Ground Chicken Greek Meatballs!

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Ground Chicken Greek Meatballs on a plate with Tzatziki sauce over rice. Baked meatballs in back. These meatballs have garlic, feta, parsley, and oregano

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!

Ground Chicken Greek Meatball on fork dipped in Tzatziki sauce over rice. Baked meatballs in back. These meatballs have garlic, feta, parsley, and oregano

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:

Ground Chicken Greek Meatballs on a plate with Tzatziki sauce over rice. Baked meatballs in back. These meatballs have garlic, feta, parsley, and oregano. 

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.

Ground Chicken Greek Meatball ingredients in a bowl.  Baked meatballs in back. These meatballs have garlic, feta, parsley, and oregano

Ground Chicken Greek Meatball ingredients in a bowl.  These meatballs have garlic, feta, parsley, and oregano

Ground Chicken Greek Meatball ingredients in a bowl.   These meatballs have garlic, feta, parsley, and oregano

Raw Ground Chicken Greek Meatballs on a pan.  These meatballs have garlic, feta, parsley, and oregano

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.  

Grating cucumber for Tzatziki sauce to go with Chicken Greek Meatballs. These meatballs have garlic, feta, parsley, and oregano.

Grating cucumber for Tzatziki sauce to go with Chicken Greek Meatballs. These meatballs have garlic, feta, parsley, and oregano.

 

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.

Grated cucumber squeezed in a towel for Tzatziki sauce to go with Chicken Greek Meatballs. These meatballs have garlic, feta, parsley, and oregano.

Excess water from grated cucumber squeezed in a towel for Tzatziki sauce to go with Chicken Greek Meatballs. These meatballs have garlic, feta, parsley, and oregano.

Ingredients in a bowl for Tzatziki sauce to go with Chicken Greek Meatballs. These meatballs have garlic, feta, parsley, and oregano.

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.

Baked Ground Chicken Greek Meatballs on a pan. These meatballs have garlic, feta, parsley, and oregano

ENJOY! 😍 Carrie

 

Ground Chicken Greek Meatballs on a plate with Tzatziki sauce over rice. Baked meatballs in back. These meatballs have garlic, feta, parsley, and oregano. 

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

Course Main Course
Cuisine Greek
Keyword feta, Meatballs, tzatziki
Prep Time 20 minutes
Cook Time 25 minutes
Servings 24 meatballs
Author Carrie Tyler

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

  1. 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.

  2. 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.

  3. 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.

  4. Zest the Lime and add it to the yogurt. Juice half the lime into the yogurt.

  5. 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.

  6. 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.

  7. 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.

  8. 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

  1. 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.

  2. Finish the Tzatziki sauce by mixing the shredded cucumber to the yogurt and mix to combine. Serve with the meatballs and ENJOY!

Creamy Ground Chicken Tomato Gluten Free Soup

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My Creamy Ground Chicken Tomato Soup is one of the most loved recipes on Talking Meals.  So, I have revamped it to be Gluten Free!  You get all of the creamy goodness, the hearty chicken, the deep tomato flavor, and the spinach in a delicious gluten free soup!

COOK YOUR GLUTEN FREE CHICKEN TOMATO SOUP!

This gluten free soup recipe starts with white meat ground chicken.  Super lean.  But, cooked the right way, also Super Flavorful.  You want to sear the meat in a soup pot – and I mean SEAR.  Sear it so that you create  a lot of brown stuff in the pan…brown meat, with caked-on brown drippings all over the bottom and sides of the pan.  Brown = Goodness.  Brown = Flavor.  These pictures do not do ‘brown’ justice.  When you start to worry it has gotten too brown…brown it some more!  Ok, you get the picture 🙂

Next, add in the onion and garlic and cook them down with the beautifully browned meat.  Then, add in the tomato paste and oregano and mix in.  Let it cook down and get more browned!  This recipe uses tomato paste vs. tomato sauce or tomatoes because I LOVE the depth of flavor you get and the sauce is primarily creamy with this deep deep tomato flavor backdrop.  We are layering deep flavors on top of deep flavors.

Stir in the cornstarch and mix to fully combine.  Let cook another few minutes to once again…get browned.  Then add in the broth and stir until fully combine and the soup starts to thicken.

