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plate of Greek chicken meatballs with olives and feta along with pita, orzo, lemon, cucumbers and tomatoes.
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5 from 1 vote

Greek Chicken Meatballs

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Packed with Mediterranean flavors, these 30-minute Greek chicken meatballs with feta and olives are a must-try for any meatball lover!
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Course: Main Course
Cuisine: Mediterranean
Servings: 4
Calories: 251kcal

Ingredients

  • ½ cup panko or other bread crumbs
  • 2 tablespoons buttermilk or milk of any kind
  • ¼ cup Kalamata or other black olives pitted and coarsely chopped
  • ¼ cup feta, crumbled
  • 1 clove garlic, minced
  • 2 tablespoons fresh herbs, chopped like oregano, rosemary, mint, or parsley
  • 1 teaspoon lemon zest
  • ¼ teaspoon ground black pepper
  • 1 pound ground chicken
  • 1 egg lightly beaten

Instructions

Greek chicken meatballs

  • Preheat your oven to 425°F (215°C).
  • In a large mixing bowl, stir together the panko and milk or buttermilk and set it aside for a few minutes to allow the panko to absorb the liquid.
    ½ cup panko, 2 tablespoons buttermilk
  • Add the crumbled feta, minced garlic, chopped herbs, chopped olives, lemon zest, and black pepper and stir together.
    ¼ cup Kalamata or other black olives, ¼ cup feta, crumbled, 1 clove garlic, minced, 2 tablespoons fresh herbs, chopped, 1 teaspoon lemon zest, ¼ teaspoon ground black pepper
  • Add the ground chicken and the egg, and use your hands gently to mix everything together until well combined.
    1 pound ground chicken, 1 egg
  • Using a medium (#40) cookie scoop or your hands, form the mixture into about 1½ inch meatballs and place them on a baking sheet lined with parchment paper.
  • Bake the meatballs in the preheated oven for about 15 minutes, turning them over once or twice for even browning. They should be cooked to 165℉ (74℃) and turning golden brown on the outside. Serve immediately.

Notes

Use a light touch when making these Mediterranean chicken meatballs. Kneading will make tough meatballs.
If you have the time, let the meatball mixture sit at 30 minutes in the refrigerator before shaping the meatballs.
You can make the mixture ahead of time and leave it in a covered bowl in the refrigerator for up to 12 hours.
This recipe will make about 18 to 20 medium-sized Greek meatballs with feta and olives.

Nutrition

Calories: 251kcal | Carbohydrates: 7g | Protein: 24g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 148mg | Sodium: 385mg | Potassium: 647mg | Fiber: 1g | Sugar: 1g | Vitamin A: 145IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 2mg