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Delicious Zesty Greek Chicken Balls

Featured in: Snacks and Appetizers for Every Gathering

These Zesty Greek Chicken Balls bring the taste of Greece to your home. They're made with ground chicken, crumbled feta, shredded zucchini, and a mix of fresh herbs including mint, dill and parsley. They go perfectly with lightly browned giant couscous tossed with fresh dill, alongside a refreshing cucumber and red onion mix dressed with simple lemon juice. Cook the meatballs in your oven or air fryer until they're golden. The entire meal takes around 40 minutes to put together, so it's great for busy evenings. And the leftovers taste even better the next day for lunch.
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Updated on Fri, 25 Apr 2025 19:12:20 GMT
Herby Greek Chicken Meatballs Pin it
Herby Greek Chicken Meatballs | tastefullyrecipe.com

Juicy, aromatic chicken meatballs whisk you away to a bustling Greek seaside eatery with each mouthful. These delightful bites mix vibrant herbs, tangy feta, and shredded zucchini for an amazingly soft texture that'll transform your weekday meals. The blend of zingy lemon peel, fragrant herbs, and briny feta creates a mouthwatering flavor combo that makes this dish stand out.

Being raised in a Greek family, these meatballs showed up regularly at our dinner table. My grandma always insisted the secret was using plenty of herbs so you could spot tiny green bits throughout the mix. Now when I cook them, seeing those flecks always brings back warm memories of us cooking together.

The Magic Behind Each Ingredient

  • Fresh chicken mince: Forms a lean, soft protein foundation. Go for mince with a bit of fat (around 7%) for better texture.
  • Feta cheese: Gives a salty punch and helps hold everything together. Sheep's milk feta from Greece delivers the most genuine flavor.
  • Fresh dill: Adds lightness and that classic Mediterranean taste. Pick bright green stems with no yellow parts.
  • Zucchini: Keeps everything juicy. Choose smaller, firm zucchini as they pack more flavor and less water.
  • Fresh breadcrumbs: Create just the right consistency. Day-old bread works better than store-bought crumbs.

Crafting Flawless Meatballs

Preparation:
Mix feta with herbs thoroughly. This makes sure every meatball gets an even flavor blend.
Mixing:
Carefully fold everything together with your fingers. Too much mixing will make tough meatballs.
Shaping:
Form the mix into golf ball-sized rounds using slightly damp hands to avoid sticking.
Cooking:
Arrange meatballs on a paper-lined tray and splash with olive oil before baking until golden brown.
Resting:
Allow meatballs to sit for 5 minutes after cooking to keep all those tasty juices inside.
Savory Herby Greek Chicken Meatballs Pin it
Savory Herby Greek Chicken Meatballs | tastefullyrecipe.com

I really enjoy the fresh dill in this dish. Its unique flavor takes me back to family dinners at my aunt's place, where she grew endless herbs in her garden. When it mingles with the feta, it creates this amazing richness that makes these meatballs something special.

The Mediterranean Touch

These meatballs go wonderfully with soft pita bread, cool tzatziki, and a fresh Greek salad. For a bigger meal, put them on herb-flecked giant couscous or next to lemony roasted potatoes.

Make It Your Own

Switch up these meatballs to match your tastes by using ground turkey for something lighter, swapping mint instead of oregano, or tossing in pine nuts for crunch. For fewer carbs, serve them over cauliflower rice topped with extra fresh herbs.

Storage Smarts

Put cooled meatballs in a sealed container in your fridge for up to three days. When you want to warm them up, place them in a covered dish with a tiny bit of water and heat slowly in the oven until hot throughout.

Close-up Herby Greek Chicken Meatballs Recipe Pin it
Close-up Herby Greek Chicken Meatballs Recipe | tastefullyrecipe.com

Over time making these meatballs, I've noticed how they bring folks together. Whether they're part of a starter spread or the main dish, they always create smiles around the table. The mix of fresh herbs, soft meat, and salty feta makes something truly wonderful that links us to the soul of Mediterranean cooking.