Cover and simmer on low heat for for 30 minutes, stirring every 5-7 minutes.  At the very end, stir in the spinach and turn off the heat.

I love to add a little something cool and tangy to a hot soup and a simple dollop of sour cream slightly stirred on top does the trick beautifully.

This is THE Gluten Free SOUP of Soups.  Creamy Ground Chicken Tomato Soup.  Try it this week! 😋

 

Creamy Ground Chicken Tomato Gluten Free Soup

This Creamy Ground Chicken & Spinach Tomato Gluten Free Soup is creamy, chunky, flavorful, and healthy! It uses all white meat ground chicken that you cook until it is incredibly browned for some serious flavor. Then tomato paste adds the flavor back drop for the soup and cornstarch creates the amazing gluten free creaminess! Finally Spinach is your veggie boost.

Course Main Course, Soup
Cuisine American
Keyword chicken soup, gluten free, ground chicken, healthy dinner, soup, spinach, tomato, tomato Soup
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4 people
Calories 683 kcal
Author Carrie Tyler

Ingredients

  • 16 oz Ground Chicken white meat
  • 1 tbls Extra Virgin Olive Oil
  • 1 cup Onion diced or 1 small onion
  • 1 clove Garlic minced
  • 2 tbls Tomato Paste
  • 1/2 cup Corn Starch
  • 5 cups Low Sodium Chicken Broth
  • 1/2 tsp Dried Oregano crushed
  • 1 cup baby spinach leaves
  • 1 tsp Salt
  • Fresh Ground Pepper to taste
  • 1/4 cup Sour Cream

Instructions

Prep Ahead for your Soup

  1. Dice the onion and mince the garlic.  Add the Oregano and Tomato Paste to the onion and garlic in a storage container.

  2. Set aside or store in a container in the fridge until ready to cook.  

    Note, you can also freeze this for cooking later!  Just place the chicken in a separate bag, then place the chicken bag and the other ingredient bag in the freezer for a later date.  If you freeze, you will want to make sure that you have the cornstarch, broth, and spinach available at that later date.

Cook your Soup

  1. To a preheated large soup pot, add 1 tablespoon extra virgin olive oil, then the ground chicken. Break up the meat with a spatula or spoon. Sprinkle in 1/2 teaspoon of salt and 1/2 teaspoon of fresh ground pepper.
    Ground chicken in pot for this Creamy Tomato Soup with Ground Chicken and Spinach is creamy and chunky and has a ton of deep flavor. AND it is healthy! It uses all white meat ground chicken that you cook until it is incredibly browned for some serious flavor. Then tomato paste adds the flavor back drop for the soup and a flour roux plus broth creates the amazing creaminess! Finally Spinach is your veggie boost.
  2. Stir the chicken until brown on all sides. Let it get REALLY brown on the bottom of the pan, about 5 minutes.
  3. Add the diced onion, minced garlic, Oregano, and tomato paste. Cook stirring so that the onion and garlic don't burn, about 3-4 minutes.

  4. Add the cornstarch to the meat and stir it in to combine. Then add the 5 cups broth to the pot and stir. Taste for seasoning and add salt and pepper to taste.
    Creamy Tomato Soup with Ground Chicken in pot. It is creamy and chunky and has a ton of deep flavor. AND it is healthy! It uses all white meat ground chicken that you cook until it is incredibly browned for some serious flavor. Then tomato paste adds the flavor back drop for the soup and a flour roux plus broth creates the amazing creaminess! Finally Spinach is your veggie boost.
  5. Partially cover so steam can escape and cook for 30 minutes, stirring every 5-7 minutes. The mixture will get thick and creamy.
  6. Add the spinach leaves to the pot and stir in. Test again for seasoning and add salt and pepper to taste.
    Creamy Tomato Soup with Ground Chicken and Spinach in a pot on counter with spoon and spinach leaves on counter. It is creamy and chunky and has a ton of deep flavor. AND it is healthy! It uses all white meat ground chicken that you cook until it is incredibly browned for some serious flavor. Then tomato paste adds the flavor back drop for the soup and a flour roux plus broth creates the amazing creaminess! Finally Spinach is your veggie boost.
  7. Garnish with sour cream and fresh ground pepper
    Creamy Tomato Soup with Ground Chicken and Spinach in a pot on counter with spoon and spinach leaves on counter. It