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These baked Greek chicken meatballs are juicy, herby, and ready in 30 minutes. Serve them over rice with tzatziki for an easy Mediterranean dinner recipe.
If there’s one dinner concept I love riffing on, it’s Mediterranean-style plates with bold flavors, lots of herbs, and a side of tzatziki sauce.
These Greek chicken meatballs are my latest in that formula and make the best easy dinner idea. The meatballs are juicy, savory, and loaded with herbs, and served with rice, crunch veggies, and creamy tzatziki, it makes a seriously flavorful dinner (I couldn’t stop eating it or taking pictures of my plate). You can also make it vegetarian with my vegetarian meatballs!
Ingredients You’ll Need
Here’s the short list of ingredients you need for this recipe:
- Ground chicken: This is a great budget-friendly alternative to chicken breast. If all you can find is chicken breast (I’ve actually had that problem with stores near me), you can grind it using a food processor; see this reference.
- Egg: This is the binder that holds everything together.
- Panko breadcrumbs: These also help with binding and making a juicy meatball. Swap in gluten-free panko to make it gluten-free.
- Fresh mint: This adds a cooling flavor that’s unique and adds to the Mediterranean flair.
- Spices: Oregano, garlic powder, onion powder, and smoked paprika add savory notes.
How to Make Greek Chicken Meatballs
This recipe is a spin on my baked chicken meatballs recipe, but those are baked in marinara sauce. I figured out a way to bake these without the marinara and they still come out juicy and flavorful. Here’s what to do:
- Step 1: Mix. Whisk the egg, then add all the ingredients and mix with a spoon until fully combined.
- Step 2: Shape. Form 20 to 22 balls, about 1½ inches wide. I use a size-40 cookie scoop to make it easy!
- Step 3: Do a quick pan sear. Place each meatballs into a cold ovenproof skillet with olive oil as you finish them. Then turn the heat to medium-high and cook about 3 minutes until browned on the bottom.
- Step 4: Bake. Transfer the skillet to a 400°F oven and bake 8 to 10 minutes, until the internal temperature reaches 165°F.
Plant-Based Variation
If you’re cooking for various diets or love eating plant based, I’ve got a plant-based version of this plate! My vegetarian chickpea meatballs work as a plant-based version of this recipe: they hold up well over rice with tzatziki, so you can let everyone build their own meal.
The texture of the chickpea version is a little drier, more like falafel. I would make a batch in advance because they save well, but you could probably bake them at the same time as the chicken meatballs at 400F and pull them a few minutes before the recipe specifies (I have not personally tried this; let me know if it works!).
Ways to Serve Greek Chicken Meatballs
You can serve these meatballs in so many ways! Here’s my favorite way to serve them and a few more ideas:
- Over rice or farro: Pile them onto white rice or brown rice (for more fiber), or even farro.
- In a bowl: Build a Mediterranean bowl with rice, cucumber, tomato, olives, and a big spoonful of tzatziki (plus some pickled red onions). Add some chickpeas seasoned with olive oil and salt for even more fiber.
- Stuffed into pita: Tuck them into warm pita like Greek pita sandwiches.
- With a fresh salad: A classic Greek salad, Mediterranean chickpea salad, or a quick tomato cucumber salad rounds out the plate.
- As an appetizer: Set out tzatziki or garlic aioli for dipping and serve with toothpicks.
Storage and Make-Ahead Tips
These meatballs are great for meal prep (though the mint flavor is most perceptible when they’re freshly baked). Store leftovers airtight in the fridge for up to 4 days. Reheat gently in a 350°F oven or a covered skillet with a splash of water.
You could likely freeze these meatballs for up to 3 months, but I personally have not tried it (they disappear too fast).
Dietary Notes
This Greek chicken meatballs recipe is Mediterranean diet friendly. For gluten-free, use gluten free panko. For vegetarian, see my Vegetarian Meatballs recipe.
Greek Chicken Meatballs
These baked Greek chicken meatballs are juicy, herby, and ready in 30 minutes. Serve them over rice with tzatziki for an easy Mediterranean dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4 (20 to 22 meatballs) 1x
- Category: Dinner
- Method: Baked
- Cuisine: Greek, Mediterranean
- Diet: Dairy-Free, Gluten-Free, Mediterranean Diet
Ingredients
- 1 egg
- 1 pound ground chicken
- 1 tablespoon olive oil
- ¾ cup panko breadcrumbs (or gluten-free panko)
- ¼ cup packed finely chopped mint, tightly packed (or Italian parsley; see Notes)
- 2 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- Fresh ground black pepper
For serving:
- White rice or brown rice (or substitute farro)
- Sliced cucumber and tomatoes
- 1 recipe Tzatziki Sauce
Instructions
- Preheat the oven to 400°F.
- In a large bowl, whisk the egg, then stir in the ground chicken, olive oil, panko, chopped mint, oregano, garlic powder, onion powder, smoked paprika, kosher salt and a few grinds black pepper. Add the chicken and gently mix with your hands until it is well incorporated. Gently form 20 to 22 balls, about 1½ inches wide (1½ tablespoons; using a size 40 cookie scoop is helpful).
- Place each into a cold a large ovenproof skillet covered with 2 tablespoons olive oil. Once they are all rolled, apply medium high heat and cook about 3 minutes, until browned on the bottom. Place in the oven and bake 8 to 10 minutes until the internal temperature is 165°F.
- To serve, place on a plate with rice, sliced cucumbers and tomatoes, and tzatziki. (Pickled red onions also add a nice touch; it’s also nice to add fiber with some chickpeas dressed in olive oil and sprinkled with salt.)
Notes
Tip: Turn this into a vegetarian meal (or cook for vegetarians at the same time) by using my vegetarian meatballs recipe!
Fresh mint is best here flavor-wise, but if you don’t to spring for it at the store Italian parsley works too.
