Greek chicken meatballs have been in my regular dinner rotation for years, and this version is the one I keep coming back to. Crumbled feta, fresh lemon zest, and a homemade Greek seasoning mix go straight into the ground chicken before it ever hits the oven, so every bite is savory and bright all the way through. My family eats these three different ways in the same week and nobody gets tired of them.
These started from a serious craving for Greek food without the garlic and onion that shows up in basically every recipe. Ask me how I know that most store-bought Greek seasoning blends are a tummy ache waiting to happen. I wanted all that bright, herby flavor - the lemon, the oregano, the feta - without paying for it later. So I built my own seasoning mix, loaded it into the meatballs, and made a creamy yogurt dipping sauce that comes together in about two minutes while everything bakes.
If Greek-inspired dinners are your thing, my Greek yogurt marinated chicken is another one my family actually requests. Simple ingredients, real flavor, and it fits right into the same weeknight rotation.
Jump to:
- Why You'll Love This Recipe
- What You'll Need
- Step-By-Step Instructions
- Kitchen Tools
- Tips and Tricks
- Alternative Cooking Methods
- Ingredient Swaps
- Special Diet Variations
- How To Serve Greek Chicken Meatballs
- Build a Greek Chicken Meatball Rice Bowl
- Meal Prep Lunches All Week Long
- Storing and Reheating
- Low FODMAP Notes
- FAQs
- More Loveable Recipes
- Love This Recipe?
- Recipe
Why You'll Love This Recipe
- Big Greek flavor from feta, lemon zest, and a homemade seasoning mix
- Gluten free and easily made low FODMAP with one simple swap
- Oven baked, so no standing over a hot pan frying meatballs
- Two minute tzatziki that makes the whole dish
- Five ways to serve it - bowls, pitas, appetizers, salads, and meal prep
What You'll Need
Only the ingredients worth talking about are listed here. See the recipe card for exact measurements and complete instructions.
- Ground Chicken - Lean, mild, and great at picking up whatever flavors you mix in. Use lean ground chicken made from chicken breasts if you want a lower fat option. Ground turkey works too if that is what you have.
- Gluten Free Panko Breadcrumbs - These keep the meatballs light and help them hold together. Regular panko works fine if gluten is not a concern for your household.
- Feta Cheese - Crumbled feta adds saltiness and a creamy bite throughout every meatball. Do not skip it. It is doing a lot of heavy lifting here.
- Lemon Zest - This is where the brightness comes from. Use a microplaner to zest the lemon before you juice it. You need both the zest for the meatballs and the juice for the yogurt sauce, so grab one good lemon and use the whole thing.
- Garlic Salt - To keep this recipe low FODMAP, use the certified low FODMAP garlic salt from Smoke and Sanity. It has all the garlic flavor without the actual garlic. Find it on Amazon.
- Greek Yogurt - The base of the lemon yogurt sauce. Full-fat plain Greek yogurt gives the creamiest result.
- Or Make Tzatziki Greek Salad Dressing - My Tzatziki Greek Salad Dressing doubles as both a dipping sauce and a drizzle. It is creamy, tangy, and takes about five minutes to pull together. Make it first so it has time to sit in the fridge while the meatballs bake. The flavor only gets better.
Step-By-Step Instructions
Step 1: Heat and Mix Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, crack the egg and whisk it until it turns a pale yellow color. Add the gluten free panko, feta cheese, olive oil, lemon zest, and the Greek seasoning mix. Stir until combined.
Step 2: Add the Chicken Add the ground chicken. Mix just until everything comes together. Avoid overmixing - it makes the meatballs tough, and nobody wants a tough meatball.
Step 3: Make the Meatballs and Bake Using a cookie scoop, divide the mixture into equal portions. Add a little olive oil or water to your hands, roll each portion into a ball, and place them on the prepared baking sheet about 1 inch apart.
Bake for 18 to 22 minutes, or until the internal temperature reaches 165 degrees F on an instant-read thermometer.
Step 4: Mix the Sauce and Serve While the meatballs bake, make the yogurt sauce. In a small bowl, stir together the Greek yogurt, fresh lemon juice, dried dill, and kosher salt. Keep it in the refrigerator until you are ready to serve.
To serve, top the meatballs with yogurt sauce, extra crumbled feta, chopped fresh parsley, and freshly cracked pepper.
Kitchen Tools
A few pieces of equipment that make this recipe easier:
- Microplane - Zesting a lemon without one is a frustrating experience. A microplane gets every bit of zest fast and without taking the white pith with it.
