Oh, the deliciousness of the Mediterranean! If you’re anything like me, you probably dream about warm, sunny flavors – the kind that just transport you straight to a Greek island. Well, get ready to whip up a batch of these amazing Greek chicken meatballs! Seriously, they’re a total game-changer in my kitchen. They’re super quick to put together, packed with so much incredible flavor, and honestly, you can do SO much with them. Whether you need a killer appetizer for a party, a healthy main course option, or something yummy to stuff into a pita, these little flavor bombs have got you covered. I remember making these for the first time when I wanted something easy but impressive for a get-together, and they were a huge hit!
Why You’ll Love These Greek Chicken Meatballs
Seriously, this recipe is a keeper! Here’s why you’ll be making these Greek chicken meatballs again and again:
- So Easy & Quick: From mixing to baking, you’re looking at about 35 minutes total. Perfect for busy weeknights!
- Bursting with Flavor: All those fresh herbs, lemon, and garlic? Pure Mediterranean magic in every bite.
- Super Versatile: Serve them as appetizers, pile them into pitas with tzatziki, or make them the star of your dinner plate.
- Healthy-ish! Chicken is a great lean protein, and we’re baking these, which feels pretty good, right?
Gather Your Ingredients for Greek Chicken Meatballs
Alright, let’s get down to business! To make these absolutely delicious Greek chicken meatballs, you’ll need to round up a few things. Don’t worry, they’re all pretty standard! Here’s what you’ll need:
For the Meatballs:
- 500g (about 1 pound) of ground chicken – I usually grab the 93% lean stuff, it works great!
- 1/4 cup of fresh parsley, finely chopped. Don’t skip the fresh stuff, it makes a huge difference!
- 2 tablespoons of fresh mint, also finely chopped. It adds this lovely bright note.
- 1 small onion, grated. Grating it means it kind of melts into the meatballs and you don’t get big onion chunks.
- 2 cloves of garlic, minced. Because, well, garlic!
- 1 teaspoon of dried oregano.
- 1/2 teaspoon of salt – you can always add a bit more at the end if you need it.
- 1/4 teaspoon of black pepper.
- 1 large egg, lightly beaten. This is our binder to hold everything together.
- 1/4 cup of breadcrumbs – panko or regular works fine here.
If you want to serve them up nice and fancy, you’ll want these optional goodies:
For Serving (Optional):
- 1 lemon, cut into wedges for squeezing.
- About 1/2 cup of tzatziki sauce for dipping.
Step-by-Step Guide to Making Greek Chicken Meatballs
Okay, let’s get these tasty Greek chicken meatballs into the oven! It’s honestly super straightforward, even if you’re not usually a big kitchen whiz.
Prepare Your Baking Sheet and Oven
First things first, let’s get the oven nice and hot. We need it at 400°F (that’s 200°C). While that’s warming up, grab a baking sheet and line it with parchment paper. This makes cleanup a total breeze, trust me!
Mixing the Greek Chicken Meatball Base
Now, grab your biggest mixing bowl. Toss in the ground chicken, all that lovely chopped parsley and mint, the grated onion (it adds so much moisture!), minced garlic, oregano, salt, and pepper. I like to use my hands for this part – it feels more connected, you know? Gently mix everything until it’s just combined. Seriously, don’t go crazy overmixing, or they can get a bit tough.
Adding Binder and Forming the Meatballs
Tuck in that lightly beaten egg and the breadcrumbs. Give it another gentle little mix to make sure everything is evenly distributed. Then, it’s rolling time! Take small bits of the mixture and roll them between your palms to make little meatballs, about 1 to 1.5 inches big. You should end up with around 20 to 24 of these beauties.
Baking Your Greek Chicken Meatballs to Perfection
Pop these little guys onto the baking sheet you prepped earlier. Make sure they have a little space between them so they can bake up nicely. Now, bake them for about 12 to 15 minutes. You want them to be cooked all the way through and get a little golden brown on top. If you have a meat thermometer, aim for an internal temperature of 165°F (74°C).
Tips for the Best Greek Chicken Meatballs
Alright, so you’ve mixed everything up and rolled those little flavor bombs, but before they hit the oven, let me share a couple of things I’ve learned that really make these Greek chicken meatballs sing. It’s the little things, you know?
