Name: Mediterranean-Style Greek Chicken Meatballs
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 lb ground chicken (not too lean; 93/7 works best); ⅓ cup crumbled feta cheese; ¼ cup finely chopped fresh parsley; 1 tablespoon finely chopped fresh mint (or 1 tsp dried); ½ teaspoon dried oregano; ½ teaspoon ground cumin; 1 small red onion, grated (about ⅓ cup); 2 garlic cloves, minced; Zest of 1 lemon; 1 egg; ½ cup gluten-free breadcrumbs (or regular, if preferred); ½ teaspoon salt; ¼ teaspoon black pepper; 1 tablespoon olive oil (plus extra for greasing)

If you’re on the hunt for a meal that’s bursting with bright herbs, warm spices, and lean protein, look no further than these Mediterranean-Style Greek Chicken Meatballs. They’re light yet flavorful, juicy on the inside with a golden crust on the outside, and they pair effortlessly with everything from warm pita bread to a crisp salad drizzled with lemony vinaigrette. These meatballs are what I like to call a “Mediterranean meal prep miracle.” They’re not just a weeknight dinner solution—they’re a lifestyle.

Inspired by the bold, fresh flavors of Greece, these meatballs lean heavily on garlic, oregano, parsley, and a touch of mint for depth. But we’re not stopping there. We’re bringing in grated red onion for natural sweetness, crumbled feta for salty tang, and lemon zest for that bright, citrusy lift. Whether you’re eating low-carb, gluten-free, or just looking for a clean, satisfying meal that doesn’t skimp on flavor, these meatballs check every box. And guess what? They bake in the oven—no splattering oil or standing over a hot skillet. Just flavorful little orbs of joy, ready in under an hour.

Why You’ll Love This Mediterranean-Style Greek Chicken Meatballs Recipe

Packed with bright, herbaceous Mediterranean flavor that tastes fresh, not heavy
Oven-baked for a healthier, hands-off cooking method with minimal mess
Made with lean ground chicken, ideal for lighter meals without sacrificing protein
Versatile enough to pair with rice, pita, salad, or grain bowls
Kid-friendly and perfect for meal prepping for the week ahead
Naturally gluten-free with easy dairy-free modifications
Freezer-friendly for quick future meals
No frying required, yet still juicy and golden-brown
Customizable with different herbs, cheeses, or spice levels
Pairs beautifully with sauces like tzatziki, hummus, or lemon tahini

Preparation Time and Yield

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: About 20 meatballs (serves 4–6)

Nutritional Information (Per Serving)

Calories: 230
Carbohydrates: 4g
Protein: 24g
Fat: 13g
Fiber: 1g
Sugar: 1g

Ingredients for Mediterranean-Style Greek Chicken Meatballs

1 lb ground chicken (not too lean; 93/7 works best)
⅓ cup crumbled feta cheese
¼ cup finely chopped fresh parsley
1 tablespoon finely chopped fresh mint (or 1 tsp dried)
½ teaspoon dried oregano
½ teaspoon ground cumin
1 small red onion, grated (about ⅓ cup)
2 garlic cloves, minced
Zest of 1 lemon
1 egg
½ cup gluten-free breadcrumbs (or regular, if preferred)
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil (plus extra for greasing)

Step-by-Step Instructions for Mediterranean-Style Greek Chicken Meatballs

Step 1: Preheat the Oven

Set your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.

Step 2: Mix the Ingredients

In a large bowl, combine the ground chicken, crumbled feta, parsley, mint, oregano, cumin, grated onion, minced garlic, lemon zest, egg, breadcrumbs, salt, and pepper. Use clean hands or a fork to gently mix everything until well combined, being careful not to overwork the meat.

Step 3: Form the Meatballs

Scoop out about 1½ tablespoons of the mixture and roll into a ball using your hands. Place each meatball on the prepared baking sheet, spacing them an inch apart. You should get around 20 meatballs.

Step 4: Drizzle with Olive Oil

Drizzle the meatballs lightly with olive oil to help them brown and stay moist while baking. You can also spray them with olive oil spray if you prefer less added fat.

Step 5: Bake Until Golden

Place the tray in the oven and bake for 22–25 minutes, or until the meatballs are cooked through and lightly golden on the outside. If you’d like extra color, you can broil them for the last 2 minutes of baking.

Step 6: Cool and Serve

Remove the meatballs from the oven and let them cool for a few minutes before serving. Pair with warm pita, a dollop of tzatziki, or serve them over rice with fresh cucumber salad and lemon wedges.

