Greek Chicken Meatballs
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
379 kcal
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Cuisine
Mediterranean, Greek, International
Greek Chicken Meatballs
Description
Greek Chicken Meatballs combine lean ground chicken with egg, panko breadcrumbs, diced red onion, minced garlic, parsley, oregano, salt, and black pepper to provide a well-seasoned base. The mixture is formed into small meatballs that are cooked by baking, stovetop searing followed by gentle cooking, or air frying until golden brown and cooked to a safe internal temperature.
The accompanying Greek salad adds freshness and contrast with crisp romaine, juicy cherry tomatoes, diced cucumber, briny kalamata olives, red onion, and crumbled feta cheese, creating a vibrant mix of textures and flavors that pair well with the meatballs.
Tzatziki sauce made from Greek yogurt, grated cucumber, fresh lemon juice, garlic, dill, salt, and pepper adds a creamy, tangy element to complement the meatballs and salad, balancing richness with brightness and herbaceous notes.
The dish can be served as a complete meal featuring each component together or the meatballs can be repurposed in gyro wraps or as appetizers with dipping sauces. The recipe supports different cooking methods and includes storage tips to maintain texture and flavor.
Ingredients
Chicken Meatballs:
- 1 lb ground chicken I like 93% lean
- 1 large egg
- ⅓ cup panko breadcrumbs gluten-free if needed
- ⅓ cup red onion diced
- 3 cloves garlic minced
- ⅓ cup parsley chopped, fresh
- 1 teaspoon oregano dried
- 1 teaspoon salt
- ½ teaspoon black pepper
Greek Salad:
- 3 romaine hearts chopped
- 1 pint cherry tomato halved
- 1 English cucumber diced, medium
- 1 cup kalamata olives pitted and halved
- ½ cup red onion diced
- ⅓ cup feta cheese crumbled
Tzatziki:
- 1 cup yogurt 0%, 2%, or 5%, plain, Greek
- ½ cup cucumber grated on a box grater
- 1 - 2 tablespoon lemon juice fresh squeezed
- 2 clove garlic minced
- 2 tablespoon dill chopped, fresh
- ½ teaspoon salt
- ½ teaspoon black pepper ground
Instructions
Make the Meatballs:
- If cooking in the oven: preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, combine ground chicken, egg, panko breadcrumbs, red onion, garlic cloves, parsley, dried oregano, salt, and black pepper. Gently mix with your hands to fully combine.
- Using a scooper or your hands, create 18 – 20 meatballs. Evenly space them across the lined baking sheet.
- Oven: Bake for 15 to 18 minutes or until fully cooked (165°F internal temperature).
- Stovetop: Heat a cast-iron skillet or non-stick pan to medium-high heat. Add 1 tablespoon of olive oil and chicken meatballs. Sear on all sides for about 3 minutes total, then reduce heat to medium and cook for an additional 10 minutes, until fully cooked through.
- Air Fryer: Preheat the air fryer to 380°F, spray with non-stick spray, and evenly place chicken meatballs across the basket. Air fry for 8 – 12 minutes until cooked through and golden brown.
Make the Tzatziki:
- Grate the cucumber using a box grater and squeeze out excess water using a cheesecloth or by hand. Alternatively, pat dry with a paper towel.
- In a mixing bowl, combine all the tzatziki ingredients and place in the fridge while you prepare the salad.
Assemble the Salad:
- Add chopped romaine lettuce as a base for each individual bowl.
- Arrange cherry tomatoes, cucumber, olives, red onion, and feta cheese.
- Add cooked chicken meatballs to each bowl and drizzle with homemade tzatziki sauce.
- Enjoy!
Notes
- Store cooked chicken meatballs separately from salad and dressing in airtight containers in the refrigerator for 3-4 days.
- Reheat meatballs in microwave or air fryer for best results before adding to salad or serving.
- Use 93% lean chicken for juicier meatballs.
- Wet your hands slightly when rolling meatballs to prevent sticking and ensure smooth shaping.
- Season meatball mixture generously with salt, pepper, and herbs for balanced flavor.
- Customize the salad with additional vegetables like bell peppers or avocado for variety.
- Red onion can be replaced with green onions, yellow, or white onion for different flavor profiles.
- Any lettuce variety, such as mixed greens or spinach, can be used for the salad base.
- Fresh lemon juice in tzatziki can be substituted with white wine vinegar or apple cider vinegar if needed.
- The meatballs work well as appetizers with dips like hummus or tzatziki or as a main dish alongside grains and vegetables.
- Use warmed pita bread to make gyro wraps with the meatballs, salad, and sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Calories | 379kcal | 19% |
| Carbohydrates | 24g | 8% |
| Protein | 35g | 70% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 153mg | 51% |
| Sodium | 980mg | 41% |
| Potassium | 1414mg | 30% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 8702IU | 174% |
| Vitamin C | 45mg | 50% |
| Calcium | 184mg | 18% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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