Save Juicy chicken meatballs infused with Mediterranean herbs, garlic, and a burst of lemon, served with a tangy yogurt sauce—perfect for a light main course or appetizer.
When I first made these Greek chicken meatballs for my family, the kitchen filled with the fresh aroma of lemon and dill. We loved how the meatballs turned out juicy, with a perfect tangy hit from the yogurt sauce.
Ingredients
- Ground chicken: 500 g, the base for juicy, tender meatballs
- Small onion: 1, finely grated to blend smoothly into the mixture
- Garlic: 2 cloves, minced for aromatic depth
- Egg: 1 large, helps bind everything together
- Gluten-free breadcrumbs: 40 g, for structure and texture
- Fresh parsley: 1 small bunch, finely chopped for freshness
- Fresh dill: 1 tbsp, chopped; adds signature Greek flavor
- Dried oregano: 1 tsp, for earthy Mediterranean notes
- Lemon zest: Zest of 1 large lemon for brightness
- Lemon juice: 1 tbsp, gives a zesty punch
- Salt: 1 tsp, enhances flavors
- Black pepper: ½ tsp, freshly ground for gentle heat
- Olive oil: 2 tbsp, for frying
- Greek yogurt: 200 g, creamy base for sauce
- Lemon juice (for sauce): 1 tbsp, tangy addition
- Olive oil (for sauce): 1 tbsp, adds richness
- Garlic (for sauce): 1 clove, finely minced for punch
- Fresh dill (for sauce): 1 tbsp, chopped for extra freshness
- Salt and pepper (for sauce): to taste, for final seasoning
Instructions
- Make the Meatball Mixture:
- In a large bowl, combine ground chicken, grated onion, garlic, egg, gluten-free breadcrumbs, parsley, dill, oregano, lemon zest, lemon juice, salt, and pepper. Mix until just combined—do not overwork.
- Form Meatballs:
- With wet hands, shape mixture into 20 to 24 small meatballs (about 1 heaping tablespoon each).
- Cook Meatballs:
- Heat olive oil in a large nonstick skillet over medium heat. Fry meatballs in batches, turning occasionally, until golden brown and cooked through (about 8 to 10 minutes total). Drain on a plate lined with paper towel.
- Prepare Yogurt Sauce:
- Mix Greek yogurt, lemon juice, olive oil, minced garlic, dill, salt, and pepper in a small bowl until smooth.
- Serve:
- Arrange meatballs on a platter, top with extra dill and lemon wedges if desired, and serve warm with the zesty yogurt sauce.
Save Gathering around the table for these meatballs, my kids always race for seconds, and we never have leftovers. It’s become a favorite weeknight dinner that brings a touch of Greece to our home.
Required Tools
Large mixing bowl, grater, knife and chopping board, nonstick skillet, spatula or tongs, and a small bowl for the sauce.
Allergen Information
Contains egg and dairy (Greek yogurt). Gluten-free if using gluten-free breadcrumbs. Always check product labels for hidden allergens.
Nutritional Information
Per serving: 280 calories, 14 g total fat, 8 g carbohydrates, 30 g protein.
Save Try these Greek chicken meatballs for an easy yet impressive meal. They brightened up our dinner routine and might do the same for yours.
Recipe Guide
- → What herbs give these chicken meatballs Mediterranean flavor?
Fresh parsley, dill, and dried oregano infuse the chicken mixture with classic Greek flavor notes.
- → Can I substitute turkey for chicken in the meatballs?
Yes, ground turkey is a suitable replacement for chicken and works well with the same herbs and ingredients.
- → How do I keep chicken meatballs juicy?
Use grated onion and a touch of milk in the mixture. Fry gently to prevent overcooking and dryness.
- → Is this dish suitable for gluten-free diets?
Yes, simply use gluten-free breadcrumbs in the meatball mixture and check ingredient labels for allergens.
- → What pairs well with these meatballs?
Serve alongside pita, rice, or a traditional Greek salad. A crisp white wine such as Assyrtiko complements the flavors nicely.
- → How can I make the yogurt sauce extra tangy?
Add extra lemon juice or a splash of white wine vinegar to the sauce for more brightness.