These Easy Greek Chicken Meatballs are packed with wholesome ingredients and vibrant Greek flavors! They’re tender and juicy and come together in a snap. Each bite is a delightful explosion of taste that will leave you craving more. Prepare a batch ahead of time, store the meatballs in the fridge or freezer, and enjoy convenient and satisfying meals throughout the week. These are egg-free and can be made gluten and dairy-free, too!
Oriana’s Thoughts On The Recipe
These Easy Greek Chicken Meatballs are one of those feel-good recipes you’ll find yourself coming back to again and again! They’re made with simple, wholesome ingredients and bursting with those bright, herby Greek flavors we all love. Juicy, tender, and baked to perfection—these little bites of deliciousness are totally egg-free and super easy to make gluten- and dairy-free too. And guess what? They’re big on flavor but low on fuss.
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Ground Chicken: Opt for lean ground chicken (around 93% lean) to keep the meatballs moist without excess fat. If you prefer, you can swap the ground chicken for ground turkey without compromising on flavor.
- Breadcrumbs: Breadcrumbs act as a binding agent, helping to hold the meatballs together. You can use regular breadcrumbs or opt for whole wheat or gluten-free varieties based on your dietary preferences.
- Zucchini: Grated zucchini adds moisture and texture to the meatballs while sneaking in extra veggies. It also contributes to the juiciness of the meatballs.
- Red Onion & Garlic: These aromatic ingredients infuse the meatballs with savory flavor.
- Feta Cheese: Creamy and tangy feta cheese adds richness and a hint of saltiness to the meatballs. It also provides a delightful contrast to the other ingredients. Not a fan of feta? Try substituting it with grated Parmesan or crumbled goat cheese for a different flavor profile.
- Greek Yogurt or Ricotta Cheese: This keeps the meatballs moist and tender while adding a subtle tanginess to the mixture. The Ricotta cheese is my favorite because it makes the moistest meatballs ever!
- Fresh Herbs (Dill, Mint, Parsley): A medley of fresh herbs elevates the flavor profile of the meatballs, imparting a refreshing and aromatic essence. Don’t skip the herbs—they’re essential for that authentic Greek taste!
- Dried Oregano: A classic Greek herb, dried oregano lends its distinct flavor to the meatballs, enhancing their Mediterranean flair.
- Lemon Zest: Fresh lemon zest brightens up the dish with its citrusy aroma, adding a zingy freshness that balances the richness of the other ingredients.
- Kosher or Sea Salt, Black Pepper: These pantry staples season the meatballs to perfection, ensuring each bite is flavorful and well-balanced.
Food Allergy Swaps
This recipe is naturally egg, nut, peanut, and sesame-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: Instead of feta cheese and Greek yogurt or ricotta cheese, use dairy-free feta (such as Violife) and a plant-based yogurt or dairy-free ricotta alternative.
- Gluten-Free: Instead of breadcrumbs, use gluten-free breadcrumbs, crushed gluten-free crackers, or almond flour.
Process Overview: How To Make Greek Chicken Meatballs Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Prepare the Meat Mixture
Combine the ground chicken, breadcrumbs, zucchini, red onion, garlic, feta, yogurt, dill, mint, parsley, oregano, lemon zest, salt, and pepper in a large bowl. Mix until well combined. Use your hands to mix the veggie mixture into the ground meat thoroughly. Try not to overwork the meat; pinch the meat between your fingers rather than knead it.
Step 2 – Form the Meatballs
Scoop about two tablespoons of the mixture into your palms (you can wear kitchen gloves if you wish) and roll it into a ball. Tip: Use a cookie scoop to make the meatballs equal in size. This will ensure they all cook the same. Place the ball on the prepared baking sheet. Repeat with the rest of the mixture, spacing the meatballs out onto the baking sheet about 2 inches apart.
Step 3 – Bake
Bake the meatballs for 18 to 25 minutes or until cooked through.
Extra Recipe Tips For Success
- Be sure to drain the grated zucchini thoroughly to remove excess moisture. Excess water can make the meatballs soggy.
- Use a cookie scoop or your hands to even portion the meat mixture for uniform meatballs.
