Ground Chicken Greek Meatballs are so moist and bursting with big flavors from garlic, feta, parsley, and oregano. You can make them ahead and freeze for months. Then simply bake for 25-30 minutes and enjoy! Paired with a tangy and bright Tzatziki sauce and served over your favorite side, it’s the perfect dinner!
I mentioned that you can make these meatballs ahead and freeze them. I highly recommend doubling up on this recipe and immediately freezing half of the meatballs for another week or even month! If you like that idea, try these other Five, 5-Ingredient Freezable Dinners – with Grocery List!
Check out this easy tutorial video for these Greek Meatballs!
Meatballs are a versatile Family Dinner!
If you’ve followed my recipes for a while then you know how much I love meatballs for dinner. If not, welcome to my meatball world! And when I say ‘world’ I really mean taking a trip around the world with Meatballs. They are easy to make tons for family dinners and fill them with flavors from different cuisines.
Here are links to some of my favorite Meatball Recipes:
- Asian Teriyaki Meatballs with Veggie & Noodle Stir Fry
- Meatballs in Cauliflower Dill Sauce
- Chipotle Meatballs in Mexican Corn Cream Sauce
- Moroccan Meatball Stuffed Pitas
Quick note! This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them. This commission is what helps me keep this blog afloat :). But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used.
EQUIPMENT NEEDED
Nothing special for this one! Just a large sheet pan (I use a 17×11).
Oh, mincing garlic is made super easy with a Garlic Press.
PREP-AHEAD FOR YOUR GREEK MEATBALLS
We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the full recipe below)
For this recipe, you can prep all of the ingredients: mince the garlic, chop the parsley, slice the scallion, zest and juice the lime. Follow the recipe for the details on this prep.
One of the most fantastic things about these meatballs (aside from the taste) is that you can make them ahead. To make the meatballs, just add the ground meat and all of the ingredients to a large mixing bowl and combine. Then form meatballs using a heaping tablespoon of mixture for each. Place them on a sheet pan lined with parchment or aluminum for easy clean-up. Of course, you do not need to line the pan, but if not, then coat the bottom with olive oil.
Can I swap another Meat for the Chicken?
Yep! Let start with chicken, as there are different kinds within the ‘chicken category’ to know about. There different types based on how the chickens are raised. I prefer the free-range chicken with no antibiotics used. This will be found on the label. Just because it says organic, doesn’t mean it was free range.
There are also different cuts used for the ground chicken, such dark meat cuts (thighs, legs) or white meat (breast). The white meat is leaner. Some ground chicken is a mix and some will say white meat only. I used 99% lean white meat ground chicken. However, you use any ground chicken variety.
You could use ground beef at any fat content you prefer (80%, 90%, etc.). Same thing applies to beef as with chicken. There is grass-fed, no-antibiotics, no hormones, etc. And of course you can use ground turkey.
Can I use other Fillings for Greek Meatballs?
I’ve tested many different ingredients in meatballs and for this recipe I really love this combo. That said, you can certainly make some swaps if you need or want to. I used dried oregano for big Mediterranean flavor in a small amount. I use fresh parsley mostly for color and a touch of freshness. You could use dried Italian seasoning or dried basil instead using the same measurement as the oregano. You could also swap the parsley for fresh baby spinach. Consider wilting the spinach down first in a sauté pan and then squeezing out the excess water before adding it to the meat. You could add up to ½ cup wilted spinach to the meat mixture.
How can I make these meatballs Gluten Free?
You could swap the breadcrumbs with parmesan cheese or even gluten free breadcrumbs.
MAKE YOUR TZATZIKI!
You have prepped most of the ingredients above per the recipe, so now it’s on to the cucumber. For my Tzatziki, I love a lot of crunchy cucumber. You can certainly add less if you want, such as only 1/4 of a cucumber.
Cucumbers are 95% water!
