This Greek Meatballs recipe is crisp on the outside and tender and juicy in the center. Made with chicken, breadcrumbs, tangy red onion, and fresh herbs and spices, they’re flavor-loaded and so easy to make! Serve them as a crowd-pleasing appetizer, or use them in pita sandwiches, mezze bowls, and more!
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What Are Keftedes?
Keftedes or Keftethes are meatballs that originated in Greece. Every region and chef has their own specific recipe utilizing different herbs and spices. However, in general, they are made with a mixture of beef and pork or lamb that is infused with herbs and spices and lightly fried in olive oil. They’re often served as an appetizer or included in mezze platters. However, no matter how they’re served, they’re always delicious!
What’s the Difference Between Greek Meatballs and Normal Meatballs?
As mentioned, Greek meatballs are made with a combination of beef, pork, or lamb. They also include Mediterranean herbs like parsley, spearmint, and oregano. Meanwhile, regular meatballs can be made with any variety of meat and contain a variety of herbs and spices ranging from Italian-inspired to Asian-inspired flavors.
Ingredients You’ll Need
Little flavor bombs, these Greek meatballs are full of healthy ingredients you can feel good about eating. Here’s everything you’ll need:
- Chicken – Although many Greek meatball recipes use beef, we opted for chicken to keep this recipe fairly low-fat without sacrificing flavor.
- Veggies – Red onion, green onions, and frozen spinach are included for a pop of color and tons of nutrients.
- Egg – This is crucial to help hold all of the ingredients together.
- Cheese – We love to include full-fat feta for a creamy texture and a pop of tangy flavor.
- Breadcrumbs – Used to coat the meatballs, creating a golden brown exterior and crisp texture you’ll love.
- Herbs and Spices – Cilantro, salt, pepper, and paprika are included for a bright, herbaceous flavor with just a hint of spice.
How to Make This Greek Meatballs Recipe
This recipe is super easy to make, and it’s so delicious your kids won’t even realize they’re eating their veggies!
- Combine the Ingredients. Add all of the ingredients except the chicken to the bowl of a food processor, and pulse until they’re chopped and well combined. Add the chicken, and pulse again until smooth.
- Form the Meatballs. Use a large cookie cream scoop to portion the “batter,” and roll it into balls between your palms.
- Bake. Place the meatballs on a greased baking sheet, and bake until they’re golden brown and cooked through.
Tips and Tricks
This recipe is already quick and easy, but we’ve got a few extra tips for results that will knock your socks off!
- Wet Your Hands. Before you begin rolling the meatballs, wet your hands with a bit of water to prevent them from sticking to your fingers.
- Dredge the Meatballs. If you want your meatballs to be extra crispy, dredge them in more flour before baking.
- Prepare Ahead of Time. We’ve found that this Greek meatball recipe is even tastier when prepared in advance. For the best results, prepare the meatballs an hour or so before you plan to bake, and let them chill in the fridge. This allows the flavors to combine and marinate, ensuring every bite tastes great.
Make Ahead and Storage Options
Greek meatballs are great to make ahead of time for busy weeks!
Refrigerator: Transfer leftovers to an airtight container, and store them in the fridge for up to 4 days.
Freezer: Place your cooked and cooled meatballs on a baking sheet, and store them in the freezer for an hour or until they’re solid. Then, transfer them to a sealable bag, and keep them frozen for up to 2 months.
To Reheat: Thaw your Greek meatballs in the fridge overnight. Then, warm them up in a skillet with a drizzle of oil over medium heat until your desired temperature is reached!
More Protein-Rich Recipes
Whether you’re looking for more crowd-pleasing snacks or something new for dinner, these protein sources are guaranteed to hit the spot!
Greek Meatballs Recipe
- 1 pound ~2 large chicken breasts, trimmed
- ½ red onion chopped
- ½ bunch cilantro
- 3 green onion stalks ~½ cup, chopped
- ½ cup frozen spinach thawed and drained
- 5 cloves garlic
- 1 large egg
- ¼ cup feta cheese crumbled
- ¼ cup breadcrumbs
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- Preheat the oven to 400° Fahrenheit. Grease a baking sheet, and set aside.
- In the bowl of a food processor, add all of the ingredients except for the chicken. Pulse until chopped. Add the chicken breasts, and pulse again until everything is well combined.
- Using a large cookie scoop, portion out the mixture, rolling it between two palms to form circular meatballs.
- Place the meatballs on the prepared baking sheet, and bake for 25-30 minutes or until cooked through and have reached an internal temperature of 165° Fahrenheit.
- Remove from oven and serve with tzatziki, hummus, and rice, if desired.
- Store in an airtight container in the fridge for up to 4 days.
Nutrition information is automatically calculated, so should only be used as an approximation.