The BEST Greek Chicken Meatballs

Have you ever bitten into a meatball so juicy, so perfectly seasoned, and so outrageously delicious that it stopped you mid-conversation? That’s exactly what happened the first time I served these Greek chicken meatballs to my friends. There was this moment of stunned silence followed by a chorus of “Oh my goodness!” and “Can I have this recipe?”

I’m going to let you in on a little secret: these aren’t just any meatballs. These are game-changers. Tender, aromatic, packed with Mediterranean flavors, and — here’s the kicker — they’re made with chicken instead of beef or lamb, making them lighter but no less satisfying.

Whether you’re planning a Mediterranean feast, looking for a crowd-pleasing appetizer, or just want to elevate your weeknight dinner rotation, these Greek chicken meatballs (known traditionally as keftedes) deliver in every way possible. Let me walk you through creating what will undoubtedly become a staple in your cooking repertoire.

What Makes These Greek Chicken Meatballs Special?

Greek cuisine is a celebration of fresh ingredients, bold flavors, and time-honored techniques. These meatballs embody all those principles while adding my own personal touches that I’ve perfected over dozens of batches.

• Chicken Instead of Beef or Lamb: A lighter protein that still delivers incredible flavor and juiciness when prepared correctly
• Perfect Herb Blend: The combination of fresh mint, dill, and parsley creates an authentic Greek flavor profile
• Texture Secret: Soaked bread crumbs and grated zucchini ensure these meatballs stay tender and never dry out
• Versatility: Serve them as an appetizer with tzatziki, as part of a mezze platter, or as a main course with sides

I’ve been tweaking this recipe for years, and I’m confident that once you try it, you’ll understand why my friends and family specifically request these meatballs for gatherings.

Ingredients: The Building Blocks of Flavor

For the Meatballs:

• 2 pounds ground chicken (preferably thigh meat for more flavor and moisture)
• 1 medium zucchini, finely grated and excess moisture squeezed out
• 1 medium red onion, very finely diced
• 4 cloves garlic, minced
• 2 slices day-old bread, crusts removed
• ¼ cup milk (for soaking the bread)
• 2 large eggs, lightly beaten
• ¼ cup fresh dill, finely chopped
• ¼ cup fresh mint leaves, finely chopped
• ¼ cup fresh parsley, finely chopped
• 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Zest of 1 lemon
• 1 tablespoon lemon juice
• 1 cup crumbled feta cheese
• ½ cup Kalamata olives, pitted and finely chopped
• ¾ cup panko breadcrumbs
• 1½ teaspoons sea salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons extra virgin olive oil (for cooking)

For the Tzatziki Sauce:

• 2 cups Greek yogurt (full-fat for best texture)
• 1 English cucumber, seeded and finely grated
• 3 cloves garlic, minced
• 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh mint, chopped
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper

The Importance of Quality Ingredients

I can’t stress enough how much quality matters when making these meatballs. Here are my tips for selecting the best ingredients:

Ground Chicken: Ask your butcher for freshly ground chicken thigh meat rather than pre-packaged ground chicken. The higher fat content in thighs yields juicier meatballs.

Fresh Herbs: The trinity of dill, mint, and parsley is non-negotiable for authentic Greek flavor. Pre-packaged herbs simply don’t deliver the same aromatic punch as fresh ones.

Feta Cheese: Look for authentic Greek feta made from sheep’s milk and stored in brine, not the pre-crumbled variety. The flavor difference is remarkable.

Extra Virgin Olive Oil: Use a good quality Greek olive oil if possible. The fruitiness and peppery finish elevate the entire dish.

Bread: Day-old bread works best for soaking because it holds its structure better than fresh bread.

Step-by-Step Preparation Method

Preparing the Base

1. Tear the bread into small pieces, place in a bowl, and pour the milk over. Let soak for 10 minutes until softened.
2. Meanwhile, grate the zucchini using the large holes of a box grater. This is crucial: place the grated zucchini in a clean kitchen towel and squeeze out as much liquid as possible. This prevents your meatballs from becoming soggy.
3. In a large mixing bowl, combine the ground chicken, grated zucchini, and finely diced red onion.
4. Squeeze excess milk from the soaked bread and add to the mixture.

Adding Flavor Components

5. Add the minced garlic, beaten eggs, chopped herbs (dill, mint, parsley), dried oregano, cumin, smoked paprika, lemon zest, lemon juice, crumbled feta, chopped olives, panko breadcrumbs, salt, and pepper.
6. Using clean hands (the best tools for this job!), gently mix everything together until just combined. Avoid overmixing, which can make the meatballs tough.
7. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours. This resting time allows the flavors to meld and makes the mixture easier to shape.

