Greek Feta Chicken Meatballs
These Greek Feta Chicken Meatballs are packed with Mediterranean flavors, featuring juicy ground chicken, garlic, lemon, and fresh herbs. They’re perfect for meal prep, easy dinners, or as a protein-packed snack. Serve them with tzatziki, warm pita, or over a Greek salad for a fresh and flavorful meal!
Greek Chicken Meatballs with Feta
Greek chicken meatballs with feta cheese are a flavorful twist on a classic favorite. They’re packed with Mediterranean-inspired ingredients that make them both juicy and delicious.
Made with ground chicken, crumbled feta, garlic, fresh herbs like oregano and parsley, and a hint of lemon zest, these meatballs are bursting with savory goodness.
The feta cheese melts slightly as they cook, adding a creamy, tangy contrast to the tender meat
Greek Feta Chicken Meatballs Bowl
While these meatballs are great on their own, I love to make them and put together Greek feta chicken meatball bowls.
I start by cooking some orzo pasta. I add a generous amount of salt to the water and cook al dente according to the package’s instructions. Drain and drizzle with a generous amount of olive oil, as well as the juice from the lemon used in the meatball recipe. I may or may not add additional salt, I’ll taste it and adjust if needed.
Add crisp sliced cucumbers, sweet cherry tomatoes, and finely chopped red onion for a refreshing crunch. A generous dollop of creamy tzatziki sauce ties everything together, adding a cool and garlicky contrast to the warm meatballs. Finish it off with a sprinkle of feta crumbles for an extra burst of tangy richness. This bowl is not only vibrant and delicious but also an easy, wholesome meal perfect for lunch or dinner.
Recipe Ingredients
A list of the full ingredient list is included in the recipe card at the bottom of the post.
- Chicken- I used ground white chicken meat that was 92 % lean and 8% fat. I recommend using a mixture with some fat in it, to help keep the meatballs from drying out too much. The fat content will help keep them juicy.
- Breadcrumbs- Traditional, plain panko breadcrumbs.
- Feta Cheese- I used traditional feta cheese crumbles. You could also use other feta cheese crumbles, such as those with added herbs, to add even more flavor to the meatballs. (i.e. tomato and basil, garlic and herb)
- Garlic- I recommend using fresh garlic cloves. You’ll want to grate them instead of mincing them, so they get evenly distributed throughout the meatball mixture.
- Onion- I chose to use red onion, a common ingredient in Greek cuisine. You could use any variety that you like. You’ll want to grate the onion, just as you do the garlic. If you would rather not, you can finely chop the onion.
- Parsley- Fresh, Italian flat-leaf parsley.
- Dill- Fresh dill is best but use dried if needed.
- Oregano- I used dried oregano because that’s what I had on hand. Also, fresh oregano is hard to find at grocery stores in my area. If you have fresh oregano to use, you’ll want to triple the recipe’s amount.
- Cumin
- Egg- You’ll need 1 large egg. This helps to bind the ingredients together.
- Salt- I used sea salt, but you can use kosher salt. You may need to add a little more than what is in the recipe.
- Pepper- Black Pepper
- Lemon Zest- You’ll need the zest of one lemon. You won’t need lemon juice for this recipe. *(using it to make a homemade tzatziki sauce would be a great recommendation)
Tools & Equipment
Scoop
A cookie scoop is a helpful tool when making meatballs. Using a scoop helps ensure all your meatballs are the same size.
sheet pan
You’ll need a large sheet pan. I use my 16-inch sheet pan, which holds the entire batch of meatballs.
Chopping
You will need a knife and cutting board to chop the fresh herbs. You will also need a zester for the onion, garlic, & lemon.
paper/spray
Either parchment paper or spray oil will be needed to spray your sheet pan with. I prefer to use parchment paper.
How to Make Greek Feta Chicken Meatballs
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or spray with oil.
Step 1:
Add all the ingredients to a large mixing bowl.
Step 2:
Using your hands or a utensil, gently mix the ingredients.
Mix only until combined, being careful not to overmix.
Step 3 & 4:
Scoop the meatball mixture with a cookie scoop (or spoon) into equal portions.
Roll between your hands into a smooth ball.
Place meatballs onto the prepared baking sheet and leave 1 inch of space between each one.
Step 5:
Bake for 15-18 minutes, until the internal temperature of the meatball reaches 165 degrees F.
F.A.Q’s
How do you serve Greek Chicken Meatballs?
My favorite ways to serve them are alongside a Greek salad or served over a bed of orzo, along with cherry tomatoes, sliced cucumbers, and topped with tzatziki sauce.
Can I make Greek Chicken Meatballs gluten-free and dairy-free?
Yes, you can! Use gluten-free breadcrumbs or substitute the breadcrumbs for almond flour.
For a dairy-free option, omit the Feta cheese.
Can I use another ground meat instead of chicken?
Yes. Ground turkey, lamb, or even pork would work well with this recipe.
Can I cook these meatballs in an air fryer?
Yes. Preheat your air fryer to 375 degrees F and cook for 10-12 minutes, turning meatballs halfway through. The internal temperature should read 165 degrees F.
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Greek Feta Chicken Meatballs
Ingredients
- 1 pound ground chicken
- 1/2 cup plain panko breadcrumbs
- 1/4 cup feta cheese crumbled
- 2 cloves garlic grated
- 2 tablespoons red onion grated
- 2 tablespoons fresh parsley chopped
- 1 1/2 tablespoons fresh dill chopped
- 1 teaspoon dried oregano
- 1/2 tsp ground cumin
- 1 large egg
- 3/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 lemon zested
Instructions
- Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or spray with oil.
- Add all the ingredients to a large mixing bowl.
- Using your hands or a utensil, gently mix the ingredients. Mix only until combined, being careful not to overmix.
- Scoop the meatball mixture with a cookie scoop (or spoon) into equal portions. Roll between your hands into a smooth ball. Place meatballs onto the prepared baking sheet and leave 1 inch of space between each one.
- Bake for 15-18 minutes, until the internal temperature of the meatball reaches 165 degrees F.
