Baked Greek Chicken Meatballs
These Greek Chicken Meatballs are a new favorite in my house. Ground chicken is mixed with fresh herbs, garlic, red onion, and a homemade Mediterranean Spice Blend spice blend. A creamy herb Greek yogurt sauce on the side ties it all together, keeping things light and bright. Serve them over a Greek salad, stuff them into a pita, or pile them onto Garlic Turmeric Rice for an easy, high-protein dinner.
Similar to my Gluten Free Turkey Meatballs and Bison Meatballs, these Greek Ground Chicken Meatballs get a quick sear for a caramelized crust, then they finish in the oven so they stay juicy.
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Why this Greek Meatball Recipe works
- Simple ingredients. These greek meatballs are naturally gluten free and use fresh herbs and spices.
- Baked not fried. These Greek Chicken Meatballs are pan seared then finished in the oven.
- Meal prep friendly. Make a big batch for a quick high-protein appetizer or snack. Or Serve them over your favorite grains or a salad.
- An underused protein. Ground chicken gets overlooked often. It’s lean, budget friendly and holds flavor well like ground turkey. Some other ground chicken recipes to try are Ground Chicken Empanadas, Chicken Pesto Flatbread, Ground Chicken Lasagna, Ground Chicken Chili and Ground Chicken Tacos.
Ingredients you’ll need
- Ground chicken.
- Extra virgin olive oil.
- Egg.
- Milk. This adds moisture to the meatballs.
- Red onion. Pro tip- if you have a food processor, throw the red onion in there on chop mode and it will be ready in seconds.
- Fresh herbs. Mint, parsley and dill. These are a non-negotible for best flavor.
- Garlic cloves. Throw it in the food processor the same time as the red onion to save time.
- Mediterranean Spice Mix. This is a blend that I created that can be used various recipes such as Sheet Pan Mediterranean Chicken. The spice mix uses dried oregano, garlic powder, paprika, cumin, onion powder, sumac, and kosher salt.
- Lemon zest.
- Herb Greek Yogurt Sauce. This is a simple mix of non-fat Greek Yogurt, milk, garlic, fresh herbs like dill and parsley. lemon and olive oil.
How to make Greek Chicken Meatballs
Step One: Make the mixture. In a large bowl, combine the ground chicken with fresh herbs, garlic, red onion, egg, milk and spices. Mix just until just combined.
Step Two: Form the meatballs. Using gloves for easy clean up, shape the mixture into 24 evenly sized meatballs.
Step Three: Sear. Preheat the oven to 350 degrees F and line a sheet pan with parchment paper. Set aside. Heat a non-stick skillet over medium-high heat , add the olive oil and sear the meatballs for 2-3 minutes per side, until golden.
Step Four: Bake the meatballs.Transfer the seared meatballs to the sheet pan and bake for 12 minutes, or until they reach an internal temperature of 165°F.
Step Five: Make the sauce. While the meatballs bake, prepare the sauce by gently combining all the ingredients into a medium bowl.
Step Six: Serve. Serve the greek meatballs right away with sauce on the side or enjoy on top of your favorite grains or on a salad.
Storing and reheating
Store any leftovers in an airtight container for up to 3 days. Reheat for 60-90 seconds using the microwave. To freeze, cook and then cool completely and store in the freezer for up to 3 months. Defrost in the fridge overnight and reheat the next day.
Helpful tips for this Greek Chicken Meatball recipe
- Handle the meatballs gently while forming them and use gloves for easy clean up.
- Use an adequate amount of olive oil in the pan so the meatballs don’t stick.
- Sear the chicken meatballs in batches so the pan doesn’t get overcrowded.
- Use a meat thermometer for accuracy. The internal temperature should reach 165 degrees F.
- Prepare the sauce ahead of time so the flavors can blend.
- Make a double batch and freeze for later.
Serving suggestions
- Serve over rice such as Spanish Rice with Tomato Sauce or Garlic Turmeric Rice or plain brown or white rice.
- Alongside potatoes like Cumin Sweet Potatoes, Roasted Red Potatoes and Broccoli, Roasted Za’atar Potatoes or Whole30 Mashed Potatoes .
- Enjoy as a light meal or an appetizer.
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Baked Greek Chicken Meatballs
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Equipment
Ingredients
- 2 lbs ground chicken
- 2 tablespoons extra virgin olive oil
- 1 large egg
- 2 tbsp milk
- ½ cup red onion finely diced (¼ of a large red onion)
- ½ cup fresh mint chopped
- ½ cup italian parsley chopped
- ¼ cup fresh dill chopped
- Lemon zest of 1 large lemon
- 7-8 cloves garlic minced
Mediterranean Spice Mix
- 2 tsp dried oregano
- 2 tsp granulated garlic
- 1 tsp paprika
- 1 tsp ground cumin
- 1/2 tsp onion powder
- 1 tsp sumac
- 1 tsp kosher salt
Herb Greek Yogurt Sauce
- 1 cup nonfat greek yogurt
- 2 tbsp milk
- 1 large clove garlic
- 1 tbsp fresh dill chopped
- 1 tbsp fresh italian parsley chopped
- 1/2 lemon juice juice of ½ lemon
- 1 tbsp extra virgin olive oil
- Salt to taste
Instructions
- Make the mixture. In a large bowl, combine the ground chicken with fresh herbs, garlic, red onion, egg, milk and spices. Mix just until just combined.
- Form the meatballs. Using gloves for easy clean up, shape the mixture into 24 evenly sized meatballs.
- Sear. Preheat the oven to 350 degrees F and line a sheet pan with parchment paper. Set aside. .Heat a non-stick skillet over medium-high heat , add the olive oil and sear the meatballs for 2-3 minutes per side, until golden.
- Bake the meatballs.Transfer the seared meatballs to the sheet pan and bake for 12 minutes, or until they reach an internal temperature of 165°F.
- Make the sauce. While the meatballs bake, prepare the sauce by gently combining all the ingredients into a medium bowl.
- Serve. Serve the greek meatballs right away with sauce on the side or enjoy on top of your favorite grains or on a salad.
Notes
Store any leftovers in an airtight container for up to 3 days. Reheat for 60-90 seconds using the microwave. To freeze, cook and then cool completely and store in the freezer for up to 3 months. Defrost in the fridge overnight and reheat the next day. Helpful tips for this Greek Chicken Meatball recipe:
- Handle the meatballs gently while forming them and use gloves for easy clean up.
- Use an adequate amount of olive oil in the pan so the meatballs don’t stick.
- Sear the chicken meatballs in batches so the pan doesn’t get overcrowded.
- Use a meat thermometer for accuracy. The internal temperature should reach 165 degrees F.
- Prepare the sauce ahead of time so the flavors can blend.
- Make a double batch and freeze for later.
Nutrition
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