The BEST Greek Chicken Meatballs Recipe- Quick Facts
- Time: 35 minutes
- Serves: 4 (makes approx. 24 meatballs)
- Method: pan-seared (with baked and air fryer alternatives)
- Flavors: lemon, garlic, oregano and dill.
- Diet: options for dairy-free, gluten-free, paleo and Whole30.
- Serve with: Greek salad, tzatziki, easy lemon orzo or rice.
- TWS Recipe Origins: I developed this recipe for a brand collaboration many, many years ago! It has since become a beloved blog favorite, which makes me so happy! I love how versatile it is (can be made dairy-free/gluten-free, but can also just use Italian breadcrumbs and greek yogurt tzatziki) and it always turns out!
Love a good bowl-for-dinner situation – try our reader favorite recipe: Sloppy Joe Bowls or these Lamb Gyro Bowls!
Key Ingredients + Substitutions
Be sure to see the full recipe card below for the full listing of ingredients, instructions, & estimated nutritional information.
- ground chicken – this is our favorite meat to use in this recipe card, but you could also use ground turkey, ground lamb or even ground beef.
- almond flour – to keep it Whole30/Paleo you could also use cassava flour or something similar. If you aren’t concerned with Whole30/Paleo you can simply use homemade breadcrumbs, gluten-free breadcrumbs or one reader even used crushed saltine crackers!
- fresh mint – a fresh herb that is traditionally used in so many Greek recipes.
- Greek vinaigrette – highly recommend making your own homemade Greek vinaigrette if you have the time, but if you don’t the Primal Kitchen greek vinaigrette is our go-to for this recipe!
- Greek salad – an easy Greek salad is the perfect pairing with these delicious chicken meatballs.
- tzatziki sauce – option to make a dairy-free tzatziki version that is listed out in the recipe card, make Greek yogurt tzatziki sauce, or buy your favorite store-bought version (my grocery store caries the Esti brand, which is usually really good).
How To Make Greek Chicken Meatballs
Step 1: Make your dairy-free tzatziki sauce (option to use greek yogurt tzatziki or store bought)
Step 2: Mix up your Greek Salad and set aside.
Step 3: Add your meatball ingredients (but not the Greek vinaigrette .. that is used later) to a bowl and mix to combine.
Step 4: Form meatball and sear on all sides in a cast iron skillet. Reduce heat and move meatballs around until fully cooked.
Chicken Meatball Tips + Tricks
Ground chicken meatballs are just … so sticky and hard to form into solid meatballs – right?! Here are a few tips + trick we learned along the way through testing:
- fill a little bowl with oil: when you set up to make your meatballs, put a little bowl of olive oil next to you – put some on your hands as you form the meatballs, rolling them between your palms – dip your fingers back into the bowl to re-wet your hands as you continue work through the meatball mixture.
- smooth out edges: again with oil on your hands, smooth out any edges that begin to form
- cold meat mixture: feel free to stick the combined ground chicken mixture in the freezer for a bit before forming meatballs – it will be less sticky when it’s cold.
Step 5: Toss the cooked chicken meatball in some Greek vinaigrette – this coats the meatballs with extra flavor!
Step 6: Choose how you want to serve your meatballs and enjoy!
Erin’s Testing Corner: What I Learned
The big things I learned were: 1) use oil on those hands when making the meatballs! 2) don’t skip on tossing in the dressing – it punches up that Greek flavor we know and love!
What To Serve With Greek Chicken Meatballs
There are so many different ways to serve up these juicy chicken meatballs! Our recipe card below includes a dairy-free/paleo/Whole30 option with the Greek cucumber salad that we love and dairy-free tzatziki, but here are a few other options for you:
- Rice + Feta: serve the meatballs over your choice of rice (like this Instant Pot jasmine rice or even homemade cauliflower rice) with lots of crumbled feta (reg. or dairy-free).
- Lemon Orzo: make a batch of the best lemon orzo and serve with the included Greek salad OR skip the Greek Salad and just make a batch of our Greek Orzo Salad instead (which incorporates both orzo + greek salad ingredients).
- Pita: add your choice of tzatziki to a pita along with your prepared meatballs and Greek salad!