Yes, that’s right! So, cucumbers are a great snack during the hot summer months for helping you to stay hydrated. But, you must squeeze out the water before adding the cucumber to your sauce because it will make your sauce very watery and separate on you. Of course, you can save that cucumber water for a smoothie or lemon water or even a cocktail!
I use my grater vs. a food processor for the cucumber shredding process, as it’s quick with minimal clean up.
Once you have your cucumber grated, transfer it to a clean towel and squeeze the water out, then add it to the yogurt with the rest of the Tzatziki ingredients and stir to combine.
COOK YOUR CHICKEN GREEK MEATBALLS & QUINOA
Preheat the oven to 400 F degrees. Place the meatballs on an oiled sheet pan and bake in the oven for 15 on one side. Then remove and flip the meatballs over to get browned on the other side. Bake for another 10 minutes.
ENJOY! 😍 Carrie
Ground Chicken Greek Meatballs
Ground Chicken Greek Meatballs are so moist and bursting with big flavors from garlic, feta, parsley, and oregano. You can make them ahead and freeze for months. Then simply bake for 25-30 minutes and enjoy! Paired with a tangy and bright Tzatziki sauce and served over your favorite side, it's the perfect dinner! #chickenrecipes #chickendinners #easydinnerideas #meatballs #chickemeatballs #greekmeatballs
Ingredients
Meatballs
- 16 oz Lean Ground Chicken raised without antibiotics ground turkey is good too
- 2 cloves Garlic minced
- 3 tbsp Parsley Chopped
- 1 tsp Oregano
- 1 tsp Salt
- 1 tsp Fresh Ground Pepper
- 1 tbsp Extra Virgin Olive Oil
- 1 Egg, large
- 1/4 cup breadcrumbs
- 1/2 cup Feta, crumbled
Tzatziki
- 1 cup Plain Greek Yogurt
- 1 tbsp Scallion, finely chopped
- 1 clove Garlic, minced
- 1 Lime (all zested, half juiced)
- 1/2 English Cucumber, medium-sized
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
Instructions
Prep Ahead Steps
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You need 1 large mixing bowl for the meatball mixture and 1 small bowl. Place the ground chicken into the large bowl. Place the yogurt into the small bowl.
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Mince the 3 cloves garlic, 2 go into the large mixing bowl with the chicken and 1 goes into the small bowl with the yogurt.
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Chop parsley and add it to the chicken in the large bowl. Slice the scallion greens and add them to the yogurt in the small bowl.
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Zest the Lime and add it to the yogurt. Juice half the lime into the yogurt.
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For the meatball mixture in the large bowl, add the rest of the ingredients: the ground chicken, egg, oregano, salt, pepper, and breadcrumbs. Mix to fully combine all ingredients.
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Then form meatballs by scooping a heaping tablespoon of the mixture and rolling it in your hands. Place them on a sheet pan lined with parchment or aluminum for easy clean-up. Of course, you do not need to line the pan, but if not, then coat the bottom with olive oil.
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Using a grater on the medium grate size, grate the cucumber with the skin on. Transfer the cucumber to a clean towel so that you can squeeze the water out of the cucumber before adding it to the yogurt.
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If you are not eating the Tzatziki within the next day, then I mix the yogurt sauce without the cucumber and store the cucumber in a separate bowl lined with paper towel to soak up any additional water that comes out of the cucumber. When you are ready, add the cucumber plus salt and pepper to the yogurt, then mix the ingredients into the yogurt. Cover and store in the fridge.
Cooking Steps
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Preheat the oven to 400 F degrees. Place the meatballs on an oiled sheet pan and bake in the oven for 15 on one side. Then remove and flip the meatballs over to get browned on the other side. Bake for another 10 minutes.
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Finish the Tzatziki sauce by mixing the shredded cucumber to the yogurt and mix to combine. Serve with the meatballs and ENJOY!
For this recipe, you need a large pot. I used my 
