These Greek chicken meatballs come together in under an hour for a tasty, easy-going meal. The fresh flavors from the salad pop against the rich meatballs.
This is one of those recipes the whole family will love. Serve it with creamy tatziki and soft flatbreads to roll and scoop up the meatballs and salads in.
This is a really great meal prep option, too. Double the recipe and store everything separately. You can make up one portion at a time for a yummy take-to-work lunch.
Ingredients
These scratch-made Greek meatballs have all the good old favorite Greek ingredients.
Here's what you'll need to make them:
- Ground chicken: Go for ground chicken with a fat content of 7-10% to keep the meatballs juicy and tasty.
- Garlic powder and onion powder: Builds a savory flavor base without the extra moisture that fresh garlic would give.
- Pecorino/Parmesan or nutritional yeast (for dairy-free): Adds a rich umami punch.
- Dried oregano: Don't skip it - the flavor screams 'GREEK!' It goes in the dressing, too.
- Tomato paste: For good color.
- Olive oil: You'll use it to cook the meatballs with it, and use it in the dressing.
- Fresh parsley: Chopped parsley lightens the flavors.
- Cucumber: Adds a refreshing crunch and balances the richness of the meatballs.
- Cherry tomatoes: Their natural sweetness complements the tangy dressing.
- Red onion: You can also use white but I love the mild taste of the red onion in this recipe.
- Kalamata olives: Briny and rich, these olives enhance the Greek vibe of the dish.
- Feta cheese: For a creamy, salty taste that ties the salad ingredients together.
- Red wine vinegar or lemon juice: For the salad dressing.
- Tzatziki: Creamy and tangy, it pairs perfectly with the meatballs.
- Flatbreads: Ideal for wrapping the meatballs and salad.
See recipe card for quantities.
Instructions
You won't need any pro skills to make these Greek chicken meatballs. Here are my steps to getting a juicy, tasty result:
- Step 1: Mince chicken thighs in a food processor or use chicken mince. Add to a bowl with all meatball ingredients.
- Step 2: Mix everything together.
- Step 3: Make the dressing.
- Step 4: Roll the meatballs by hand. Cook the meatballs in the oven or the air fryer.
- Step 5: Add the salad ingredients to a bowl.
- Step 6: Add the dressing to the salad and mix.
Hint: Cooking these chicken meatballs in an air fryer makes this so easy and turns it into a low-mess recipe. If you don't have an air fryer - the oven version works just as well.
Substitutions
These are a couple of simple ingredient swaps that work well:
- Ground chicken: Use ground turkey for a leaner option or ground pork for extra juiciness.
- Pecorino/Parmesan: Replace with grated Asiago or Romano.
- Tomato paste: Use ketchup or sun-dried tomato paste for a sweeter flavor.
- Olive oil: Any neutral oil like avocado oil works.
- Fresh parsley: Swap with fresh dill, cilantro, or basil.
Variations
The meatballs are pretty perfect as is but you can definitely make a couple of variations of this recipe:
- Spicy Greek meatballs: Add chili flakes or cayenne pepper to the meatball mixture.
- Herb explosion: Mix fresh dill and mint into the salad and meatballs for a brighter, more aromatic flavor.
- Mediterranean mezze platter: Serve the meatballs with hummus, baba ganoush, tabbouleh, and warmed pita.
- Creamy tahini dressing: Replace the olive oil-based dressing with a tahini-lemon sauce.
- Roasted veggie addition: Add roasted eggplant, zucchini, or bell peppers to the salad.
If you're looking for a veggie and meatball recipe, try this one for cheesy quinoa with meatballs!
Equipment
You'll need a food processor to grind the chicken in (if you're making homemade ground chicken mince) and a mixing bowl to combine the meatball mixture.
Storage
For leftover cooked meatballs, store them in an airtight container for up to 3-4 days. Reheat them in the oven, air fryer, or microwave until warmed through.
You can freeze them too! Place cooled meatballs in a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge.
The salad is best eaten fresh. If storing, keep undressed salad in an airtight container in the fridge for up to 2 days. Add dressing just before serving to avoid sogginess.
Store extra dressing in a sealed jar or container in the refrigerator for up to 1 week. Shake well before use.
Top tips
Tip 1: Use the right mince: Use chicken mince with 7-10% fat for juicier, more flavorful meatballs. Chicken thighs work really well.
Tip 2: Prevent sticky hands: Rub your hands with olive oil before shaping the meatballs to make rolling easier and mess-free.
Tip 3: Fresh salad every time: Toss the dressing with the salad just before serving to keep the vegetables crisp.
FAQ
Yes! Make extra meatballs and freeze them for a quick, easy meal later.
Adjust the lemon juice or vinegar in the dressing to suit your taste-more for tanginess, less for subtlety.
Yup! Use nutritional yeast instead of cheese for meatballs and skip feta in the salad to keep it dairy-free.
Greek Chicken Meatballs
Ingredients
- 450 g / 14oz chicken mince higher fat ie 7 - 10% fat desirable
- ½ teaspoon garlic powder
- ¾ teaspoon onion powder
- ⅓ cup freshly grated pecorino or parmesan or 3 tablespoon nutritional yeast for DF
- 2 teaspoon dried oregano
- 1 tablespoon tomato paste
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil + more to spray
- ¼ cup fresh parsley finely chopped (15g)
SALAD
- 1 cucumber 350g / 12oz
- 1 cup cherry tomatoes halved
- ¼ cup red onion thinly sliced
- 12 kalamata olives pitted and halved
- ⅓ cup feta cheese crumbled
DRESSING
- ¼ cup olive oil
- 1 teaspoon red wine vinegar or 2 teaspoon lemon juice
- 1 teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon pepper
TO SERVE
- ¾ cup Tzatziki
- Flatbreads
Instructions
- Use chicken mince (or add chicken thighs to a food processor and pulse using the s blade until roughly minced.)
- Add chicken mince to a bowl with all the meatball ingredients and use your hands to mix well.
- Rub your hands with olive oil. You need to do this to stop the meatball mixture from sticking to your hands. Roll the mixture into 12 meatballs and place them on a baking tray, or if using an air fryer place into the air fryer basket, leaving space around each meatball. Once the meatballs are on the tray / basket, spray with a generous amount of olive oil.
- Preheat the oven to oven to 200c / 180 fan or air fryer to 190C / 370F.
- Once it is hot, bake in the oven for 15 - 20 minutes, turning once in the juices or Air fry for 10-12 minutes or until golden brown on the outside and cooked through on the inside. The meatballs are done when the centre reaches a temperature of 74C or 165F.
- Mix the dressing ingredients together in a small bowl.
- Mix the salad ingredients in a mixing bowl.
- Add dressing to salad ingredients and toss to combine. Serve Greek salad in a bowl and top with chicken meatballs and optional
Equipment
- Food Processor
- mixing bowl
- Air fryer (optional)
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
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