Greek Chicken Meatballs with Feta

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Greek chicken meatballs with feta are baked meatballs made from ground chicken, crumbled feta, fresh dill, and lemon zest. They taste bright and a little salty from the cheese, with soft centers and golden edges from the oven.

I make these when I want something lighter than beef meatballs but still full of flavor. The feta melts into little pockets inside each meatball, so you get a salty bite here and there instead of one flat flavor.

Ground chicken on its own can taste plain, so the dill, garlic, and lemon zest do a lot of the work here. I grate the onion instead of chopping it, which keeps the meatballs from turning gummy and adds moisture without extra chopping.

This is a good recipe for a busy weeknight. You mix everything in one bowl, shape the balls, and let the oven do the rest while you make a quick side salad or warm some pita.

Why You’ll Love This Recipe

• One sheet pan, minimal cleanup after dinner
• Feta melts inside for salty little pockets
• Lighter than beef meatballs but still full of flavor
• Good for meal prep, salads, or pita wraps

Ingredient Notes

• ground chicken: Use regular ground chicken, not extra-lean breast meat only, or the meatballs turn dry. A mix of dark and white meat works best.
• feta: Buy a block and crumble it yourself for bigger pockets of cheese. Pre-crumbled feta is drier and spreads out thinner in the mix.
• red onion: Grate it on a box grater and squeeze out the extra liquid with your hand. Wet onion makes the mixture too soft to shape.
• fresh dill: Dill is the flavor that makes these taste Greek. Fresh mint added alongside it is a nice option if you have some.
• breadcrumbs: Plain or panko both work as a binder. Swap in gluten-free breadcrumbs if you need this dish gluten free.
• lemon zest: Zest the lemon before you juice it for serving. The zest adds brightness without making the mixture wet like juice would.

Greek Chicken Meatballs with Feta

Baked chicken meatballs with feta, dill, and lemon zest, ready in under an hour on one sheet pan.

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Mediterranean

Calories: 365

Ingredients Method Notes

Ingredients

  

• 500 g ground chicken not extra-lean, a mix of dark and white meat works best
• 100 g feta cheese crumbled by hand into small chunks
• 1 red onion small (about 60 g); grated, liquid squeezed out
• 2 cloves garlic minced
• 2 tbsp fresh dill chopped
• 1 tbsp fresh mint chopped, optional
• 1 tsp dried oregano
• 1 egg large
• 40 g breadcrumbs plain or panko
• 1 tsp lemon zest from 1 lemon
• 3/4 tsp salt
• 1/4 tsp black pepper freshly ground
• 2 tbsp olive oil for brushing before baking

Method

 

1. Heat the oven to 400 F / 200 C. Line a 33 x 46 cm / 13 x 18 inch sheet pan with parchment paper.
2. Grate the red onion on a box grater, then squeeze it in your hand over the sink to remove extra liquid.
3. In a large mixing bowl, combine the ground chicken, feta, grated onion, garlic, dill, mint, oregano, egg, breadcrumbs, lemon zest, salt, and pepper.
4. Mix with your hands just until everything is combined and no dry streaks of breadcrumb remain. Stop as soon as it holds together, overmixing makes the meatballs dense.
5. Scoop the mixture into 30 g portions with a small ice cream scoop, about 16 meatballs total, and roll each one gently between your palms.
6. Place the meatballs on the sheet pan at least 1 inch apart so they brown instead of steam. Brush the tops lightly with the olive oil.
7. Bake for 18 to 20 minutes, until the tops are golden and an instant-read thermometer inserted into the center reads 165 F / 74 C.
8. Let the meatballs rest on the pan for 5 minutes before serving. Serve warm with lemon wedges, tzatziki, or over a Greek salad.

Notes

• Grate the onion, don't chop it, for a smoother texture and less risk of dry spots.
• Don't overmix the meatball mixture or the texture turns dense instead of tender.
• Space the meatballs at least 1 inch apart on the pan so they brown instead of steam.
• Check doneness with a thermometer at 165 F / 74 C, not by cutting one open and guessing.

