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Golden baked Greek chicken meatballs topped with crumbled feta and fresh dill, served with lemon wedges on a wooden board

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
Cook Time 20 minutes
Total Time 45 minutes
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.