Greek chicken meatballs with feta
These Greek chicken meatballs with feta are juicy, flavourful and so easy to make! Made with ground chicken breast, crumbled feta, garlic, oregano and fresh herbs, they are packed with Mediterranean flavour and cook in just minutes.
Growing up Greek, meatballs were definitely part of our food story, although they weren’t made with chicken! Chicken was reserved for things like Chicken kokkinisto with pasta, Chicken Gyros and the classic Greek roast chicken and Greek-style lemon potatoes. If we were going to have meatballs, there were going to be Keftedes, the traditional Greek meatballs we grew up with. These are full of herbs and flavour and, of course, fried until beautifully golden. This recipe for Greek chicken meatballs with feta takes some of those familiar flavours and turns them into something a little different.
These Greek chicken meatballs with feta are made with oregano, garlic, parsley, green onion and, of course, plenty of feta. A little red wine vinegar and olive oil add even more flavour and help turn simple ground chicken into meatballs that are anything but boring.
We actually started making these after we began grinding our own chicken at home, inspired by our parents who have been grinding their own meat for years! They have an electric meat grinder but we use a simple manual meat grinder that works quite well. The boneless, skinless chicken breasts that we use in this recipe get ground up with ease.
Because chicken breast is so lean, we wanted to make sure these meatballs stayed tender and flavourful. The feta, egg and olive oil help with that, while panko breadcrumbs give them structure without making them heavy. We make them small and fry them until golden on the outside and juicy on the inside.
Because these are small meatballs (the recipe makes about 35 to 37) they cook quickly and are perfect for serving in all sorts of ways. Make them for dinner, tuck them into a pita, add them to a bowl or salad, or serve them as an appetizer with your favourite dipping sauce.
They may not be the keftedes we grew up eating, but the flavours are very much at home in our Greek kitchen!
Why you will love this recipe for chicken meatballs with feta
They are full of flavour. Feta, garlic, oregano, parsley, green onion and red wine vinegar make sure there is nothing boring about these chicken meatballs.
They are made with chicken breast. Using boneless, skinless chicken breast gives you lean, protein-rich meatballs that are still tender and juicy.
They cook quickly. Because the meatballs are small, they need only about 7 to 8 minutes in the pan.
They are incredibly versatile. Serve them as a main meal, appetizer, sandwich filling or as part of a Mediterranean-style bowl.
They are great for meal prep. Make a batch ahead of time and keep them in the refrigerator for easy lunches and dinners.
Key ingredients
Ground chicken
We use 500 grams of boneless, skinless chicken breast and grind it ourselves. If you don’t have a meat grinder, you can use 500 grams of prepared ground chicken instead.
Feta
Feta adds saltiness, flavour and moisture to the meatballs. We like to crumble it fairly finely so that you get little bits of feta throughout the mixture.
Panko breadcrumbs
Panko helps bind the meatballs while keeping their texture light. We prefer it here to very fine traditional breadcrumbs.
Egg
One large egg helps hold everything together and contributes to the tender texture.
Garlic and garlic powder
Yes, we use both! Fresh garlic gives the meatballs that unmistakable garlic flavour, while garlic powder distributes flavour throughout the mixture.
Green onion and parsley
Fresh green onion and parsley add freshness and colour without overpowering the chicken and feta.
Oregano
Dried oregano brings classic Greek flavour to these chicken meatballs.
Red wine vinegar
This may seem like an unusual meatball ingredient, but don’t leave it out. A tablespoon of red wine vinegar adds acidity and brightness and balances the richness of the feta.
Olive oil
A little olive oil in the mixture helps keep lean chicken breast moist and tender.
Recipe substitutions and variations
These Greek chicken meatballs with feta are delicious just as they are, but there are a few easy ways you can adapt the recipe depending on what you have on hand.
Recipe substitutions
Use store-bought ground chicken. We grind boneless, skinless chicken breasts ourselves, but you can substitute 500 grams of store-bought ground chicken. Keep in mind that the fat content can vary, so the texture of your meatballs may be slightly different.
Use ground turkey. Ground turkey can be substituted for the ground chicken. We recommend using ground turkey breast if you want a result that is most similar to the original recipe.
Swap the breadcrumbs. If you don’t have panko, regular dry breadcrumbs can be used instead. Because they have a finer texture, start with slightly less and add more only if the meatball mixture needs it.
Use yellow or red onion. If you don’t have green onions, finely minced yellow or red onion can be used instead. Be sure to chop it quite finely so that there aren’t large pieces of onion in the meatballs.
Use fresh oregano. You can replace the dried oregano with fresh oregano. Because fresh oregano is less concentrated, you’ll need to use more.
Recipe variations
Add some heat. Add a pinch of crushed red pepper flakes to the meatball mixture for a little spice.
Add lemon. Finely grated lemon zest would work beautifully with the chicken, feta and oregano. Add a little to the meatball mixture for a brighter, more citrusy flavour.
Add more fresh herbs. Fresh dill or mint would both complement the Greek flavours in these meatballs. Use them on their own or along with the parsley.
Make them larger. We make small meatballs and get about 35 to 37 from this recipe, but you can shape them larger if you prefer. Larger meatballs will take longer to cook, so use an instant-read thermometer to make sure the centre reaches 74°C (165°F).
How to make chicken meatballs with feta
If you are starting with whole chicken breasts, grind the chicken first. You will need approximately 500 grams of ground chicken.