Tips for Success

• Squeeze the grated onion dry before mixing, or the meatballs will be too soft to hold their shape.
• Mix the meatball mixture with your hands just until combined, not longer, or the texture turns dense.
• Use a kitchen scale or a small ice cream scoop so all 16 meatballs bake at the same rate.
• Check for doneness with an instant-read thermometer at 165 F / 74 C rather than guessing by color.
• Let the meatballs rest 5 minutes on the pan before serving so the juices settle back in.

Variations

• Swap the dill for oregano and add chopped sun-dried tomatoes for a different Mediterranean flavor.
• Shape the mixture into two small patties per serving instead of balls for a Greek-style burger.
• Add 1/4 cup finely chopped spinach to the mix for extra color and a slightly different texture.

Storage and Reheating

Store leftover meatballs in an airtight container in the fridge for 3 to 4 days. Let them cool fully before sealing so they don’t turn soggy from trapped steam.

To reheat, warm them in a 350 F / 175 C oven for 8 to 10 minutes, or in a covered skillet over low heat with a splash of water, until warmed through. The microwave works too in 60 to 90 second bursts, though the edges lose some crispness.

To freeze, cool the baked meatballs completely, then freeze in a single layer on a tray before transferring to a freezer bag. They keep well for up to 3 months. Thaw overnight in the fridge before reheating.

Serving Suggestions

I like these piled into warm pita with tzatziki, sliced cucumber, and tomato for a simple sandwich. A squeeze of lemon juice right before eating brings back the brightness that baking softens a little.

For a lighter meal, serve them over a Greek salad with cucumber, red onion, olives, and a lemon-oregano dressing. Rice or orzo on the side is good for soaking up any pan juices.

They also work well as an appetizer with toothpicks and a small bowl of tzatziki or hummus for dipping.

FAQ

Why are my Greek chicken meatballs with feta falling apart in the oven?

This usually means the mixture was too wet or wasn’t packed enough before baking. Squeeze the grated onion dry, use a full egg and the full amount of breadcrumbs, and roll the meatballs firmly so they hold together. If they still crumble, chill the shaped balls for 15 minutes before baking to help them set.

Can I use ground turkey instead of ground chicken for these feta meatballs?

Yes, ground turkey works as a direct swap in this recipe, much like these Greek turkey meatballs with feta. Use regular ground turkey rather than extra-lean, since the fat helps keep the meatballs moist. Bake time stays the same, but check the internal temperature hits 165 F / 74 C before pulling them out.

Can I freeze Greek chicken meatballs with feta before baking?

Yes, you can freeze them raw on a tray until firm, then transfer to a freezer bag for up to 3 months. Bake straight from frozen at 400 F / 200 C for about 26 to 30 minutes, a few minutes longer than fresh, checking they reach 165 F / 74 C inside.

What goes well with Greek chicken meatballs with feta?

Warm pita, tzatziki, and a Greek salad with cucumber and olives are my go-to sides. Rice or orzo works well underneath to catch the juices, and lemon wedges on the side wake up the flavor at the table.

Are Greek chicken meatballs with feta gluten free?

Not as written, since regular breadcrumbs contain gluten. Swap in gluten-free breadcrumbs or crushed gluten-free crackers in the same amount and the recipe works the same way, with no other changes needed to the mix or bake time.

What’s the difference between these feta meatballs and traditional Greek keftedes?

Keftedes are usually made with ground beef or lamb, soaked bread, and are often pan-fried in oil. These meatballs use ground chicken and feta and are baked instead of fried, so they’re lighter and easier for a weeknight, though they borrow the same herbs and lemon flavor.

If you enjoyed this, try

• our Pan-Fried Greek Turkey Meatballs with Feta and Lemon
• our One-Pan Greek Chicken and Rice Bake with Feta and Lemon
• this Greek Lentil Salad with Feta, Herbs, and Lemon Dressing
• this Baked Greek Honey Cake with Walnuts and Lemon Syrup