Name: Greek Chicken Meatballs
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 500g ground chicken; 1/2 cup breadcrumbs; 1/4 cup crumbled feta cheese; 2 cloves garlic, minced; 1/4 cup chopped fresh parsley; 1 tablespoon chopped fresh dill; 1 teaspoon dried oregano; 1 large egg; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons olive oil (for baking or frying)

Let Me Tell You About Greek Chicken Meatballs

Alright, settle in—this one’s a keeper. I still remember the first time I made these Greek chicken Meatballs, thinking, ‘Sure, how hard can chicken balls be?’ (Ha! Well, I nearly gave up when I realized I was totally out of feta; ended up borrowing a sad lump from my neighbor. Success.) Anyway, these have since become my ‘I forgot to plan dinner but want to feel like I did’ meal, and honestly? They never stick around long at my table (my uncle Pete once ate eight—no joke).

Why You’ll Love This (Or, At Least, Why I Do)

I whip these up when I need something to please the picky eaters mixed with my own need for zippy flavor. My crew can’t get enough (except my cousin Georgia, who picks out the olives—she’s missing out). I used to get stressed about shaping perfect spheres, but, ehh, lumpy tastes just as good. Plus, you get to toss everything in one big bowl. Less mess is always a win in my book, especially on Wednesday nights when I’m low on patience and clean pans.

What You’ll Need (And What You Can Improvise)

500g ground chicken (honestly, turkey works if chicken’s sold out—been there)
1/2 cup breadcrumbs—sometimes I use crushed crackers if that’s what’s handy
1 egg (jumbo, if I’m feeling extravagant; medium is fine too)
1/3 cup feta cheese, crumbled (my grandma would only use Dodoni, but honestly any feta, or even goat cheese once in a pinch, works)
1/4 cup red onion, finally chopped (white onion’s fine, don’t stress)
2 garlic cloves, minced (or more… I love garlic, but up to you)
2 tbsp fresh parsley, chopped (dried works—just half as much)
Zest of one lemon (if you forget, squeeze in a bit of juice)
1 tsp dried oregano
Salt and pepper—to taste (I never measure, just do a couple pinches)
Olive oil for baking or frying (don’t skip this, though I did once… won’t do that again)

How to Make Them, My Way

Heat your oven to 210°C (about 410°F, I think? Maths isn’t my strong suit). Grab a baking sheet, line with parchment if you want easy cleanup, or just oil it up (I usually wing it).
Throw the ground chicken, breadcrumbs, egg, feta, onion, and garlic in a big bowl. Go on, get your hands in there—nothing else mixes as well. If it feels too sticky, toss in a bit more breadcrumbs; if it’s dry, a splash of milk helps.
Add parsley, lemon zest, oregano, and those trusty salt and pepper pinches. Mix again till it holds together (this is when I sneak a taste—yeah, I know, not for everyone, but I’m a rebel).
Now, scoop out heaping tablespoons and roll them into balls. Don’t panic if they’re lopsided—mine are
never uniform, and honestly I think they cook better that way.
Arrange on the baking sheet. Drizzle (or brush, but drizzling’s faster) a little olive oil over them.
Bake for about 18 to 20 minutes. About halfway through, I give the tray a little shake, or turn them if I remember (sometimes I forget and it’s fine—they’re just a bit more golden on one side).
Sniff the kitchen. If you’re not getting serious Greek summer vibes yet, give it two more minutes. Pull them out when they’re juicy, not dry (sometimes I cut one open just to check, because, well, trust issues).

Notes from My Own Mischief

If your mix is too wet, DO NOT panic. More breadcrumbs or sit them in the fridge for 10 minutes. This always bails me out.
I tried once with pre-grated cheese—it melted in weird, stringy pockets. Not bad, but not right. Go for a block if you can.
That lemon zest? Actually, I find it works better if you use a microplane. I just use the side of a box grater usually though; works alright.

If You Want to Mix Things Up (My Experiments)

Try chopped sun-dried tomatoes in the mix—that was a win.
I swapped in dill for parsley once. Wasn’t my favorite, but it’s edible.
Cumin… hmm. I thought it’d be fun. It wasn’t. Don’t recommend!

Do You Really Need Special Tools?

I love using a cookie scoop for even balls (makes me feel fancy), but if you haven’t got one, just grab a spoon or your hands—less washing up anyway. Even a melon baller will do (yes, I tried, out of desperation).

How to Store These… If There’s Any Left

Fridge: Pop ‘em in a container, keeps for up to 3 days. But honestly, in my house they never form a crowd long enough to need storage—the leftovers disappear by lunch the next day!

Freezer: Sure, freeze ‘em up to a month. Reheat in the oven for best texture (microwave’s fine but not my favorite—the texture goes from crispy to, well, not).

What to Serve These With, If You Ask Me

Pile them over a mountain of tzatziki (I cheat and buy the supermarket stuff, don’t tell), or stuff them in pita with cucumber and tomatoes. My sister insists we serve them with lemon rice. Occasionally, I just pop toothpicks in them and call it finger food—kids think it’s hilarious.

What I’ve Learned the Hard Way (Pro Tips)

Don’t rush the mixing. I once barely combined everything (was late for a phone call); the bits of unmixed feta… let’s just say it was not my best batch.
You gotta oil your hands a tiny bit if rolling’s getting too sticky. Skipped this once and looked like I was breading my own hands.
If you overbake, they’ll get dry. Just pull them at the lower end if your oven runs hot (mine definitely does—old rental problems).

FAQ – Real (and Imagined) Questions

Q: Can you make these with beef or pork?
Eh, technically yeah, though you’ll lose the lighter flavor. I tried with beef once because I had a pack left over from taco night, and it was a bit heavy.
Q: How big should the Meatballs be?
Listen, mine come out in all sorts of sizes, but aim for golf ball-ish. Sometimes they’re more like ping pong balls, and that’s fine—just adjust the baking time a smidge.
Q: Is fresh parsley really worth it?
Probably! But dried parsley does the job if you’re in a hurry. Honestly, when I’m pressed for time, I just grab whatever green herb’s in the fridge.
Q: What if I’m out of breadcrumbs?
I’ve crushed cornflakes, used old bread, and even crushed croutons in a moment of kitchen crisis. They all work.
Q: Can I double the recipe?
Yep! I do all the time. Just maybe use two baking sheets or your oven will get crowded—trust me, learned this the smoky way.

Now, if you’ll excuse me, I’m off to try and figure out what’s stuck under my stove from the last time I made these (don’t ask; it’s a mystery to everyone).

Lina

Greek Chicken Meatballs