Greek Chicken Meatballs With Lemon and Herbs

These Greek Chicken Meatballs are light, juicy, and packed with fresh Mediterranean flavor thanks to lemon zest, herbs, and a hint of garlic. I tested this recipe with chicken to keep it lighter than traditional keftedakia, while still tender enough to serve for a casual weeknight dinner or for company.

Ingredient Notes

• Ground chicken: I use ground chicken for a lighter take on classic Greek meatballs, but it still stays juicy when the mixture is handled gently. Be careful not to overmix, which can make chicken meatballs firm instead of tender.
• Grated onion: Grating the onion instead of chopping it releases moisture directly into the meat mixture. This was key during testing and makes a noticeable difference in keeping the meatballs soft and flavorful.
• Fresh herbs: Using fresh parsley and mint gives these meatballs their signature Greek freshness. The mint is subtle but important and adds brightness without overpowering the chicken.
• Lemon zest: Lemon zest lifts the entire recipe and keeps the flavors clean and vibrant. I tested this both with and without zest, and the version with the zest tasted more balanced.

See the recipe card for quantities.

How To Make Greek Chicken Meatballs: Step-By-Step

Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:

Step 1: Combine the chicken, onion, garlic, parsley, mint, breadcrumbs, egg, milk, oregano, cumin, lemon zest, salt, and pepper in a bowl.

Step 2: Using a fork or your hands, gently mix until just combined.

Step 3: Roll the mixture into small balls, about a 1-inch diameter.

Step 4: Bake or pan-fry until golden and cooked through.

Variations

• Beef or lamb option: You can swap the ground chicken for ground beef or ground lamb, or use a mix, for a more traditional Greek-style meatball. The flavors work beautifully with all three proteins.
• Gluten-free: Use gluten-free breadcrumbs or almond flour in place of regular breadcrumbs. Both were tested and hold the meatballs together well without affecting texture.
• Air fryer method: Cook the meatballs at 375°F for 10 minutes, shaking the basket halfway through, until the meatballs are cooked through and lightly golden.
• Make them larger: Turn these into dinner-size meatballs instead of minis and serve them over rice or orzo and serve them with warm pita, tzatziki and an arugula salad.
• Add a little heat: A pinch of red pepper flakes or a small amount of Aleppo pepper adds gentle warmth without overpowering the herbs.

Both methods work well, and the choice really depends on how you plan to serve them.

• Baked: Baking is my go-to when I'm making a larger batch or serving these for a gathering. The meatballs cook evenly, require very little hands-on time, and stay tender inside with a lightly golden exterior. This method also keeps things lighter and less messy.
• Pan-fried: Pan-frying gives the meatballs a deeper golden crust and slightly more richness from the olive oil. It's a great option when you're cooking a smaller batch and want maximum browning and flavor.

No matter which method you choose, the key is to avoid overcooking. Chicken meatballs finish quickly, and pulling them as soon as they're cooked through keeps them juicy.