- Citrus Juicer - Get every drop of juice out of that lemon without any seeds sneaking in.
- Parchment Paper - Line the baking sheet and cleanup is basically nothing. It also keeps the meatballs from sticking so they stay round and pretty.
- Cookie Scoop - Portion out even meatballs every single time without any guesswork. It works like a charm.
- Disposable Gloves - Optional, but if touching raw chicken is a hard pass, this is your solution.
- Digital Thermometer - The key to knowing the chicken is actually done. 165 degrees F is the magic number.
Tips and Tricks
Mix the filling first, then add the chicken. All the panko, feta, lemon zest, and seasoning go in first. Add the ground chicken last and mix just until everything comes together. Overworking the mixture makes dense, tough meatballs - gentle hands win every time. Same method I use for my low FODMAP glazed meatloaf, and it works like a charm.
Dark meat = juicier meatball. If your store carries ground chicken from thighs, grab it. Ground chicken breast works too but can be slightly drier. Both are great - choose what works for your household.
Damp hands are your best friend. A little water or olive oil on your palms keeps the sticky ground chicken from winning. If the mixture is really loose, pop the bowl in the refrigerator for 15 to 30 minutes before rolling. Cold meat is so much easier to work with. Worth the wait.
Check the temp, not the clock. Ovens vary. An instant-read thermometer at 165 degrees F is the only way to know for sure.
Prep the tzatziki first and use the whole lemon. Zest the lemon for the meatballs, then juice it for the tzatziki. One lemon, zero waste. The tzatziki also tastes better after 20 to 30 minutes in the fridge - make it early and let it do its thing while the meatballs bake.
Alternative Cooking Methods
Air Fryer Greek Chicken Meatballs: Preheat the air fryer to 400 degrees F. Place the meatballs in the basket in a single layer, making sure they are not touching. Cook for 10 to 12 minutes, gently shaking the basket halfway through. Check the internal temperature - you are looking for 165 degrees F. Work in batches if needed. The outside gets a little crispier than the oven version, which is a very good thing.
Stovetop Pan Fry: Heat a large skillet over medium heat with a drizzle of olive oil. Add the meatballs in a single layer and cook for 3 to 4 minutes per side until browned and cooked through to 165 degrees F. You may need to work in batches depending on the size of your pan.
Ingredient Swaps
- Protein: Ground turkey works great in place of ground chicken. Same measurements, same cook time.
- Breadcrumbs: Regular panko works if gluten is not a concern. Crushed rice Chex is a solid budget swap - panko can be spendy.
- Feta: Not a feta fan? Crumbled queso fresco is a milder, creamier option that works well here.
- Fresh Herbs: Dried herbs are used here because they distribute more evenly in a baked meatball, and they are hanging out in my pantry. If you want to go fresh, the conversion is simple - 1 teaspoon dried equals 1 tablespoon fresh. Fresh mint is traditional in Greek meatballs and worth trying. Add 1 to 2 tablespoons of finely chopped fresh mint to the mixture for a bright, classic flavor.
- Red Onion: Left out here because onion is a high FODMAP ingredient. If that is not a concern for your household, add 2 to 3 tablespoons of finely diced red onion. Dice it small so the moisture spreads evenly through the meat.
- Tzatziki Swap: Use a dairy-free plain yogurt in the tzatziki if needed. My Low FODMAP Ranch Dressing is also a great drizzle if you want a completely different vibe.
Special Diet Variations
If you need to modify this recipe, here are the options that actually work.
Low FODMAP Greek Chicken Meatballs: Use the certified Smoke and Sanity garlic salt in place of regular garlic salt. Every other ingredient in this recipe is already FODMAP friendly when used within the serving guidelines.
Dairy Free Meatballs: Skip the feta and swap it for firm tofu that has been marinated in olive oil, lemon juice, apple cider vinegar, and salt. Dairy free feta versions do not hold up well when baked. For the sauce, use a dairy-free plain yogurt. It will be less creamy but the flavor will still be there.
Egg Free Meatballs: Skip the egg completely and crumble the feta into really fine pieces. The chicken will be moist enough to hold everything together. If the mixture feels loose, chill it for 30 minutes before rolling.
How To Serve Greek Chicken Meatballs
There are so many ways to use these, and that is half the reason we make them on repeat. A few favorites:
- Build a rice bowl - warm rice, cold toppings, tzatziki drizzled over everything. It is the move. Full breakdown below.
