The flavors of Greek Chicken Meatballs are absolutely irresistible. As you take your first bite, the combination of fresh herbs like oregano, parsley, and mint dances across your taste buds. These little meatballs are packed with savory garlic, tangy feta cheese, and a hint of lemon, which makes them light yet full of flavor. They’re a perfect balance of juicy and tender, with just enough crisp on the outside to make each bite satisfying.
What I love most about these meatballs is how versatile they are. You can serve them as a party appetizer, tossed in a bright tzatziki sauce, or pair them with a side of Greek salad for a meal that feels fresh and satisfying. The beauty of this dish is in its simplicity. The ingredients are straightforward, but the result is so much more than the sum of its parts. It’s one of those recipes that feels like a hug in every bite. Trust me, once you try them, they’ll become a go-to in your kitchen too. Plus, they make fantastic leftovers, which means you get to enjoy that deliciousness again the next day!
Key Ingredients in Greek Chicken Meatballs
These Greek Chicken Meatballs come together with just a handful of ingredients that truly shine. Each one plays an important role in building those bold and bright Mediterranean flavors, ensuring every bite is packed with goodness. Let’s dive into the key players that make this dish so special.
- Ground Chicken
The base of the meatballs, ground chicken offers a lean yet juicy texture. It’s a blank canvas that allows all the vibrant herbs and seasonings to shine through without being too heavy. It’s perfect for absorbing all the delicious flavors we’re about to add. - Garlic
No Mediterranean dish is complete without garlic! It infuses the meatballs with a warm, aromatic flavor that elevates the whole dish. The slight sweetness that comes from roasted or sautéed garlic gives these meatballs their savory depth. - Feta Cheese
Feta brings a creamy, tangy bite that balances out the other ingredients. Its saltiness enhances the flavor of the chicken, while adding that signature Greek touch. It also helps keep the meatballs moist and adds a bit of richness. - Fresh Oregano
Oregano is a staple in Greek cooking and is what gives these meatballs their unmistakable earthy, aromatic flavor. It’s bright and herbaceous, making it the perfect partner for the chicken and feta, while helping to bring a touch of Mediterranean sunshine to every bite. - Fresh Parsley
A handful of fresh parsley brightens up the meatballs with its fresh, slightly peppery flavor. It adds color and a refreshing note that complements the heavier flavors like garlic and feta. Plus, it adds a bit of crunch that contrasts nicely with the soft texture of the meatballs. - Fresh Mint
Mint adds a surprising and refreshing twist to these meatballs. It has a cool, slightly sweet flavor that balances out the savory ingredients. Just a little goes a long way in giving the meatballs a lightness that feels so right. - Lemon Zest
The zest of a lemon infuses the meatballs with a fresh, citrusy aroma that makes them feel lighter and brighter. It’s not overpowering, but it’s just enough to cut through the richness of the chicken and feta, giving the meatballs a zesty lift. - Breadcrumbs
Breadcrumbs help bind everything together, ensuring that the meatballs hold their shape while cooking. They also provide a bit of texture and lightness, ensuring the meatballs are tender without being too dense. - Egg
Eggs are the binding agent that helps the meatball mixture come together. They also provide moisture and help the meatballs stay juicy as they cook. - Olive Oil
Olive oil is essential for frying the meatballs to golden perfection. It adds a mild, fruity flavor and helps achieve that crispy exterior, while keeping the interior moist and tender.
These ingredients are simple yet pack a punch of flavor, turning basic chicken into something extraordinary. Together, they bring out the best in each other, creating a dish that’s as satisfying as it is delicious.
How to Make Greek Chicken Meatballs
- STEP 1:
In a large mixing bowl, combine the ground chicken, garlic, feta cheese, oregano, parsley, mint, and lemon zest. Make sure the ingredients are evenly distributed. I recommend using your hands here – it’s the best way to really incorporate everything together. - STEP 2:
Add the breadcrumbs and egg to the mixture. Use your hands or a spoon to mix it all together until everything is well combined. Don’t overmix, as this can make the meatballs tough. Just enough mixing to hold everything together is perfect. - STEP 3:
Form the mixture into meatballs, about 1 to 1.5 inches in diameter. I like to roll them between my palms for a smooth finish. You should get around 20 meatballs, but feel free to make them larger or smaller depending on your preference. - STEP 4:
Heat a couple of tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, gently place the meatballs in the pan, making sure not to overcrowd them. This will help them cook evenly and get that lovely golden crust. - STEP 5:
Cook the meatballs for about 6-7 minutes per side, or until they’re golden brown and fully cooked through. I like to flip them with tongs so they brown evenly on all sides. If you’re unsure whether they’re cooked through, cut one in half – it should be juicy and no longer pink. - STEP 6:
Once the meatballs are done, transfer them to a plate lined with paper towels to drain any excess oil. You can also finish them off in the oven at 375°F (190°C) for about 5-10 minutes to ensure they’re cooked all the way through, but I find the skillet method works just as well for that crispy exterior. - STEP 7:
Serve the meatballs hot, either on their own with a side of tzatziki sauce, or alongside a fresh Greek salad for a complete meal. They’re also fantastic served in pita bread or as a topping for your favorite grain bowl.
