Tender Greek Chicken Meatballs with Zesty Feta Sauce

Ingredients

For the Greek Chicken Meatballs

• Ground Chicken: I usually go for 90/10 or 92/8. Leaner is fine, but a little fat keeps these Greek Chicken Meatballs juicy, you know? Don’t use ground turkey and expect the same texture, it’s just not the same.
• Panko Breadcrumbs: These are my secret weapon for light, airy meatballs. Regular breadcrumbs work too, but panko gives a better texture, honestly. I tried it once with crushed crackers, and it was… interesting.
• Red Onion: Finely minced, please! It adds a sweet, savory depth without being overpowering. I always end up tearing up a bit, but it’s worth it for the flavor.
• Fresh Dill: This is non-negotiable for Greek flavor. Dried dill just doesn’t have that vibrant, fresh punch. I once forgot it and the meatballs felt naked.

Flavor Boosters

• Garlic: Lots of it! I usually add an extra clove or two beyond what any recipe calls for. Fresh garlic, always. That pre-minced stuff is fine in a pinch, but the aroma from fresh is just chef’s kiss.
• Lemon Zest: Brightens everything up. Don’t skip this! It adds a zing that makes these Greek Chicken Meatballs sing. I always zest before juicing, a lesson learned after many frustrating attempts.
• Dried Oregano: The earthy, slightly bitter notes balance the freshness. I keep a big jar of good quality Greek oregano in my pantry, it smells like sunshine.
• Salt & Black Pepper: Season generously, but taste as you go! I’ve definitely over-salted things before and had to make an emergency batch of plain rice to balance it out.

For the Creamy Feta Sauce

• Crumbled Feta Cheese: Get the good stuff, ideally from a block in brine. It makes all the difference in that tangy, salty kick. The pre-crumbled stuff can be a bit dry sometimes.
• Greek Yogurt: Full-fat, please! It makes the sauce so creamy and luscious. Don’t use skim milk yogurt, it just won’t have that rich body.
• Olive Oil: A good drizzle of extra virgin olive oil binds it all together and adds a silky texture. I love the peppery notes of a robust olive oil here.
• More Fresh Dill: Because you can never have enough, especially in the sauce.
• Lemon Juice: Freshly squeezed, naturally! It cuts through the richness of the feta and yogurt.

Garnish & Serving

• Fresh Parsley: A sprinkle of fresh parsley at the end adds color and another layer of freshness.
• Pita Bread or Orzo: For soaking up all that delicious sauce.

Instructions

Prep the Meatball Mix:

Alright, first things first! Grab a big mixing bowl. Toss in your ground chicken, panko breadcrumbs, minced red onion, fresh dill, garlic, lemon zest, oregano, salt, and pepper. Now, this is where I usually dive in with my hands it’s the best way to get everything evenly combined, honestly. Just mix until everything is just incorporated, don’t overmix, or your Greek Chicken Meatballs will be tough, and no one wants that! I once kept mixing thinking it would get smoother, but it just made them dense, oops.

Form the Greek Chicken Meatballs:

Once your mixture is ready, start forming it into little meatballs, about 1 to 1.5 inches in diameter. I find using a small cookie scoop helps keep them uniform, which means they cook more evenly. If your hands get sticky, a little splash of olive oil on them helps. I didn’t expect that trick to work so well, but it totally does! You should get around 20-24 meatballs, depending on how generous you are.

Sear the Meatballs:

Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once it’s shimmering, carefully add your Greek Chicken Meatballs in a single layer, making sure not to overcrowd the pan. You might need to do this in batches. Sear them for about 3-4 minutes per side, until they’re beautifully golden brown all over. Oh, the smell at this stage is incredible savory and garlicky! This browning step is crucial for flavor, don’t rush it.

Finish Cooking:

Once all the Greek Chicken Meatballs are seared, return them all to the pan. If you’re adding a sauce or broth (which I sometimes do for extra moisture), now’s the time. Cover the pan, reduce the heat to medium-low, and let them gently simmer for another 8-10 minutes, or until they’re cooked through. I always cut one open to check the center no pink, please! I’ve definitely undercooked them before, which meant putting them back in and losing some of that nice sear.

Whip up the Feta Sauce:

While the Greek Chicken Meatballs are finishing up, grab a small bowl for the creamy feta sauce. Combine the crumbled feta, Greek yogurt, olive oil, fresh dill, and lemon juice. Give it a good whisk until it’s smooth and creamy. If it’s too thick, add a tiny splash of water or a bit more lemon juice. Taste it and adjust the seasoning maybe a little more salt, maybe a bit more lemon, whatever your heart desires! This sauce is so simple but so good, honestly.

