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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

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!