- Appetizer: serve meatballs in a little cup with Greek salad at the bottom and a dollop of tzatziki sauce for a fun, light appetizer!
- Sheet Pan: add raw meatballs to a sheet pan along with your choice of veggies and bake for approx. 20 minutes (or until meatballs are cooked through) in a 400 degree f. oven.
Alternative Cooking Method Options:
- Baked: place meatballs on a baking sheet and bake in a 400 degree F. oven for approx. 18-22 minutes or until the internal temp reaches 165 degrees F. (use an internal meat thermometer).
- Air Fryer: place meatball in an air fryer preheated to 400 degrees F. – ensure they aren’t touching and cook for approx. 8-12 minutes or until the internal temp reaches 165 degrees F. (use an internal meat thermometer). You might need to do this in batches, depending upon the size of your air fryer.
Freezing and Reheating
- Freezing raw meatballs: to freeze form meatballs and place on a baking sheet, ensuring meatballs are not touching. Place in freezer for 1 hour. Then add to a freezer-safe bag, label and place in the freezer. Use within 3-6 months.
- Reheating raw meatballs: place in refrigerator overnight to thaw – cook on stove-top, air fryer or bake to cook.
- Cooking from frozen: place frozen meatballs on baking sheet and bake at 400 degrees F. for 25-30 minutes or until cooked through.
- Freezing cooked meatballs: let meatballs cool completely and then place in a freezer-safe bag, label and place in freezer. Use within 3-6 months.
- Reheating cooked meatballs: place on baking sheet and cover with foil. Reheat in a 300 degree F. oven for approx. 15 minutes or until warmed through.
Greek Chicken Meatball Recipe FAQs
Absolutely! This meatball recipe is great for meal prep. Just cook up the meatballs and store in an airtight container in the fridge for up to 4 days. If you are making the salad and tzatziki sauce, store those in separate containers to prevent sogginess.
Yes! Just bake the meatballs on a baking sheet with parchment paper at 400 degrees F for about 18-22 minutes (or until internal temp is 165). Then toss them in the sauce. I personally prefer the stove-top version, but if you are more of an oven-baked chicken meatball person I totally get it!
Yes! Simply follow the recipe as-written, but add 1/3 cup of crumbled feta cheese.
Yup! I would add about 1/2 teaspoon lemon zest to the meatball mixture for a bit of added brightness and acidity.
Made this recipe and loved it?!
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Greek Chicken Meatballs + Homemade Tzatziki
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stove Top
- Cuisine: Greek
- Diet: Gluten Free
Description
A simple and delicious chicken meatballs recipe that is packed with flavor! The creamy Tzatziki Sauce (which is Paleo/Whole30) just brings this whole dish to the next level!
Ingredients
Dairy Free Tzatziki Sauce (see Notes for other options)
- 1 cup mayonnaise
- 1 cup cucumber, diced
- 1 tablespoon fresh lemon juice
- 1 tablespoon garlic, minced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried dill
- 1 teaspoon fresh mint
Greek Salad
- 15 cherry tomates, halved
- 2 cups English cucumber, diced
- 1 cup kalamata olives
- 1/2 cup red onion, diced
- 1/4 teaspoon kosher salt
- 2 tablespoons homemade Greek vinaigrette (or store-bought)
Greek Chicken Meatballs
- 1 pound ground chicken
- 1 egg
- 1/2 cup almond flour
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano leaves
- 1 teaspoon dried basil
- 1 teaspoon dried dill
- 1/2 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1 tablespoon fresh mint, packed and chopped
- 1/3 cup Greek vinaigrette (note: reserve for after meatballs are cooked)
Other Serving Options:
- crumbled feta cheese
- cooked rice of your choice
- lemon orzo pasta
- pita bread
- quick pickled onions
Instructions
Dairy Free Tzatziki Sauce
- Combine: Combine ingredients in small food processor or blender. Pulse to combine until smooth.
- Taste + Adjust: Taste and adjust seasoning, as desired.
- Refrigerate: Place in an airtight container in the refrigerator.