Forming and Cooking the Meatballs

8. With slightly dampened hands (to prevent sticking), form the mixture into meatballs about 1½ inches in diameter. This size allows them to cook through while remaining juicy.
9. Place the formed meatballs on a parchment-lined baking sheet. You should get approximately 30-35 meatballs from this recipe.
10. Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering.
11. Working in batches to avoid crowding (which causes steaming instead of browning), cook the meatballs for about 3-4 minutes per side until golden brown and cooked through (internal temperature of 165°F/74°C).
12. Transfer cooked meatballs to a paper towel-lined plate to drain excess oil, then move to a warm serving platter.

Preparing the Tzatziki Sauce

13. Place the grated cucumber in a clean kitchen towel and squeeze out excess moisture.
14. In a medium bowl, combine the Greek yogurt, drained cucumber, minced garlic, chopped dill and mint, olive oil, lemon juice, salt, and pepper.
15. Stir well, then refrigerate for at least 30 minutes before serving to allow flavors to develop.

Cooking Techniques and Tips for Perfect Meatballs

After making these meatballs countless times, I’ve discovered several techniques that make a significant difference in the final result:

Don’t Skip the Chilling Step: Refrigerating the mixture before forming the meatballs isn’t just a time-filler—it allows the breadcrumbs to absorb moisture and the proteins to relax, resulting in more tender meatballs.

The Right Heat Level: Medium heat is critical when cooking chicken meatballs. Too high, and the outside burns before the inside cooks; too low, and they’ll dry out during extended cooking.

Test a Mini Meatball: Before forming all your meatballs, make a small test patty and cook it to check the seasoning. This allows you to adjust salt, pepper, or herbs before committing to the entire batch.

Uniform Size = Even Cooking: I use a cookie scoop to ensure all my meatballs are the same size, which helps them cook at the same rate.

Gentle Mixing: Use a light touch when combining ingredients. Overmixing compacts the meat proteins, resulting in dense, tough meatballs.

Nutrition Information

Understanding the nutritional profile of these meatballs can help you incorporate them into your meal planning:

These meatballs offer a good balance of protein and fat while being relatively low in carbohydrates. The addition of zucchini and herbs boosts the vitamin and mineral content significantly.

Serving Suggestions and Meal Ideas

These versatile meatballs work beautifully in multiple serving styles:

As an Appetizer:

• Arrange on a platter with toothpicks and a bowl of tzatziki for dipping
• Include lemon wedges for squeezing over the top
• Garnish with additional fresh herbs and a drizzle of olive oil

As Part of a Mezze Spread:

• Serve alongside hummus, baba ganoush, olives, and warm pita
• Add stuffed grape leaves, feta drizzled with honey, and roasted peppers
• Include crisp vegetable crudités for a refreshing contrast

As a Main Course:

• Serve over a bed of lemon-herb rice pilaf
• Pair with a Greek salad loaded with tomatoes, cucumbers, and red onion
• Offer warm, fluffy pita bread on the side
• Add roasted vegetables such as eggplant, zucchini, and bell peppers

Leftover Transformations:

• Slice and add to pita with tzatziki, tomatoes, and lettuce for a Greek-style sandwich
• Crumble over a Greek salad for added protein
• Toss with pasta, feta, and cherry tomatoes for a quick Mediterranean pasta dish
• Add to a grain bowl with quinoa, roasted vegetables, and a dollop of tzatziki

Make-Ahead and Storage Tips

One of the things I love most about this recipe is how well it works for meal prep and entertaining:

Make-Ahead Options:

• Raw Meatball Mixture: Can be prepared up to 24 hours in advance and stored covered in the refrigerator.
• Formed Raw Meatballs: Can be arranged on a baking sheet, covered with plastic wrap, and refrigerated for up to 12 hours before cooking.
• Fully Cooked Meatballs: Can be made up to 3 days ahead and stored in an airtight container in the refrigerator.
• Tzatziki Sauce: Actually improves when made 1-2 days ahead, as flavors have more time to meld.

Freezing Instructions:

• Allow cooked meatballs to cool completely.
• Arrange in a single layer on a baking sheet and freeze until solid (about 2 hours).
• Transfer to freezer bags or containers, separating layers with parchment paper.
• Label with the date and contents.
• Freeze for up to 3 months.

Reheating Methods:

• From Refrigerated: Place in a 350°F (175°C) oven for 10-12 minutes or microwave on 70% power with a damp paper towel over them.
• From Frozen: Thaw overnight in the refrigerator for best results, then reheat as above. Alternatively, place frozen meatballs in a 325°F (165°C) oven for 20-25 minutes until heated through.