Place the ground chicken in a large bowl and add the panko breadcrumbs, crumbled feta, egg, minced garlic, green onion, parsley, oregano, garlic powder, red wine vinegar, olive oil, salt and black pepper.
Mix until all of the ingredients are evenly incorporated. Avoid overworking the mixture; you want everything combined without compacting the meat.
Shape the mixture into small meatballs. You should get approximately 35 to 37 meatballs from one batch.
Heat vegetable oil in a large frying pan over medium heat. Add the meatballs without overcrowding the pan and fry, turning as needed, for approximately 7 to 8 minutes, or until golden on the outside and completely cooked through.
Transfer the cooked meatballs to a paper towel-lined plate and continue with the remaining meatballs.
Tips for the best chicken meatballs
Don’t overmix the meat. Mix only until the ingredients are evenly distributed. Overworking ground chicken can give your meatballs a firmer, denser texture.
Keep the meatballs small and similar in size. This helps them cook quickly and evenly. I like to use a mini ice-cream scooper to portion out my meat.
Don’t overcrowd your frying pan. Cook the meatballs in batches if necessary. Overcrowding lowers the temperature of the oil and makes it more difficult to get that lovely golden exterior.
Keep the heat at medium. Chicken needs to cook completely, so you don’t want the outside browning before the centre has had time to cook.
Check for doneness. Ground chicken should reach an internal temperature of 74°C (165°F). A meat thermometer is the best way to ensure that your meatballs are safe to eat.
How to serve
There are so many ways to turn these meatballs into a meal. Serve them with tzatziki and warm pita bread, alongside a Greek salad, or with roasted potatoes and vegetables.
You can also make a Mediterranean-style bowl with rice or orzo, chopped tomatoes and cucumber, olives, feta and tzatziki.
For an easy lunch, tuck a few meatballs into a pita with lettuce, tomato, onion and tzatziki.
They also make a great appetizer. Serve them warm with toothpicks and tzatziki or another favourite dipping sauce on the side.
Frequently asked questions
Can I make these chicken meatballs ahead of time?
Yes. You can prepare and shape the meatballs ahead of time, cover them well and refrigerate them until you are ready to cook them.
You can also cook the meatballs completely and refrigerate them in an airtight container. Reheat gently so that the lean chicken does not dry out.
Can I freeze chicken meatballs?
Yes. Once cooked and completely cooled, freeze the meatballs in a freezer-safe container or bag. For best results, freeze them first in a single layer and then transfer the frozen meatballs to a container. This keeps them from freezing together in one large clump.
Can I bake these instead of frying them?
Yes. Although frying gives the meatballs a particularly delicious golden exterior, they can also be baked. Arrange them on a parchment-lined baking sheet and bake until browned and the internal temperature reaches 74°C (165°F).
Can I use store-bought ground chicken?
Absolutely. We enjoy grinding chicken breast ourselves because it allows us to choose exactly what goes into our ground chicken, but 500 grams of store-bought ground chicken will work perfectly well and saves a step.
More Greek chicken and meatball recipes
If you love the flavours in these chicken meatballs with feta, try some of our other Greek and Mediterranean recipes. They make it easy to bring fresh herbs, feta, olive oil and plenty of delicious Mediterranean flavour to your table.
Chicken kokkinisto with pasta (Κοτόπουλο κοκκινιστό με μακαρόνια)
Authentic Greek Chicken Gyros (Easy Homemade Recipe)
Yiouverlakia avgolemono and tomato (Γιουβαρλάκια αυγολέμονο με ντομάτα)
Meatballs (Κεφτέδες)
Recipe
Greek chicken meatballs with feta
Ingredients
- 500 grams ground chicken See Recipe Note
- ¾ cup panko breadcrumbs
- ½ cup crumbled Greek feta
- 1 large egg
- 2 cloves garlic, minced
- 2 tbsp chopped green onion
- 1 tbsp chopped fresh parsley
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tbsp red wine vinegar
- 1 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- vegetable oil, for frying
Instructions
- Add all ingredients in a large bowl and mix well with your hands until all of the ingredients are evenly incorporated. Avoid overworking the mixture; you want everything combined without compacting the meat. Allow the meat mixture to rest for 20 to 30 minutes in the refrigerator. (Meatball mixture can be made ahead and stored, well covered, in the refrigerator for up to 24 hours)500 grams ground chicken, ¾ cup panko breadcrumbs, ½ cup crumbled Greek feta, 1 large egg, 2 cloves garlic, minced, 2 tbsp chopped green onion, 1 tbsp chopped fresh parsley, 1 tsp dried oregano, 1 tsp garlic powder, 1 tbsp red wine vinegar, 1 tbsp olive oil, 1 tsp kosher salt, ½ tsp black pepper
- Shape your meatballs so that they are a uniform size. We like to use a mini ice cream scooper to portion out the mixture. Roll well in hands until round. You should get approximately 35 to 37 meatballs from one batch.
- Heat vegetable oil in a large frying pan over medium heat. Add the meatballs without overcrowding the pan and fry, turning as needed, for approximately 7 to 8 minutes, or until golden on the outside and completely cooked through. Ground chicken should reach an internal temperature of 74°C (165°F).vegetable oil, for frying
- Transfer the cooked meatballs to a paper towel-lined plate and continue with the remaining meatballs.