35 Min greek chicken meatballs Joyful dinner

Oh, that familiar mid-week panic, right? You are tired, staring into the fridge, and you need something truly delicious, but you only have about 35 minutes before everyone starts asking if dinner is ready. Trust me, I have lived that moment a thousand times! That is exactly why I perfected these incredible greek chicken meatballs. They hit every single marker: they are packed with that bright, authentic Mediterranean flavor we crave, they are actually healthy, and you bake them, which means cleanup is practically zero after a long day. Seriously, this recipe jumped straight from my busy Tuesday rotation onto the blog because it’s just that reliably good for getting a flavorful dinner on the table fast.

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We’re aiming for maximum flavor with minimal fuss here. If you want to see more ideas for getting dinner done quickly, check out my whole section on quick weeknight dinners. You won’t regret making these meatballs!

Why This is the Best Greek Chicken Meatballs Recipe for Your Kitchen

I’m telling you, these are the Easy Chicken Meatballs you need in your life. Why do I swear by this recipe? Because it finally ended my dinner burnout! We are talking about a full, incredibly flavorful Mediterranean dinner that hits the table in about 35 minutes total. That’s hard to beat, especially when you want a genuinely Healthy Chicken Dinner.

Baking these meatballs is my secret weapon. Forget standing over the stove trying to avoid splatter; baking is hands-off, easy to clean, and it keeps the chicken incredibly juicy. Don’t you love when dinner feels fancy but was actually simple? That’s what we have here!

Quick Weeknight Chicken Prep Time

Seriously, grab your ground chicken because we are fast. From the moment you start mixing to the second they come out of the oven, this is a quick weeknight chicken meal. We’re looking at almost no active cooking time. You prep them, toss them in the 400-degree oven, and then you can quickly mix up your Tzatziki sauce or get those side dishes ready. It’s engineered for speed!

Baked Chicken Meatballs: A Healthier Approach

When I first started adapting this recipe, frying was an option, but honestly, who needs the extra oil and the mess after a long day? Baking these greek chicken meatballs is so much better for keeping things light. It’s the definition of a Healthy Chicken Dinner because we are letting the oven do the work, locking in all that lemon and feta flavor perfectly without relying on deep fat. It’s simple, clean eating Greek style!

Gathering Ingredients for Juicy Greek Chicken Meatballs

Okay, let’s talk about what we need to make these ridiculously flavorful greek chicken meatballs. Since we’re not using much binder or extra fat, the quality of these core ingredients really shines through. I always lay everything out on the counter before I even turn on the oven—it’s my organizing secret for stress-free cooking. When you’re ready to start mixing, you’ll have everything right there, ready to go!

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We’ll make the sauce while these bake, but gathering the components now makes the whole process one smooth flow. If you use fresh herbs, the smell alone is worth it. For more bright, zesty flavors that complement this dish perfectly, you absolutely have to check out my creamy lemon chicken recipe!

Ingredients for the Mediterranean Meatballs Recipe

For the meatballs, we need about 1.5 lbs of ground chicken. You’ll also grab 1/2 cup of plain Greek yogurt—yes, for the meatball itself, this keeps them super moist! Then we add 1/4 cup of crumbled feta cheese, which gives that amazing salty tang. Don’t skimp on the herbs: 1/4 cup of fresh parsley and 1 tablespoon of dried oregano are essential. We need some zing, so that’s 2 tablespoons of fresh lemon zest, 3 cloves of minced garlic, 1 large egg beaten lightly, and just 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Oh, and if your mixture feels a little sloppy, keep that 1/4 cup of breadcrumbs nearby just in case!

Making the Creamy Chicken Meatballs with Tzatziki Sauce

While the meatballs are baking, we mix up the mandatory dip! For the sauce, take 1 cup of plain Greek yogurt—use the same kind you used in the meatballs for consistency. You need 1/2 cucumber, but here is the trick: you MUST grate it and squeeze out every bit of water; otherwise, your chicken meatballs with tzatziki sauce will be soupy. Then, add 1 clove of minced garlic, 1 tablespoon of fresh lemon juice, 1 tablespoon of fresh dill, and a pinch of salt. Mix that all up; it should be thick and refreshing!

