The most delicious Mediterranean Chicken Meatballs — full of bright, savory flavor and ready in under 30 minutes. Serve them with brown rice, homemade tzatziki, a sprinkle of feta, or alongside a tomato and chickpea salad for a complete Mediterranean meal.
These Mediterranean (or Greek-style) chicken meatballs are an easy, weeknight-friendly recipe that tastes fresh and satisfying. Lean ground chicken keeps the meatballs lighter than beef while still delivering great texture and flavor. Sun-dried tomatoes, feta and parmesan add Mediterranean depth, and fresh herbs and garlic keep each bite bright. Mix, form, and bake — or pan-fry or air-fry if you prefer. They’re freezer-friendly and perfect for meal prep, lunches, rice bowls, pita gyros, or served as an appetizer with a tzatziki dip.
Why You’ll Love These
- Bold Mediterranean flavors from sun-dried tomatoes, feta, garlic, and fresh parsley.
- Made lighter with lean ground chicken but adaptable to turkey, lamb, beef, or pork.
- Simple method: mix, shape, and bake — ready in about 30 minutes from start to finish.
- Freezer- and meal-prep friendly; great reheated for lunches or dinner bowls.
- Versatile — turn them into gyros, serve over grains, toss with pasta, or offer as an appetizer.
Ingredients You’ll Need
- 1 lb ground chicken (or ground turkey) — lean meat keeps these light but juicy when combined with the other ingredients.
- 1 large egg — helps bind the mixture; optional if you prefer egg-free.
- 1/4 cup whole wheat panko breadcrumbs — panko holds the meatball’s shape. Substitute gluten-free panko or almond flour if needed.
- 1/3 cup sun-dried tomatoes, chopped (preferably packed in oil for extra moisture and flavor; dry-packed can work too)
- 1/4 cup crumbled feta cheese — classic Mediterranean tang; goat cheese or dairy-free alternatives will also work.
- 1/4 cup grated Parmesan — adds savory depth.
- 2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
- 1/4 cup green onions, chopped (or substitute white or red onion)
- 2 tbsp fresh parsley, chopped (or swap with fresh mint, dill, basil, or oregano)
- 1/2 tsp salt and 1/2 tsp black pepper
- Fresh lemon, optional — a squeeze or zest before serving brightens the flavors.
How to Make Mediterranean Meatballs
- Prep. Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper or lightly spray with nonstick spray.
- Combine. In a large bowl, mix the ground chicken, egg, breadcrumbs, chopped sun-dried tomatoes, feta, Parmesan, minced garlic, green onions, parsley, salt, and pepper. Use a spoon or your hands to combine until evenly mixed.
- Form. Use a small cookie scoop or your hands to shape the mixture into golf ball–size meatballs, about 2 inches in diameter. Place them in a single layer on the prepared baking sheet. This recipe yields approximately 18 meatballs.
- Bake. Bake at 400°F for 20–25 minutes, until golden and cooked through. Internal temperature should reach 165°F (74°C).
- Finish and serve. Optionally squeeze fresh lemon over the meatballs and serve warm with brown rice, homemade tzatziki, fresh veggies, or a Mediterranean salad.
Can I Make These in a Skillet?
Yes. Pan-frying yields a nicely browned exterior. Heat a little olive oil in a skillet over medium to medium-high heat and cook the meatballs, turning frequently, until browned on all sides and cooked through — about 10–12 minutes depending on size.
Can I Make These in the Air Fryer?
Yes. Air-fry at 400°F for about 10–12 minutes, shaking the basket once halfway through. Check for an internal temperature of 165°F to ensure doneness.
How to Serve Mediterranean Chicken Meatballs
- Main dish: Serve over brown rice, couscous, quinoa, or cauliflower rice with fresh vegetables.
- Salads and bowls: Build bowls with tomatoes, cucumbers, chickpeas, kalamata olives, and a dollop of tzatziki or hummus.
- Gyros and sandwiches: Stuff into pita bread with lettuce, tomato, onion, and tzatziki.
- Appetizer: Serve on a platter with toothpicks and tzatziki for dipping — they disappear quickly!
- Pasta: Toss meatballs with pesto or a simple tomato sauce for a Mediterranean twist on pasta and meatballs.
Prepping and Storage
Make ahead: Form the meatballs and store them covered in the refrigerator for 2–3 days before baking. When ready, bake straight from chilled and adjust time if needed.
Refrigerate: Cooked meatballs keep in an airtight container in the fridge for 3–4 days. Reheat in the oven at 350°F until warmed through, or use the microwave or air fryer.
Freeze: Fully cooled meatballs freeze well for up to 3 months. Store in a freezer-safe bag or container and thaw completely before reheating.
Nutrition (approximate)
Serving: 3 meatballs | Calories: 195 kcal | Carbohydrates: 4.1 g | Protein: 17.9 g | Fat: 10.8 g | Saturated Fat: 3.8 g | Sodium: 403 mg | Fiber: 0.4 g | Sugar: 1 g
Nutrition information is an estimate and should be used as a general guideline.
If you try these Mediterranean Chicken Meatballs, enjoy experimenting with different herbs, cheeses, or serving styles to match your tastes. They’re an easy, flavorful addition to weeknight dinners and meal prep rotating through your weekly menu.