Serving Suggestions for Greek Chicken Meatballs
- Tzatziki Dipping Sauce
You can’t go wrong with a side of creamy tzatziki sauce. The cool, cucumber-y tanginess pairs beautifully with the savory flavors of the meatballs. I love to drizzle it over the meatballs or use it as a dipping sauce for an extra burst of freshness. You can even throw in a little extra fresh dill for an added pop of flavor! - Greek Salad
For a light and refreshing meal, serve these meatballs with a simple Greek salad. The crunchy cucumbers, juicy tomatoes, red onions, and briny olives are a perfect match for the richness of the chicken and feta. Toss it all together with a little olive oil and lemon juice, and you’ve got a colorful, satisfying dish that’s bursting with flavor. - Pita Wraps or Grain Bowls
If you’re in the mood for something a bit heartier, try wrapping these meatballs in warm pita bread, along with some fresh veggies and a drizzle of tzatziki. Alternatively, serve them over a grain bowl with quinoa or couscous for a complete, filling meal. Either way, the juicy meatballs take center stage and elevate whatever you pair them with.
Whatever you choose, these meatballs will shine through and make your meal feel like a celebration of fresh Mediterranean flavors!
How to Store Greek Chicken Meatballs
If you’re lucky enough to have leftovers (or you’re making a big batch ahead of time), storing these Greek Chicken Meatballs properly will help them stay just as delicious as when they’re first made. After all, who doesn’t love enjoying that Mediterranean goodness again the next day?
To store your meatballs, let them cool to room temperature before transferring them to an airtight container. This helps prevent condensation from forming, which can make the meatballs soggy. Once sealed, they’ll last in the fridge for about 3-4 days. Just reheat them gently in a skillet with a little bit of olive oil for a few minutes, and they’ll taste just like they did when you first made them.
If you want to keep them for a longer period, these meatballs freeze beautifully. Place them in a single layer on a baking sheet and freeze them until solid. After that, transfer the frozen meatballs to a freezer-safe bag or container, where they’ll stay fresh for up to 3 months. When you’re ready to enjoy them, simply reheat in the oven at 375°F (190°C) or in a skillet, and they’ll come out perfectly juicy and golden.
For an even easier reheat, try simmering them in some marinara sauce or tzatziki, especially if you want to add extra flavor. The sauce will keep them moist, and they’ll absorb even more of those vibrant Mediterranean flavors!
Conclusion
And there you have it—your new favorite recipe for Greek Chicken Meatballs! These little bites of Mediterranean heaven are packed with flavor, texture, and a whole lot of love. Whether you’re serving them up for a party, enjoying them as a quick weeknight meal, or savoring those delightful leftovers, I’m sure they’ll become a staple in your kitchen. The combination of fresh herbs, tangy feta, and that subtle lemony zing makes every bite a mini celebration of all things fresh and delicious.
I hope you have as much fun making (and eating!) these meatballs as I do. They’re the kind of recipe that’s perfect for sharing with friends and family—or just for treating yourself to something special. If you try them out, I’d love to hear what you think! Drop me a comment or let me know if you have any questions or need a little help with the recipe. I’m always here to chat about food, flavors, and anything else you need in the kitchen!
Happy cooking, and may your kitchen be filled with the delicious aromas of Greek Chicken Meatballs!
Coconut Chicken
Description
Tender chicken coated in a golden, crispy coconut crust, creating a perfect balance of savory and sweet. Each bite bursts with tropical flavor, while a hint of spice adds an exciting twist. It's a mouthwatering fusion you won’t want to miss!
Ingredients
Instructions
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Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with cooking spray.
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Place a shallow dish or bowl on your countertop and add the all-purpose flour to it.
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In a second shallow dish or bowl, crack the two large eggs and beat them lightly with a fork until the yolks and whites are fully combined.
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In a third shallow dish or bowl, combine the unsweetened shredded coconut, garlic powder, onion powder, salt, black pepper, paprika, and panko breadcrumbs. Mix everything together until evenly distributed.
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Slice the chicken breasts in half horizontally to create four thinner pieces, if desired, or leave them whole for thicker pieces.
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Pat the chicken breasts dry using paper towels to remove any excess moisture.
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Take each chicken breast piece and dredge it first in the flour, making sure to coat it fully and shake off any excess.
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Dip the floured chicken into the beaten eggs, ensuring that the entire surface of the chicken is covered with the egg mixture.
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Next, press the egg-coated chicken into the coconut breadcrumb mixture, pressing gently to ensure an even coating on all sides.
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Heat a large skillet over medium heat and add the coconut oil, allowing it to melt and coat the bottom of the pan.
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Once the oil is hot and shimmering, add the coated chicken breasts to the skillet, cooking in batches if necessary to avoid overcrowding.
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Cook the chicken for about 3-4 minutes on each side or until golden brown and crispy.
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Once the chicken is browned, transfer it to the prepared baking sheet.
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After all the chicken pieces are transferred to the baking sheet, drizzle the honey evenly over the top of each chicken breast.
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Place the baking sheet in the preheated oven and bake for 10-12 minutes or until the internal temperature of the chicken reaches 165°F (74°C) and the coating is golden and crispy.
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Remove the chicken from the oven and let it rest for a couple of minutes before serving.
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Serve the coconut chicken immediately, garnished with extra honey or a side of your choice.
Note
- For an extra crispy coating, make sure to press the coconut breadcrumb mixture onto the chicken firmly. If you prefer a sweeter flavor, increase the honey drizzle after baking. You can substitute coconut oil with vegetable oil if preferred, but coconut oil adds a nice tropical flavor that complements the shredded coconut. To save time, skip the pan-frying step and bake the chicken immediately after coating for a healthier version. You can also experiment with adding spices like cayenne pepper for some heat or dried herbs for additional flavor. Make sure to check the internal temperature of the chicken to avoid overcooking. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, place them in the oven to maintain crispiness.