First off, don’t be shy with those fresh herbs! Parsley and mint are key for that authentic Mediterranean vibe. If you can’t find fresh mint, you can get away with dried, but you’ll want to use a lot less – maybe just a teaspoon, start small! Oh, and remember that grated onion? It’s a game-changer for moisture. If you grate it on the large holes of your box grater, you’ll get little bits of onion juice and pulp that just disappear into the meat, making everything SO tender. For more meatball inspiration, check out these garlic butter meatballs!
Also, I know the recipe says not to overmix, and seriously, stick to that! Overworking the chicken can make your meatballs tough, and nobody wants a tough meatball. Just mix until everything is *just* combined. It’s the secret to that perfect, slightly tender texture. You got this!
Serving Suggestions for Greek Chicken Meatballs
Okay, so you’ve baked these glorious little Greek chicken meatballs – now what? How do you present these Mediterranean marvels to the world (or just your hungry family)? Easy! The recipe already gives you fantastic optional sides: a handful of bright lemon wedges for squeezing over the top and a dollop of cool, creamy tzatziki sauce for dipping. Honestly, that’s often enough for me when I just want a quick snack!
But if you want to make a whole meal out of them, these meatballs are super versatile. They’re fantastic served alongside a light and zesty Mediterranean quinoa salad, or maybe with some fluffy Greek lemon rice. You could even tuck them into a warm pita with some lettuce and extra tzatziki for a deconstructed gyro!
Make-Ahead and Storage for Greek Chicken Meatballs
You know, the best thing about these Greek chicken meatballs is that they’re totally make-ahead friendly! You can totally mix up the meatball mixture, roll them, and then store them in the fridge for a day before baking. Or, bake them and then let them cool completely before tucking them into an airtight container in the fridge for up to 3 days. They reheat beautifully in the oven or even the microwave! Planning ahead feels so good, and it’s just like that handy chicken casserole I prep sometimes, like this one. Saves so much time later!
Frequently Asked Questions About Greek Chicken Meatballs
Got questions? I’ve got answers! People always ask me about these Greek chicken meatballs, so I wanted to cover a few things here.
Can I make these Greek chicken meatballs ahead of time?
Oh yes, absolutely! You can mix and roll them, then keep them covered in the fridge for up to 24 hours before baking. Or, bake them, let them cool, and store them in an airtight container in the fridge for about 3 days.
What can I serve with these chicken meatballs?
Besides the lemon and tzatziki I mentioned, they’re fantastic with a big Greek salad, some fluffy rice, or even tucked into a warm pita bread. Think of all those delicious Mediterranean spreads!
How do I know when the meatballs are fully cooked?
The best way is using a meat thermometer – you’re looking for an internal temperature of 165°F (74°C). If you don’t have one, they should be firm to the touch and have a nice golden-brown color.
Nutritional Information
Just a little heads-up, these numbers are estimates, okay? So, depending on the exact brands you use or if you add something extra, your personal Greek chicken meatballs might be slightly different. But generally, you’re looking at roughly 250-300 calories, about 20-25g of protein, 10-15g of fat, and around 10-15g of carbs per serving. For more info on keeping things healthy and delicious, you might want to check out this nutrition guide!
Share Your Greek Chicken Meatball Creations!
Have you made these incredible Greek chicken meatballs? I’d LOVE to hear all about it! Did you try out a unique serving suggestion, or maybe tweak the herbs a little? Drop your thoughts in the comments below – your feedback totally makes my day and helps other cooks out there too!
Greek Chicken Meatballs
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the ground chicken, parsley, mint, grated onion, minced garlic, oregano, salt, and pepper. Mix gently with your hands until just combined. Do not overmix.
- Add the beaten egg and breadcrumbs to the bowl. Mix again until everything is evenly distributed.
- Roll the mixture into small meatballs, about 1 to 1.5 inches in diameter. You should get about 20-24 meatballs.
- Place the meatballs on the prepared baking sheet, ensuring they are not touching.
- Bake for 12-15 minutes, or until the meatballs are cooked through and lightly browned. The internal temperature should reach 165°F (74°C).
- Serve the Greek chicken meatballs warm with lemon wedges and tzatziki sauce, if desired.