Some nights, I just want dinner to be easy… but not boring. That's where these Greek chicken meatballs come in. They're juicy, loaded with flavor, and feel way fancier than they are.
The zucchini keeps them tender, the feta adds that salty Greek punch, and whether you bake them or pop them in the air fryer, they always turn out perfect. I love serving them with rice, tucked into a pita, or next to a big lemony salad. If you're into no-fuss recipes that still taste like a win, this one's going to be a regular on your menu.
If you love mediterraneen cuisine make sure to try my Italian Three Bean Salad.
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The ingredients
Ground chicken - I like using lean (but not extra lean) for juicy, tender meatballs.
Zucchini - Grated and squeezed dry. Adds moisture, texture, and sneaky veggies.
Onion - Grated or finely minced so it blends right into the mix.
Garlic - One clove does the trick, but feel free to add more if you love garlic.
Feta cheese - Salty, creamy, and totally Greek.
Egg - Helps bind everything together without making them heavy.
Breadcrumbs - Use plain or whole wheat for a little extra fiber.
Salt + pepper - The classics. Don't skip them.
Fresh parsley (optional) - For a pop of color and freshness before serving.
For quantities see recipe card below
Step-by-Step Instructions for the Greek Chicken Meatballs
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Grate your zucchini and use a clean towel to squeeze out the extra moisture. This is key so your meatballs aren't too wet.
Mix the ground chicken, zucchini, onion, garlic, feta, egg, breadcrumbs, salt, and pepper in a large bowl. Use your hands or a fork to combine gently - just until it comes together.
Shape the mixture into 1.5-inch meatballs (you'll get around 12). A cookie scoop helps keep things even and neat.
Place them on the lined baking sheet, leaving space between each.
Bake for 18-20 minutes, or until golden brown and cooked to 165°F inside.
Garnish with fresh parsley and serve warm. You did it!
Tips for Success
- Zucchini tip: Use a paper towel or cheesecloth to really squeeze out the water.
- Mix gently: Overmixing makes meatballs dense. Light hands = fluffy meatballs.
- Size matters: Try to keep your meatballs roughly the same size so they cook evenly.
- Air fryer option: Cook at 380°F for 12-14 minutes, flipping halfway. Crispy edges!
Variations
- Swap the feta: Goat cheese or ricotta salata could work for a different vibe.
- Use turkey: Ground turkey is a great alternative if that's what you have on hand.
- Spice it up: Add red pepper flakes or a pinch of cumin for a Mediterranean twist.
- Gluten-free? Use gluten-free breadcrumbs or almond flour instead.
Serving Ideas
- Tucked into a pita with lettuce, tomato, and tzatziki
- Over rice or quinoa with a drizzle of lemony olive oil
- On a mezze platter with hummus, olives, and warm flatbread
- With roasted sweet potatoes for a cozy meal prep lunch
Storage Tips
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze cooked meatballs on a tray first, then transfer to a zip bag. Keeps up to 3 months.
- Reheat: Use the microwave or warm them in a 350°F oven for best results.
FAQs
Can I make these ahead of time?
Yes! Prep the mixture the night before and store it in the fridge. Shape and cook when ready.
What dipping sauce goes with Greek meatballs?
Tzatziki is the classic, but lemon yogurt sauce or even hummus works great too.
Can I use an air fryer?
Absolutely. 380°F for 12-14 minutes in the air fryer makes them golden and crisp.
Greek Chicken Meatballs
Equipment
- large mixing bowl
- Box grater
- Baking sheet
- Parchment paper
- Measuring cups/spoons
Ingredients
- 1 lb ground chicken
- 1 medium zucchini grated and squeezed dry
- 1 small onion finely chopped or grated
- 1 garlic clove minced
- ½ cup crumbled feta
- 1 large egg
- ⅓ cup plain breadcrumbs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Fresh chopped parsley optional
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment.
- Combine chicken, zucchini, onion, garlic, feta, egg, breadcrumbs, salt, and pepper in a bowl.
- Gently mix everything together until just combined. Don't overmix.
- Roll the mixture into 12 meatballs and place them on the baking sheet.
- Bake for 18-20 minutes or until golden and cooked through (165°F).
- Garnish with parsley and serve hot.
Notes
- Don't skip squeezing the zucchini - this helps keep the meatballs from falling apart.
- A cookie scoop makes shaping faster and cleaner.
- These freeze really well, so double the batch!
- Want crispier edges? Pop them in the air fryer instead of the oven.
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