Greek
Greek Chicken Meatballs
Chicken meatballs baked at 425°F with oregano and feta, served with a cucumber yogurt sauce.
- Prep
- 15 min
- Cook
- 18 min
- Total
- 33 min
- Servings
- 4
- Difficulty
- Easy
Photo: jakeprzespo (CC BY). Source
Why you’ll love it
- A little feta in the mix, not a stuffing.
- 425°F so they brown.
- 165°F in the center.
- The yogurt sauce is cold against the hot meatballs.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat the oven to 425°F. Mix chicken, feta, egg, breadcrumbs, oregano, salt, and garlic. Shape 16 meatballs.
- 2
Bake 16 to 18 minutes, until browned and 165°F.
- 3
Stir yogurt, cucumber, lemon juice, and dill.
- 4
Serve the meatballs with the sauce.
Pro tips
- Ground chicken is soft. Wet hands help you shape them.
- If the yogurt is very thick, loosen it with a teaspoon of water.
- These are good in a pita, but the plate version is the recipe.
Easy substitutions
- Feta
- Grated Parmesan
- Ground chicken
- Ground turkey
Storage and reheating
Storage
Refrigerate meatballs and sauce separately up to 3 days.
Reheating
Warm the meatballs at 350°F for 8 minutes. Keep the sauce cold.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 320
- Protein
- 34 g
- Carbs
- 10 g
- Fat
- 16 g
- Fiber
- 1 g
Moderate · Oven · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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