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Greek Chicken Meatballs

Greek Chicken Meatballs

Greek Chicken Meatballs are a delicious and healthy weeknight meal that’s sure to become a family favorite, offering a taste of the Mediterranean with minimal effort. This recipe is perfect for those seeking a light yet satisfying protein dish that’s both versatile and incredibly flavorful, making it a valuable addition to any home cook’s repertoire.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground chicken
  • 1/4 cup finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh mint
  • 1/4 cup finely chopped red onion
  • 2 cloves garlic, minced
  • 1 large egg, lightly beaten
  • 1/4 cup breadcrumbs (plain or panko)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil, for cooking
Garnish (optional)
  • Lemon wedges
  • extra fresh parsley
  • crumbled feta cheese

Equipment

  • Large bowl
  • Large skillet
  • Plate lined with paper towels

Method
 

  1. In a large bowl, combine the ground chicken, finely chopped fresh parsley, finely chopped fresh mint, finely chopped red onion, and minced garlic.
    1 pound ground chicken, 1/4 cup finely chopped fresh parsley, 2 tablespoons finely chopped fresh mint, 1/4 cup finely chopped red onion, 2 cloves garlic, minced
  2. Add the lightly beaten egg and breadcrumbs to the bowl. Sprinkle in the dried oregano, salt, and black pepper.
    1 large egg, lightly beaten, 1/4 cup breadcrumbs (plain or panko), 1 teaspoon dried oregano, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  3. Using your hands or a spoon, gently mix all the ingredients until just combined. Be careful not to overmix, as this can result in tougher meatballs.
  4. Roll the mixture into small, uniform meatballs, about 1 to 1.5 inches in diameter. You should get approximately 15-20 meatballs.
  5. Heat the 2 tablespoons of olive oil in a large skillet or frying pan over medium-high heat. Ensure the oil is shimmering but not smoking.
    2 tablespoons olive oil, for cooking
  6. Carefully place the formed meatballs into the hot skillet, ensuring not to overcrowd the pan. You may need to cook them in batches.
  7. Cook the meatballs for about 8-10 minutes, turning them occasionally, until they are browned on all sides and cooked through. The internal temperature should reach 165°F (74°C).
  8. Once cooked, remove the meatballs from the skillet and place them on a plate lined with paper towels to drain any excess fat.
  9. Serve your delicious Greek Chicken Meatballs hot. Garnish with lemon wedges, a sprinkle of extra fresh parsley, or crumbled feta cheese for an authentic touch.
    Lemon wedges, extra fresh parsley, crumbled feta cheese

Notes

Store leftover Greek Chicken Meatballs in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the cooled meatballs on a baking sheet until solid, then transfer them to a freezer-safe bag or container. They will keep well in the freezer for up to 2-3 months. Reheat gently in a non-stick skillet over medium-low heat with a splash of water or broth, turning occasionally, until heated through. Alternatively, reheat in a preheated oven at 350°F (175°C) for 10-15 minutes, or in the microwave on 50% power in 30-second intervals until heated through.