Greek Chicken Meatballs with Feta & Dill

There are certain flavors I will never get tired of, and feta, dill, lemon, garlic, and oregano are very high on that list. Put them all into his juicy Greek chicken meatballs recipe, bake until golden, add a big bowl of tzatziki for dipping, and I am VERY happy.

This is the kind of chicken meatball recipe I make when I want something healthy and high in protein, but don’t want dinner to feel boring. Everything gets mixed together in one large bowl, rolled into meatballs, and baked on a sheet pan. No standing over the stove cooking in batches and very little cleanup.

I also love how many different meals I can get out of one batch. Serve these chicken meatballs with buttered orzo or rice and Greek salad for dinner, stuff them into warm pita, add them to a bowl with vegetables and tzatziki sauce, or grab one straight from the fridge when you need a quick high-protein snack. I’ve done all of the above.

And every single time I make them, someone asks me for the recipe.

At a Glance

• Made with 2 pounds of ground chicken
• Baked instead of fried
• No egg or breadcrumbs needed
• Naturally gluten-free
• Packed with feta cheese, lemon and fresh herbs
• Great for meal prep
• Freezer-friendly
• Delicious for dinner or served as an appetizer

Why These Greek Chicken Meatballs Have So Much Flavor

Ground chicken can be incredibly delicious, but you have to give it some help.

That’s where the meatball ingredients really matter.

I use fresh dill and fresh parsley for loads of herby flavor, then add dried oregano, four garlic cloves, lemon juice and plenty of lemon zest. The feta cheese is especially important because it brings saltiness, richness, and little creamy pockets throughout the meatballs.

I also grate the onion rather than chopping it. This is one of my favourite little tricks because grated onion almost disappears into the chicken mixture while adding both flavor and moisture.

The result is a chicken meatball that actually tastes exciting.

Notes for Juicy Chicken Meatballs

Don’t Overmix

Once all your ingredients are in the bowl, mix just until everything comes together. Overworking the meatball mixture can give you tougher meatballs, and nobody wants that.

Ground Chicken Makes a Difference

You can make this Greek chicken meatball recipe with ground chicken breast, but I prefer ground chicken that contains some dark meat because the additional fat helps keep the meatballs juicy.

If your grocery store only carries lean ground chicken, don’t panic. The olive oil, feta, onion and fresh herbs in this recipe all help add moisture.

Keep the Meatballs Similar in Size

I usually aim for golf ball-sized meatballs. A cookie dough scoop is actually great for portioning the mixture quickly and keeping everything roughly the same size.

Same size = same cooking time.

Use a Meat Thermometer

Chicken should reach an internal temperature of 165°F. A small meat thermometer takes out all the guesswork and prevents you from overbaking them just to be safe.

Why I Bake Them Instead of Frying Them

Traditional Greek meatballs are often fried, and trust me, I love them that way too. But for this particular recipe, the oven is my favorite way to cook them.

I line a baking sheet with parchment paper, arrange the meatballs in a single layer, and bake them at 400°F.

That’s it.

You could line the pan with foil and lightly coat it with cooking spray, but parchment makes cleanup ridiculously easy.

Cooking on a sheet pan also means I can make the entire recipe at once instead of heating olive oil over medium-high heat in a large cast iron skillet and cooking several batches.

Weeknight me appreciates that very much.

The Greek Meatball Bowl

Here’s something a little different: instead of thinking about these strictly as meatballs, use them as the starting point for a build-your-own Greek bowl night.

I put the warm meatballs in the middle of the table and let everyone build their own.

Start with buttered rice or orzo, then add Greek chicken meatballs, Greek salad, tomato, red onion, cucumber, feta, fresh herbs, and a very generous spoonful of tzatziki.

Warm pita on the side is never a bad decision either.

It’s especially good for families because everyone can choose what goes into their own dish. One kid wants just rice and chicken meatballs? Great. Someone else wants every vegetable available plus half the bowl of tzatziki? Also great.