Step-by-Step Instructions for Baked Chicken Meatballs

Alright, let’s get these oven-ready beauties assembled! If you prepped your ingredients like I told you to in the last section, this part goes by in a flash. Remember how nervous I used to get about meatball texture? Not anymore! The key to getting those wonderfully juicy chicken meatballs is to treat the meat gently. We want flavor, not chewiness!

And speaking of texture, if you ever need a recipe that guarantees a savory, crispy exterior without all the splashing oil, you definitely need to look at my parmesan-crusted chicken recipe next.

Mixing and Shaping Your Greek Chicken Meatballs

First things first, get that oven preheated to 400°F (200°C). Line a baking sheet with parchment paper—this is non-negotiable for easy cleanup—and give it a light spray with cooking spray. Now, grab a big bowl. Dump in the chicken, the yogurt, the feta, all those herbs, garlic, egg, salt, and pepper. Mix everything super gently with your hands until it is *just* combined. I mean it! Stop mixing the second you can’t see loose pockets of ground chicken anymore. If you overmix, they turn into little bricks. If it seems really sloppy and won’t stick together at all while you’re rolling, add those optional breadcrumbs a tablespoon at a time. Then, roll them into nice, even balls, about 1.5 inches wide, and place them onto your prepared sheet with just a tiny bit of breathing room between them.

Baking Time and Temperature for Perfect Greek Dinner Ideas

They’re heading into the hot oven (400°F/200°C) for about 18 to 22 minutes. This ensures they cook all the way through without drying out. You seriously must check the thermometer, especially with chicken—you are looking for that safe 165°F (74°C) internal temperature. When they are done, they will look nicely golden brown on top. This baking method is why this recipe is such a reliable winner for quick Greek dinner ideas!

Crafting the Best Greek Meatball Recipe: Tzatziki Sauce Preparation

While those gorgeous greek chicken meatballs are doing their thing in the oven, we get to make the creamy counterpart: the Tzatziki sauce. This sauce is not optional, my friends; it’s what takes these from good to *fantastic*. It’s the cooling, tangy element that perfectly cuts through the herby, savory bite of the feta and oregano in the meat.

I like to make the sauce early so the flavors have a little time to mingle. For a truly flavorful partner to your main dish, you might want to check out my recipe for garlic butter chicken bites sometime, but don’t get distracted now—we have cukes to deal with!

If there is one thing you take away from making this sauce, please remember this: SQUEEZE THAT CUCUMBER! I cannot stress this enough. Cucumbers are watery, and if you try to mix that liquid into your yogurt, your sauce will turn into a runny mess that just slides right off your meatball.

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Seriously, shred your cucumber half, put it in a clean kitchen towel or even a sturdy paper towel you don’t mind tossing, and twist until you feel like you can’t get another drop out. It’s slightly gross and intensely satisfying. Once it’s dry, mix that firm cucumber with the rest of your sauce ingredients—the cup of Greek yogurt, minced garlic, lemon juice, fresh dill, and salt. Give it a good stir, taste it, and if you need more tang, add a tiny splash more lemon. That’s it! Keep it chilled until the meatballs are ready to serve, and you’ve nailed the best Greek meatball recipe combination.

Tips for Success with Your Feta Chicken Meatballs

You’ve made the meatballs, but now you want them to turn out perfectly every single time, right? I totally get it! After making these Feta Chicken Meatballs dozens of times for my own family when we need a fun but healthy weeknight option, I’ve learned a few tricks that make all the difference. These little tips ensure you get those juicy results we talked about every time.

Achieving Juicy Chicken Meatballs Texture

Okay, this is my big note directly from the recipe card: Do not overwork the meat mixture! Seriously, put the electric mixer down. When you mix the ground chicken with the feta and the yogurt, you just want to bring everything together until you can’t see dry spots anymore. If you mix too much, the proteins tighten up, and boom—you’ve got tough little hockey pucks instead of incredibly juicy chicken meatballs. Gentle hands score huge points here, I promise!

Herb Substitutions for Authentic Greek Chicken Meatballs

Sometimes you just don’t have fresh parsley on hand, and that’s fine! My grandmother always taught me that cooking is fluid. If you have to swap fresh herbs for dried, just remember to cut the dried amount back a bit—maybe use just a teaspoon of dried oregano instead of a tablespoon of fresh. You still get that beautiful Mediterranean flavor in your Greek chicken meatballs, just maybe skip the part where you sprinkle a ton of fresh herbs on top at the very end. It still tastes amazing!