Frequently Asked Questions

→ Can I store these chicken balls in the freezer?
You can definitely freeze the cooked balls for up to 3 months. Just put them in a sealed container and let them thaw in your fridge overnight before warming them up.
→ What's a good swap for feta cheese?
Try using crumbled goat cheese or ricotta instead. If you don't eat dairy, just leave the cheese out and add a bit more salt.
→ Can I use small couscous instead of giant type?
Sure, small couscous works fine too. Just follow the directions on the package since it'll cook faster than the giant kind.
→ How do I keep the meatballs from breaking apart?
Be sure to squeeze out all the water from your grated zucchini and don't skip adding the egg or breadcrumbs since they hold everything together.
→ Which herbs taste best in these meatballs?
Mint, dill, and parsley work amazingly together, but you can throw in some oregano or basil too. Just make sure you're using fresh herbs for the biggest flavor punch.

Zesty Greek Chicken Balls

These Zesty Greek Chicken Balls mix herbs, feta and zucchini to create a simple yet flavorful Mediterranean dinner your family will definitely enjoy.

Prep Time
15 Minutes
Cook Time
25 Minutes
Total Time
40 Minutes
By: Patricia


Difficulty: Intermediate

Cuisine: Greek

Yield: 4 Servings

Dietary: ~

Ingredients

→ For the Meatballs

01 500g chicken mince, fresh
02 100g feta cheese, broken into chunks
03 1 big zucchini, grated
04 1 ripe lemon, zest and juice
05 1 egg
06 2 garlic cloves, chopped tiny
07 1/2 cup toasted breadcrumbs
08 1/2 teaspoon salt flakes
09 20g fresh herb mix (parsley, dill, mint), chopped coarsely
10 Good shake of black pepper
11 Olive oil for brushing over top

→ For the Giant Couscous

12 1 cup big pearl couscous
13 1.5 cups water
14 Salt flakes, as needed
15 5g dill, snipped finely
16 1 teaspoon olive oil

→ For the Cucumber Salad

17 1 big cucumber, cut into thin rounds
18 1 red onion, sliced thin
19 Salt and black pepper, as needed

Instructions

Step 01

Grab a big bowl and throw in your chicken mince, broken feta bits, grated zucchini, lemon zest, egg, chopped garlic, breadcrumbs, salt, and your tasty herb combo. Just mix it all up enough to blend things - don't work it too much or you'll end up with tough meatballs.

Step 02

Use your hands to roll out 12 meatballs about the size of golf balls. Brush a bit of olive oil all over them so they'll get nice and brown when cooking.

Step 03

If you've got an air fryer, heat it to 205°C and cook for 11 minutes near where the heat comes from to get them nice and brown. Using an oven instead? Heat it to 220°C and cook on the top rack for 12-15 minutes until they're brown and done inside.

Step 04

First, brown your couscous in a bit of oil over high heat for a minute or two. Pour in the water with some salt, and let it bubble away for 10-12 minutes until it's got a bit of bite left. Pour off any extra water, mix in the oil and dill, and season how you like. Finish with a good squeeze of lemon juice (about 20ml).

Step 05

Put your cucumber and onion slices in a bowl. Splash with the rest of your lemon juice, add salt and pepper, and mix it up. This adds a nice crunch next to the warm stuff.

Step 06

Scoop some couscous onto each plate, put the hot meatballs on top, and add the cucumber mix on the side. Drizzle a bit more olive oil over everything and eat while it's hot.

Notes

  1. This tasty Greek meal mixes juicy protein with bright herbs and zingy lemon flavors. You can make extra for tomorrow's lunch box too - it tastes just as good cold the next day.

Tools You'll Need

  • Big mixing bowl
  • Air fryer or regular oven
  • Pot for cooking
  • Box grater
  • Good knife and cutting surface

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Has eggs in it
  • Contains dairy from the feta
  • Made with gluten in the breadcrumbs