Greek Chicken Meatballs are served with creamy pastina, spinach, and cherry tomatoes for a delicious one pot dinner. This Mediterranean fusion dish is satisfying without being heavy.
These are the BEST Greek chicken meatballs. Truly. Made with tender ground chicken, loads of fresh herbs and fresh lemon for a bit of brightness.
These chicken keftedes (the traditional Greek term) are perfectly seasoned without being overpowering. They are juicy and have just enough binders to stick together without being tough.
For even more delicious meatball recipes, try ground venison meatballs, mozzarella stuffed meatballs, french onion meatballs, and Asian pork meatballs.
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Recipe Highlights
- Full of Fresh Herbs: There’s lots of herbs packed in them, so these meatballs are bursting with flavor. Feel free to change things up based on your preferences. If dill and mint are too strong for you, basil and parsley would be lovely on their own.
- Easy Protein Source: Ground chicken is one of my favorite proteins to use because it’s just so darn versatile. It can pretty much go with whatever cuisine you want it to and it cooks up quick. White or dark meat ground chicken can be used, or even a blend of both.
- Simple Pasta Side: The pasta these Mediterranean chicken meatballs are served with is cooked right in the same pot, which equals even more flavor. The pasta is simmered in chicken stock as well, so it is seasoned from the inside and out.
Ingredients for Greek chicken meatballs
- ground chicken
- fresh herbs
- garlic
- lemon juice
- lemon zest
- egg
- bread crumbs
- salt
- black pepper
Ingredients for tomato and spinach pastina
- pastina
- chicken stock
- heavy cream
- Parmesan cheese
- cherry tomatoes
- fresh baby spinach
How to Make the Best Greek Chicken Meatballs
In a mixing bowl, add ground chicken, chopped herbs, garlic, lemon juice, lemon zest, egg, bread crumbs, and salt and pepper. Use your hands to mix until just combined.
Form into 2-inch meatballs and place on a plate to the side.
In a dutch oven or deep skillet, heat oil over medium heat.
Working in batches, brown meatballs on all sides, turning gently as they cook. Continue to cook until they reach an internal temperature of 165 degrees. This should take around 10 minutes.
Once cooked, place meatballs on a clean plate to the side.
To the same pot, add chicken stock and scrap up any bits that are stuck to the bottom.
Add in tomatoes and bring to a simmer. Once the stock is simmering, add dry pastina and stir. Cover and simmer until pasta is cooked through and has soaked up the majority of the broth, about 15 minutes.
Add heavy cream, Parmesan cheese, and chopped spinach and stir to combine and wilt the spinach leaves.
Serve pasta with meatballs and top with feta and more fresh herbs, if desired.
Recipe Tips
- To avoid the meatball mixture sticking to your hands while forming the meatballs, coat your hands with olive oil first. Works like a charm.
- Make sure to chop the herbs finely before adding them to the mixing bowl so there are no large leaves.
- Mince the onion finely so that it cooks through and doesn't remain crunchy. You can also choose to grate the onion before adding to the ground chicken mixture which is a great technique when making meatballs to help the onion cook through and flavor the whole meatball.
How to Serve
This weeknight dinner is all made in one pot (which means less dishes!).
To serve, scoop a portion of the spinach pastina on to a plate and top with a few of the meatballs. Top with feta cheese and more chopped dill or parsley.
Here I share an easy creamy pasta to serve alongside the meatballs, but you can totally make the meatballs on their own as well. They can be cooked on the stove-top or baked in the oven. They would be amazing in gyros or on a gyro salad and topped with your favorite toppings like tzatziki sauce, kalamata olives, hummus, and naan.
More Greek chicken recipes
Recipe FAQs
Yes, cook them first, either by baking or in a pan. Allow to cool completely before freezing in an airtight container for up to six months.
Greek meatballs (Keftedes) are small, seasoned meatballs made from ground beef, lamb, or a mix of both, with onions, garlic, herbs, breadcrumbs, and egg. These take all of the same flavors but are made with chicken instead.
Yes, simply use gluten free breadcrumbs. Target's Good and Gather line has a great gluten free breadcrumb option.
Greek Chicken Meatballs
Ingredients
Ingredients for greek chicken meatballs
- 1 lb. ground chicken
- 1 tbsp. fresh parsley
- 1 tbsp. fresh dill
- 4 garlic cloves minced
- ½ lemon juice and zest
- 1 egg
- ¼ cup bread crumbs
- ½ tsp. salt
- ¼ tsp. black pepper
Ingredients for tomato and spinach pastina
- 1 ½ cups dry pastina pasta or another small pasta such as orzo
- 3 cups chicken stock
- ⅓ cup heavy cream
- ¼ cup parmesan cheese
- 1 pint cherry tomatoes
- 2 cups fresh baby spinach
Instructions
- In a mixing bowl, add ground chicken, chopped herbs, garlic, lemon juice, lemon zest, egg, bread crumbs, and salt and pepper. Use your hands to mix until just combined.
- Form into 2-inch meatballs and place on a plate to the side.
- In a dutch oven or deep skillet, heat oil over medium heat.
- Working in batches, brown meatballs on all sides, turning gently as they cook. Continue to cook until they reach an internal temperature of 165 degrees. This should take around 10 minutes.
- Once cooked, place meatballs on a clean plate to the side.
- To the same pot, add chicken stock and scrap up any bits that are stuck to the bottom.
- Add in tomatoes and bring to a simmer. Once the stock is simmering, add dry pastina and stir. Cover and simmer until pasta is cooked through and has soaked up the majority of the broth, about 15 minutes.
- Add heavy cream, parmesan cheese, and chopped spinach and stir to combine and wilt the spinach leaves.
- Serve pasta with meatballs and top with feta and more fresh herbs, if desired.
[…] Organics so much. Their baby spinach is the BEST. Looking for more spinach recipes? Why not try Greek Chicken Meatballs, or this Garlic Butter Sauteed Spinach, or maybe this Homemade Spinach […]