- Tuck them into a gluten free pita or wrap with lettuce, tomato, and extra feta
- Slice them and add to a Greek Salad for a filling lunch
- Serve as an appetizer with tzatziki on the side - they disappear fast, just saying
- Add them to a bowl with lettuce greens, cucumbers, kalamata olives, pepperoncinis, and a drizzle of Low FODMAP Greek Dressing for a full meal that feels like something you would order out
Looking for more chicken recipes to add to the weekly rotation? There are plenty of easy, family-friendly options to explore.
Build a Greek Chicken Meatball Rice Bowl
This is the formula: warm base + meatballs + cold toppings + tzatziki. Everything else is just customizing.
The Base - Pick One:
- White rice - classic and simple, soaks up the tzatziki beautifully
- Instant Pot Greek Lemon Rice - lemon and herb flavored rice that matches the meatball perfectly
- Cilantro Lime Brown Rice - a heartier grain option with great flavor
The Meatballs:
Add 4 to 5 Greek chicken meatballs right on top of the warm rice.
The Cold Toppings - Pick a Few:
- Diced cucumbers
- Halved cherry tomatoes
- Sliced kalamata olives
- Crumbled feta cheese
- Thinly sliced pepperoncinis
- Shredded romaine lettuce
- Pickled radishes
- Homemade hummus
The Sauce:
A generous drizzle of Tzatziki Greek Salad Dressing over everything. Do not be shy with it.
Optional Finishes:
- A squeeze of fresh lemon juice
- A pinch of dried oregano or fresh dill on top
- A drizzle of olive oil
- Warm pita wedges on the side (gluten free if needed)
One bowl, warm base, cold toppings, creamy sauce. My teens build their own and it is one of the few meals where everyone is actually happy at the same time.
Meal Prep Lunches All Week Long
This is one of those recipes that is genuinely better as a meal prep situation. Make a full batch on Sunday and you have four lunches ready to go without any repeating or reheating sadness. The trick is keeping the warm components separate from the cold toppings so every bowl feels fresh and built - not just reheated leftovers.
What to Prep on Sunday:
- A full batch of Greek chicken meatballs, cooled completely and stored in an airtight container in the refrigerator
- A batch of rice - Instant Pot Greek Lemon Rice is my top pick here because the lemon flavor holds up beautifully when reheated
- A batch of Tzatziki Greek Salad Dressing, stored in a jar in the refrigerator
- A container of prepped cold toppings - diced cucumber, halved cherry tomatoes, sliced olives, crumbled feta - all stored together or separately depending on how you like it
How to Pack It:
Use a divided meal prep container or pack the components separately. I love to use these little cups with lids from Amazon. The goal is warm things on one side, cold things on the other.
- Warm side: rice and meatballs together, or in separate sections
- Cold side: cucumber, tomatoes, olives, feta
- Sauce: keep the tzatziki in a small separate container so it does not make the greens soggy or water down the bowl
At Lunchtime:
Microwave the rice and meatballs for 1 to 2 minutes until warmed through. Cut them in half to make sure the middle isn't cold. Then add the cold toppings straight from the fridge and drizzle the tzatziki over everything. The contrast of the warm rice and cold cucumber and creamy sauce is what makes it feel like a real meal instead of something you packed at 6 am while half asleep.
How Long It Lasts:
- Meatballs: up to 4 days in the refrigerator
- Rice: up to 4 days in the refrigerator
- Cold toppings (cucumber, tomatoes): best within 3 days
- Tzatziki: up to 4 days in the refrigerator
That is four solid lunches from one Sunday cooking session. My kind of math.
Storing and Reheating
These meatballs hold up great all week and freeze beautifully for later.
Store: Keep leftover meatballs in an airtight container in the refrigerator for up to 4 days. Store the yogurt sauce separately.
Reheat: Place meatballs on a microwave-safe plate and heat for 1 to 2 minutes, or until warmed through. You can also reheat them in a 350 degree F oven for 10 minutes if you want to keep the outside from getting soft.
Freeze: Cooked and cooled meatballs freeze well for up to 4 months. Freeze them flat on a baking sheet first, then transfer to a freezer-friendly zip-top bag. Thaw overnight in the refrigerator before reheating. Do not freeze the yogurt sauce - make a fresh batch when you are ready to serve.
Freeze the Raw Mixture: Want to get even further ahead? Form the meatballs and place them on a parchment-lined baking sheet so they are not touching. Freeze for one hour, then transfer to a freezer-friendly zip-top bag. Label and date the bag. When you are ready to cook, thaw overnight in the refrigerator and bake as directed. This is the move for doubling a batch without eating two pounds of meatballs in the same week.
