Your cart

Your cart is empty

Greek Chicken Meatballs

Greek Chicken Meatballs

Meatballs are an elite dish because they perfect the meat to seasoning ratio. Rather than depend on heavily seasoning the exterior of a cutlet, for example, meatballs go one step further and combine everything to ensure an even and consistent flavor.

This recipe is similar to a kofte recipe, in that egg and breadcrumbs are omitted to let the seasoning speak for itself. These are perfect on salads, in wraps, or served solo with a side of tzatziki as an appetizer. 


Makes 20 meatballs

  • 1 lb ground chicken 
  • ½ tsp salt 
  • ½ tsp freshly ground black pepper 
  • ¼  tsp cumin 
  • ¼  tsp ground cumin
  • ½ tsp ground oregano
  • 2 cloves of grated garlic
  • Zest of 1 lemon
  • Handful of fresh dill, minced
  • Optional: Pinch of red pepper flakes, pinch of minced fresh mint


  1. Combine ingredients in large bowl and use a fork or your hands to mix until combined
  2. Using a spoon or cookie scoop, scoop meatballs into 20 even sized portions (about 2 tbs each). Use your hands to roll them into smooth meatballs, if desired. 
  3. Transfer meatballs to a parchment lined baking sheet and bake at 375 degrees for 20 mins, or pan fry over medium heat in olive oil for 4 minutes per side. 
  4. Serve with fresh tzatziki, your favorite salad, or stuffed into a pita wrap. 
Previous post
Next post