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greek chicken meatballs with feta cheese and parsley

Greek Chicken Meatballs

5 from 10 votes
Greek chicken meatballs feature a blend of fresh herbs and spices and seared to perfection on until tender. Top them with a fresh cucumber tahini sauce.
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Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 4 servings
Author: Molly

INGREDIENTS

Greek Chicken Meatballs

  • 1/2 cup breadcrumbs, gluten-free if needed (Note 2)
  • 1/2 cup milk any kind
  • 1 1/2 pounds ground chicken
  • 1 small shallot minced
  • 4 cloves minced garlic
  • 1/4 cup grated parmesan cheese (Note 3 Dairy-Free)
  • 1 Tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 2 Tablespoons fresh chopped basil (1 teaspoon dried)
  • 2 Tablespoons fresh chopped parsley (1 teaspoon dried)
  • 2 teaspoons dried oregano (2 Tablespoons fresh)
  • 1/2 teaspoon dried thyme (1 Tablespoon fresh)
  • 1/2 teaspoon dried dill (1 Tablespoon fresh)
  • 1/4 teaspoon crushed red pepper flakes optional
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil
  • Toppings: Crumbled feta cheese, kalamata olives or parsley

Whipped Feta (Note 4 Tzatziki)

  • 8 ounces feta cheese
  • 1/4 cup plain Greek yogurt
  • 2 Tablespoons olive oil

INSTRUCTIONS

  • Preheat the oven to 450°F and position the oven rack to the top position. Line a large baking sheet with parchment paper and oil lightly.
  • Place the breadcrumbs in a large mixing bowl and pour in the milk. Stir and let stand for 5 minutes to allow the breadcrumbs to absorb the liquid.
  • Add the remaining ingredients including the shallot, garlic, red pepper flakes, ground chicken, cheese, and herbs. Use clean hands to mix it well until all of the ingredients are evenly distributed.
  • Use a large cookie scoop to form the meatball mixture into approximately 15, 2-ounce balls, packing them tightly. Wet your hands with water to prevent it from sticking.
  • Place the meatballs on the prepared baking sheet and drizzle lightly with olive oil. Bake for 15-18 minutes, until golden, and the internal temperature reaches 165°F.
  • To make the whipped feta, add all of the ingredients to a high-speed blender or food processor and blend until smooth, 2-3 minutes. Add more milk 1 Tablespoon at a time if it's too thick.

Recipe Equipment

Large baking sheet (Note 1 Skillet)
Large Mixing Bowl

Notes

Note 1. Sear in a skillet. Sear the meatballs in olive oil over medium-high heat for 8-10 minutes, turning 2-3 times until golden-brown.
Note 2. Breadcrumbs. We used Alaia’s Gluten Free Plain Bread Crumbs. We also tested this with Gluten-Free Panko Breadcrumbs and both worked well (though we prefer Alaia’s).
Note 3. Dairy-Free. Use nutritional yeast instead of parmesan cheese and follow the directions below for dairy-free tzatziki sauce.
Note 4. Homemade Tzatziki Sauce. Mix the below ingredients in a bowl.
  • ¾ cup mayo (we use Primal Kitchen)
  • ¼ full-fat canned coconut milk shaken to mix together
  • OR sub mayo and coconut milk for 1 cup plain greek yogurt
  • 1 grated English cucumber
  • 1 clove garlic
  • 1 tablespoon olive oil
  • 1 tablespoon fresh dill or 1 teaspoon dried dill
  • ¼ teaspoon kosher salt
  • 1 tablespoon lemon juice
 
Overall Recipe Note: We updated this recipe on 8/7/23 with a few ingredient and measurement tweaks. We think this recipe is better now, however, if you’re a fan of the original, here is what’s different:
  • Use 1/2 cup almond flour instead of breadcrumbs
  • Omit the parsley, dill and thyme
  • Add 1 large egg
  • Sear the meatballs in olive oil over medium-high heat for 8-10 minutes, turning 2-3 times until golden brown.
  •  

Nutrition

Serving: 4meatballs with sauce | Calories: 398kcal | Carbohydrates: 14.7g | Protein: 34.6g | Fat: 22.8g | Cholesterol: 148.7mg | Sodium: 610mg | Fiber: 1.3g | Sugar: 3.2g | Vitamin A: 24IU | Vitamin C: 6.5mg
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