Ingredient Background

Let’s dig into what makes these meatballs so full of life and flavor. At the heart of the dish is ground chicken, a lean yet protein-rich choice that’s incredibly versatile. Unlike beef or lamb, it takes on surrounding flavors like a sponge, making it ideal for Mediterranean seasonings. You want a balance here—go for 93/7 lean meat. Too lean, and your meatballs risk drying out. The slightly higher fat content helps retain that juicy interior while achieving that slightly crisp exterior when baked.

Next comes the feta cheese, an ingredient that brings that unmistakable salty-tangy note associated with Greek cuisine. Feta isn’t just there for flavor—it also adds moisture and a touch of creaminess to the meatball mix. Traditionally made from sheep’s milk (or a combination of sheep and goat milk), feta is crumbly and bold, making it the perfect contrast to the mild chicken. Don’t skip it unless you absolutely must, and even then, opt for a dairy-free alternative that mimics its texture.

Herbs are the soul of this recipe. Fresh parsley, mint, and dried oregano do the heavy lifting. Parsley gives a grassy brightness that cuts through the richness, while mint adds an unexpected pop that feels refreshing and distinctly Mediterranean. Oregano, that woody, slightly bitter herb, gives your meatballs a depth that echoes classic Greek grilled meats. Add in grated red onion, known for being milder and slightly sweet, and you get complexity without overwhelming the palate. Garlic and lemon zest? Those are the flavor amplifiers. Garlic grounds the mix in savory warmth, while lemon zest wakes everything up like a squeeze of sunshine.

Technique Tips for Mediterranean-Style Greek Chicken Meatballs

The first key to nailing this recipe is managing moisture and texture in your meatball mixture. Ground chicken can be a little sticky and soft to work with, especially when combined with ingredients like grated onion and feta, both of which release moisture. You’ll want to make sure your breadcrumbs aren’t too coarse—they should absorb excess moisture but not dry out the meat. A quick trick is to let your mixture rest in the fridge for 10 minutes before forming the meatballs. This gives everything time to bind and firm up.

When it comes to mixing, less is more. Overworking the mixture can lead to tough meatballs. Use your hands and gently fold everything together until just combined. If it feels too sticky to roll, lightly oil your hands. That way, you’re not adding more flour or breadcrumbs, which can mess with the texture. And make sure each meatball is roughly the same size. This ensures even cooking, which is key to avoiding undercooked centers or dried-out exteriors.

Another important technique is the oven baking method. While pan-frying gives meatballs a nice sear, it requires oil, attention, and extra cleanup. Baking, especially at 400°F, delivers consistent heat and helps achieve that light crust on the outside while keeping the inside tender. If you want that beautiful golden color without drying them out, finish with a broil for a minute or two. Keep your eyes on them though—a minute too long and you’ll go from golden to scorched.

Alternative Presentation Ideas

These Greek chicken meatballs are a chameleon on your plate, so let’s talk presentation. The classic way is to serve them alongside warm pita bread with a generous swipe of tzatziki sauce, cucumber slices, cherry tomatoes, and red onion for that street-food-meets-family-dinner vibe. Pile it all up on a platter, garnish with fresh parsley or dill, and let everyone build their own mini gyro. It’s casual, colorful, and perfect for a relaxed get-together.

If you’re leaning more elegant, create a mezze-style board. Arrange your meatballs in the center, surrounded by small bowls of hummus, baba ghanoush, marinated olives, grilled artichoke hearts, and warm flatbreads cut into triangles. Add edible flowers or lemon wedges for a pop of color. It’s a spread that screams “I tried, but also I didn’t stress.”

Or go fusion. Place three or four meatballs over a creamy bed of lemon orzo, drizzle with olive oil, and top with a sprinkle of feta and a few Kalamata olives. Serve it in shallow bowls with a wedge of lemon. It transforms a humble meatball into a composed dish worthy of a dinner party. You can even thread the meatballs on skewers for an appetizer tray. They’ll disappear faster than you can say “opa!”

Freezing and Storing Mediterranean-Style Greek Chicken Meatballs

These meatballs are meal-prep royalty because they freeze beautifully both raw and cooked. If you’re freezing them raw, form the meatballs and place them on a baking sheet lined with parchment. Freeze until solid—usually a couple of hours—then transfer to a freezer-safe bag or container. This way, you can grab just the amount you need without having to thaw the whole batch. They’ll last about 3 months frozen raw.

If you prefer to freeze them after cooking, let them cool completely before placing them in a single layer on a tray. Once frozen solid, move them to an airtight container. When you’re ready to reheat, you can bake them directly from frozen at 375°F for about 15–20 minutes. They retain their texture and flavor surprisingly well, especially if you brush them with a little olive oil or splash of lemon juice before reheating.

For short-term storage, keep the cooked meatballs in an airtight container in the fridge. They’ll stay fresh for 4–5 days. Reheat in the oven or even in a skillet with a splash of water or broth to steam them back to life. Avoid microwaving for too long—chicken dries out fast and you want to preserve all that herby, juicy goodness.

