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A bowl with yellow rice, five Greek Chicken Meatballs, sliced cucumbers, cherry tomatoes, Kalamata olives, and white sauce drizzled on top. A small bowl of white sauce is in the background.

Baked Greek Chicken Meatballs

Kristina Cadelina
Juicy Greek Chicken Meatballs, seared and finished in the oven, then topped with a creamy fresh herb Greek yogurt sauce. Packed with protein and perfect over salad, rice or pita.
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Prep Time 25 minutes
Cook Time 15 minutes
Course Appetizer, Dinner, Main Course
Cuisine Greek, Mediterranean
Servings 24
Calories 85 kcal

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

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

Notes:
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.
 
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Nutrition

Calories: 85kcalCarbohydrates: 2gProtein: 8gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 41mgSodium: 129mgPotassium: 251mgFiber: 0.3gSugar: 1gVitamin A: 259IUVitamin C: 3mgCalcium: 27mgIron: 1mg
Keyword Baked Greek Chicken Meatballs, Greek Chicken Meatballs
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