Low FODMAP Notes
Here is a breakdown of every ingredient in this recipe and why it works for a low FODMAP diet.
- Ground Chicken - Plain, unseasoned ground chicken has no detectable FODMAPs.
- Gluten Free Panko - Safe at the amount used in this recipe per serving.
- Feta Cheese - Low lactose and considered low FODMAP. Safe at ½ cup (75 grams) per meal.
- Olive Oil - No detectable FODMAPs.
- Lemon Zest and Lemon Juice - Safe at 1 tablespoon or 21 grams per meal. Citrus is one of the great flavor wins on a low FODMAP diet.
- Garlic Salt (Smoke and Sanity) - Use the certified low FODMAP garlic salt for garlic flavor without the FODMAP trigger. Find it on Amazon.
- Spice Mix (Dried Oregano, Parsley, Thyme, and Cumin) - All safe at 1 teaspoon or 2 grams per meal each. The combination is what gives these meatballs their Greek flavor without any FODMAP triggers.
- Plain Greek Yogurt - Use lactose-free Greek yogurt to keep this fully low FODMAP. Regular Greek yogurt is lower in lactose than regular yogurt, but individual tolerance varies.
- Dried Dill - Safe at the amount used per serving.
For additional information on a low FODMAP diet, please visit Monash University or FODMAP Friendly. Both have websites and apps for additional guidance and testing results.
FAQs
Yes! Ground turkey is a great swap. Use the same amount and the same cook time. Just check that internal temperature at 165 degrees F.
Feta adds a lot of flavor and a bit of creaminess to the meatballs. If you need a dairy-free version, see the notes above in the Special Diet Variations section.
Yes. Mix and roll the meatballs up to 24 hours ahead and refrigerate on the parchment-lined baking sheet covered with plastic wrap. Bake when you are ready. The yogurt sauce can also be made ahead and kept covered in the fridge.
Two likely reasons - the mixture was overmixed, or there was not quite enough binder. Make sure the egg and panko are fully mixed in before adding the chicken, and avoid working the meat too long once it goes in.
Yes. Heat a skillet over medium heat with a bit of olive oil and cook the meatballs in batches, turning occasionally, until browned on the outside and cooked through to 165 degrees F. They will have a crispier exterior and a little more color. Worth trying.
Yes, and that is actually what I recommend. My Tzatziki Greek Salad Dressing is low FODMAP, gluten free, and works perfectly as both a dipping sauce and a drizzle for these meatballs. It has cucumber, dill, and a little lemon - everything you want with a Greek meatball. Make it while the meatballs bake and keep it cold until serving.
Use lactose-free Greek yogurt to keep it low FODMAP. The lemon juice and dried dill are both low FODMAP friendly.
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Recipe
Greek Chicken Meatballs
Equipment
- Cookie Scoop
- Disposable Gloves
Ingredients
- 1 pound ground chicken (Note 1)
- 1 large egg
- ½ cup gluten free panko breadcrumbs (Note 2)
- ½ cup crumbled feta cheese
- 1 tablespoon olive oil
- zest from one lemon
Greek Seasoning Mix:
- 2 teaspoons dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon dried ground thyme
- 1 teaspoon garlic salt (Note 3)
- ¼ teaspoon Kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon ground cumin
Lemon Yogurt Sauce: (Note 4)
- 1 cup plain Greek yogurt
- 1 tablespoon fresh lemon juice use the zested lemon
- 2 teaspoons dried dill
- ½ teaspoon Kosher salt
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or lightly grease it.
- In a large mixing bowl, crack open the egg and whisk it until it turns a pale yellow color. Then add the gluten free panko, feta cheese, olive oil, lemon zest, fresh parsley and the greek seasoning mix. Stir until combined.
- Next add the ground chicken. Mix just until everything is combined. Avoid overmixing, which can make the meatballs tough.
- Using a cooking scoop, roughly divide the meatball mixture into loose cookie-sized scoops. Then add olive oil or water to your hands, roll each meatball, and place them on a prepared baking sheet about 1 inch apart.
- Bake for 18 to 22 minutes, or until the internal temperature reaches 165 degrees F.
- While the meatballs bake, make the yogurt sauce. In a small bowl, add the Greek yogurt, fresh lemon juice, dried dill and kosher salt. Stir until combined. Keep in the refrigerator until ready to use.
- To serve, top the meatballs with yogurt sauce, extra crumbled feta cheese, chopped fresh parsley, and freshly cracked pepper.
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