Name: Greek Chicken Meatball Recipe
Prep time: PT-492430H12M52S
Cook time: 20 min
Cuisine: Greek
Ingredients: 1 egg; 1/4 cup panko or breadcrumbs (can use gluten free); 1 teaspoon cumin; 1 1/2 teaspoons oregano; 3/4 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup red onion, diced; 1/4 cup fresh mint, chopped (fresh dill or fresh parsley); 1-2 teaspoons fresh garlic cloves, minced; 1 pound ground chicken (or ground turkey, ground beef, ground pork- or use a combination)

Greek Chicken Meatballs bursting with savory seasonings and fresh herbs - juicy, flavorful, and endlessly versatile. Perfect for meal prep, make-ahead dinners, wraps, bowls, or an easy appetizer everyone will love!

hummus bowl topped with Greek chicken meatballs, tzatziki, romaine, cherry tomatoes, red onion, cucumber, and parsley, with pita bread.

There's something very satisfying about a good meatball - everything rolled up, locking in tender, juicy flavor in every bite. These Mediterranean-inspired chicken meatballs are fresh, vibrant, and incredibly versatile. You can make them with your favorite ground meat, but we love using chicken here - its light, delicate flavor pairs beautifully with lemon, garlic, and herbs.

One of my favorite kitchen wins is opening the freezer and finding a bag of homemade meatballs ready to go. Such a gift on busy nights! They reheat beautifully and can transform into so many meals - tuck them into warm pita, serve over a bowl of rice, layer into grain bowls, or add protein to salads.

They also make an easy appetizer or snack. Add them to your next mezze platter with creamy hummus, cool tzatziki, ripe tomatoes, crisp cucumber, and soft pita. Simple, satisfying, and full of Greek flavor.

Why you’ll love these Greek Chicken Meatballs

Fresh, vibrant, Mediterranean flavor. While you can use any ground meat, we love using ground chicken here for a lighter flavor that pairs perfectly with lemon, garlic, and fresh herbs. Fresh mint elevates here!

Freezer-friendly. Meatballs can be frozen for up to 3 months. Perfect for a quick weeknight dinner that the whole family will love!

So many uses! Use in pita wraps, serve over rice or grain bowls, create a hummus bowl, add to salads, or add to a mezze platter.

Chicken Meatball Ingredients

chicken meatballs ingredients labeled and arranged - cucumber, romaine, cherry tomatoes, red onion, garlic, plate of ground chicken, fresh parsley, plate of salt, pepper, oregano, and cumin, egg, breadcrumbs, and fresh mint.

Ground chicken: Or substitute with ground turkey, ground beef, ground pork, or a combination of two.
Egg: Helps bind the meatballs, giving them a nice, uniform texture.
Panko: Or use breadcrumbs or gluten-free breadcrumbs. Gives the meatballs a bit of a crunchy texture that balances the other ingredients nicely.
Spices: Ground cumin, dried oregano, salt, and black pepper. Adds warm, herby flavor with a touch of bite.
Red onion: Diced red onion adds a pungent, sharp flavor that balances well with the warm, fresh flavors of the meatballs.
Fresh mint: For an uplifting, bright flavor! You can also use fresh dill or fresh parsley.
Fresh garlic cloves: For savory, aromatic flavor.
Olive oil: Or avocado oil, for frying the meatballs.

How to Make Greek Meatballs

1. Prep the meatball mixture. Add egg and breadcrumbs to a large bowl and mix. Add cumin, oregano, salt, black pepper, onion, mint, and garlic, and combine. Fold in the ground chicken ( or other ground meat), being careful not to over-mix. Chill in the fridge for easier shaping.

glass mixing bowl with Greek chicken meatball mixture.

Greek chicken meatballs shaped and placed on parchment-lined baking sheet.

2. Shape the meatballs. Use a small cookie scoop or a spoon to scoop 2-tablespoon portions of the meatball mixture, then roll into balls with damp hands. This should make 16- 18 meatballs.

3. Cook the meatballs. You can pan-fry, bake, or air-fry the meatballs. You choose!

bowl of Greek chicken meatballs topped with fresh parsley.

Cooking Variations

Bake: Preheat the oven to 425°F. Arrange the meatballs on a parchment-lined baking sheet and brush or spray with olive oil. Bake for 15-20 minutes, until the internal temperature reaches 165°F. Broil for a few minutes to brown.
Pan fry: Warm olive oil in a large skillet over medium heat. Add meatballs in a single layer, frying in batches to avoid overcrowding. Cook 8-10 minutes, stirring occasionally, until browned and cooked through to an internal temperature of 165°F.
Air fry: Brush the meatballs with olive oil and place in an air fryer basket (work in batches to avoid overcrowding). Bake at 400°F for 10-12 minutes, shaking the basket halfway through. Cook until internal temperature reaches 165°F.

Greek bowl with hummus, tzatziki, Greek chicken meatballs, lettuce, tomato, cucumber, red onion, and pita.

Chef’s Tips

Don’t over-mix the meatball mixture. This can toughen the meatballs, especially when using chicken or turkey. Gently fold the ground meat into the mixture.
Let the meatball mixture chill for one hour. This will make it easier to roll the meatballs.
Moisten your hands before rolling. If the mixture is sticky, lightly moisten your hands with water or olive oil to make it easier to roll the meatballs.
Fry in batches. Avoid overcrowding the pan when frying the meatballs, either on the stovetop or in the air fryer. This ensures they achieve a crisp texture versus steaming and softening.
How to choose your cooking method: Pan fry for a crispy crust and rich, deep flavor (my favorite way!). Bake or air fry for easier, hands-off cooking.
For a deeper crust, dredge the meatballs in a 1/2 cup of flour before pan-frying.
If baking, broil for the last few minutes. This helps give the meatballs a browner crust.

Serving Suggestions

Serve the Greek meatballs over a bed of hummus and romaine lettuce (dressed with Greek dressing) or rice, with sliced cucumbers, cherry tomatoes, bell peppers, red onion, and a sprinkle of fresh herbs. Add a generous scoop of homemade tzatziki or hummus, or tahini yogurt. Top with feta cheese if you like.

To serve a crowd, create a mezze platter with hummus, veggies, olives and pita chips.

Alternatively, you could tuck everything into a pita wrap. Or make a bowl and serve over a dish of Middle Eastern Rice, couscous, or quinoa.

Storing Chicken Meatballs

Storage: Cooked meatballs can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in a 300°F oven, covered, for 15 minutes.

Freezer: Freeze the raw meatball mixture in an airtight container for up to 3 months, thaw completely, then assemble and cook, or freeze shaped meatballs on a baking sheet, transfer to a sealed container, and store for up to 3 months. Thaw overnight in the fridge, then cook.