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Greek Chicken Meatballs

Greek chicken meatballs with golden-seared herbed patties and a quick lemon-garlic vibe, served over cool tzatziki. Ground chicken stays juicy with breadcrumb-and-egg binding, while fresh dill and lemon zest brighten every bite.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Greek
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Greek chicken meatball base
  • 1.5 lb ground chicken
  • 0.33 cup breadcrumbs
  • 1 large egg
  • 3 clove garlic minced
  • 2 tbsp fresh dill chopped
  • 1 tsp dried oregano
  • 1 tsp lemon zest
  • 0.5 tsp cumin
  • salt and pepper to taste
  • 2 tbsp olive oil
Serving toppings
  • 1 Tzatziki sauce
  • 1 crumbled feta
  • 1 fresh dill for topping
  • 1 lemon wedges

Equipment

  • 1 cast iron skillet

Method
 

Form the meatballs
  1. Combine ground chicken, breadcrumbs, egg, minced garlic, chopped fresh dill, dried oregano, lemon zest, cumin, and salt and pepper in a bowl. Mix gently until just combined, then shape into 18 even meatballs.
Sear and cook
  1. Heat olive oil in a large skillet over medium-high heat until shimmering. Add meatballs in batches and sear for 4–5 minutes per side until deeply golden on all sides and the center reaches 165°F.
Rest and serve
  1. Transfer meatballs to a plate and let rest for 2 minutes. Serve over a generous spread of tzatziki, then top with crumbled feta, fresh dill, and lemon wedges.

Notes

Pro tip: If the mixture feels sticky, let it rest 5 minutes before shaping so the breadcrumbs hydrate, then keep meatballs uniform for even cooking. Store leftovers covered in the fridge up to 3 days. Freeze cooked meatballs up to 2 months (freeze without toppings; thaw overnight in the fridge and rewarm). For a lighter option, use low-fat Greek yogurt tzatziki and reduced-fat feta.