Fresh, zesty, juicy Greek chicken meatballs are a super easy, versatile 20 minute meal. Piled onto quick tzatziki sauce, topped with creamy feta, cherry tomatoes and herbs, they make a wonderful weeknight winner the whole family will love.
I LOVE how easy these meatballs are. All you have to do is mix, form, pop into the oven and forget about them while you chop up some toppings and mix a quick sauce. They truly take 20 minutes and you’ll be enjoying super juicy, zesty and fragrant meatballs with all the best Greek-style toppings.
We’re loading up the meatball mix with some of my favourite Mediterranean flavours – think lots of garlic, lemon, oregano and thyme – for a seriously flavour packed bite. While they’re wonderful as a weeknight meal, they’re great for meal prep too because they keep really well so you can enjoy them throughout the week.
Here I’m serving them with a quick and easy tzatziki – which is truly as simple as mixing grated cucumber with yogurt, garlic, salt and lemon zest – but they’re incredibly versatile. Stuff them into pita bread, pile them on top of flatbreads, toss them through pasta or pasta salad, serve on top of hummus, with a cucumber or green goddess salad or enjoy them with the tzatziki on the side as a fun party bite.
Why you’ll love these meatballs
- Super quick and hands-off, just mix and pop into the oven.
- Great for meal prep – they keep well and can be served throughout the week in different ways.
- Packed with fresh, zesty flavour – lots of lemon, garlic and herbs make them a seriously delicious way to enjoy meatballs.
Nothing is hard to find here – but there are some easy swaps you can make.
- Ground chicken. AKA, minced chicken. You could also use ground turkey or pork. Always go for free-range.
- Lemon. We’ll use the juice and zest of a lemon here, so you’ll need an actual lemon, rather than lemon juice if possible.
- Herbs. Dried thyme and oregano, and fresh mint and flat-leaf parsley are the stars here. You could use dried mint, parsley, dill, rosemary or marjoram if you don’t have thyme or oregano, and you can skip the fresh herbs if you only have dried.
- Greek yogurt. This is for the quick tzatziki sauce. I much prefer the consistency of proper thick Greek yogurt, rather than plain yogurt which is a lot runnier. You could use plain yogurt though if you don’t mind a runnier sauce. Low or zero fat yogurt is perfectly fine here too.
OPTIONAL: Fish sauce is probably my most used ingredient in the kitchen – you just can’t beat the savoury depth it brings. I like to add 1 teaspoon to the meatball mix, but you can leave it out if you’re not a fish sauce fan.
How to make it
Get all your meatball ingredients into a large bowl and mix until the ingredients are evenly spread throughout the chicken mince.
PRO TIP: Stop mixing as soon as everything is combined – overmixing can cause the meatballs to become dry and tough.
Lightly wet your hands (this will stop the mixture sticking to your hands), then use a spoon to scoop up a heaped tablespoon of the mixture. Roll it into a ball in your hands, then place onto a lined oven tray. Drizzle them with olive oil, then bake the meatballs for 12 minutes, until golden and glorious.
Mix the quick tzatziki sauce while the meatballs are in the oven, then pile them on top of the sauce, along with feta, cherry tomatoes and more herbs.
Got a question?
These meatballs are SUPER versatile. They can be served with so many things, which is why they’re perfect for meal prep.
– pile them on top of steamed white rice, quinoa, brown rice or couscous and pita chips.
– serve stuffed into pita or piled on top of flatbreads.
– enjoy them with a couple of salads (a smacked cucumber or green goddess salad would be lovely).
– pair with crispy roast potatoes, pesto potatoes, miso sweet potatoes or oven fries.
– toss through orzo pesto salad for an extra kick of protein.
– pile on top of creamy hummus, green tahini sauce or tahini yogurt sauce.
– serve with the tzatziki sauce on the side as a delicious party bite!
Yes! There are a couple of ways you can prep these ahead. You can form the meatballs, then place them on a plate covered with cling film (or in a covered container) and store them in the fridge until you’re ready to cook them (they’ll be fine for a day like this). You can also freeze the formed meatballs – place them on a lined oven tray in the freezer for 20 minutes, then store them in zip-lock bags. You can then cook them straight from frozen (add 5 minutes to the cooking time).
The cooked meatballs will keep well for 5 days, making this a great recipe for meal prep.
You can! Pop them into your air fryer then cook at 200C/400F for about 10 minutes.
Yes! It’s even quicker this way – just cook them with a little olive oil over medium heat for about 5 minutes each side, until they’re golden all over.
Like this recipe? Here are some more chicken ideas you might enjoy
If you make this recipe, I’d love to hear from you! You can leave me a comment below.Print