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Greek Chicken Meatballs

Greek chicken meatballs with a deeply golden sear and herby lemon-garlic flavor. Serve warm meatballs over tzatziki with fresh dill, crumbled feta, and bright lemon wedges for a Greek-inspired dinner.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Greek chicken meatballs
  • 1.5 lb ground chicken
  • 0.3333333333 cup breadcrumbs
  • 1 large egg
  • 3 cloves 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
  • 1 tzatziki sauce
  • 0.5 cup crumbled feta
  • 2 tbsp fresh dill
  • 1 lemon wedges for serving

Equipment

  • 1 cast iron skillet

Method
 

Form the meatballs
  1. In a large bowl, combine ground chicken, breadcrumbs, egg, minced garlic, chopped fresh dill, dried oregano, lemon zest, cumin, salt, and pepper; mix gently until evenly combined. Form mixture into 18 even meatballs.
Sear the meatballs
  1. Heat olive oil in a large skillet over medium-high heat until shimmering. Place meatballs in batches and sear for 4–5 minutes per side until deeply golden on all sides.
  2. Continue cooking in batches until each meatball reaches an internal temperature of 165°F in the center, adjusting time as needed to finish cooking through. Use tongs to turn carefully so the golden crust stays intact.
Serve
  1. Let meatballs rest for 2 minutes to help juices settle. Serve over a generous spread of tzatziki.
  2. Top with crumbled feta, fresh dill, and lemon wedges so the surface is bright and fragrant. Plate immediately while the meatballs are hot.

Notes

For best browning, keep meatballs uniform and don’t overcrowd the skillet—work in batches so each one sears instead of steams. Store leftovers covered in the fridge up to 3 days; reheat gently. Freezing is not recommended for the texture of the crust and tzatziki—freeze meatballs only if needed, then reheat and serve with fresh tzatziki. For a lower-carb option, use almond flour or crushed pork rinds in place of breadcrumbs.