This Greek Chicken Meatballs with Fresh Herbs Recipe is one of those dishes that instantly brings sunshine to your plate — zesty, aromatic, and so simple to pull together on a weeknight. Trust me, once you try these, they'll become your go-to for an easy, flavorful dinner you can feel good about.
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Why You'll Love This Recipe
I’m genuinely excited about this Greek Chicken Meatballs with Fresh Herbs Recipe because it blends classic Mediterranean flavors with everyday ingredients you probably already have on hand. It’s fresh, healthy, and just so satisfying.
- Bright, fresh herbs: The dill and mint make these meatballs pop with garden-fresh flavor you won’t find in ordinary meatballs.
- Lean and wholesome: Using ground chicken keeps the meatballs light but still juicy and tender, perfect for a healthy meal.
- Quick and easy to make: From mixing to cooking, this recipe takes about 30 minutes total — ideal when you’re busy but craving something homemade.
- Versatile serving options: Whether you pile them on rice, salad greens, or serve alongside tzatziki, they shine in different ways so you won’t get bored.
Ingredients & Why They Work
I love how simple yet thoughtfully balanced the ingredient list is here. The herbs bring a fresh vibrancy, the spices add warmth, and the garlic plus lemon zest really lift everything. Let’s peek at why each ingredient plays an important role.
- Ground chicken: Lean but moist, this acts as the perfect base without being heavy.
- Salt and black pepper: Essential seasonings to bring out all the other flavors.
- Ground cumin and oregano: These warm spices bring traditional Greek notes without overpowering the meatballs.
- Red pepper flakes: Just a hint of heat to wake up your taste buds.
- Fresh dill and mint: The stars of the dish, delivering bright, herby freshness that makes these meatballs stand out.
- Red onion: Adds subtle crunch and mild sweetness.
- Garlic: The must-have aromatic that infuses every bite with savory depth.
- Lemon zest: A zesty pop that balances the richness of the chicken.
- Olive oil: For frying—helps get a delicious golden crust on the meatballs.
Make It Your Way
I like to play around with the fresh herbs depending on what I have in my garden or fridge. Sometimes, I swap out mint for parsley or add a splash of lemon juice to brighten things even more. You can totally make this recipe your own!
- Variation: One time, I added some finely grated zucchini into the meatball mix for extra moisture and a veggie boost — it worked wonderfully and was nearly invisible to picky eaters!
- Spice level: Feel free to dial up or down the red pepper flakes depending on how much heat you like.
- Cooking method: I’ve baked these in the oven too for a hands-off approach — just lightly spray with olive oil and bake at 400°F for 20 minutes.
- Gluten-free: This recipe doesn’t call for breadcrumbs, so it's naturally gluten-free – perfect if you’re avoiding gluten.
Step-by-Step: How I Make Greek Chicken Meatballs with Fresh Herbs Recipe
Step 1: Mix It All Together
First, toss the ground chicken, salt, pepper, cumin, oregano, red pepper flakes, fresh dill, mint, red onion, garlic, and lemon zest into a bowl. I always use my hands here — it’s the best way to gently combine everything without overmixing, which helps keep the meatballs tender. Mix until everything is just incorporated; don’t work the meat too much or it can get tough.
Step 2: Shape Your Meatballs
I like using a cookie scoop or tablespoon to portion out the mixture evenly — it keeps the cooking consistent and your meatballs the same size. Then, gently roll each scoop into a ball with your hands. Don’t press too hard; the air pockets help keep them light.
Step 3: Sear to Golden Perfection
Heat a large skillet over medium heat, add a tablespoon of olive oil, and once it’s shimmering, add the meatballs. Let them cook without moving them for about 3-4 minutes per side until golden and crispy on the outside. Flip carefully using tongs to cook all sides evenly. The internal temp should hit 165°F — I always use a meat thermometer to be safe. If your skillet isn’t big enough, cook in batches so they don’t steam.
Step 4: Serve and Enjoy!
Once cooked, serve these beauties over chopped romaine lettuce with crumbled feta, fresh cucumber, juicy tomato, a scoop of white rice, and don’t forget the tzatziki sauce — it’s the perfect cooling companion!
Top Tip
After making Greek Chicken Meatballs with Fresh Herbs Recipe a few times, I picked up some small tricks to make it foolproof and flavorful every time.
- Don’t overmix: Mixing by hand gently keeps the texture tender, so the meatballs aren’t rubbery.
- Herbs matter: Use fresh herbs — dried won’t give you the same brightness, and chopping finely distributes flavor evenly.
- Patience on the skillet: Let the meatballs brown undisturbed for that golden crust; flipping too soon breaks them apart.
- Use a thermometer: This one saved me from overcooking too many times — juicy meatballs are worth the extra step.