Variations to Keep it Interesting

While the classic recipe is my go-to, I occasionally make these variations to switch things up:

Spinach and Feta Version:

• Substitute the zucchini with 2 cups of finely chopped fresh spinach (squeezed dry)
• Increase the feta to 1½ cups
• Add ¼ teaspoon of freshly grated nutmeg

Lemon-Dill Emphasis:

• Double the lemon zest and juice
• Increase the dill to ½ cup
• Add 1 tablespoon of capers, rinsed and chopped
• Omit the cumin and smoked paprika

Spicy Mediterranean:

• Add 1 teaspoon of Aleppo pepper or ½ teaspoon of red pepper flakes
• Include 2 tablespoons of harissa paste
• Add 2 tablespoons of finely chopped sun-dried tomatoes

Troubleshooting Common Issues

Even experienced cooks can run into challenges with meatballs. Here are solutions to common problems:

Meatballs Are Too Dry:

• Ensure you’re using ground chicken thigh meat, not breast
• Add an extra tablespoon of olive oil to the mixture
• Don’t overcook—chicken meatballs need just enough time to reach 165°F

Meatballs Are Falling Apart:

• The mixture may be too wet—add more panko breadcrumbs, 1 tablespoon at a time
• Refrigerate the mixture longer before forming meatballs
• Make sure you’re squeezing enough moisture from the zucchini

Meatballs Are Too Dense:

• You might be overmixing or compacting the meat too much
• Use a lighter touch when forming the meatballs
• Make sure the bread is properly soaked and incorporated

Q&A Section

Q: Can I use ground turkey instead of chicken?

Absolutely! Ground turkey makes an excellent substitute and works with exactly the same cooking times. If using turkey breast meat, you might want to add an extra tablespoon of olive oil to the mixture to ensure juiciness.

Q: I don’t have fresh herbs. Can I use dried instead?

While fresh herbs provide the best flavor, you can substitute dried herbs in a pinch. Use 1 tablespoon each of dried mint, dill, and parsley instead of the fresh amounts. The flavor won’t be quite as vibrant, but you’ll still get a delicious result.

Q: How can I make these meatballs gluten-free?

Easy! Simply substitute the regular bread and panko with gluten-free alternatives. You can also use gluten-free certified rolled oats (pulsed in a food processor to create a breadcrumb-like texture) instead of the panko breadcrumbs.

Q: Can these meatballs be baked instead of pan-fried?

Yes, they can be baked on a parchment-lined baking sheet at 400°F (200°C) for about 15-18 minutes, turning halfway through cooking. While baking is more hands-off, you’ll miss some of the beautiful caramelization that comes from pan-frying.

Q: How can I tell when the meatballs are done without cutting them open?

The most accurate way is to use an instant-read thermometer, which should register 165°F (74°C) when inserted into the center of a meatball. Without a thermometer, look for meatballs that are browned on all sides and feel firm but slightly springy when gently pressed.

Q: My tzatziki turned out watery. What went wrong?

The key to thick tzatziki is removing as much moisture as possible from the cucumber. After grating, really squeeze it in a clean kitchen towel until no more water comes out. Also, use only full-fat Greek yogurt, as lower-fat versions contain more moisture.

Q: Can I make a dairy-free version of these meatballs?

Yes! Omit the feta cheese and increase the herbs slightly to compensate for flavor. For the tzatziki, use a dairy-free yogurt alternative made from coconut or almond. The texture will be slightly different, but the flavors will still work beautifully.

Q: My family doesn’t like olives. Can I leave them out?

Certainly! The olives add a briny, umami element, but you can omit them and still have delicious meatballs. Consider adding an extra pinch of salt and perhaps 1-2 teaspoons of capers (rinsed and chopped) to make up for some of the lost complexity.

Final Thoughts

These Greek chicken meatballs have earned their place as my signature dish for good reason. They transform ordinary ingredients into something truly special, bringing together the sunny flavors of Greece in perfect harmony.

What I love most about this recipe is its ability to bridge casual and elegant dining. The same meatballs that make a satisfying weeknight dinner can be dressed up for a dinner party that will have your guests raving.

Remember, cooking is ultimately about bringing people together, and few dishes accomplish that better than a platter of these meatballs. There’s something about the act of sharing food—reaching for another meatball, scooping up more tzatziki—that creates connection and conversation.

So the next time you’re looking for a recipe that’s guaranteed to please, give these Greek chicken meatballs a try. I’m confident they’ll earn a permanent place in your cooking repertoire, just as they have in mine.