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greek chicken meatballs cooked in a creamy sauce served over cooked orzo.
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Greek Chicken Meatballs With Lemon Sauce

These Greek Chicken Meatballs are made with lean ground chicken, feta, garlic, and herbs, then simmered in a creamy lemon-egg sauce for an easy Mediterranean-inspired dinner the whole family will love.
Prep Time15 minutes
Cook Time25 minutes
Resting Time10 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Italian
Diet: Halal
Skill Level: Intermediate
Servings: 4
Author: Rena Awada

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).
    Ingredients to make the chicken meatballs in a bowl.
  • Mix just until combined. Allow the mixture to sit for 10-12 minutes, then form into 16-20 meatballs.
    chicken meatballs formed and placed on a sheetpan.
  • 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.
    Cooked chicken meatballs in a pan.
  • 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.
    broth being added over the seasoned pan after cooking the meatballs.
  • 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.
    pouring the sauce over the chicken meatballs.
  • Sprinkle with 2 teaspoons fresh dill or parsley.
    meatballs in a lemon sauce in a skillet.

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

Serving: 4meatballs | Calories: 375kcal | Carbohydrates: 16g | Protein: 30g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 256mg | Sodium: 914mg | Potassium: 823mg | Fiber: 2g | Sugar: 3g | Vitamin A: 309IU | Vitamin C: 30mg | Calcium: 162mg | Iron: 3mg