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greek chicken meatballs on a plate overhead view close up

Easy Greek Chicken Meatballs with Feta & Lemon, Baked

Mallory
These delicious Greek Chicken Meatballs are so tasty and an easy protein recipe for busy weeknights. Serve with a Greek salad, homemade tzatziki sauce, and rice, lemon orzo, or fresh pita bread for a healthy dinner with great flavor and leftovers for the next day! 
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Prep Time 10 minutes
Cook Time 20 minutes
Course Dinner
Cuisine Mediterranean
Servings 5 servings
Calories 240 kcal

Equipment

Ingredients
  

  • 1 lb ground chicken
  • ¼ cup red onion, chopped
  • ½ cup feta cheese, crumbled
  • ¼ cup fresh dill, loosely packed, chopped
  • 3 tablespoon fresh mint, finely chopped
  • 1 lemon, zest of whole and juice of half
  • ½ cup breadcrumbs
  • 1 large egg
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Instructions
 

  • Preheat the oven to 400℉ (200°C). Prep a baking sheet with parchment paper and spray with a cooking spray to prevent the meatballs from sticking. Finely chop the red onion and fresh herbs and crumble the feta cheese.
  • Combine ingredients in a large bowl. Mix using either your hands, a wooden spoon, or a spatula. I use my hands for this part. Make sure all the ingredients are well distributed but don't overmix.
  • Scoop about 2 tablespoons of the meatball mixture at a time and form into balls in a single layer on the prepared baking sheet. I use a cookie scoop for this. 
  • Bake in the preheated oven for 20 minutes or until golden brown and the internal temperature reaches 165℉ (75°C) with a meat thermometer. Cooking time will vary depending on the size of the meatballs, your sheet pan, and the oven.
  • Hint: finely chop the onions and herbs and use a cookie scoop to get evenly sized meatballs 

Notes

Expert Tips
  • Don't overmix the meatballs because it will cause them to get tough. Once the ingredients are well combined, you're good to go! 
  • Buy a block of feta and crumble it yourself for the best flavor. 
  • If possible, use freshly squeezed lemon instead of lemon juice from the bottle.
Meal Prep & Storage
  • Meal Prep - meal prep in advance by chopping red onion and herbs.
  • Refrigerator - let them cool to room temperature and then store leftover meatballs in an airtight container in the fridge for up to 3-4 days. Reheat on the stovetop in a large skillet, in your air fryer,  in the oven at 350℉ (177°C) or in the microwave.
  • Freezer - store the cooked meatballs in a freezer bag or other freezer-safe container for up to 3 months. If stored in the freezer, I suggest freezing them before adding sauce. To defrost, put the meatballs in the fridge overnight until thawed and then reheat on the stovetop, in the oven at 350℉ (177°C) or in the microwave.
Dietitian Tip
Chicken is a high-quality lean protein that contains all 9 essential amino acids which are the building blocks of protein. It also contains important nutrients like B vitamins that support brain health, zinc, iron, and phosphorus. And as far as cost goes, chicken is an affordable protein that can be found at most grocery stores. Make this Greek chicken meatball recipe to add more of this lean protein in your diet!
For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊 

Nutrition

Serving: 4 meatballssCalories: 240kcalCarbohydrates: 11gProtein: 24gFat: 12gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 85mgSodium: 670mgFiber: 1g
Keyword 30 minutes or less, high-protein
Tried this recipe?Let us know how it was!