Greek Salad
- Combine: Prep and combine the fresh ingredients and salt in medium mixing bowl. Pour the Greek vinaigrette on top.
- Set Aside: Stir to combine and set aside.
Greek Chicken Meatballs
- Mix: Combine ground 1 pound ground chicken, 1 egg, 1/2 cup almond flour, 1 teaspoon salt, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon dried dill, 1/2 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon ground black pepper, and 1 tablespoon fresh mint in a large bowl. Stir to fully combine.
- Scoop + Form Meatballs: Use a cookie dough scoop to scoop out approx. 1 1/2 tablespoons of meatball mixture, forming a ball, and place on a large plate. Continue until all of the meatball mixture is used. (See: Notes for Ground Chicken Meatball Tips)
- Sear Meatballs: Take large cast iron skillet and bring to medium-high heat. Add a tablespoon of oil and use a spatula to spread evenly to coat the pan. Add chicken meatballs and sear on all sides, about 3 minutes.
- Continue Cooking: Turn down heat and continue cooking, about 10-15 minutes or until fully cooked (165 degrees F internal temperature – I recommend using a meat thermometer).
- Toss: Place cooked chicken meatballs in a large bowl and pour the 1/3 cup Greek vinaigrette on top. Toss to coat.
Serving:
- Whole30/Paleo Serving: Place Greek Salad and meatballs on a plate or in a bowl. Drizzle meatballs with Dairy Free Tzatziki Sauce.
- Other Serving Options: serve over rice with crumbled feta cheese and tzatziki sauce, in a pita with the greek salad and tzatziki, with some homemade lemon orzo, with greek quinoa salad or greek orzo salad!
Notes
- Tzatziki Options: we love the homemade dairy-free version included in the recipe card – of course feel free to grab your favorite store-bought version to make life easier (my local grocery store carries the Esti brand which is good) or we have a greek yogurt tzatziki sauce on the site as well.
- Tzatziki Consistency: if you want a thicker tzatziki feel free to shred the cucumber and squeeze out as much as water as possible. Blend all of the other tzatziki ingredients and then fold in the shredded cucumber.
- Greek Vinaigrette: we highly recommend making our homemade Greek vinaigrette dressing, but we also love Primal Kitchen’s Greek Vinaigrette!
- Almond Flour: sub breadcrumbs if want (regular or gluten-free) – one reader also used crushed saltines successfully!
- Ground Chicken Meatball Tips: Ground chicken can be very sticky so it helps to have a little bowl of oil next to you when you are making the chicken meatballs. Get a little oil on your fingers and then rub on the inside of the cookie dough scoop before scooping the meatball mixture. Then place directly on a plate and reform as necessary.
- Meatball Amount: this recipe makes approximately 20-24 meatballs.
- Meal Prep: this meatball recipe is great for meal prep! Just store in separate containers in the fridge.
Nutrition
- Serving Size: 6 oz
- Calories: 339
- Sugar: 4.9 g
- Sodium: 606.6 mg
- Fat: 24.7 g
- Carbohydrates: 12.8 g
- Protein: 13.3 g
- Cholesterol: 91.4 mg
Debra says
Absolutely delicious. Just made it today. It’s a keeper. I did make homemade vinaigrette instead of purchasing it.
Erin says
So glad to hear that, Debra! and yes, love that you made your own vinaigrette – good for you!!
Azin says
Delicious recipe! A staple in our home
Erin says
That makes me so happy to hear, Azin! Thank you so much for taking the time to leave your review + feedback – I really appreciate it!
Amy says
Do you have the macros for this recipe? It looks and sounds delicious!
Erin says
I don’t, sorry Amy!
vicki says
this recipe packed so much flavor! it was delicious!
Erin says
So happy to hear that, Vicki! Thank you so much for taking the time to leave your feedback!
Kelli says
Great recipe! Followed it exactly, and they turned out perfectly! Everyone in the family, including the 5 and 7 year old loved it.
Erin says
So glad you enjoyed it, Kelli! Always a major win when the kids like it too 🙂 Thank you so much for taking the time to leave a feedback and review – I greatly appreciate it!!
