Greek Chicken Meatballs

Name: Greek Chicken Meatballs
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 2 lbs ground chicken; 1 egg; ¼ cup almond flour; 1 teaspoon salt; 1 teaspoon ground oregano; 1 teaspoon onion powder; 5 cloves garlic, finely minced; ¼ cup fresh dill, finely chopped (or 2 teaspoons dried dill); ½ teaspoon ground cumin; ⅛ teaspoon black pepper; Olive oil, for cooking; ¾ cup grated cucumber; 1 ½ cups whole milk Greek yogurt; 1 tablespoon fresh lemon juice; 1 tablespoon olive oil; 2 garlic cloves, grated (or ½ teaspoon garlic powder); 2 tablespoons freshly minced dill (or 1 teaspoon dried dill); ½ teaspoon sea salt

These Greek chicken meatballs are packed with flavor, easy to make, and bake up in just 15 minutes! Pair with homemade tzatziki sauce for a healthy, weeknight meal the whole family will love.

A Greek salad with cucumbers, tomatoes, and onion, and ground chicken meatballs on top.

One of my favorite easy dinner hacks? Making Greek chicken meatballs in bulk! Having protein on hand is an absolute must if I want to make it through a busy week, so I often rotate these meatballs and my slow cooker Greek chicken every week. The flavors are amazing and they bake up in just 15 minutes, so it’s the perfect weeknight dish when things are hectic.

I love pairing them with a homemade tzatziki sauce or a simple salad and calling it dinner. You can also serve them as the protein in my Greek chicken quinoa bowls! Best of all? My kids love these, especially served over rice. Once you try this recipe, it’ll become a weekly staple!

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Ingredients

All of the ingredient needed in the recipe, including ground chicken, almond flour, garlic, cumin, salt, olive oil, egg, dill, oregano, onion, and black pepper.

Ground chicken – Use lean ground chicken (not ultra-lean) for the best texture.
Egg – Make sure to use large eggs. This acts as a binder to hold the meatballs together.
Almond flour – Go for a fine, blanched almond flour. It mixes well and adds a bit of sweetness.
Garlic – Fresh garlic cloves give the meatballs all the flavor. You can mince these by hand or use a garlic press.
Fresh dill – The only fresh herb that’s used in this recipe. It’s bright and herby, and adds that unmistakable Greek flavor. Use this in both the meatballs and the homemade tzatziki sauce.
Olive oil – Use extra virgin olive oil for the best flavor.
Cucumber – Use English cucumber or Persian cucumbers for less water content. Be sure to grate and squeeze out the liquid to avoid a watery sauce.
Greek yogurt – A whole milk, grass fed yogurt makes the homemade tzatziki thick and creamy. If you’d rather reduce the fat content, low-fat works too.
Fresh lemon juice – Fresh is best, but bottled works in a pinch. For reference, 1 lemon makes about 2-3 tablespoons lemon juice.

See recipe card for full information on ingredients and quantities.

Substitutions

Ground chicken: Swap for ground turkey instead!

Egg free: This can easily be made egg free using a flax egg or egg substitute like Bob’s Red Mill egg replacer.

Dairy free: Use cashew greek yogurt or plan coconut milk yogurt to make dairy-free tzatziki.

Garlic: Don’t have fresh garlic on hand? Use 1 teaspoon garlic powder in the meatballs, and 1/2 teaspoon garlic powder in the sauce.

Fresh dill: If you don’t have fresh herbs, use 2 teaspoons dried dill in the meatballs, and 1 teaspoon dried dill in the homemade tzatziki sauce.

How to Make Greek Chicken Meatballs

Step by step for how to make the recipe, including mixing up the ground chicken meat, rolling them into balls and placing them on a pan, baking them, and making the Tzatziki sauce.

Prep: Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
Mix: In a large bowl, add the ground chicken, egg, almond flour, salt, oregano, onion, garlic, dill, cumin, and black pepper. Mix with your hands until just combined.
Shape: Use a cookie scoop to scoop out the mixture into your hands and roll into 1 ½ inch balls (about 2 tablespoons). Lightly wet your hands when rolling the mixture to prevent sticking. Place each meatball on the prepared baking sheet.
Bake: Brush the tops of the meatballs with a little olive oil if desired. Bake for 14-15 minutes, or until slightly golden brown and cooked through.
Make the Tzatziki sauce: Grate the cucumber using the largest holes on a box grater. Place the cucumber on a towel or cheesecloth and gently squeeze to release the excess water. Add all of the ingredients for the Tzatziki to a medium bowl and fold everything together until combined. Chill until ready to serve.
Serve: Serve the meatballs over rice or a bed of romaine, cherry tomatoes, and chopped cucumber with Tzatzik sauce!

Cooking Tips

Don’t over-mix the meatball mixture. Mix until the ingredients are just combined. Over-mixing makes chicken meatballs tough.
Use a cookie scoop. This helps portion evenly so the meatballs cook at the same rate. Add a small amount of olive oil to the scoop to prevent the meat from sticking.
Keep your hands damp. Lightly wet your hands to make rolling the meatballs easier and prevent sticking.
Brush with olive oil. Brush the chicken meatballs with a little olive oil before baking to help them stay moist.
Let them rest. Allow the meatballs to sit for a few minutes after baking to help them hold their shape and stay juicy.
Use the largest grate. When grating the cucumber, don’t worry about peeling it beforehand! Grate the cucumber coarsely on a box grater using the largest grate.

A pan with 24 Greek chicken meatballs on it roasted in the oven.

FAQs

Can I use ground turkey in meatballs instead of chicken?

Yes! I’d recommend using turkey with a slightly higher percentage of fat (93% lean) for the best flavor.

How do you keep chicken meatballs from falling apart?

Chicken meatballs can be a little hard to work with, so the key is having the right binders. An egg and almond flour help to hold the mixture together. When mixing the meat, mix until just combined so the meat doesn’t get too tough. Roll the meatballs with slightly damp hands so they stay firm when baking. If you use a cookie scoop, grease it with a little olive oil to prevent sticking.

Can I prep the meatballs ahead of time and cook later?

Yes! Just place the raw meatballs in a large airtight container in a single layer up to 24 hours in advance. To cook, place the meatballs on a prepared baking sheet and bake.

Do I need to peel the cucumber before grating?

Nope! You want plenty of texture and green flecks in your Tzatziki sauce.

Serving

Greek chicken meatballs are flavorful and versatile! Here are my favorite ways to serve it:

With Greek salad or a traditional house salad
Over jasmine rice, quinoa, or pasta
In a sandwich or with pita bread
As the protein in my Greek quinoa chicken bowls
With a side of rainbow roasted vegetables
As an appetizer with homemade Tzatziki sauce for dipping!

A Greek salad bowl topped with chicken meatballs, feta cheese, and Tzatziki sauce.

Storage

Store: Let the meatballs cool completely, then transfer them to an airtight container. Store in the refrigerator for up to 4 days. To reheat, warm in the oven at 350°F until heated through, or microwave in 30-second bursts.

Freeze: Chicken meatballs made with Greek flavors are great for meal prep, leftovers taste amazing! To freeze, just place the baked meatballs in an airtight container or freezer-safe storage bag and store for up to 3 months. Let it defrost in the refrigerator overnight before reheating.

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