Greek chicken meatballs are juicy, flavorful, and so much lighter than traditional beef meatballs. Made with feta, fresh dill, and lemon zest, each bite brings bright Mediterranean flavor without feeling heavy. These meatballs come together in one bowl, sear beautifully in a skillet, and finish in the oven in under 30 minutes.
As a cookbook author and professional recipe developer, I've tested dozens of chicken meatball recipes, and this one is my favorite. The combination of feta, lemon, and fresh dill keeps the chicken incredibly moist while adding the perfect tangy brightness.
I started making these meatballs when I wanted something lighter than my usual Italian meatballs but just as satisfying. Ground chicken can dry out easily, but the feta keeps these tender and flavorful. The fresh dill and lemon zest make them taste bright and fresh, not heavy. Serve them over rice, tuck them into pita with tzatziki, or add them to a Greek salad for an easy, protein-packed meal.
If you're looking for more meatball recipes, check out our: Turkey and Feta Meatballs, Spicy Meatballs, and Marry Me Chicken Meatballs.
Jump to:
- Why You'll Love This Recipe
- Ingredients
- How to Make Greek Chicken Meatballs
- Tina's Tips for the Best Greek Chicken Meatballs
- How to Keep Chicken Meatballs Juicy
- Greek Meatballs vs Italian Meatballs
- Can I Make Greek Chicken Meatballs in the Air Fryer?
- Substitutions and Variations
- Frequently Asked Questions
- Storage and Reheating
- Serving Suggestions
- Greek Chicken Meatballs with Feta and Dill (Easy 30-Minute Recipe)
Why You'll Love This Recipe
- Juicy and tender: Feta and egg keep the chicken moist, so you never end up with dry meatballs.
- Bright Mediterranean flavor: Lemon zest, fresh dill, garlic, and oregano make every bite fresh and flavorful.
- Quick and easy: Everything mixes in one bowl, then the meatballs cook in about 30 minutes.
- Versatile: Serve them over rice, in pita wraps, in grain bowls, or on a salad.
- Great for meal prep: These meatballs reheat beautifully and taste just as good the next day.
Ingredients
Here are the ingredients you'll need for these Greek chicken meatballs:
- Ground chicken: Use ground chicken (not just ground chicken breast) for the best moisture and texture.
- Feta cheese: Adds tangy flavor and keeps the meatballs juicy.
- Panko breadcrumbs: Helps bind the meatballs while keeping them light.
- Egg: Holds the mixture together.
- Kosher salt & black pepper: Essential seasoning.
- Garlic: Adds savory depth.
- Lemon zest: Brings bright citrus flavor without extra liquid.
- Dried oregano: Classic Mediterranean herb.
- Fresh dill: Adds the signature Greek flavor.
- Olive oil: Used for searing the meatballs.
See quantities in the recipe card below.
How to Make Greek Chicken Meatballs
Mix the meatballs
In a large bowl, combine the ground chicken, feta, panko, egg, salt, black pepper, garlic, lemon zest, oregano, and dill. Mix gently until just combined - do not overmix.
Shape and Sear
Roll the mixture into 1-inch meatballs and set aside. Heat the olive oil in a large oven-safe skillet over medium heat. Add the meatballs in a single layer and sear for about 2 minutes per side, until lightly golden.
Bake
Transfer the skillet to the oven and bake for 10-12 minutes, or until the meatballs reach an internal temperature of 165°F.
Tina's Tips for the Best Greek Chicken Meatballs
- Don't skip the feta: It adds moisture and the perfect salty tang.
- Use fresh dill: Fresh dill gives the meatballs their signature Mediterranean flavor.
- Don't overmix the meat: Overworking the mixture can make the meatballs dense and tough.
- Sear before baking: Searing adds flavor and creates a light crust on the outside.
- Check the internal temperature: Chicken meatballs should reach 165°F.
How to Keep Chicken Meatballs Juicy
Chicken is leaner than beef or pork, which means it can dry out more easily. A few simple ingredients help keep these meatballs tender and flavorful.
- Feta cheese adds moisture and saltiness that keeps the meatballs from tasting dry.
- Egg and breadcrumbs act as binders that help trap moisture inside the meat.
- Avoid overmixing the meat. Mix just until combined so the meatballs stay light and tender.
- Cook just until done. Chicken meatballs should reach an internal temperature of 165°F. Overcooking can cause them to dry out.
Greek Meatballs vs Italian Meatballs
Greek meatballs and Italian meatballs share a similar concept, but the flavors are very different.
- Greek meatballs, often called keftedes, typically include herbs like dill, oregano, and parsley along with lemon, garlic, and sometimes feta cheese. They're often served with tzatziki, pita, rice, or salad.
- Italian meatballs usually include Parmesan cheese, garlic, parsley, and breadcrumbs, and are commonly simmered in tomato sauce and served with pasta.
- Greek meatballs tend to taste lighter and more herb-forward, while Italian meatballs are richer and more savory.
Can I Make Greek Chicken Meatballs in the Air Fryer?
Yes! These meatballs cook beautifully in the air fryer.
- Preheat the air fryer to 375°F.
- Arrange the meatballs in a single layer in the basket.
- Cook for 10-12 minutes, shaking the basket halfway through.
- Check that the internal temperature reaches 165°F.
Air frying creates a slightly crisp exterior while keeping the inside juicy.
Substitutions and Variations
- Ground turkey: Turkey works well in place of chicken.
- No feta: Try goat cheese or ricotta for a milder flavor.
- No panko: Regular breadcrumbs work fine.
- Add spinach: Mix in about ¼ cup finely chopped spinach for extra greens.
- Make it spicy: Add a pinch of red pepper flakes.
Frequently Asked Questions
Yes. You can shape the meatballs and refrigerate them uncooked for up to 24 hours before cooking.
Yes. Freeze cooked meatballs in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Chicken is lean, so it can dry out easily. Using feta, egg, and breadcrumbs helps keep them moist.
You can bake them directly, but searing adds extra flavor and texture. Searing also helps hold the meatballs together.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for 3-4 days.
- Freezer: Freeze cooked meatballs for up to 3 months.
- Reheating: Reheat in a skillet with olive oil or warm in a 350°F oven for 8-10 minutes.
Serving Suggestions
Greek Chicken Meatballs with Feta and Dill (Easy 30-Minute Recipe)
Ingredients
- 1 pound ground chicken
- ½ cup crumbled feta cheese
- ½ cup panko breadcrumbs
- 1 large egg
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 cloves garlic minced
- 1 teaspoon lemon zest
- ½ teaspoon dried oregano
- 1 tablespoon fresh dill finely chopped
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 350°F.
- Mix the meatballs: In a large bowl, combine the ground chicken, feta, panko, egg, salt, black pepper, garlic, lemon zest, oregano, and dill. Mix gently until just combined - do not overmix.
- Shape: Roll the mixture into 1-inch meatballs and set aside.
- Sear: Heat the olive oil in a large oven-safe skillet over medium heat. Add the meatballs in a single layer and sear for about 2 minutes per side, until lightly golden.
- Bake: Transfer the skillet to the oven and bake for 10-12 minutes, or until the meatballs reach an internal temperature of 165°F.
- Serve: Serve warm with tzatziki, lemon wedges, or over rice, salad, or pita.
Did You Make This Recipe?
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