This has become one of my favourite ways to turn a simple meatball recipe into a complete dinner.

What to Serve with Greek Chicken Meatballs

The possibilities here are pretty endless, but my perfect pairing is something fresh and crunchy alongside something creamy.

Try:

• Greek salad
• Tzatziki sauce
• Buttered rice
• Lemon orzo
• Warm pita
• Roasted vegetables
• Sliced English cucumber
• Tomato and cucumber salad
• Lemon wedges

They’re also great on an appetizer platter with tzatziki and vegetables for dipping.

Can I Make This Chicken Meatball Recipe in the Air Fryer?

Absolutely.

An air fryer is a great alternative when you’re making a smaller batch. Arrange the meatballs in a single layer with room around each one and cook until golden and the internal temperature reaches 165°F.

Exact timing will depend on the size of your meatballs and your air fryer, so I always recommend checking them with a meat thermometer rather than relying exclusively on a timer.

For the full recipe, however, I still prefer the oven because I can cook everything at once.

Make Them Now, Thank Yourself Later

These Greek chicken meatballs are fantastic for meal prep.

Once cooled, store them in an airtight container in the refrigerator and use them for lunches and dinners throughout the week. I love having them ready to throw into a bowl with rice and vegetables when I don’t feel like cooking.

They also freeze beautifully.

Freeze the cooked meatballs on a tray first, then transfer them to a freezer-safe container once solid. That way they don’t freeze together into one giant meatball mountain.

Future you will be thrilled.

What About Egg and Breadcrumbs?

A lot of meatball recipes use an egg and breadcrumbs as binders. You’ll also see gluten-free recipes that use almond flour measurements in place of breadcrumbs.

I don’t use any of them here.

The ground chicken mixture holds together beautifully on its own, which means these meatballs are naturally gluten-free without requiring any substitutions.

They are not dairy-free because feta is an important part of this recipe. If you need a dairy-free variation, you could experiment with leaving it out, but the final flavor and texture will be different from my original recipe.

Want to Try Traditional Greek Meatballs?

If these have you craving even more Greek food, try making traditional Greek meatballs, also known as keftedes.

Traditional versions are generally made differently from this chicken recipe and often include their own combination of spices and fresh herbs.

I love both for completely different reasons.

Frequently Asked Questions

How do I keep chicken meatballs from drying out?

Don’t overmix or overcook them. Grated onion, olive oil, and feta also bring moisture to this recipe. Cook until the centre reaches 165°F and then get them out of the oven.

Can I prepare the meatball mixture ahead of time?

Yes. Prepare the mixture, cover it well, and refrigerate until you’re ready to roll and bake the meatballs.

Can I freeze Greek chicken meatballs?

Yes. I prefer freezing them after they’re cooked and cooled. Reheat only what you need for an easy lunch or dinner.

Can I use dried herbs instead of fresh?

The fresh dill and parsley are a big part of the flavor here, so I recommend using them if possible. Dried oregano works beautifully alongside those fresh herbs.

What goes well with Greek chicken meatballs?

Tzatziki, rice, orzo, pita, Greek salad, cucumber, tomatoes, feta and lemon are all fantastic choices. You can serve them as a main meal or make smaller meatballs for an appetizer.

This One Belongs in the Weekly Rotation

These Greek chicken meatballs are exactly the kind of recipe I come back to again and again. They’re simple enough for a weeknight, healthy without feeling like “health food,” and loaded with all those Greek flavors I love so much.

The lemon, feta, garlic, oregano and dill do all the heavy lifting, while baking everything on one sheet pan keeps the actual cooking ridiculously easy.

Make them for dinner, turn them into bowls, stuff them into pita, pack them for lunch or stand at the fridge eating one cold while deciding what you’re actually going to make for dinner. I support all of these choices.

They’re easy, flavorful and always a huge hit in my house—and that’s exactly the kind of recipe worth keeping around.

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