These juicy baked Greek Chicken Meatballs deliver big flavor with minimal effort (ready in 30 minutes!). Pair them with my Lemon Dill Yogurt Sauce and a simple Greek salad for a quick and balanced weeknight meal, or enjoy alone as a tasty protein-packed snack! 

A bowl of white rice topped with meatballs drizzled with white sauce, served with a colorful salad of cucumbers, tomatoes, bell peppers, and olives; a fork rests on the bowl.

Growing up I had no idea there were so many ways you could make meatballs, and now, I’m kind of obsessed with trying out new variations. They’re always a hit with my family, kids included, and the dietitian in me loves how easy they are to prep for a quick and versatile protein. 

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If you’ve tried my Sheetpan Turkey Zucchini Meatballs, you know I love building extra flavor and nutrition into simple recipes like these. These ground chicken meatballs are just as juicy and tender, but with a flavorful Greek-inspired twist thanks to fresh dill, red onion, and crumbled feta. Baking them on a sheet pan, rather than on the stove, keeps things hands-off and stress-free… because let’s be honest, weeknights don’t need more chaos.

My secrets to making these super juicy and flavorful

When I tested these, my goal was to make them as foolproof as possible. A few simple tricks will help to make sure yours come out tender, juicy, and full of flavor every time, too!

Don’t overmix the meat. That’s the quickest way to end up with tough, dense meatballs. Mix until ingredients are just combined, then STOP!

Use panko, not regular breadcrumbs: Panko breadcrumbs are best for this recipe because they don’t absorb as much moisture as the finer traditional breadcrumbs. This is key to keeping a leaner meat like chicken moist. 

Skip the flip halfway through. I tested it both ways and honestly didn’t notice a difference. All you have to do is let the oven do the work!

Want a little extra crispiness? Finish with a quick broil. Just 1–2 minutes under the broiler gives you those golden, caramelized edges without drying them out.

Double the recipe if you can. These meatballs freeze beautifully and reheat well. You’ll thank yourself later when dinner is already halfway done before you even start.

Let’s Make ‘Em

A glass bowl containing ground meat, crumbled feta cheese, chopped red onion, fresh dill, a cracked egg, and breadcrumbs, ready to be mixed for a recipe.
  1. Mix everything together until just combined.
A close-up of raw meatballs with visible herbs and red onion pieces, resting on parchment paper on a baking tray.

2. Roll ‘em into evenly sized balls

Close-up of baked meatballs with visible chopped red onions and herbs, resting on a parchment-lined baking sheet with small oil spots and browned areas.

3. Bake until golden brown and cooked through.

A bowl of white rice topped with colorful chopped vegetables, meatballs, and creamy sauce, with a fork resting on the bowl. Nearby are a small plate of salad and a bowl of sauce with a spoon on a light cloth.

4. Serve in bowls over quinoa or rice with a quick Greek salad and lots of Lemon Dill Yogurt Sauce.

Watch How To Make It Here:

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A bowl of white rice topped with meatballs drizzled with white sauce, served with a colorful salad of cucumbers, tomatoes, bell peppers, and olives; a fork rests on the bowl.

Sheetpan Greek Chicken Meatballs

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  • Author: Lindsay Pleskot, RD
  • Prep Time: 15 minutes
  • Cook Time: 16 minutes
  • Total Time: 31 minutes
  • Yield: 15 meatballs 1x
  • Category: Lunch
  • Method: Bake
  • Cuisine: American
  • Diet: Diabetic
Print Recipe

Description

These juicy baked Greek Chicken Meatballs deliver big flavor with minimal effort (ready in 30 minutes!). Pair them with my Lemon Dill Yogurt Sauce and a simple Greek salad for a quick and balanced weeknight meal, or enjoy alone as a tasty protein-packed snack! 

Ingredients

Scale
  • Avocado oil
  • 1 lb ground chicken
  • ½ small red onion, diced
  • 2 Tbsp fresh dill, chopped
  • 1/4 cup panko breadcrumbs
  • ⅓ cup crumbled feta cheese
  • 1 egg
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • 1 Tbsp olive oil (for drizzling)

To serve (optional):

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper, spray or lightly brush it with oil and set aside.
  2. In a large bowl, combine the ground chicken, red onion, dill, breadcrumbs, feta cheese, egg, garlic, and a generous sprinkle of salt and pepper. Mix until just combined, being sure not to overwork the meat.
  3. Form the mixture into 15 evenly sized balls, about 1-1 ½ inches in diameter (I love this using this cookie scoop for easy uniform balls!) and place them on the prepared baking sheet. Spray or lightly brush the tops with oil.
  4. Bake for 15-17 minutes, until the meatballs are golden brown on the outside and cooked through (no pink remains or an internal temperature of 165°F is reached). 

Enjoy the meatballs on their own,dipped in Lemon Dill Yogurt Sauce, or serve as a bowl over rice or quinoa with cucumber, tomatoes, peppers, olives, and lemon dill sauce.

Notes

For even browning, you can flip them halfway through but I skip this step for ease. 
For a crispier exterior, broil for the last 1–2 minutes if desired.