Greek Chicken Meatballs (Easy, Juicy, Skillet)

Greek chicken meatballs are one of those recipes you’ll want to keep on repeat. They’re easy, light, and packed with simple flavors. You don’t need fancy ingredients, and the steps are straightforward. These meatballs work for a weeknight dinner, meal prep, or even as a party appetizer. Serve them hot with rice and veggies, tucked into pita bread, or with a side of creamy tzatziki.

In this post, I’ll walk you through everything you need to make them. We’ll cover the basic recipe, step-by-step instructions, tips for getting the texture right, ways to change it up, and how to store them.

Why This Recipe Works

When people think of meatballs, they often think of beef or pork. But chicken meatballs bring a lighter flavor, and they cook quickly too. Greek flavors like oregano, garlic, dill, and parsley make them fresh and aromatic without being heavy. A little onion gives sweetness, breadcrumbs help them hold together, and olive oil in the pan gives them that golden crust.

Another reason this works is flexibility. You can pan-fry, bake, or even air-fry them. They fit into different meals too—over a salad, in a bowl, or inside warm pita bread. And they store well, so you can make extra and eat them later in the week.

Ingredients You’ll Need

Here’s what goes into the meatballs:

• 1 pound ground chicken
• 1/2 cup breadcrumbs
• 1 egg
• 2 garlic cloves, minced
• 1/4 small red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried dill (or fresh if you have fresh dill)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil for cooking

These are pantry-friendly ingredients. If you cook often, you probably already have most of them at home. Fresh herbs work great but aren’t required. Dried oregano and dill keep the recipe simple while still giving it that Mediterranean flavor.

Step-by-Step Instructions

1. Mix the base: Add the ground chicken to a large bowl. Drop in the breadcrumbs, egg, minced garlic, chopped onion, parsley, oregano, dill, salt, and pepper.
2. Combine gently: Use a spoon or your hands to mix until just combined. Don’t overmix, or the meatballs may turn out dense.
3. Shape: Scoop out tablespoon-sized portions. Roll them into small balls using your hands. Place them on a plate or tray while forming the rest.
4. Cook: Heat olive oil in a skillet over medium heat. Add the meatballs in a single layer without crowding the pan. Cook for 5–6 minutes until golden, then flip and cook the other side for another 5–6 minutes. They should be cooked through and no longer pink inside.
5. Rest: Take them out of the pan and place them on a plate. Rest for a few minutes before serving so the juices settle.

That’s the core recipe. It doesn’t take long, and once you get the hang of shaping and frying meatballs, it becomes second nature.

How to Know When They’re Done

Chicken needs to be fully cooked, so it’s important to check. The easiest way is to slice one meatball open and make sure the inside isn’t pink. If you have a meat thermometer, aim for an internal temperature of 165°F (74°C).

Flavor Tips

• Fresh herbs are nice if you have them. Dill and parsley add a bright note.
• A squeeze of lemon over the cooked meatballs gives extra freshness.
• If you want something richer, add a tablespoon of crumbled feta cheese to the mix before shaping. It melts into the meatballs and gives a salty bite.

Substitutions

• If you don’t have ground chicken, try ground turkey. The flavor is similar, and the recipe works the same way.
• You can use gluten-free breadcrumbs if you prefer, or even rolled oats pulsed in a blender.
• Red onion can be swapped for white or yellow onions. Even green onions will work for a milder taste.

Variations

• Baked version: Instead of cooking on the stove, place the meatballs on a baking sheet lined with parchment. Bake at 400°F (200°C) for 18–20 minutes until golden and cooked through.
• Air fryer version: Place them in the basket, spray lightly with oil, and cook at 375°F (190°C) for about 12 minutes, shaking once halfway.
• With cheese: Stir in feta or even grated parmesan before rolling. Cheese adds flavor and makes the meatballs softer inside.
• Spicy version: Add a pinch of chili flakes or cayenne powder to the mix.

Serving Ideas

These chicken meatballs are versatile. Here are some easy ways to serve them:

• With a Greek salad of cucumber, tomato, red onion, olives, and feta.
• Stuffed into warm pita bread with lettuce, tomato, and plenty of tzatziki.
• As a Mediterranean rice bowl with roasted vegetables, hummus, and a drizzle of olive oil.
• As party appetizers on toothpicks with a dipping sauce on the side.

