What kind of meat is in Greek meatballs?

Traditional Greek meatballs use beef and lamb, but greek chicken meatballs are a lighter, healthier version that's become really popular. Chicken works great because it soaks up all those Mediterranean flavors and cooks faster too.

How to know chicken meatballs are cooked?

Your greek chicken meatballs are done when they hit 165°F inside and look golden brown outside. They should feel firm but springy when you touch them, not hard or squishy.

What do you have with Greek meatballs?

Greek chicken meatballs go with tons of stuff! I love them with orzo pasta, rice, stuffed in pita bread, or over salads. They're also amazing with dishes like our spinach and feta pasta .

How are chicken meatballs made?

Greek chicken meatballs are made by gently mixing ground chicken with fresh herbs, feta cheese, Greek yogurt, and breadcrumbs. You shape them into balls and bake them until cooked through. The key is to mix everything with a very gentle hand.

Are chicken meatballs processed meat?

When you make greek chicken meatballs at home with fresh ingredients, they're definitely not processed meat. You control everything that goes in them, which is way healthier than anything you can buy frozen.

Why are chicken meatballs dry?

Greek chicken meatballs get dry if you overcook them or don't add enough moisture. That's why I always add Greek yogurt and watch the cooking time carefully. Fresh herbs help keep them moist too.

Perfect Greek Chicken Meatballs:5 Game-Changing Secrets

Description

Tender, herb-infused Greek chicken meatballs featuring fresh Mediterranean herbs, tangy feta cheese, and bright lemon flavors. These baked meatballs are perfect for meal prep and pair beautifully with orzo, quinoa, or served in bowls with tzatziki.

Ingredients

1.5 lbs ground chicken (85/15 blend)

½ cup crumbled feta cheese

3 tablespoons plain Greek yogurt

½ cup panko breadcrumbs

¼ cup fresh dill, chopped

¼ cup fresh parsley, chopped

2 tablespoons fresh mint, chopped

3 cloves garlic, minced

1 small onion, finely diced

1 large egg

2 tablespoons olive oil

1 lemon (zested and juiced)

1 teaspoon dried oregano

Salt and black pepper to taste

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Instructions

Detailed Step by step instructions

Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper and set aside.
Finely chop the fresh dill, parsley, and mint. Mince the garlic and finely dice the onion until very small pieces.
In a large mixing bowl, combine the chopped herbs, minced garlic, diced onion, crumbled feta cheese, dried oregano, salt, and black pepper. Mix these dry ingredients together first.
Add the ground chicken, Greek yogurt, egg, lemon zest, lemon juice, and panko breadcrumbs to the herb mixture.
Using a fork (not your hands), gently fold all ingredients together until just combined. Don’t overmix – stop as soon as everything is incorporated.
Cover the bowl and let the mixture rest in the refrigerator for 15 minutes. This helps the flavors meld and makes shaping easier.
Wet your hands with cold water to prevent sticking. Gently roll the mixture into 20 evenly-sized meatballs (about 1.5 inches in diameter).
Place the meatballs on the prepared baking sheet, spacing them about 1 inch apart.
Lightly drizzle the tops of the meatballs with olive oil for better browning.
Bake for 18-20 minutes, or until the meatballs are golden brown and cooked through.
Check doneness by inserting a meat thermometer into the center of the largest meatball – it should read 165°F (74°C).
Remove from oven and let rest for 2-3 minutes before serving. Garnish with fresh herbs and lemon wedges if desired.

Notes

Don’t overmix the meatball mixture to prevent tough texture
Let mixture rest 15 minutes before shaping for better binding
Can be made ahead and frozen for up to 3 months
Internal temperature should reach 165°F for food safety

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Mediterranean Dinner Recipes
Method: Baking
Cuisine: Greek/Mediterranean

Nutrition

Serving Size: 4 meatballs
Calories: 285 kcal
Sugar: 3g
Sodium: 420mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 28g
Cholesterol: 95mg