Gina says
Made these tonight for the 3rd or 4th time. They’re amazing!!!! I usually use ground turkey because it’s easier for me to find, but they always turn out flavorful and moist – nobody likes a dry meatball! I always make a double batch because they’re even better the next day. This has become one of my favorite meals to make!
Erin says
Love this, Gina! And thanks for letting everyone know they work just as well with ground turkey – so helpful! Thank you so much for leaving a review + feedback – I really appreciate it!
Erica says
Just made this and my family all loved the meatballs!! Added feta since I’m not doing a whole30 and I just made up mayo and a Greek dressing since I didn’t have the name brands – but still so good. For sure making the meatballs again and the tzatziki was delicious!
Erin says
That makes me so happy to hear, Erica! And yes, adding feta if you aren’t doing a Whole30 is such a good idea! Thanks so much for taking the time to leave your feedback – I really appreciate it!
Camille says
Made this for the first time last night and LOVED it. First let me say, I didn’t use the mint. My personal shopper (husband) didn’t get it. It was still delicious. It was very easy, since the different parts are prepared separately. I get overwhelmed if there are too many things happening at once. We ate it all and we used the leftover tzatziki today on salads with other proteins. We’ll probably be using it for salads regularly from now on.
Erin says
That makes me so happy to hear, Camille! Glad you all enjoyed it 🙂 Thanks for leaving your review + feedback – I really appreciate it!
Leah says
So good. Flavorful. Whole family loved it, even my picky daughter. Amazing as Neal prep!
Erin says
That makes me so happy to hear, Leah! Thanks so much for the feedback – I really appreciate it!
Emily says
My whole family loves this recipe (including my picky 2 year old who frequently won’t eat dinner!). I have been doubling the amount for the meatballs so everyone can eat what the want and I still have leftovers for the next day!
Erin says
So happy to hear that, Emily! These are a family-favorite in our house too (including my kiddos). Thank you so much for taking time to leave a review/feedback – I really appreciate it!
Heather says
This recipe was so delicious! My kids loved the chicken meatballs! The dressing was so good as well. I only wished I made a double batch. Definitely putting this in the dinner rotation!
Erin says
I am so happy to hear that, Heather! One of my favorites as well 🙂 Thanks so much for taking the time to leave your feedback – it means so much!
Heather says
Just curious. Would this turn out well with ground turkey meatballs?
Erin says
Hi Heather! I know people have made them with turkey and reported that they turned out great!
Megan says
Hi there! This looks amazing, but wondering if there is anything I could use in place of almond flour? I am planning to make for someone who is allergic to nuts. Would regular flour work (obviously would no longer be GF, but that would be okay for this particular situation)?
Erin says
Hi Megan! If you don’t need the recipe to be Paleo/Whole30/GF/etc. then I would recommend in breadcrumbs in place of the almond flour!
wendy says
I have a tree nut allergy and i made them with panko bread crumbs and they taste great. my family loves them and i make them pretty much weekly now. Making them tonight in fact . 😀
Ashley says
I made these today and missed that the dressing needs added after they are cooked. I would suggest adding a note that says reserved for later in the ingredient list.
Today they became extra moist meatloaf 😂
Erin says
Ahh! Oh no! I can definitely add a note about that 🙂
wendy says
could the meatballs be baked?
Erin says
I think you definitely could bake them instead – I would do about 375 or 400 degrees for about 25 minutes (or until internal temp is 165). Enjoy!
wendy says
Thank you for the fast reply! Making them tonight!
Erin says
Of course! And yay!! Excited for you to try them 🙂
wendy says
So good! My whole family loved them!
Erin says
So happy to hear that! And thank for letting me know! 🙂
Bridget says
Flavor city! I made these for meal prep this week and have really been enjoying them. So tender and the flavors really are so good. I didn’t make the Sauce but next time I’m going to!! Thanks!
Erin says
So happy to hear that, Bridget! Thank you so much for taking the time to leave your feedback – it means a lot! 🙂
Jean says
Just made this dinner tonight. The entire family loved them. So easy and so flavourful.
Thanks
Erin says
So happy to hear that, Jean! Thank you for leaving feedback – I really appreciate it! 🙂