How to Serve Greek Chicken Meatballs with Fresh Herbs Recipe
Garnishes
I tend to garnish with more fresh herbs, a sprinkle of crumbled feta, and a drizzle of olive oil for that extra richness and color. Sometimes, I like a few lemon wedges on the side to squeeze over just before eating — it really brightens everything.
Side Dishes
I love serving these meatballs with simple white rice or a fluffy couscous. Chopped cucumber and tomato salad sprinkled with a bit of olive oil and lemon juice is always a refreshing pairing. And the tzatziki? It’s a must — creamy, cooling, and cuts through the spices beautifully.
Creative Ways to Present
For a fun twist at dinner parties, I’ve served these meatballs on skewers with a side of grilled pita and dips for a mezze-style platter. They also work wonderfully as sliders with some tzatziki on mini buns — always a crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
Once cooled, I store leftovers in an airtight container in the fridge for up to 3 days. I usually reheat gently in a skillet or microwave to keep them juicy.
Freezing
These meatballs freeze beautifully. I flash freeze them on a baking sheet first, then transfer to a freezer bag. When you want to enjoy, thaw overnight and reheat on the stovetop or in the oven.
Reheating
To keep the texture perfect, I reheat the meatballs slowly in a pan with a splash of water or broth, then finish with a quick sear to crisp up the outside again. Microwave works in a pinch but can make them a bit softer.
Frequently Asked Questions:
Absolutely! Ground turkey works well as a substitute and will yield similar flavor and texture. Just be mindful that turkey can dry out faster, so watch cooking times closely.
Make sure not to overmix the meatball mixture and handle them gently when shaping. Also, ensure your skillet is hot enough before adding meatballs to get a good sear that helps hold their shape.
Yes! Baking is a great alternative to frying. Arrange meatballs on a baking sheet lined with parchment paper, spray lightly with olive oil, and bake at 400°F (200°C) for about 20 minutes or until cooked through.
They’re excellent with rice, couscous, or salad greens, and don’t forget tzatziki sauce — it’s the perfect cool and creamy dip that complements the herbaceous meatballs beautifully. Fresh pita bread on the side is a nice touch too.
Final Thoughts
This Greek Chicken Meatballs with Fresh Herbs Recipe is close to my heart because it marries simple ingredients into something truly vibrant and comforting. I hope you enjoy making and eating it as much as I do — I promise it’s easier than it looks and joyfully tasty. Next time you want a fresh, healthy dinner without fuss, give this one a try!
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Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 40 meatballs
- Category: Main Course
- Method: Frying
- Cuisine: Greek
- Diet: Low Fat
Description
These Greek Chicken Meatballs are flavorful and tender, infused with fresh herbs, spices, and garlic. Perfectly pan-fried to a golden brown, they make a delicious main course served over a bed of romaine with cucumber, tomato, feta, rice, and creamy tzatziki sauce.
Ingredients
Meatballs
- 2 pounds ground chicken
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon ground cumin
- ½ teaspoon ground oregano
- ½ teaspoon red pepper flakes
- ¼ cup fresh dill, chopped
- ¼ cup fresh mint, chopped
- ¼ cup finely diced red onion
- 4 cloves garlic, finely minced
- ½ teaspoon lemon zest
- 1 tablespoon olive oil, for frying
For Serving
- Chopped romaine lettuce
- Feta cheese, for serving
- Cucumber, sliced
- Tomato, diced
- White rice, cooked
- Tzatziki sauce
Instructions
- Mix Ingredients: Add all the meatball ingredients into a mixing bowl. Using your hands, combine everything thoroughly until well mixed.
- Form Meatballs: Using a cookie dough scoop or tablespoon, portion out the mixture and roll with your hands to form about 40 uniform meatballs.
- Heat Skillet: Warm a large skillet over medium heat and add 1 tablespoon of olive oil, swirling to coat the pan evenly.
- Cook Meatballs: Place the meatballs in the hot skillet without crowding. Cook each side for about 3 to 4 minutes until browned and the internal temperature reaches 165°F, turning carefully. Cook in batches if necessary.
- Serve: Arrange the cooked meatballs over a bed of chopped romaine lettuce and accompany with feta, cucumber, tomato, white rice, and a generous dollop of tzatziki sauce for a complete meal.
Notes
- Make sure not to overcrowd the skillet to ensure even cooking and proper browning.
- If fresh dill or mint are unavailable, dried herbs can be substituted, though fresh is preferred for vibrant flavor.
- Ground chicken can be swapped with ground turkey if desired.
- The meatballs can be baked in the oven at 375 degrees Fahrenheit for 20 minutes as a hands-off alternative to frying, but pan-frying yields a crispier exterior.
- For extra moisture, you can add a tablespoon of plain yogurt or an egg to the meatball mixture.
Nutrition
- Serving Size: 2 meatballs
- Calories: 150 kcal
- Sugar: 0.5 g
- Sodium: 400 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.3 g
- Protein: 18 g
- Cholesterol: 70 mg
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