1. Prepare the Meatball Mixture

In a large mixing bowl, combine the ground chicken, crumbled feta cheese, breadcrumbs, and egg. The egg acts as a binder, helping hold the meatballs together while keeping them moist. The breadcrumbs provide structure and a light texture, while the feta adds a tangy, creamy richness that pairs perfectly with the herbs.

Add the minced garlic, lemon juice, lemon zest, chopped parsley, chopped dill (if using), dried oregano, salt, and pepper to the mixture. The garlic and lemon will give these meatballs their signature Mediterranean flavor, while the herbs bring a fresh and aromatic quality.

Using your hands or a spoon, gently mix the ingredients until everything is well combined. Be careful not to overwork the mixture, as that can make the meatballs tough. The mixture should be moist but not too sticky. If it feels too wet, you can add a little more breadcrumbs to help absorb the moisture.

2. Form the Meatballs

Once the mixture is ready, it’s time to shape the meatballs. Scoop about 1-2 tablespoons of the mixture and roll it between your hands to form a ball. Aim for meatballs that are about 1-1.5 inches in diameter. If you prefer larger meatballs, you can make them bigger, but you may need to adjust the cooking time accordingly.

Place the meatballs on a plate or tray, making sure they’re not touching. This will prevent them from sticking together while you cook them.

3. Cook the Meatballs

There are two main ways to cook Greek Chicken Meatballs: frying or baking. You can choose the method that best suits your preferences and time constraints.

• Frying Method: In a large skillet, heat the olive oil over medium heat. Once the oil is hot, carefully place the meatballs in the pan, making sure they are not overcrowded. You may need to cook the meatballs in batches. Fry the meatballs for about 4-5 minutes per side, turning them gently with tongs or a spoon to ensure they are golden brown on all sides. The meatballs are done when they reach an internal temperature of 165°F (75°C). Once cooked, transfer the meatballs to a plate lined with paper towels to drain any excess oil.
• Baking Method: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it with olive oil. Place the meatballs on the baking sheet, leaving some space between them. Bake for about 20-25 minutes, or until the meatballs are golden brown and cooked through. Use a meat thermometer to ensure they have reached an internal temperature of 165°F (75°C).

4. Prepare the Cucumber Yogurt Dip (Optional)

While the meatballs are cooking, you can prepare the cucumber yogurt dip, which pairs wonderfully with the Greek Chicken Meatballs.

To make the dip, combine the Greek yogurt, grated cucumber, lemon juice, and fresh dill in a bowl. Mix well until the ingredients are fully combined. Season with salt and pepper to taste. The yogurt dip provides a creamy, tangy contrast to the savory and herby meatballs, making it the perfect accompaniment.

5. Serve and Enjoy

Once the meatballs are cooked and the dip is ready, it’s time to serve. Arrange the meatballs on a serving platter and offer the cucumber yogurt dip on the side for dipping. If desired, garnish with additional fresh parsley or dill for a burst of color and flavor. These Greek Chicken Meatballs are delicious on their own or paired with your favorite Mediterranean sides, such as a Greek salad, pita bread, or roasted vegetables.