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If you’ve been around here for any length of time, you know I’m a sucker for the kind of dinner that feels like takeout, but is actually the thing you can pull off on a random Tuesday without losing your mind.
These Greek Chicken Meatballs are that dinner for me. They’re made with ground chicken, yogurt, pepperoncini peppers and mediterranean spices making them one of the most flavor packed dinners I can make in minutes
Table of Contents
- Why You’ll Love My Greek Chicken Meatballs Recipe
- Ingredients For Greek Chicken Meatballs
- Ingredient Substitutions
- How to Make Greek Chicken Meatballs
- How to Store Leftovers
- Kellie’s Tips for the Best Greek Chicken Meatballs
- What to Serve with Greek Chicken Meatballs
- More Easy Ground Chicken Recipes
- Greek Chicken Meatballs Recipe with Orzo
Why You’ll Love My Greek Chicken Meatballs Recipe
- Versatile. Pitas, bowls, salads, wraps, or even just snacking straight off the sheet pan (no judgment).
- Weeknight-friendly. Mix, scoop, bake. Done.
- So tender and juicy. Greek yogurt and gentle mixing makes for juicy, soft meatballs.
- Big flavor without being heavy. Herbs, lemon zest, garlic, oregano, it’s giving “Greek restaurant” at home.
- Meal prep and freezer gold. Make a double batch and future you will be thrilled.
I make Greek Chicken Meatballs almost every week because they hit the sweet spot: hearty, rich, and satisfying, but still light enough that you don’t feel weighed down after. The meatballs bake up super tender (thank you, Greek yogurt), they’re loaded with Greek-inspired flavors, and that little splash of pepperoncini brine is my not-so-secret trick for the “why is this SO good?” factor.
And the best part? They’re one of those recipes that multitask for you. Serve them in warm pitas, tuck them into meal prep bowls with lemony orzo and tzatziki, or freeze a batch for those nights when you want a healthy dinner, but absolutely do not want to cook.
Ingredients For Greek Chicken Meatballs
This ingredient list is pretty standard kitchen fare, you may have everything you need right now.
- Ground chicken – It’s the lighter base that still turns out juicy when we treat it right.
- Plain Greek yogurt – My trick for tender, rich meatballs without making them heavy.
- Breadcrumbs – Panko breadcrumbs help bind everything and keeps the texture soft (not dense).
- Onion (grated) – Grated onion is the secret that adds moisture and flavor all the way through (don’t skip the onion juices).
- Garlic – Fresh garlic cloves, because Greek-inspired anything needs that garlicky backbone.
- Egg – Egg is the “glue” that holds the meatballs together so they bake up nicely.
- Pepperoncini brine – The little tangy-salty boost that makes them taste restaurant-level.
- Lemon zest – Fresh lemonbrings brightness and that classic Greek vibe without making the mixture watery.
- Fresh parsley – Freshens everything up and keeps the flavor from feeling one-note.
Seasonings:
- Oregano – Dried or fresh oregano is the signature Greek flavor you can’t fake.
- Dill – Fresh dill gives that tzatziki-adjacent freshness (especially good for pitas and bowls).
- Paprika – My favorite spice for subtle warmth and great color.
Ingredient Substitutions
| Category | Ingredient | Best swaps | Quick note |
|---|---|---|---|
| Protein | Ground chicken | Ground turkey; ground lamb (richer) | Turkey is the closest match; lamb is delicious but changes the overall flavor. |
| Binder | Breadcrumbs | Panko; regular breadcrumbs; gluten-free breadcrumbs; crushed crackers | Use what you have, just aim for a dry crumb to help bind. |
| Dairy | Greek yogurt | Sour cream; thick dairy-free plain yogurt | If using dairy-free, pick a thicker style so the mix doesn’t get too wet. |
| Alliums | Grated onion | Dried minced onion; very finely minced shallot | Grated onion adds moisture—dried onion is more “pantry convenient” than juicy. |
| Alliums | Garlic | Garlic paste; garlic powder | Paste is the closest; powder works when you’re in a rush. |
| Flavor boosters | Pepperoncini brine | Pickle juice; red wine vinegar + pinch of salt | You’re after tang + salt—these get you close. |
| Flavor boosters | Lemon zest | Lemon juice (small squeeze) | Juice works in a pinch, but zest gives the best Greek flavor without thinning the mixture. |
| Herbs + spices | Dill / parsley | Mint | Mint is super fresh and especially great for pitas. |
| Herbs + spices | Oregano / paprika / coriander | Greek seasoning blend | Easy shortcut – use a blend you already love. |
How to Make Greek Chicken Meatballs
- Make the tzatziki (optional, but easy). Stir together Greek yogurt, grated cucumber (squeezed dry), garlic, lemon juice, olive oil, dill, salt, and pepper. Pop it in the fridge while you make everything else — the flavor gets better as it sits.
