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Greek Chicken Meatballs

Greek chicken meatballs with a deeply golden, herbed sear and juicy center, finished with lemon garlic butter-style juices. Serve them over tzatziki with feta, fresh dill, and bright lemon zest for a classic Mediterranean meatballs dinner.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Greek
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1.5 lb ground chicken
  • 0.333 cup breadcrumbs
  • 1 large egg
  • 3 clove garlic, minced
  • 2 tbsp fresh dill, chopped
  • 1 tsp dried oregano
  • 1 tsp lemon zest
  • 0.5 tsp cumin
  • salt and pepper to taste
  • 2 tbsp olive oil
Serving
  • 1 Tzatziki sauce
  • 0.25 cup crumbled feta
  • 1 tbsp fresh dill
  • 1 lemon wedges

Equipment

  • 1 cast iron skillet

Method
 

Form the Greek chicken meatballs
  1. In a mixing bowl, combine ground chicken, breadcrumbs, egg, garlic, dill, oregano, lemon zest, cumin, salt, and pepper, then mix gently just until evenly combined. Form the mixture into 18 even meatballs with a uniform size so they brown at the same rate.
Sear and finish
  1. Heat olive oil in a large skillet over medium-high heat until shimmering, then add meatballs in batches without crowding. Sear for 4-5 minutes per side until deeply golden on all sides, turning carefully when the first side is browned.
  2. Continue cooking in the skillet until the internal temperature reaches 165°F, using additional time per batch as needed to fully cook through. The exterior should remain deeply golden with a glossy surface from the rendered juices.
  3. Transfer meatballs to a plate and let them rest for 2 minutes so juices settle. You should see a slight tightening of the surface and less steam before serving.
Serve
  1. Spoon a generous spread of tzatziki onto serving plates, then place meatballs over the top. The tzatziki should form a cool, creamy bed that contrasts with the hot, golden exterior.
  2. Top with crumbled feta, fresh dill, and lemon wedges for serving. Finish with lemon as a bright, fresh accent over the entire plate.

Notes

For best browning, keep meatballs the same size and sear in batches so the oil temperature doesn’t drop. Store leftovers in the fridge up to 3 days; reheat gently in a skillet or microwave until warmed through. Freezing is yes for the cooked meatballs (freeze without topping), and thaw in the fridge before reheating. For a lighter option, use turkey instead of chicken and serve with low-fat tzatziki.