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These Greek Chicken Meatballs are tender, juicy, and packed with fresh Mediterranean flavor. They’re cooked until golden, then finished in a creamy Greek-inspired lemon sauce that’s rich without using any heavy cream. It’s an easy one-pan dinner that’s simple enough for a weeknight but impressive enough to serve to guests.
As a certified nutrition coach, I love creating meals that are both wholesome and full of flavor, and these Greek chicken meatballs are one of my favorites. They’re made with lean ground chicken, crumbled feta cheese, garlic, and herbs, then served in a creamy lemon sauce that makes the whole dish feel fresh and comforting. I love serving them over rice, orzo, or spaghetti for a balanced meal my family always enjoys.
Recipe Overview
Key Ingredients Needed
To make these chicken meatballs, you will need the following ingredients. Full measurements are listed further down in the recipe card.
- Ground Chicken: Lean ground chicken keeps the meatballs tender and light.
- Feta Cheese: Adds a creamy, salty bite and classic Greek flavor.
- Panko Breadcrumbs: Help keep the meatballs soft and tender.
- Egg: Binds everything together.
- Garlic & Oregano: Simple seasonings that give the meatballs their Mediterranean flavor.
- Chicken Stock: Forms the base of the creamy lemon sauce.
- Lemon Juice & Lemon Zest: Fresh lemon brightens the sauce and adds plenty of flavor.
- Eggs: Whisked into the sauce to create a silky, creamy texture without adding cream.
- Fresh Dill: Adds freshness and finishes the dish beautifully.
Tips for the Best Greek Chicken Meatballs
- Mix the meatball mixture just until combined to keep them tender.
- Let the mixture rest before rolling to make shaping easier.
- Use freshly squeezed lemon juice for the best flavor.
- Temper the eggs slowly so they don’t scramble.
- Keep the sauce over low heat and never let it boil.
How To Make Chicken Meatballs
Make the Meatballs: Combine the ground chicken, feta, egg, breadcrumbs, garlic, oregano, salt, and pepper. Mix until just combined, then let the mixture rest for about 10 minutes before rolling into meatballs.
Cook the Meatballs: Heat the olive oil in a large skillet and cook the meatballs until golden on all sides and almost cooked through. Transfer them to a plate.
Make the Lemon Sauce: Pour the chicken stock into the skillet and scrape up the browned bits from the bottom of the pan. Bring to a gentle simmer.
In a separate bowl, whisk together the eggs, lemon juice, lemon zest, and the cornstarch slurry. Slowly whisk in a few spoonfuls of the warm broth to temper the eggs.
Reduce the heat to low and slowly pour the mixture into the skillet while whisking continuously. Cook gently until the sauce becomes smooth and lightly thickened.
Finish the Dish: Return the meatballs to the skillet and spoon the sauce over them until heated through. Garnish with fresh dill and serve warm.
Common Mistakes to Avoid
- Overmixing the Meatballs: Mix just until everything is combined. Overmixing can make the meatballs dense instead of tender.
- Skipping the Tempering Step: Adding the egg mixture directly to the hot broth can cause the eggs to scramble. Slowly whisk in warm broth first to create a smooth sauce.
- Letting the Sauce Boil: Keep the heat low once the egg mixture is added. A gentle heat helps the sauce stay silky and creamy.
- Overcooking the Meatballs: Cook the meatballs until they’re just done, then let them finish warming in the sauce to keep them juicy.
Common Questions
Yes! Bake the meatballs on a parchment-lined baking sheet at 400°F for 18–20 minutes, or until they reach an internal temperature of 165°F. Then add them to the lemon sauce before serving.
Tempering slowly warms the eggs before they’re added to the hot broth. This keeps the eggs from scrambling and creates a smooth, silky lemon sauce.
Yes. You can prepare and shape the meatballs up to 24 hours in advance and keep them covered in the refrigerator until you’re ready to cook. You can also make the entire dish ahead and reheat it gently before serving.