- Mix the meatballs. Preheat your oven to 400°F and line a sheet pan with parchment (or foil). Lightly coat with olive oil. In a large bowl, add the ground chicken, Greek yogurt, breadcrumbs, grated onion, garlic, pepperoncini brine, egg, seasonings, lemon zest, and parsley. Mix gently just until combined. The mixture will be soft and a little sticky, that’s exactly what you want for tender meatballs.
- Scoop and shape. Lightly oil your hands or use a cookie scoop. Portion the mixture into meatballs (about 2 tablespoons each) and place on the prepared pan.
- Bake. Bake the chicken meatballs for 14-18 minutes, or until the meatballs reach 165°F internal temperature. If you want a little extra color, broil for 1-2 minutes at the end.
- Optional finishing move (do this if you love flavor). Toss the hot meatballs with a tiny splash of pepperoncini brine and a drizzle of olive oil, then sprinkle with fresh chopped herbs.
How to Store Leftovers
Refrigerator:
- Store leftover cooked meatballs in an airtight container for up to 3 days.
Reheating:
- Oven: 350°F until warmed through (this keeps them tender).
- Skillet: a splash of water or broth + a lid helps them stay juicy.
- Microwave: totally fine, just do shorter bursts so they don’t dry out.
Freezer:
- Let chicken meatballs cool completely, then freeze on a sheet pan until solid. Transfer to a freezer bag or freezer safe container and freeze up to 3 months.
- Reheat from frozen in a 350°F oven, or thaw overnight in the fridge first for faster reheating.
Tzatziki and orzo:
- Tzatziki keeps about 3 days (stir before serving).
- Orzo is best fresh, but reheats well with a splash of water or broth.
Kellie’s Tips for the Best Greek Chicken Meatballs
- Broil at the end for golden brown meatballs. Just keep an eye on them, they go from golden to burnt quickly.
- Don’t overmix. Ground chicken turns tough quickly if you work it too much, mix just until everything comes together.
- Grate the onion (and keep the juices). This is one of the easiest ways to guarantee flavorful, tender meatballs.
- Use a cookie scoop for even cooking. Meatballs the same size ensures no dry meatballs and no undercooked meatballs.
- Bake, don’t pan-fry (for weeknights). Baking is hands-off and keeps your kitchen from smelling like a fast food restaurant.
- Pepperoncini brine is the magic. It adds tang, briny-ness and that mediterranean flavor without extra steps.
What to Serve with Greek Chicken Meatballs
Greek chicken meatballs are basically the meal-prep MVP because they go with everything. Here are my favorite ways to serve them:
- Meatball pitas: warm pita + tzatziki + sliced cucumbers + tomatoes + red onion + feta
- Greek chicken meatball bowls: lemony orzo + tzatziki + olives + pepperoncini + crunchy veggies
- Big salad moment: chopped romaine + tomatoes + cucumbers + feta + lemon vinaigrette
- Simple sides: greek lemon potatoes, roasted zucchini, or a quick cucumber salad
- Extra sauce ideas: hummus, whipped feta, or a drizzle of garlic-lemon yogurt sauce
More Easy Ground Chicken Recipes
If you love keeping a pack of ground chicken in the fridge for quick dinners, add these to your list next:
- Ground chicken lettuce wraps
- Juicy chicken burgers
- Baked Buffalo Chicken meatballs for game night
- Skillet Chicken Cheesesteaks
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Greek Chicken Meatballs Recipe with Orzo
These Greek Chicken Meatballs are tender, baked, and packed with lemony-herby Greek flavor (plus my secret: a splash of pepperoncini brine). Perfect for busy weeknights, meal prep, pitas, or Greek meatball bowls with orzo and tzatziki.
