Instructions
- In a large bowl, combine the ground chicken, breadcrumbs, onion, egg, garlic, parsley, oregano, mint, salt, and pepper. Mix gently until just combined; do not overmix.
- Roll the mixture into small balls, about 1.5 inches in diameter. You should have about 18-20 meatballs.
- Heat the olive oil in a large skillet over medium heat.
- Carefully place the meatballs in the hot skillet, ensuring not to overcrowd the pan. Cook in batches if necessary.
- Cook for 8-10 minutes, turning occasionally, until the meatballs are browned on all sides and cooked through (internal temperature reaches 165°F or 74°C).
- Remove the meatballs from the skillet and drain on paper towels.
Notes
- Serve these meatballs with tzatziki sauce or lemon wedges.
- You can bake these meatballs at 400°F (200°C) for 15-20 minutes instead of pan-frying.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Greek
Nutrition
- Serving Size: 5 meatballs
- Calories: 220
- Sugar: 1
- Sodium: 350
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 1
- Protein: 20
- Cholesterol: 75
Keywords: Greek, chicken meatballs, keftedes, ground chicken, easy dinner, Mediterranean