Juicy Greek chicken meatballs with feta in every bite, Mediterranean dinner vibes, 35 grams of protein per plate. ♡
These Greek chicken meatballs (keftedes) are everything you want in a high protein dinner: juicy, herby, tangy with feta, and topped with cool tzatziki. Ground chicken normally goes dry fast, but a clever little feta-and-yogurt trick keeps every meatball soaking wet on the inside with a golden crust outside. Mediterranean style, big on flavor, weeknight easy.
If you love our chicken souvlaki or greek chicken bowls, these meatballs fit right in. Let’s make it together.
Ingredients
Greek Chicken Meatballs
- 1 1/2 lbs ground chicken
- 1/2 cup crumbled feta cheese
- 1/2 cup panko breadcrumbs
- 1 large egg
- 3 tbsp Greek yogurt
- 3 cloves garlic, minced
- 1/4 cup finely chopped red onion
- 3 tbsp fresh parsley, chopped
- 2 tbsp fresh dill, chopped
- 1 tsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp black pepper
- Zest of 1 lemon
- 3 tbsp olive oil for cooking
Tzatziki side
- 1 cup Greek yogurt
- 1/2 cucumber, grated and squeezed dry
- 1 clove garlic, grated
- 1 tbsp lemon juice
- Salt and pepper
How to Make Greek Chicken Meatballs
- Mix. In a large bowl combine ground chicken, feta, panko, egg, Greek yogurt, garlic, onion, parsley, dill, oregano, salt, pepper, and lemon zest. Mix with a fork until just combined. Do not overmix or the meatballs turn dense.
- Roll. Scoop 2 tablespoons of mixture per meatball and roll into balls. You should get 20 to 22. Chill 10 minutes in the fridge so they hold their shape.
- Sear. Heat olive oil in a large skillet over medium heat. Add the meatballs in a single layer with space between each one. Sear 3 to 4 minutes per side until deeply golden on all sides.
- Finish. Cover the pan for the last 2 minutes to finish cooking through. Internal temp should hit 165F.
- Serve. While the meatballs rest, stir together the tzatziki. Plate the meatballs, top with more fresh herbs and a squeeze of lemon, and serve with the sauce.
Why This Recipe Works
Ground chicken is lean and wants to go dry, so this recipe does three things at once to keep it juicy. Panko soaks in the Greek yogurt and becomes a moisture bomb inside each meatball. Feta cheese adds salt and fat that melt as they cook. And the yogurt itself tenderizes the meat while it sits so every bite stays soft.
Fresh dill and oregano are what make these taste Mediterranean instead of generic. Dried oregano gives earthy depth while fresh dill and parsley keep everything bright and green. A hit of lemon zest in the mix carries the brightness into every bite, and it lifts the whole dish so it never feels heavy like beef meatballs can.
The sear and cover method gives you that deep golden crust without drying the inside out. High heat for the outside, then a quick steam to finish, means you can sink a knife into a meatball and see juice still running. At 35 grams of protein per serving these are a legitimate dinner you can build an entire bowl or pita around.
Tips
- Chill the rolled meatballs 10 minutes before cooking. Cold meat holds its shape and gets a better crust.
- Use a medium scoop for even meatballs. Uneven sizes cook at different rates.
- Do not overmix. Stop stirring the second everything looks combined.
- Squeeze grated cucumber hard for the tzatziki. Watery cucumber makes watery sauce.
- Store leftovers in the fridge up to 3 days. Reheat in a skillet with a splash of water, covered, for 4 minutes.
- These also work in the air fryer: 400F for 10 to 12 minutes, shaking the basket halfway.
Variations
- Greek bowl: serve over rice with tomato, cucumber, olives, and tzatziki for a full bowl meal.
- Pita wraps: stuff into warm pitas with shredded lettuce and tzatziki for Mediterranean style sandwiches.
- Spicy: add 1/2 teaspoon red pepper flakes to the meatball mix.
- Spinach feta: fold 1 cup finely chopped wilted spinach into the mix.
- Lamb version: swap half the chicken for ground lamb for a traditional keftedes taste.
- Saucy: finish the seared meatballs in a pan of marinara with extra feta on top.
Common Mistakes to Avoid
- Overmixing the meat: aggressive stirring makes tough rubbery meatballs. Use a fork and stop early.
- Skipping the chill: warm soft meatballs fall apart in the pan. 10 minutes in the fridge fixes that.
- Overcrowding the pan: meatballs need room to crust up. Cook in 2 batches if needed.
- Skipping the lid: without covering at the end, the outsides burn before the insides hit 165F.
- Watery tzatziki: not squeezing the cucumber leaves you with a thin runny sauce that just rolls off the meatballs.
Greek Chicken Meatballs (Keftedes)
Ingredients
Method
- Combine ground chicken, feta, panko, egg, yogurt, garlic, onion, parsley, dill, oregano, salt, pepper, and lemon zest in a bowl. Mix with a fork until just combined.
- Scoop 2 tablespoons per meatball and roll into balls. Chill 10 minutes in the fridge.
- Heat olive oil in a large skillet over medium. Sear meatballs 3 to 4 minutes per side until golden on all sides.
- Cover the pan for the last 2 minutes to cook through. Internal temp should hit 165F.
- Rest 3 minutes. Serve with tzatziki, fresh herbs, and lemon.
Notes
Per USDA FoodData Central, a 4 oz portion of ground chicken breast gives about 28 grams of protein, which is why these meatballs add up to 35 grams per serving.
For more Mediterranean dinners try our chicken shawarma bowls or mediterranean quinoa bowl.