What to Serve with Greek Chicken Meatballs
These meatballs pair well with:
- Rice like Mediterranean Yellow Rice
- Plain Orzo
- Healthy mashed potatoes
- Grilled Potatoes
- Herbed Couscous
- Quinoa
- Roasted vegetables
- Warm pita bread Or Garlic Naan
Variations
- Add Spinach: Stir a few handfuls of fresh spinach into the sauce before adding the meatballs back.
- Use Ground Turkey: Ground turkey works just as well as chicken.
- Add Fresh Herbs: Fresh parsley or mint would be a delicious addition alongside the dill.
- Make It Gluten-Free: Use gluten-free breadcrumbs instead of panko if needed.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stovetop over low heat or in the microwave until warmed through. Avoid boiling the sauce when reheating.
- This recipe can also be frozen for up to 2 months, although the lemon-egg sauce may separate slightly after thawing.
You May Also Like
- Falafel Smash Pita
- BBQ Chicken Sliders
- Air Fryer Meatballs
- Grilled Potatoes
- Chicken Piccata Meatballs
- Smash Burger Tacos
Thank you so much for being here and for cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and ⭐️ rating below.
Greek Chicken Meatballs With Lemon Sauce
Ingredients
Meatballs
- 1 pound ground chicken
- ½ cup crumbled feta cheese
- 1 large egg
- 1/2 cup Panko breadcrumbs
- 1 teaspoon dried oregano
- 2 cloves garlic, minced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil, for cooking
Lemon-Egg Sauce
- 1 cup chicken stock
- 2 large eggs
- 2 lemons, juiced, about ¼ cup
- 1 teaspoon lemon zest
- 1 tablespoon cornstarch
- 1-2 tablespoons cold water
- ¼ teaspoon salt
- 2 teaspoons fresh dill, chopped
Instructions
- In a bowl, add all the ingredients for the meatballs (1 pound ground chicken, ½ cup crumbled feta cheese, 1 large egg, 1/2 cup Panko breadcrumbs, 1 teaspoon dried oregano, 2 cloves garlic, ½ teaspoon kosher salt, and ¼ teaspoon black pepper).
- Mix just until combined. Allow the mixture to sit for 10-12 minutes, then form into 16-20 meatballs.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook the meatballs for 8 to 10 minutes, turning occasionally, until golden on all sides and nearly cooked through. Transfer to a plate.
- Pour the 1 cup chicken stock into the skillet. Scrape up all the browned bits from the bottom of the pan. Bring to a gentle simmer.
- In a medium bowl, whisk together the 2 large eggs, 2 lemons (juiced),¼ teaspoon salt, and 1 teaspoon lemon zest.
- In a small jug, stir together the 1 tablespoon cornstarch and 1-2 tablespoons cold water. Whisk the cornstarch slurry into the egg mixture.
- Slowly add spoonfuls of warm stock from the skillet to the egg mixture, whisking after each to temper the eggs. Continue to add 4-6 tablespoons until the mixture is warm. This prevents the eggs from scrambling.
- Reduce the skillet heat to very low. Slowly pour the tempered egg mixture into the stock while whisking continuously.
- Cook gently for 5-7 minutes, whisking continuously. Do not boil! The sauce will become silky and lightly thickened.
- Add the meatballs back to the skillet and remove from the heat. Spoon the sauce over the meatballs to heat up.
- Sprinkle with 2 teaspoons fresh dill or parsley.
Notes
- Serving Size: 4–5 meatballs with about ¼ cup lemon sauce
- Let the meatball mixture rest for 10 minutes before shaping.
- Don’t overmix the ground chicken mixture.
- Temper the eggs slowly with warm broth to prevent scrambling.
- Never let the sauce boil after adding the eggs.
- Fresh lemon juice and zest provide the best flavor.
- Leftovers keep well for up to 4 days in the refrigerator.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
