If you’re looking for a light, fresh spin on a classic comfort food, Herby Greek Chicken Meatballs are about to become your new obsession. Imagine tender chicken meatballs, generously dotted with feta cheese and bursting with the sunny punch of fresh herbs, all cooked till delectably golden. Every bite is packed with the bright flavors of parsley, dill, oregano, and mint, making these meatballs just as perfect for a weeknight family dinner as for a crowd-pleasing appetizer. Whether you stuff them in pita, pile them over crisp Greek salad, or dip them in creamy tzatziki, Herby Greek Chicken Meatballs never disappoint.
Ingredients You’ll Need
What makes these Herby Greek Chicken Meatballs truly sing is the harmonious blend of simple, real ingredients. Each staple contributes its own unique note to the melody of this dish, from the juicy chicken base to the aromatic mixture of fresh herbs and tangy feta.
- Ground chicken: Lean, mild, and a wonderful canvas for all those bold Mediterranean flavors.
- Red onion (finely chopped): Adds a subtle sweetness and beautiful color for the meatballs.
- Garlic (minced): The aromatic backbone, creating depth and warmth with every bite.
- Fresh parsley: Injects vivid green color and classic freshness.
- Fresh dill: Brings out that unmistakable Greek flair with its distinctive herbal brightness.
- Fresh oregano (or dried): A timeless Mediterranean favorite, boosting flavor; use less if dried!
- Dried mint: Adds a cooling lift—a small addition with major impact.
- Salt: Enhances and ties together all the flavors in the mix.
- Black pepper: Delivers subtle earthy heat, balancing the herbs and cheese.
- Crushed red pepper flakes (optional): A gentle kick if you like a hint of heat.
- Breadcrumbs: Help bind the meatballs and give them just the right texture (use gluten-free if needed).
- Feta cheese: Creamy and tangy, it melts into pockets of briny deliciousness.
- Egg: Binds everything together and keeps the meatballs tender.
- Olive oil (for cooking): Ensures a luscious, golden sear and that unmistakable Mediterranean flavor.
How to Make Herby Greek Chicken Meatballs
Step 1: Mix Up the Flavorful Base
Start by grabbing a spacious mixing bowl, then add your ground chicken, red onion, garlic, parsley, dill, oregano, mint, salt, pepper, red pepper flakes if you’re feeling bold, breadcrumbs, feta cheese, and egg. Use clean hands or a sturdy spoon to gently but thoroughly mix all those tasty ingredients together. Be careful not to overmix—just enough so everything is combined for truly tender Herby Greek Chicken Meatballs.
Step 2: Shape Your Meatballs
Wet your hands lightly (so nothing sticks!) and roll the mixture into meatballs about 1 to 1.5 inches in diameter. You should end up with roughly 16 to 20 meatballs, depending on size. Don’t stress about making them perfect—imperfection adds charm and character.
Step 3: Sizzle Until Golden
Heat the olive oil in a large skillet over medium heat. Working in batches to avoid sticking, arrange your meatballs in the pan with a little space around each. Let them sizzle for 4 to 5 minutes per side, turning to brown all over, until each meatball is gorgeously golden and cooked through. You’re aiming for an internal temp of 165°F for juicy, safe-to-eat meatballs.
Step 4: Let Them Rest
Once cooked, move your Herby Greek Chicken Meatballs to a plate and let them rest for a few minutes. This lets the juices redistribute, so every bite stays tender and succulent.
How to Serve Herby Greek Chicken Meatballs
Garnishes
Shower your finished meatballs with a sprinkle of extra chopped herbs, a handful of crumbled feta, and maybe a drizzle of good olive oil for Greek flair. Don’t forget a wedge of lemon for squeezing—that citrus hit brings all the flavors to life!
Side Dishes
Herby Greek Chicken Meatballs are ridiculously versatile. Serve them with a swirl of creamy tzatziki and plenty of warm pita, or pile onto a vibrant Greek salad with tomatoes, olives, cucumbers, and tangy vinaigrette. Rice pilaf or roasted potatoes also work like a charm.