Equipment
- cookie scoop
- chef's knife
- cutting board
- baking sheet
- saucepan
- measuring spoons
- measuring cup
Ingredients
For the Greek Chicken Meatballs
- 1 ½ lbs ground chicken, preferably 93% lean
- ½ cup plain Greek yogurt, whole milk or 2%
- ⅓ cup plain breadcrumbs, panko or regular
- ¼ cup finely grated onion, with juices or 2 Tbsp dried minced onion
- 2 cloves garlic, finely minced or grated
- 2 Tablespoons pepperoncini brine, from the jar
- 1 large egg
- 1 ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 ½ teaspoon dried oregano
- 1 teaspoon dried dill, or 1 Tbsp fresh, chopped
- 1 teaspoon smoked or sweet paprika
- ½ teaspoon ground coriander, optional but nice
- Zest of 1 lemon
- 2 Tablespoons fresh parsley, finely chopped (plus more for garnish)
- Olive oil spray or 1–2 teaspoons for greasing
For the Orzo
- 1 ½ cups dry orzo
- 2 Tablespoons olive oil
- 2 cloves garlic, minced
- Zest of 1 lemon
- Juice of 1 lemon, to taste
- ½ teaspoon kosher salt, to taste
- ¼ teaspoon black pepper
- 2 tablespoon fresh chopped parsley or dill
Quick Tzatziki Sauce
- 1 cup plain Greek yogurt
- ½ cup finely grated or very finely chopped cucumber, excess liquid squeezed out
- 1 small clove garlic, grated
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 tablespoon fresh dill, finely chopped (or use parsley + a pinch of dried dill)
- ¼ teaspoon kosher salt, to taste
- Black pepper, to taste
Bowl Toppings and Add-Ins (Mix and Match your favorites)
- 1 ½ cups cucumber, diced
- 1 ½ cups cherry tomatoes, halved (or diced Roma tomatoes)
- ½ cup kalamata olives, halved
- ¼ cup sliced pepperoncini
- ½ cup red onion, thinly sliced
- ½ cup crumbled feta cheese
- Fresh herbs: dill, parsley, or mint, chopped
- Extra lemon wedges
- Drizzle of olive oil
Instructions
Make the Tzatziki
- In a bowl, combine the Greek yogurt, grated/squeezed cucumber, garlic, lemon juice, olive oil, dill, salt, and pepper.
- Stir until smooth and creamy. Taste and adjust salt and lemon.
- Cover and chill while you make the meatballs and orzo (this helps the flavors bloom).
Make the Greek Chicken Meatballs
- Preheat oven to 400°F. Line a baking sheet with parchment or foil and lightly grease with olive oil or spray.
- In a large bowl, combine ground chicken, greek yogurt, greadcrumbs, grated onion, garlic, Pepperoncini brine, egg, salt, pepper, oregano, dill, paprika, coriander (if using), lemon zest and parsley.
- Use a fork or your hands to mix just until everything is evenly combined. Try not to overwork it; the mixture will be soft and slightly sticky.
- Lightly oil your hands or a small cookie scoop. Scoop about 2 tablespoons of meatball mixture per meatball and roll into balls. Arrange on the prepared baking sheet leaving a little space between each.
- Bake at 400°F for 14-18 minutes, or until cooked through (internal temp 165°F)., For golden brown meatballs, you can broil them for 1-2 additional minutes at the end.
- Once out of the oven, gently toss the hot meatballs with 2 tablespoons pepperoncini brine, 1 tablespoon olive oil, and a sprinkle of fresh chopped parsley or dill.
Cook the Orzo
- Bring a large pot of salted water to a boil.
- Add orzo and cook according to package directions until al dente.
- Reserve about ½ cup of the starchy cooking water, then drain the orzo.
- Return the pot to medium-low heat and add olive oil and garlic. Cook 30–60 seconds until fragrant (don’t brown the garlic).
- Add the drained orzo back in, along with lemon zest, half the lemon juice, salt, pepper, and herbs.
- Toss to coat, adding a splash of the reserved pasta water if you want it a bit more saucy.
- Taste and adjust with more lemon juice and salt, as needed.
Assemble the Greek Meatball Orzo Bowls
- Base: Spoon a generous layer of lemon-herb orzo into each bowl.
- Protein: Top with several Greek chicken meatballs (3–5 per serving depending on size).
- Veggies & extras: Add piles of cucumber, tomato, kalamata olives, pepperoncini, and red onion around the meatballs.
- Sauce & cheese: Add a big dollop (or drizzle) of tzatziki and sprinkle with crumbled feta.
- Finish: Garnish with fresh herbs a
Notes
- Make-ahead / meal prep: Meatballs can be baked, cooled, and stored up to 3 days in the fridge. Reheat in a 350°F oven or gently in a skillet with a splash of water or broth.
- Tzatziki will keep about 3 days (stir before serving).
- Orzo is best fresh, but reheats well with a splash of water or broth.
- Extra Greek vibes: Add chopped roasted red peppers or marinated artichoke hearts to the bowls.
- Lighter option: Swap orzo with cauliflower rice or a mix of romaine + orzo for a more salad-y bowl.
- Gluten-free: Use gluten-free breadcrumbs in the meatballs and swap the orzo for rice or quinoa.
Nutrition
Calories: 338kcal, Carbohydrates: 14g, Protein: 36g, Fat: 16g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 188mg, Sodium: 1594mg, Potassium: 1270mg, Fiber: 2g, Sugar: 5g, Vitamin A: 835IU, Vitamin C: 23mg, Calcium: 106mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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