For other easy poultry ideas that still keep things exciting, you should take a peek at my chicken chow mein recipe!

Serving Suggestions for Your Greek Chicken Meatballs

Okay, the meatballs are baked, the Tzatziki is cool and creamy—now for the best part: how do we eat these amazing greek chicken meatballs? Since people are usually looking for a complete, satisfying meal when they search for this recipe, we have to talk about what goes underneath them. The classic approach is definitely amazing, but I always like to offer an alternative if you’re looking to shake things up a bit for your next Mediterranean night.

Pairing with Lemony Herb Rice or Orzo

The internet is full of beautiful pictures showing these meatballs sitting right over a bed of bright, zesty lemon orzo. And honestly? That’s a fantastic choice! The pasta soaks up all those rich juices from the chicken, giving you a satisfying carb component. If you want to go that route, you should definitely check out my recipe for lemon chicken orzo; it has the brightness you need!

But if you’re anything like me and sometimes you just crave rice instead of pasta, I have another winner for you. My cilantro-lime rice works absolutely beautifully here. It brings a different kind of freshness that really complements the oregano and feta in the meatballs without competing with the Tzatziki. Either way, you want that fluffy base to cradle those juicy orbs!

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Meal Prep Chicken Strategy for Greek Chicken Meatballs

I know how busy life gets, and that’s why these greek chicken meatballs are a total MVP for meal prepping. If you make a double batch on Sunday, you are basically guaranteeing yourself three or four nights of amazing, healthy dinners with almost zero thought required later in the week. Planning ahead like this is my favorite way to stick to a Healthy Chicken Dinner goal!

When I prep these, I always make sure I portion out my sides separately, too. If you’re looking for another easy-to-store poultry option that pairs well with fresh flavors, you should definitely bookmark my recipe for chicken salad chick grape salad sometime, though that one is served cold!

The key to success here is separation. You cannot store these greek chicken meatballs soaking in the Tzatziki sauce. Trust me on this: sauce and meat should always be kept apart until serving time. When I see others storing the sauce directly on the cooked meat, I just internally cringe a little bit—it makes everything soggy!

For storage, place the cooled, baked meatballs into an airtight container. They are great going straight into the fridge, where they last beautifully for about four days. Remember, if you purchased a recipe inspiration from someone else who shared their tips, like this one I saw on Greek Chicken Meatballs with Tzatziki Sauce, they’ll tell you the same thing: keep the cool stuff separate from the warm stuff!

The Tzatziki sauce needs its own small, tightly sealed container. Because of the yogurt and cucumber, it holds up really well for those four days, too. When it’s lunchtime on Thursday and you pull out a container of these flavorful meatballs and a side of cool sauce, you’ll feel like a culinary genius who somehow cooked all week without trying!

Frequently Asked Questions About Easy Chicken Meatballs

I always get questions after I post this recipe because people want to make sure they get that perfect texture every time! I’ve gathered the most common things folks ask me about making these easy chicken meatballs so you can feel super confident when you head to the kitchen. After all, the goal is that juicy, flavorful Mediterranean bite!

Can I make these Low Carb Meatballs Greek Style?

Oh yes, absolutely you can! That little bit of breadcrumb I mentioned is just there for insurance, in case your chicken is extra lean or your yogurt was thinner than mine was that day. If you are actively trying to keep this a Low Carb Meatballs Greek Style dish, just leave them out! The mixture should still hold together fine if you mix gently, thanks to the egg and the yogurt. If you find they are crumbling slightly while you roll? Just blame the humidity and roll them a bit smaller! They still cook up perfectly fine.

What is the best way to reheat these Baked Chicken Meatballs?

This is crucial for keeping them tasty, especially if you’ve prepped them for lunches! If you have time, the oven is always the champion for leftovers. Pop those delicious baked chicken meatballs on a small baking sheet at about 325°F for about 8 to 10 minutes. That warms them through gently without drying them out.

If you are desperate (and I know we’ve all been there!), the microwave works in a pinch. But put a tiny splash of water in the dish with them, even just a teaspoon, cover it loosely, and zap them in 30-second intervals. That little bit of steam helps keep your meatballs tender!

Can I substitute the ground chicken?