Storage

You can store cooked meatballs in the fridge for 3–4 days in an airtight container. To reheat, warm them in a skillet with a splash of water or microwave them for 1–2 minutes. They also freeze well. Place cooled meatballs on a tray, freeze until solid, then transfer to a freezer bag. They’ll last up to 3 months.

To reheat from frozen, bake at 350°F (175°C) for about 15 minutes, or microwave until warm.

What to Pair Them With

If you want to make a full meal, here are some simple sides that go well with Greek chicken meatballs:

• Rice or quinoa
• Roasted potatoes with olive oil and oregano
• Simple salad with lemon dressing
• Tzatziki sauce or hummus
• Grilled vegetables like zucchini, bell peppers, or eggplant

Common Mistakes

• Overmixing the chicken: This makes them tough. Stop mixing as soon as everything is combined.
• Crowding the pan: If you add too many meatballs to the skillet, they’ll steam instead of sear. Cook in batches if you need to.
• Skipping the rest: Letting them rest after cooking helps keep them juicy.

Why Make Meatballs Instead of Patties?

You could turn this mix into patties or burgers, but meatballs are easier to portion. They cook quicker, and you get more edges for browning. Meatballs also hold up better for meal prep since you can pack them into containers without them falling apart.

A Note on Ground Chicken

Ground chicken can vary in texture depending on the brand. Some are finer, almost like a paste, while others are closer to ground turkey. If your chicken looks very soft, add a spoonful more breadcrumbs to help it hold shape.

Scale It Up

This recipe makes about 18–20 small meatballs. If you want to meal prep for the week, you can double the ingredients. They store well and taste just as good reheated.

Final Thoughts

Greek chicken meatballs are a reliable recipe you can come back to anytime. They don’t need much effort, and the ingredients are simple. They’re light but satisfying, and they fit into many meals. Once you try them, you’ll probably start experimenting with your own twists too—maybe extra herbs, a little cheese, or different sauces.

Greek Chicken Meatballs (Easy, Juicy, Skillet)

Course: Main, AppetizersCuisine: MediterraneanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

230

kcal

Total time

30

minutes

These Greek chicken meatballs are light, flavorful, and easy to make. Ground chicken mixed with garlic, onion, herbs, and breadcrumbs creates tender bites that cook quickly in a skillet. Serve them with rice, salad, or tucked into pita with tzatziki. A simple, versatile recipe perfect for weeknight dinners or meal prep.

Ingredients

• 1 pound ground chicken

• 1/2 cup breadcrumbs

• 1 egg

• 2 garlic cloves, minced

• 1/4 small red onion, finely chopped

• 1/4 cup fresh parsley, chopped

• 1 teaspoon dried oregano

• 1 teaspoon dried dill (or use 1 tablespoon fresh dill if available)

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• 2 tablespoons olive oil (for frying)

Directions

• Place ground chicken in a mixing bowl.
• Add breadcrumbs, egg, garlic, onion, parsley, oregano, dill, salt, and pepper.
• Mix gently until ingredients are combined. Do not overmix.
• Scoop 1 tablespoon of the mixture at a time and roll into small balls. Place them on a tray or plate.
• Heat olive oil in a large skillet over medium heat.
• Add the meatballs in a single layer, leaving space between them. Cook for 5–6 minutes until golden.
• Flip and cook the other side for another 5–6 minutes, until cooked through (internal temperature 165°F / 74°C).
• Remove from skillet and let rest for a few minutes before serving.

Notes

• Serving Suggestions
  With warm pita, tzatziki, cucumber, and tomato for a gyro-style wrap
  On top of a Greek salad with olives and feta
  As a rice bowl with roasted vegetables and a squeeze of lemon
  As appetizers with toothpicks and a dipping sauce
• Storage and Reheating
  Refrigerator: Store in an airtight container for 3–4 days.
  Freezer: Freeze cooked meatballs on a tray, then transfer to a freezer bag for up to 3 months.
  Reheating: Warm in a skillet with a splash of water, bake at 350°F for 10–15 minutes, or microwave until heated through.
• Notes & Tips
  Use ground turkey if you can’t find ground chicken.
  For gluten-free meatballs, swap in oats or gluten-free breadcrumbs.
  Add crumbled feta to the mix for a richer flavor.
  Squeeze fresh lemon juice over the cooked meatballs before serving for brightness.