This recipe for Greek chicken meatballs has been a weekday savior in my kitchen for years. I first experimented with this herb-forward blend on a busy Thursday evening when pantry staples and a pound of ground chicken needed to become dinner fast. What started as an improvisation turned into a ritual: fragrant meatballs pan-browned until golden, bright with lemon zest and fresh herbs, finished with a cooling scoop of tzatziki. It’s the kind of dish that feels special without demanding hours — perfect for weeknights, impromptu guests, or when you want a Mediterranean twist without a long ingredient list. I remember the first time I served these to my family; the children surprised me by piling their plates high with romaine, cucumber, tomato, a little rice, and several meatballs. My partner declared them “restaurant-worthy” and asked for the recipe the next day. The beauty is in the balance — the chicken stays tender thanks to careful handling, the dill and mint lend that unmistakable Greek brightness, and a hint of cumin and red pepper flakes gives depth without heat. Serve them on a bed of greens or alongside warm rice, and the leftovers (if there are any) are just as good cold in a pita the next day.

Ingredients

• Ground chicken (2 pounds): Use fresh or thawed, preferably dark-and-white blend for juiciness; avoid lean ground breast-only mixes unless you add a tablespoon of olive oil to the mixture to keep meatballs tender.
• Salt (1 teaspoon) and black pepper (1/4 teaspoon): Simple seasoning that enhances the chicken; use fine sea salt or kosher for even distribution.
• Ground cumin (1/2 teaspoon) and dried oregano (1/2 teaspoon): These warm, earthy notes give Mediterranean depth without overpowering the herbs.
• Red pepper flakes (1/2 teaspoon): Optional if you want a faint background heat; adjust to taste or omit for very mild flavor.
• Fresh dill and fresh mint (1/4 cup each, chopped): Bright aromatics — use freshly chopped leaves, not dried; they’re central to the Greek character of the dish.
• Red onion (1/4 cup, finely diced): Provides sweetness and texture; rinse briefly if you want a milder onion flavor.
• Garlic (4 cloves, finely minced): Fresh garlic gives fragrance — don’t use powder here; the small minced pieces integrate into the meatballs nicely.
• Lemon zest (1/2 teaspoon): Adds citrus lift. Use a microplane and avoid the bitter pith.
• Olive oil (1 tablespoon, for frying): Use a good-quality extra-virgin olive oil for flavor when pan-frying the meatballs.
• For serving: Chopped romaine, crumbled feta, cucumber, tomato, white rice, and tzatziki sauce as listed in the recipe — choose fresh vegetables and a creamy tangy tzatziki for contrast.

Instructions

Combine the mixture: Add 2 pounds ground chicken, 1 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon ground cumin, 1/2 teaspoon dried oregano, 1/2 teaspoon red pepper flakes, 1/4 cup chopped fresh dill, 1/4 cup chopped fresh mint, 1/4 cup finely diced red onion, 4 cloves garlic (minced), and 1/2 teaspoon lemon zest to a large mixing bowl. Use your hands to mix gently but thoroughly — overmixing compresses the meat and can make meatballs dense. Aim for a cohesive mixture that still feels light. Form the meatballs: Use a cookie scoop or tablespoon to portion out the mixture (about 1 to 1 1/4-inch balls). Roll gently between your palms to form uniform spheres. If you prefer larger meatballs, increase to a 1.5-inch scoop and adjust cook time slightly. Refrigerate formed balls for 10 minutes if they feel loose — chilling firms them and prevents splitting while cooking. Heat the skillet: Heat a large skillet over medium heat and add 1 tablespoon olive oil. Swirl to coat. The pan should be hot but not smoking; flick a small drop of water to test — it should sizzle and evaporate quickly. Cook the meatballs: Add meatballs in a single layer without crowding. Cook roughly 3–4 minutes per side, turning gently so each side browns evenly. Total cook time will be about 8–10 minutes for small meatballs; larger ones will need more time. Use an instant-read thermometer to ensure an internal temperature of 165°F (74°C). Work in batches if necessary, keeping cooked meatballs on a warm plate in a low oven (200°F) while you finish the rest. Finish and assemble: Once cooked, serve immediately over chopped romaine with crumbled feta, chopped cucumber, diced tomato, a scoop of warm white rice if desired, and a generous dollop of tzatziki. Squeeze an extra wedge of lemon over everything for brightness.

Storage Tips

Store leftover meatballs in an airtight container in the refrigerator for up to 4 days. If you want to freeze them, flash-freeze on a baking sheet until solid then transfer to a labeled freezer bag for up to 3 months. For reheating, the oven is best: arrange meatballs on a baking sheet, cover loosely with foil, and warm at 325°F for 10–15 minutes depending on size; this prevents drying. Tzatziki should be kept separate and refrigerated; it lasts 2–3 days and loses peak texture after a couple of days as cucumber releases moisture.

Ingredient Substitutions

If you don’t have ground chicken, ground turkey is an easy 1:1 swap; for a juicier result with lean turkey, add 1 tablespoon olive oil to the mix. No fresh mint? Use a little extra dill and a squeeze of lemon. For a gluten-free binder, this recipe doesn’t require breadcrumbs — if you prefer added binding, use 1/4 cup gluten-free panko or a single beaten egg. Want more heat? Increase red pepper flakes or add a pinch of smoked paprika.

Serving Suggestions

Serve bowls with chopped romaine, fluffy white rice, diced tomatoes, cucumber slices, and crumbled feta for a traditional presentation. For a lower-carb option, swap rice for roasted cauliflower or serve in grilled pita pockets with tzatziki and crunchy slaw. Garnish with extra mint leaves, a drizzle of olive oil, and lemon wedges for brightness. These also pair nicely with a simple Greek salad and a glass of crisp white wine for an easy weeknight dinner that feels celebratory.

Cultural Background

Ground meat seasoned with herbs, lemon, and spices is a staple across the Eastern Mediterranean. These meatballs borrow from Greek flavors — particularly dill, mint, oregano, lemon, and garlic — and pair naturally with tzatziki, a yogurt-cucumber sauce common in Greek cuisine. While not a strict traditional dish, this version adapts classic ingredients into a quick, approachable format that mirrors the bright, herb-forward qualities of many Greek dishes.

Seasonal Adaptations

In peak summer use the best garden cucumbers and add extra chopped tomatoes and fresh oregano. In cooler months, swap the cucumber for quick-pickled radish or serve with roasted winter vegetables like peppers and zucchini. For holiday gatherings, add pine nuts to the salad toppings for texture and use lemon-thyme roasted potatoes instead of rice to make the plate feel richer.

Meal Prep Tips

Form meatballs and store them raw in the refrigerator for up to 24 hours for quick cooking later, or freeze formed balls on a sheet tray then bag for longer storage. Prepare tzatziki the day before; the flavors meld and the sauce becomes even tastier. Portion bowls into meal-prep containers with rice and chopped veggies, placing tzatziki in a separate small container to keep everything fresh until lunchtime.

These meatballs are a testament to how a few fresh ingredients and straightforward technique can create something reliably delicious. They’ve earned a permanent spot in my dinner rotation — I hope they become one of your quick favorites too.