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Easy Creamy Greek Chicken Meatballs

Four golden-brown Easy Creamy Greek Chicken Meatballs resting in a pool of light, creamy sauce, garnished with fresh parsley.
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Make simple, flavorful Greek chicken meatballs with a creamy finish. This recipe uses ground chicken and classic Greek herbs for a quick weeknight meal.

Ingredients

Scale
  • 1 lb ground chicken
  • 1/2 cup crumbled feta cheese
  • 1/4 cup plain Greek yogurt
  • 1/4 cup breadcrumbs (panko or regular)
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 tablespoon fresh dill, chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil (for cooking)
  • 1/4 cup chicken broth
  • 1 tablespoon fresh lemon juice

Instructions

  1. In a large bowl, combine the ground chicken, feta cheese, Greek yogurt, breadcrumbs, egg, minced garlic, dill, oregano, salt, and pepper. Mix gently with your hands until just combined; do not overmix.
  2. Roll the mixture into small, uniform balls, about 1.5 inches in diameter. You should get about 16 to 18 meatballs.
  3. Heat the olive oil in a large skillet over medium heat. Add the meatballs in a single layer, working in batches if necessary to avoid crowding the pan.
  4. Brown the meatballs on all sides, turning them gently, for about 5 to 7 minutes total.
  5. Pour the chicken broth and lemon juice into the skillet around the meatballs. Bring the liquid to a simmer.
  6. Reduce the heat to low, cover the skillet, and let the meatballs cook through for an additional 8 to 10 minutes, or until the internal temperature reaches 165°F (74°C).
  7. Remove the lid and let the remaining liquid reduce slightly to form a light, creamy sauce coating the meatballs. Serve immediately.

Notes

  • For a lower carb option, substitute almond flour for the breadcrumbs.
  • You can bake these meatballs at 400°F (200°C) for 18-20 minutes instead of pan-frying.
  • Serve these meatballs over rice, with pita bread, or tossed with zucchini noodles.

Nutrition

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