Serve it Up:

Once the Greek Chicken Meatballs are cooked, transfer them to a serving platter. Drizzle generously with that amazing creamy feta sauce. A sprinkle of fresh parsley for color and extra freshness never hurts! Serve them warm, alongside some fluffy orzo or warm pita bread. The combination of the juicy meatballs with the tangy, cool sauce is just chef’s kiss. I always make extra sauce, because everyone goes for seconds!

Storage Tips

Okay, so these Greek Chicken Meatballs are fantastic as leftovers, maybe even better the next day when the flavors have really melded. Store any uneaten meatballs and the feta sauce separately in airtight containers in the fridge. The meatballs will keep well for about 3-4 days. The feta sauce is a bit more delicate, it’s best eaten within 2-3 days, as the fresh herbs can lose their vibrancy, and the yogurt might separate a tiny bit. I tried microwaving the sauce once, and it got a weird texture so don’t do that lol. Gently warm the meatballs in a skillet or oven, the sauce is best served chilled or at room temperature alongside them. For meal prep, I love having these ready to go with some quinoa or a big salad.

Greek Chicken Meatballs: Ingredient Substitutions

Life happens, and sometimes you just don’t have exactly what the recipe calls for, right? For the ground chicken, you could use ground turkey for these Greek Chicken Meatballs, but honestly, they’ll be a bit drier, so you might want to add an extra tablespoon of olive oil to the mix. Panko breadcrumbs are great, but regular fine breadcrumbs work, too just use slightly less since they absorb liquid differently. I once tried crushed cornflakes in a pinch, and it worked… kinda, but the texture was a bit off. No fresh dill? Dried dill can work, but use about a third of the amount, and know that you’ll lose some of that bright, fresh flavor. For the feta sauce, if you’re out of Greek yogurt, sour cream is a decent swap, though it’ll be a little less tangy. And if you don’t have fresh lemon, a splash of white wine vinegar can give a similar acidic lift, but the zest is hard to replace!

Serving Greek Chicken Meatballs

These Greek Chicken Meatballs are so versatile, you can serve them in so many ways depending on your mood! My absolute favorite is with a big bowl of fluffy orzo pasta, letting the creamy feta sauce coat every grain. A simple side salad with crisp romaine, cucumber, and a light lemon-oregano vinaigrette is also perfect. If you’re feeling a bit more casual, warm pita bread is a must for scooping up all that deliciousness. For a lighter meal, tuck them into lettuce cups with extra sauce and some chopped tomatoes. And for drinks? A crisp white wine, like a Sauvignon Blanc, or even a sparkling lemon water, complements the fresh flavors beautifully. This dish and a good rom-com? Yes please, that’s my ideal Friday night!

Cultural Backstory: My Connection to Greek Flavors

My love affair with Greek food started pretty early, thanks to a small Greek diner near my childhood home. It wasn’t fancy, but the smells of oregano, lemon, and grilling meat always drew me in. When I finally traveled to Greece, it was everything I imagined and more. I saw how food wasn’t just sustenance, but a way of life, a form of hospitality, and a celebration of fresh, simple ingredients. These Greek Chicken Meatballs are my little homage to that vibrant culinary tradition. They capture the essence of what I adore about Greek cooking fresh herbs, zesty lemon, savory meat, and that distinct tang of feta. It’s a dish that feels both comforting and exotic, a reminder of sunny days and warm welcomes, even when I’m just cooking in my own kitchen.

Frequently Asked Questions About These Greek Chicken Meatballs

→ Can I bake these Greek Chicken Meatballs instead of searing?

Yes, you totally can! If you prefer baking, place the formed Greek Chicken Meatballs on a lightly oiled baking sheet and bake at 400°F (200°C) for 18-22 minutes, flipping halfway. They won’t get quite the same sear as pan-frying, but it’s a great hands-off option!

→ What if I don’t have fresh dill for the sauce?

While fresh dill is truly the star for these Greek Chicken Meatballs, you could use dried dill in a pinch for the sauce, but use sparingly (start with 1/2 teaspoon). Or, try fresh mint or parsley for a different but still lovely fresh herb kick. I’ve done mint and it was surprisingly good!

→ My meatballs are falling apart, what went wrong?

Oh, I’ve been there! Usually, this means there isn’t enough binder. Make sure you’re using enough breadcrumbs, and don’t forget to press them firmly when forming. Sometimes, if the mixture is too wet (maybe too much onion moisture?), adding a tiny bit more panko can help. It’s a balancing act!

→ Can I freeze these Greek Chicken Meatballs?

Absolutely! Cooked Greek Chicken Meatballs freeze beautifully. Let them cool completely, then store them in an airtight freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat gently. The sauce, however, is best made fresh, freezing yogurt-based sauces can alter their texture.

→ How can I make these Greek Chicken Meatballs spicier?

If you like a little heat, go for it! I sometimes add a pinch of red pepper flakes to the meatball mixture. You could also stir a tiny bit into the feta sauce, but be careful not to overpower the fresh, tangy flavors. It’s all about experimenting to your taste!