Healthier Twist Ideas

This recipe is already light, but there are always ways to tailor it further. First, if you’re watching dairy, you can substitute the feta with a plant-based feta-style cheese. There are some fantastic coconut oil-based or cashew-based versions out there that still give you that tangy flavor without the dairy. You can also leave the cheese out entirely, though you may want to add a pinch more salt or a splash of lemon juice to keep things punchy.

Want to cut down on breadcrumbs or make it grain-free? Try using almond flour or finely ground oats. They bind just as well and lend a slightly nutty undertone that pairs wonderfully with the Mediterranean flavors. You can even blend up some cooked quinoa and mix that in instead for a protein boost and a naturally gluten-free option.

Looking to reduce sodium? Use a low-salt feta or rinse your feta crumbles briefly under cold water to mellow out the saltiness. Also, skip any extra salt in the mix and let herbs do the heavy flavor lifting. Fresh mint, parsley, and lemon zest create a vibrant profile on their own, and when combined with garlic and onion, you won’t even miss the extra sodium.

Serving Suggestions for Events

These Greek chicken meatballs are a hit across all kinds of gatherings. For a casual backyard party, serve them on mini skewers with a bowl of hummus or tzatziki for dipping. They make the perfect finger food—no forks required. Just keep them warm in a chafing dish or slow cooker on low, and guests will be popping them like popcorn.

For a family-style dinner, present the meatballs on a large platter with roasted potatoes, grilled veggies, and lemon wedges. Add a side of Greek salad with juicy tomatoes, cucumbers, olives, and a crumble of feta, and you’ve got a meal that feels comforting and festive. It’s the kind of spread that encourages seconds and stories around the table.

Hosting a more elegant evening affair? Serve these meatballs plated over a swoosh of roasted red pepper puree or a smooth tahini yogurt sauce. Add a side of herbed farro or a fresh arugula salad with pomegranate seeds. Finish the plate with a sprinkle of fresh dill and lemon zest. It’s upscale without being fussy, and your guests will love the unexpected twist.

Frequently Asked Questions (FAQs)

1. Can I use ground turkey instead of ground chicken?
Absolutely. Ground turkey works just as well, especially if you use a slightly fattier blend like 93/7. Just know that it may have a slightly different flavor and texture.

2. Are these meatballs gluten-free?
Yes, if you use gluten-free breadcrumbs. Otherwise, swap them with almond flour or ground oats for a naturally gluten-free option.

3. How do I prevent my meatballs from drying out?
Make sure not to overcook them. Use a meat thermometer and remove them from the oven once they hit 165°F internally. Also, don’t use extra-lean ground meat—it needs some fat to stay juicy.

4. Can I cook these in an air fryer?
Definitely! Air fry at 375°F for 12–14 minutes, turning once halfway through. They’ll get extra crispy on the outside.

5. What can I use instead of feta cheese?
Try a dairy-free feta-style cheese or leave it out entirely. You can add more lemon zest or a touch of kalamata olive for a salty punch.

6. How long do leftovers last in the fridge?
Stored in an airtight container, they’ll last 4–5 days in the fridge. Reheat gently for best texture.

7. Can I freeze the meatballs raw?
Yes! Just shape and freeze them raw, then bake straight from frozen when ready. Add a few extra minutes to the baking time.

8. Do I need to brown them in a skillet first?
Nope. Baking gives a beautiful crust and is much easier. Broil them for a minute or two if you want extra golden tops.

9. What sauces pair well with these meatballs?
Tzatziki, hummus, lemon tahini, and even roasted red pepper dip work beautifully with these flavors.

10. Can I make this recipe dairy-free?
Yes. Skip the feta or use a dairy-free version. Everything else in the recipe is naturally dairy-free.

Conclusion

Mediterranean-Style Greek Chicken Meatballs are the kind of dish that feels both homey and exotic, simple and full of depth. With every bite, you get a little bit of sun-drenched herb, a burst of citrus, and the grounding comfort of garlic and savory meat. Whether you’re meal prepping for the week, throwing together a family dinner, or impressing guests at a party, this recipe proves just how versatile and crowd-pleasing a humble meatball can be.

What I love most is how these meatballs bring balance. They’re light but satisfying, bold but not overpowering, and they work for every season and every occasion. From a winter dinner with warm grains and roasted veggies to a summer platter with cool cucumber salad, they shift and shine wherever they go.

So next time you’re staring at that pack of ground chicken, wondering what magic to make, turn to this recipe. It’s more than just a quick meal—it’s a ticket to the Mediterranean coast, served right on your dinner table. And if you ask me, there’s no better destination than that.