Greek-Style Baked Chicken Meatballs
You’re going to love these tender Greek-Style Baked Chicken Meatballs. Serve them with your favorite grain, tzatziki, and fresh veggies!
Because Meatballs Aren’t Just for Marinara.
Don’t get me wrong—I love my chicken meatballs in sauce. But boy do I get excited when meatballs are served in a completely different fashion! Now, you could throw these gems into a sauce. But they’re so good on their own, you’ll likely want to keep it simple like I do. Serve them with your favorite grain and some veggies, and you’ve got yourself a tasty and nourishing weeknight dinner.
How Long to Bake Chicken Meatballs.
My favorite thing about baking chicken meatballs is that you don’t have to chill them in the fridge to set since there’s no concern with them falling apart in a pan. This method just gets things done more quickly. Preheat your oven to 450º F and bake your meatballs on a parchment-lined baking sheet for 15-18 minutes. Always check the internal temperature with a meat thermometer to ensure they are done. You’re looking for an internal temperature of 165º F.
The Greek-Inspired Ingredients.
When I think of Greek dishes, I think olives, garlic, feta, fresh herbs… so I knew I had to incorporate these ingredients into this recipe. Adding too many ingredients to meatballs can be dicey because you don’t want it to cause them to fall apart. But these meatballs formed beautifully and effortlessly, and since we’re baking them, they don’t lose their form. Here’s the full list of ingredients for these chicken meatballs:
- Extra virgin olive oil
- Ground chicken
- Sea salt and cracked black pepper
- Fresh thyme
- Baby spinach
- Crumbled feta
- Kalamata olives
- Red onion
- Worcestershire sauce
- Panko breadcrumbs
Here’s How to Make Chicken Meatballs, Greek-Style!
These meatballs are just as easy to make as any ol’ meatball: just dump, roll, and cook. Here’s the gist:
- Preheat the oven to 450º F; line a baking sheet with parchment paper and set it aside.
- Place all of the meatball ingredients into a large mixing bowl. Rub a bit of extra virgin olive oil into your palms—this helps for rolling.
- Using an ice cream scoop or a tablespoon, scoop up a heaping tablespoon-worth of the mixture.
- Roll the mixture into a secure ball and place it onto the baking sheet; repeat until you use it all up. You should end up with 12-13 meatballs.
- Pop the baking sheet into the oven and bake the meatballs for 15-18 minutes, or once the meatballs reach and internal temperature of 165º F.
- Remove the meatballs from the oven and let them sit for about five minutes before serving.
- You can serve these any way you want. Read below to see how we like to eat’em!
What to Serve With Chicken Meatballs.
My go-to way of serving these Greek-Style Baked Chicken Meatballs is with some sort of grain—like rice, quinoa, or couscous—pita, tzatziki, and crisp fresh veggies. Cherry tomatoes, cucumbers, and red onions are my go-to’s in this case. This creates an awesome refreshing dinner for the whole fam. Here are some other options for serving:
Useful Tools for This Recipe:
- Sheet pan
- Parchment paper
- Sharp knife
- Cutting Board
- Mixing bowl
- Measuring cups and spoons
- Microplane (optional, but great for grating garlic to a paste)
- Meat thermometer
- Ice cream scoop or tablespoon (optional, but useful for spooning up the mixture for meatballs)
Recipe Tips + Tricks.
- You can substitute ground turkey or ground lamb without making any other changes. If you want to use ground beef, you can omit the egg as the extra moisture isn’t necessary.
- Rub a bit of olive oil onto your hands prior to rolling the meatballs to avoid any stickiness. The meatballs end up much smoother this way as well.
- If you don’t like olives, you can omit them. You could try substituting them with chopped sundried tomato! I haven’t tried this yet, so let me know if you do :)
- If you would prefer to cook these meatballs in a frying pan, pop them into the fridge to chill for about 30 minutes so they can set. This will keep them from falling apart when you turn them in the pan. Then, heat a bit of oil in a pan and add the meatballs. Let them simmer over medium-low heat for about five minutes, then carefully flip them over and simmer for another five minutes. Check the internal temperature with a meat thermometer. Once the internal temperature reaches 165º F, the meatballs are done.
Have You Made This Recipe?
If you enjoyed this recipe, please consider leaving a STAR rating & commenting below with feedback!
You can also show off your creations on Instagram by tagging @killing__thyme
Other Greek-Inspired Recipes You’ll Love:
- Greek Sheet Pan Chicken with Baked Feta
- Crunchy Greek Cucumber Tomato Salad
- Greek Steak Salads with Herb and Garlic Vinaigrette
- Creamy Greek Pasta Salad
Get the Recipe:
Greek-Style Baked Chicken Meatballs
- 1 lb ground chicken
- 1 tsp sea salt
- A few cranks of cracked black pepper
- 1 TBSP Worcestershire sauce
- 1 tsp chopped fresh thyme
- 1 clove garlic, grated to a paste or finely minced
- 1 egg, lightly beaten
- 1/3 cup finely chopped baby spinach
- 1/3 cup finely chopped red onion
- 1/4 cup crumbled feta
- 1/4 cup chopped kalamata olives
- 1/4 cup panko breadcrumbs
- A bit of olive oil for hand rolling (optional)
- Preheat oven to 450º F, and then line a baking sheet with parchment paper; set it aside.
- Put all of the meatball ingredients into a large mixing bowl.
- Using an ice cream scoop or a tablespoon, scoop up a heaping tablespoon-worth of the mixture and roll it into a ball. Lightly oil your hands to make a smoother meatball. Then place it onto the baking sheet and repeat until you use up all of the ground chicken mixture. You should end up with 12-13 meatballs.
- Place the baking sheet in the oven and bake the meatballs for 15-18 minutes, or once the meatballs reach and internal temperature of 165º F.
- When done, remove the meatballs from the oven and let them sit for about five minutes before serving.
- You can serve these in a variety or ways; we love serving them wityh grains, tzatziki, and fresh veggies like cucumbers, grape tomatoes, and shaved red onions.