Go Back

Greek Chicken Meatballs

Greek chicken meatballs with a golden-seared exterior and tender, herbed centers, finished in a lemon-garlic-style skillet. Serve baked-style meatball flavor over tzatziki with feta, fresh dill, and lemon zest for a bright Mediterranean plate.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
resting 2 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Greek
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Greek chicken meatballs
  • 1.5 lb ground chicken
  • 0.33 cup breadcrumbs
  • 1 large egg
  • 3 garlic, minced
  • 2 tbsp fresh dill, chopped
  • 1 tsp dried oregano
  • 1 tsp lemon zest
  • 0.5 tsp cumin
  • Salt and pepper to taste
  • 2 tbsp olive oil
Serving
  • 1 Tzatziki sauce
  • 0.25 cup crumbled feta
  • 2 tbsp fresh dill
  • 1 lemon wedges

Equipment

  • 1 cast iron skillet

Method
 

Form the meatballs
  1. Combine ground chicken, breadcrumbs, egg, garlic, dill, oregano, lemon zest, cumin, salt, and pepper in a bowl and mix gently just until evenly combined. Form the mixture into 18 even meatballs.
Sear the meatballs
  1. Heat olive oil in a large skillet over medium-high heat until shimmering. Sear the meatballs for 4–5 minutes per side until deeply golden on all sides, working in batches if needed.
  2. Continue searing until the internal temperature reaches 165°F when checked in the center of a meatball, then remove to a plate. Keep the browned exterior visible and avoid overcrowding the pan.
Rest and serve
  1. Let the meatballs rest for 2 minutes to help juices settle. Serve over a generous spread of tzatziki.
  2. Top each plate with crumbled feta and fresh dill, then finish with lemon wedges for serving. Scatter extra lemon zest if desired to match the bright Greek finish.

Notes

Pro tip: keep the meatballs uniform so they finish at the same time, and don’t move them during the first few minutes of searing for maximum browning. Store leftovers in the refrigerator up to 3 days; reheat gently in a skillet over medium heat until warmed through. Freezing is yes—freeze cooked meatballs (without toppings) up to 2 months and thaw overnight in the fridge. For a lighter option, swap some breadcrumbs for grated cauliflower or use panko made with whole grains to reduce refined carbs.