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Chicken feta meatballs with tzatziki dip are a protein-rich, herb-fresh delight that can be ready in around 30 minutes. This recipe combines classic Greek flavours; mint and feta, with succulent ground chicken meatballs for a dreamy Mediterranean-style meal. Serve simply stuffed in a flatbread with salad for lunch, or as the centrepiece of a Greek-inspired multi-dish mezze feast.
Not in the mood for making meatballs? Don’t miss out on your tzatziki and chicken wrap fantasy. Marinate and grill some spiced chicken breast pieces for a chunky chicken kebab.
I am a massive meatball fan. Check out my 16 meatball recipe round up which is a testament to my life-long romance with them! After I wrote and posted the blog, I realised that chicken meatball recipes were seriously underrepresented (only one featured!) so I rushed to make good with this one.
Greek-style mint and feta chicken meatballs recipe
So, what makes them Greek? To my combination of ground chicken and turkey mix, I’ve added a generous heaping of fresh and dried mint and zingy oregano for a field and farmland flavour. There’s also garlic powder and crumbled briny feta all bound together with rich olive oil, an egg and breadcrumbs.
I already have a sumptuous Greek meatball recipe on the blog, so my aim for this recipe was to deliver a higher protein and lower fat alternative. What’s more, compared to the tomato-based pork and beef meatballs with orzo pasta, these ground chicken meatballs are more versatile- you can wrap them in pita, serve them with salads, or dip them in sauce.
Important recipe tips and notes
- I’ve used ground chicken and ground turkey in this meatball recipe. Feel free to use both, one or the other in yours.
- Chicken is prone to drying out, so follow the instructions to the letter so the meatballs don’t overcook.
- I always take the extra time and effort to brown my meatballs. Chicken meatballs benefit from this especially, turning them from a pale shade to gloriously golden. Skip the step if you’re tight on time and go straight to baking.
- Greek chicken meatballs were crying out for an equally Greek dip so I opted for tzatziki. But you can pair with any dip you love. Whipped ricotta with roasted cherry tomatoes would have been my second choice, fyi!
- Consider these light and juicy meatballs and tzatziki for your party appetiser menu too.
What goes with it
Greek-inspired chicken meatballs can be a quick fix lunch or the hero of a Hellenic banquet.
For a portable, satisfying, lunchtime wrap, slather a homemade flatbread or pita with the cool tzatziki dip and stuff with 3 or 4 of the juicy chicken meatballs and plenty of fresh green salad.
Thinking bigger? Make a mountain of chicken meatballs and serve as a part of a Greek feast. Because one dip is never enough in my opinion, I’d include smoky red pepper muhammara because it is irresistible with chicken, and a classic hummus, of course.
Then add a salad. My orzo pasta salad with grilled zucchini is bursting with ripe tomatoes, kalamata olives and drenched in an oregano vinaigrette, and will satisfy any vegan diners.
And finally, piles of steaming fresh bread to swipe up the delicious dips and tuck the meatballs into. Chewy naan is a surprisingly easy alternative to smaller flatbreads and goes further feeding a crowd.
Storage and leftovers
This chicken feta meatball recipe will yield around 24 balls- that’s about 6 servings worth, depending on appetites. If you know you’re going to have a surplus, freeze what you don’t need. They’ll keep for up to 2 months in the fridge.
Any leftover meatballs can be stored in an airtight container in the fridge for 2-3 days. Reheat using the microwave, air fryer or covered with foil in the oven.
More chicken recipes to try
- Classic Chicken Parmesan Recipe
- Chicken Satay with Easy Peanut Sauce
- Baked Chicken Marinara with Bell Peppers
- One Pot Jamaican Chicken with Rice and Peas
Chicken Feta Meatballs
Ingredients
For the meatballs
- 1kg / 2lbs ground chicken, or turkey (or the combination of the two)
- 1 egg
- 1 tsp dried oregano
- 1 tbsp fresh mint, chopped or 1/2 tsp dried mint
- 1 tsp garlic powder
- 75g / 3/4 cup This is an affiliate link.Panko breadcrumbs
- 100g / 3½ oz feta
- 1 tsp salt
- 1 tbsp This is an affiliate link.olive oil
For the dip
- 250ml / 1 cup Greek yoghurt, plain
- 50ml / 1/3 cup grated cucumber
- 1/2 tsp fresh mint, chopped or 1/4 tsp dried mint
- 1/2 lemon, juice only
- Salt to taste
Instructions
- In a large bowl combine the ground chicken, 1 egg, dried oregano, mint, garlic powder, breadcrumbs, crumbled feta and salt. Mix very well and shape into meatballs. (I prefer using my hands for mixing and an ice cream scoop for shaping meatballs.) You should get approximately 24-25 meatballs.
- Preheat the oven to 200C/400F.
- Heat a tablespoon of olive oil in a large frying pan and brown the meatballs until golden on the outside but not cooked all the way through. You will need to do it in batches to avoid overcrowding. Then place the meatballs on a rimmed baking sheet and finish cooking in the oven for 8-10 minutes.
- Alternatively you can skip browning and simply bake the meatballs for 15-20 minutes depending on the size or until the internal temperature reaches 74C/165F.
- While the meatballs are in the oven, make the tzatziki dip. Grate the cucumber, then put in a clean cloth and squeeze out the liquid, discard the liquid. In a medium bowl combine the yogurt, grated or pressed garlic, lemon juice, grated cucumber, finely chopped fresh mint or dried mint and salt to taste. Combine and let sit for at least 10 minutes for the flavours to blend. Serve with the meatballs.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
