These delicious baked Greek Chicken Meatballs combine ground chicken, dill, oregano and feta for a 35 minute weeknight meal that's full of flavor and made for two. Serve them as a grain bowl or with your favorite side dish.
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Notes from the Kitchen
These meatballs have become one of my new weeknight favorites - they are super meal prep friendly! My favorite way to serve them is with some brown rice and a dollop of tzatziki sauce. You can also toss in some additional feta, chopped cucumber and a few grape tomatoes...the possibilities are endless!
Meal Prep Tips -- > You can easily make them in advance and then use them throughout the week when you need a quick and easy meal. Want to make your life even easier? Make a double batch of the meatball mixture. After you've mixed everything together, but before scooping, transfer half the mixture into a freezer-safe bag and freeze for later. Just defrost like you would any ground meat, then form the meatballs and bake them.
Ingredient Notes
The full list of ingredients and quantities can be found in the recipe card below.
- Feta cheese: Save yourself some time and use the pre-crumbled version for this recipe. This is a key ingredient to keeping these meatballs from drying out so don't skip it!
- Panko breadcrumbs: I'm a huge fan of using panko for just about anything that needs bread crumbs. They help to hold these meatballs together and give them a little extra texture.
- Dill + oregano: Since these are baking for a bit, I used dried herbs. You can substitute fresh if you like - you'll want to use one tablespoon of each if you opt for fresh.
How to Make Them
With just nine ingredients, these meatballs come together in a flash!
- Mix the ingredients: Combine all of the ingredients in a bowl and mix thoroughly.
- Form the meatballs: Form the mixture into meatballs. You should get 20 - 22 total.
- Bake: Bake the meatballs in a 375°F oven for about 25 minutes. Top them with some tzatziki or hummus or add them to a grain bowl for a complete meal.
Recommended Tool
I really like using a dough scoop to make meatballs. You get evenly sized meatballs and you don't have to spend time hand rolling each one. They end up a bit flat on one side but that doesn't bother me! A #50 dough scoop, which is about 1.5 tablespoons, is the perfect size for meatballs.
More Weeknight Ideas
If you are looking for more ideas to add to your weekly meal prep routine, try these Pork Tacos with Avocado Corn Salsa or this Shredded Mexican Chicken which can be used in a bunch of different recipes.
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Greek Chicken Meatballs
Ingredients
- 1 pound ground chicken
- ½ cup panko bread crumbs
- 2 tablespoon red onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried dill weed
- ½ teaspoon salt
- ½ tsp ground black pepper
- ½ cup crumbled feta cheese
Instructions
- Heat the oven. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Create the mixture. Add the ground chicken, panko, onion, dill, oregano, garlic, feta, salt and pepper to a large bowl and mix well.
- Form the meatballs. Use a dough scoop or your hands to form the mixture into meatballs. Each meatball should use about 1 ½ tablespoons of the mixture. Place the formed meatballs on the baking sheet.
- Bake & Serve. Place the baking sheet in the preheated oven and bake for 22 - 25 minutes or until the internal temperature reaches 165°F. Serve immediately.
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