Juicy lemony chicken meatballs are the kind of easy, fresh dinner I could genuinely eat on repeat. Packed with herbs, garlic, and lemon, they’re served over creamy whipped feta with a big basil pesto drizzle, and feel just as at home on a weeknight table as they do at a dinner party.
Lemony Chicken Meatballs, at a Glance
⏰ Total time: 25 minutes
🍽 Servings: 4
🛒 Key Ingredients: Ground chicken, lemon, garlic, Greek yogurt, breadcrumbs, olives, feta, basil pesto
🧠 Skill level: Easy
🔥 Cooking Method: Air fryer, oven, or stovetop
💪 Protein: 38g per serving
🥗 Perfect For: Easy weeknight dinners, casual entertaining or dinner parties, high-protein meal prep
💕 Why You’ll Love: Lovely, zesty, lemony chicken meatballs that look gorgeous, taste just as good, and work perfectly for casual dinners, or fuss-free entertaining.
My meatball era continues
Juicy meatballs are a go-to for me on weeknights. They’re so easy to pack flavor into, endlessly versatile, and cook super quickly.
And these very lovely, very juicy, very lemony chicken meatballs have become a new favorite. Summery, light, fresh, but delicious, and something I genuinely crave, any day of the week.
They’re inspired by Greek and Mediterranean flavors – lots of lemon, fresh herbs, olives – and they have me excited for warmer weather. Pairing them with whipped feta and a big dollop or two of fresh basil pesto seemed like the perfect combination.
They’re kind of tailor-made for long, lazy lunching in the garden – I’m excited to serve them up as a crowd-pleasing centerpiece.
While I love serving them all piled on top of the whipped feta, family style, you can stuff them into burger buns or wraps, or pile them on top of loaded baked rice. They also work brilliantly served alongside crispy no-peel potatoes, or even with a smashed potato salad for a more spring-summer option.
As ever, thank you so much for being a member of Dished by Kate Plus. I appreciate you being here so much, and I really hope you love this exclusive recipe 💕
Air fry, pan fry, or bake
While I LOVE making these meatballs in the air fryer for speed and ease, you can pan-fry or bake them if you like.
Pan frying: This is best for developing a gorgeous, caramelized crust.
Baking: This is best for making a larger batch (very good for dinner parties!)
Air frying: My go-to on regular weeknights – it’s quick, and develops a great golden crust.
Like this recipe? Try these meatball ideas next
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Lemony Chicken Meatballs with Whipped Feta and Pesto
Ingredients
Method
- Mix the meatballs. To a large bowl, add the ground chicken, lemon zest, crushed garlic, ¼ cup of chopped olives, ⅓ cup breadcrumbs, ⅓ cup Greek yogurt, 1 tablespoon of dried thyme, 1 teaspoon chili flakes, chopped parsley, ½ teaspoon of salt, 1 teaspoon of fish sauce, and a good grind of black pepper.Use a spatula or spoon to combine into a cohesive mixture.
- Roll the meatballs.Lightly wet your hands (this prevents the mixture from sticking to them), then scoop up a heaped tablespoon of the meatball mixture. Roll it into a ball in your hands. Place directly into your air fryer basket, then repeat with the remaining mixture.
- Air fry the meatballs (see notes below for pan-frying and oven instructions). Air fry for 10 minutes at 400°F (200°C), until lightly golden and cooked through. Depending on the size of your air fryer, you may need to cook them in batches – you don't want them massively piled on top of each other in the basket.
- Make the whipped feta. While the meatballs cook, add the feta, ¼ cup Greek yogurt, 1 tablespoon of lemon juice, 1 tablespoon of olive oil, and a very good grind of black pepper to a food processor or blender. Blend until smooth and creamy.Add a little extra olive oil or Greek yogurt if it's a bit thick or struggling to blend.
- Assemble and serve. Spoon most of the whipped feta onto the base of a serving platter. Arrange the chicken meatballs on top, then drizzle with the pesto, scatter with chives, and an extra sprinkling of chili flakes, or red pepper flakes, for color.
