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Greek chicken meatballs with feta, herbs, and a creamy dipping sauce.
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Greek Chicken Meatballs

Greek chicken meatballs baked until tender with feta, Parmesan, fresh herbs, and lemon zest. A grated onion panade keeps the ground chicken moist and flavorful. Serve warm with tzatziki and your favorite Greek-inspired sides.
Prep Time20 minutes
Cook Time18 minutes
Panade Rest5 minutes
Total Time43 minutes
Course: Main Dish
Cuisine: Greek, Mediterranean
Keyword: baked chicken meatballs, greek chicken meatballs
Servings: 6 servings
Author: Dahn Boquist

Ingredients

  • ½ yellow onion finely grated (including the juices)
  • ¾ cup Panko breadcrumbs
  • ½ cup milk
  • 1 large large egg
  • ½ cup feta cheese very finely crumbled
  • ⅓ cup parmesan cheese grated
  • 3 garlic cloves minced
  • 2 tablespoons chopped fresh dill
  • 1 teaspoon dried oregano
  • 1 teaspoon lemon zest finely grated
  • ¾ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 ½ pounds ground chicken

Instructions

  • Preheat the oven to 425°F. Line a large baking sheet with parchment paper or lightly grease it.
  • Finely grate the onion into a large mixing bowl, including all of the onion juices.
    Fresh dill, lemon zest, garlic, and cheese for chicken meatballs.
  • Add the panko breadcrumbs and milk, then stir to combine. Let the mixture sit for 5 minutes so the breadcrumbs absorb the liquid and soften.
    Finely grated onion and juices for Greek chicken meatballs.
  • Add the egg, feta cheese, Parmesan cheese, garlic, dill, oregano, lemon zest, salt, and black pepper. Stir until everything is well combined.
    Greek chicken meatball ingredients in a mixing bowl.
  • Add the ground chicken and gently mix just until combined. Avoid overmixing, which can make the meatballs dense.
    Chicken meatballs before baking on a sheet pan.
  • Scoop the mixture into balls approximately 2 tablespoons each and arrange them on the prepared baking sheet, leaving a little space between each one.
    Greek chicken meatballs ready to serve with pita and tzatziki.
  • Bake for 15 to 18 minutes, or until the meatballs are cooked through and an instant-read thermometer inserted into the center registers 165°F. For a more golden exterior, broil for 1 to 3 minutes at the end, watching closely to prevent burning.
    Baked chicken meatballs with golden tops and Greek seasoning.

Notes

Grate the onion: Finely grating the onion releases its juices, which become part of the panade to help keep the meatballs moist and tender. It also disperses the onion evenly throughout the mixture, adding a mellow onion flavor.
Don’t overcook: Use an instant-read thermometer to check for doneness. Chicken meatballs can dry out quickly if baked too long. Cook until they reach 165°F.
Keep hands damp: Lightly wet your hands with water if the mixture becomes sticky while shaping the meatballs.
Use a cookie scoop: A 2-tablespoon cookie scoop makes it easy to portion evenly sized meatballs so they bake at the same rate.
Test the seasoning: Before shaping all of the meatballs, cook a small spoonful of the mixture in a lightly oiled skillet until cooked through. Taste the sample and adjust the seasoning, if needed, before forming the meatballs.

Nutrition

Serving: 1serving | Calories: 286kcal | Carbohydrates: 11g | Protein: 26g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 127mg | Sodium: 590mg | Fiber: 1g | Sugar: 2g
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