- For extra flavor, consider marinating the ground chicken mixture in the refrigerator for 30 minutes to an hour before forming the meatballs.
- Make sure not to overcook your meatballs. Give them a check after about 15 minutes in the oven. They should reach an internal temperature of 165°F when they’re ready. If you cook them too long, they’ll end up dry and tough, and we want to avoid that!
Variations & Additions
- Mediterranean Twist: Add chopped sun-dried tomatoes and olives to the meatball mixture for a burst of Mediterranean flavor.
- Spicy Kick: Mix in some diced jalapeños or red pepper flakes for a spicy twist.
- Herb Variations: Feel free to experiment with different herbs based on your preference. Basil or thyme would also complement the Mediterranean flavors nicely.
- Gluten-Free: To make these meatballs gluten-free, substitute the breadcrumbs with gluten-free breadcrumbs, ground oats, or almond flour for a gluten-free alternative. Just be mindful of the consistency of the meatball mixture—it should hold together without being too dry or too wet.
- Dairy-Free: To make these meatballs dairy-free, substitute yogurt and feta cheese for your favorite dairy-free alternatives.
Serving Suggestions
Here are some serving suggestions to complement your delicious Greek Chicken Meatballs:
- Greek Salad: Pair the meatballs with a refreshing Greek salad made with cucumbers, tomatoes, red onions, Kalamata olives, and crumbled feta cheese. Toss it all together with a drizzle of olive oil and lemon juice for a light and vibrant side dish.
- Tzatziki Sauce: Serve the meatballs with a side of homemade tzatziki sauce for dipping. Made with Greek yogurt, grated cucumber, garlic, lemon juice, and dill, tzatziki adds a creamy and tangy element that perfectly complements the flavors of the meatballs. Here is my tzatziki sauce recipe.
- Pita Bread or Flatbread: Warm up some pita bread or flatbread and serve it alongside the meatballs for a Mediterranean-inspired meal. You can use the bread to make wraps or simply enjoy it on the side to soak up any extra sauce or juices.
- Roasted Vegetables: Roast up some seasonal vegetables such as bell peppers, eggplant, and zucchini to serve alongside the meatballs. The caramelized flavors of the roasted veggies pair wonderfully with the savory meatballs.
- Rice or Quinoa: For a heartier meal, serve the meatballs over cooked quinoa or rice. This adds a nutritious and filling component to the dish, turning it into a complete and satisfying meal. Our favorite is Fluffy & Easy Vermicelli Rice (Arroz con Fideos).
- Lemon Wedges: Garnish the meatballs with fresh lemon wedges for a burst of citrusy flavor. Squeezing a bit of lemon juice over the meatballs just before serving adds brightness and freshness to each bite.
- Mediterranean Couscous Salad: Whip up a quick couscous salad with chopped vegetables, chickpeas, olives, and feta cheese tossed in a lemon vinaigrette. The light and refreshing salad pairs perfectly with the hearty meatballs. Try my Easy & Tasty Couscous Salad.
Storage and Freezing Instructions
To store leftover meatballs, place them in an airtight container and refrigerate for up to 3-4 days. For longer storage, freeze the meatballs in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag or container. Frozen meatballs can be stored for up to 2-3 months. To reheat, simply bake in a preheated oven until heated through.
Freeze the meatballs before baking: After shaping the meatballs, lay them out on a baking sheet lined with parchment paper. Cover them with plastic wrap and pop them into the freezer for about 2 hours to quick-freeze. Once they’re solid, transfer them into a freezer-friendly bag or container. They’ll keep well for around three months. When you’re ready to bake them, let them thaw in the fridge overnight. Then, follow the baking instructions as usual. If you’re short on time, you can also bake them straight from frozen. Just preheat your oven to 400°F and bake them for 30-35 minutes. Easy peasy!
Frequently Asked Questions
Preheat your air fryer to 375°F (190°C). Place the meatballs in a single layer in the air fryer basket, making sure they’re not overcrowded to allow for proper air circulation. Cook the meatballs in the air fryer for approximately 10-12 minutes, flipping them halfway through the cooking time to ensure even browning. Use a meat thermometer to check the internal temperature of the meatballs, ensuring they reach 165°F (75°C) to ensure they’re fully cooked.