Creative Ways to Present
Go beyond the plate by assembling these meatballs in pita pockets with shredded lettuce and cucumber, or layer over hummus for instant party skewers. For a cocktail hour twist, skewer each meatball with a grape tomato and fresh basil leaf for bite-sized appetizers everyone will love.
Make Ahead and Storage
Storing Leftovers
If you wind up with extra Herby Greek Chicken Meatballs (lucky you!), tuck them into an airtight container and refrigerate for up to 3 days. They’re perfect for quick lunches or to toss into salads throughout the week.
Freezing
For longer storage, freeze cooled meatballs in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container. They’ll keep well for up to 2 months. Frozen meatballs are a lifesaver on busy nights—just pull out what you need!
Reheating
To reheat, simply warm the meatballs in a skillet over low heat until heated through, about 5–7 minutes, or pop them in the microwave for a minute or two. If reheating from frozen, thaw overnight in the fridge first for the best texture.
FAQs
Can I use turkey instead of chicken in this recipe?
Absolutely! Turkey makes a great substitute for these Herby Greek Chicken Meatballs. Just be sure to choose ground turkey with a little dark meat for added juiciness.
What’s the best way to make them gluten-free?
Swap out regular breadcrumbs for your favorite gluten-free variety. Everything else in this recipe is naturally gluten-free, so you won’t miss a thing.
Can I bake the meatballs instead of frying them?
Yes, you can bake Herby Greek Chicken Meatballs at 400°F on a parchment-lined baking sheet for 18 to 20 minutes. They won’t be quite as golden, but they’ll still turn out delicious.
Do I have to use fresh herbs?
Fresh herbs give unbeatable flavor and a pop of color, but you can sub in dried herbs if needed. Just remember to use about one-third the amount since dried herbs are more concentrated.
What sauces pair best with these meatballs?
Tzatziki is a classic, but they’re also lovely with whipped feta, baba ganoush, or even simple Greek yogurt with a squeeze of lemon and fresh dill.
Final Thoughts
I can’t wait for you to bring a bit of sunshine to your table with these Herby Greek Chicken Meatballs. They’re so easy, so packed with flavor, and endlessly customizable. Once you try them, they’re sure to become a staple in your kitchen for weeknights, gatherings, or anytime you need a burst of Mediterranean joy!
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Herby Greek Chicken Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Greek
- Diet: Non-Vegetarian
Description
These juicy Herby Greek Chicken Meatballs are bursting with Mediterranean flavors. Made with a blend of fresh herbs, feta cheese, and aromatic spices, these meatballs are versatile and perfect for a quick and flavorful meal.
Ingredients
For the Meatballs:
- 1 pound ground chicken
- 1/2 cup finely chopped red onion
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
- 1/2 teaspoon dried mint
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 cup breadcrumbs
- 1/4 cup crumbled feta cheese
- 1 large egg
- 1 tablespoon olive oil (for cooking)
Instructions
- In a large bowl, combine the ground chicken, red onion, garlic, parsley, dill, oregano, mint, salt, pepper, red pepper flakes, breadcrumbs, feta cheese, and egg. Mix until fully combined but do not overwork the meat.
- Using damp hands, form the mixture into 1 to 1.5-inch meatballs.
- Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan.
- Cook the meatballs for 4–5 minutes per side, turning to brown all over, until cooked through and golden. Internal temperature should reach 165°F.
- Remove from skillet and let rest for a few minutes before serving. Serve with tzatziki sauce, pita, or over a Greek salad.
Notes
- These meatballs can be baked at 400°F for 18–20 minutes if preferred.
- Fresh herbs provide the best flavor, but dried herbs can be substituted using one-third the amount.
- Great for meal prep and freezing.
Nutrition
- Serving Size: 4–5 meatballs
- Calories: 290
- Sugar: 1 g
- Sodium: 540 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 110 mg
