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):

1 batch lemon dill yogurt sauce
Rice or quinoa
Cucumbers, tomatoes, peppers, and olives

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Instructions

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.
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.
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.
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.