You definitely can switch up the meat! I love ground chicken because it stays light, but if you prefer, ground turkey works wonderfully and offers a very similar profile. If you use darker meat like ground turkey thigh, they might retain moisture even more easily. If you want to go really bold, try a mix—half ground chicken and half ground mild Italian sausage for a different kind of flavor boost. Just make sure that whatever you choose, you still incorporate all that lemon zest and oregano so those Greek flavors shine through! Speaking of other poultry meals, if you’re looking for something totally different after this, this chicken sausage pasta is a big hit here, too!

Share Your Best Greek Chicken Meatballs Experience

I have shared all my secrets—from making sure you squeeze the cucumber dry to treating the meat gently so it stays juicy! Now it’s your turn because I truly love seeing how this recipe travels from my kitchen into yours. Did you try these tonight? Did you use orzo or maybe my Lemony Herb Rice suggestion?

I always encourage everyone to leave a rating or a comment below the recipe card. If you followed this recipe for your perfect Greek chicken meatballs, let me know how it went! Just a quick star rating helps me know I’m bringing you the kind of simple, joyful, everyday meals you need.

And honestly, I love hearing about your tweaks! Did you add a different herb? Did you top them with goat cheese instead of feta? Tell me how you customized your Mediterranean meatballs recipe. Your ideas often inspire my next batch! Happy cooking, and I hope this recipe brings some sunny Greek flavor to your table this week!

Come back soon—I just posted a new dessert recipe I think you’ll love over on the Carla’s Cooking blog page!

Easy Baked Greek Chicken Meatballs with Creamy Tzatziki Sauce

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Welcome to My Kitchen! I am sharing my recipe for juicy Greek Chicken Meatballs. We bake these for a healthier, quick weeknight dinner that is perfect for meal prep. Serve them with my homemade, creamy Tzatziki Sauce for an authentic Mediterranean flavor.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 20 min
• Total Time: 35 min
• Yield: 4 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: Greek
• Diet: Low Fat

Ingredients

Scale 1x2x3x

• 1.5 lbs ground chicken
• 1/2 cup plain Greek yogurt (for meatballs)
• 1/4 cup crumbled feta cheese
• 1/4 cup finely chopped fresh parsley
• 2 tablespoons fresh lemon zest
• 1 tablespoon dried oregano
• 3 cloves garlic, minced
• 1 large egg, lightly beaten
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup breadcrumbs (optional, for binding)
• Cooking spray
• For Tzatziki Sauce: 1 cup plain Greek yogurt, 1/2 cucumber (grated and squeezed dry), 1 clove garlic (minced), 1 tablespoon fresh lemon juice, 1 tablespoon fresh dill, pinch of salt

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Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly coat with cooking spray.
2. In a large bowl, combine the ground chicken, 1/2 cup Greek yogurt, feta cheese, parsley, lemon zest, oregano, minced garlic, beaten egg, salt, and pepper. If the mixture seems too wet, add the breadcrumbs.
3. Mix all ingredients gently with your hands until just combined. Do not overmix, or the meatballs will become tough.
4. Roll the mixture into uniform balls, about 1.5 inches in diameter. Place them on the prepared baking sheet, leaving a little space between each one.
5. Bake for 18 to 22 minutes, or until the internal temperature reaches 165°F (74°C) and the meatballs are lightly browned.
6. While the meatballs bake, prepare the Tzatziki Sauce. In a small bowl, mix together the 1 cup Greek yogurt, grated and squeezed cucumber, minced garlic, lemon juice, fresh dill, and a pinch of salt. Stir well.
7. Remove the baked chicken meatballs from the oven. Let them rest for 5 minutes.
8. Serve your juicy chicken meatballs warm with a generous dollop of the creamy Tzatziki Sauce. These are great with lemony herb rice or a simple salad for a complete Mediterranean dinner.

Notes

• For the juiciest chicken meatballs, make sure you do not overwork the meat mixture when combining the ingredients.
• If you plan to meal prep, store the meatballs and the Tzatziki Sauce separately in airtight containers in the refrigerator for up to 4 days.
• If you do not have fresh parsley or oregano, you can use dried herbs, but reduce the amount slightly.

Nutrition

• Serving Size: 4 meatballs
• Calories: 280
• Sugar: 3
• Sodium: 350
• Fat: 12
• Saturated Fat: 4
• Unsaturated Fat: 8
• Trans Fat: 0
• Carbohydrates: 8
• Fiber: 1
• Protein: 34
• Cholesterol: 95