Yes, you can substitute the breadcrumbs with ground oats or almond flour for a gluten-free alternative. Just be mindful of the consistency of the meatball mixture—it should hold together without being too dry or too wet.
Certainly! These meatballs are perfect for meal prep. Prepare them in advance, store them in the fridge or freezer, and simply reheat them when ready to enjoy. They make for a convenient and satisfying meal any day of the week.
Try These Egg-Free Meatballs Recipes Next!
Recipe Card
Easy Greek Chicken Meatballs (Baked – No Eggs)
Ingredients
- 1 pound (453 g) ground chicken (I use 93% lean)
- ¾ cup (38 g) breadcrumbs
- ¾ cup shredded zucchini, squeeze out excess liquid
- ¼ cup (30 g) finely chopped red onion
- 3 garlic cloves minced
- ¼ cup (35 g) crumbled feta cheese
- 2 tablespoons (30 g) Greek yogurt or whole ricotta cheese (Ricotta cheese is my favorite because it makes the moistest meatballs ever!)
- 1/4 cup (10 g) fresh dill, chopped
- 2 tablespoons (4 g) chopped fresh mint
- 2 tablespoons (4 g) chopped fresh parsley
- 1 teaspoon dried oregano
- Zest of 1 lemon
- 1 teaspoon (4 g) Kosher or sea salt
- ¼ teaspoon black pepper
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
- Preheat oven to 400º F (200º C). Line a large baking sheet with parchment paper and set aside.
- In a large bowl, combine the ground chicken, breadcrumbs, zucchini, red onion, garlic, feta, yogurt, dill, mint, parsley, oregano, lemon zest, salt, and pepper. Mix until well combined. Use your hands to mix the veggie mixture into the ground meat thoroughly. Try not to overwork the meat; pinch the meat between your fingers rather than knead it.
- Scoop about two tablespoons of the mixture into your palms (you can wear kitchen gloves, if you wish) and roll it into a ball. TIP: Use a cookie scoop to make the meatballs equal in size. This will ensure they all cook the same. Place the ball on the prepared baking sheet. Repeat with the rest of the mixture, spacing the meatballs out onto the baking sheet, about 2 inches apart.
- Bake the meatballs for 18 to 25 minutes or until cooked through. TIP: Give them a check after about 15 minutes in the oven. They should reach an internal temperature of 165° F (74° C) when they're ready. If you cook them for too long, they'll end up dry and tough, and we want to avoid that!
- You can enjoy the meatballs with a drizzle of tzatziki sauce with rice or on top of a Greek salad. You can also make a gyro.
- This recipe is naturally egg, nut, peanut, and sesame-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: Instead of feta cheese and Greek yogurt or ricotta cheese, use dairy-free feta (such as Violife) and a plant-based yogurt or dairy-free ricotta alternative.
- Gluten-Free: To make these meatballs gluten-free, substitute the breadcrumbs with gluten-free breadcrumbs, ground oats, or almond flour for a gluten-free alternative. Just be mindful of the consistency of the meatball mixture—it should hold together without being too dry or too wet.
- Be sure to drain the grated zucchini to remove excess moisture thoroughly. Excess water can make the meatballs soggy.
- Use a cookie scoop or your hands to even portion the meat mixture for uniform meatballs.
- For extra flavor, consider marinating the ground chicken mixture in the refrigerator for 30 minutes to an hour before forming the meatballs.
- Make sure not to overcook your meatballs. Give them a check after about 15 minutes in the oven. They should reach an internal temperature of 165°F when they’re ready. If you cook them too long, they’ll end up dry and tough, and we want to avoid that!
- Mediterranean Twist: Add chopped sun-dried tomatoes and olives to the meatball mixture for a burst of Mediterranean flavor.
- Spicy Kick: Mix in some diced jalapeños or red pepper flakes for a spicy twist.
- Herb Variations: Feel free to experiment with different herbs based on your preference. Basil or thyme would also complement the Mediterranean flavors nicely.
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