Greek Chicken Meatballs with Garlic Yogurt Sauce

These Greek Chicken Meatballs are juicy, golden, and hold together perfectly every single time! It’s the perfect high-protein dinner.

I’ve cracked the code to perfect chicken meatballs at home, and no, you don’t need milk or egg. If your chicken meatballs have ever crumbled in the pan or come out soft and mushy, the fix is one simple ratio and a 5-minute trick most recipes skip.

Pile these chicken meatballs over garlicky Greek yogurt with cucumber, quick-pickled red onion, fresh herbs, and sumac, and dinner tastes like a restaurant meal at home.

How do you keep chicken meatballs from falling apart? Use 1/4 cup of fine, plain breadcrumbs per pound of ground chicken (or turkey), and let the meat sit on paper towels for 5 minutes before mixing anything into it to pull out the excess water. Ground chicken is already sticky and tender, so you don’t need the milk that beef meatballs call for. Sear the meatballs in a hot pan for color, then finish them in the oven until they reach 165°F. Regular or gluten-free breadcrumbs both work.

After 15+ years of writing recipes, this is my secret for every chicken and turkey meatball I make. Trust me, it works.

Why You’ll Love These Greek Chicken Meatballs

• It’s a quick meal. The 1/4 cup breadcrumbs-per-pound ratio gives you chicken meatballs that hold their shape with no milk and no egg. It’s the one thing I wish every ground chicken recipe told you. And the garlic yogurt sauce, quick-pickled onion, and cucumber come together while the meatballs are in the oven, so everything is ready at the same time.
• No soggy chicken here. Blotting the ground chicken on paper towels takes 2-5 hands-off minutes and is the difference between a meatball that sears to golden brown and one that steams and turns pale. Do this before you mix anything into the meat.
• They’re flavorful! Crumbled feta goes right into the meatball mix, so every bite is salty, tangy, and juicy from the inside out (a big deal with lean ground chicken). You can leave it out if you prefer.
• This is a fantastic high-protein meal. Around 30 grams of protein per serving between the chicken, feta, and Greek yogurt, and it all feels like a treat.

What You’ll Need

• Ground chicken (breast or thigh works; ground turkey works too)
• Plain, finely ground breadcrumbs (preferably not panko)
• Crumbled feta cheese
• Dried oregano, granulated garlic, and granulated onion
• Kosher salt (or fine-grain sea salt) and black pepper
• Avocado oil or another high-heat cooking oil to sear the meatballs
• Greek yogurt (plain), a lemon, and a clove of fresh garlic for the sauce
• Red onion and cucumber
• Fresh mint (and/or fresh dill if you have it) and sumac (optional, but wonderful)
• Pita bread, for serving (optional)

Simple ingredients, big Mediterranean flavor, and dinner on the table in about 30 minutes.

Note: I use granulated garlic and granulated onion in the meatballs because fresh onion and garlic can burn when you sear the meatballs, but I highly recommend fresh garlic in the yogurt sauce and fresh onion soaked in lemon juice for garnish—both are wonderful.

Greek Chicken Meatball Ingredient Notes

Ground Chicken (or Turkey)

Ground chicken holds a lot of extra water, much more than ground beef. Wet meat steams in the pan instead of searing, and it makes a looser, softer meatball.

Spread the chicken out on a plate lined with a few paper towels for 2-5 minutes and you’ll see how much moisture comes right out. Ground turkey works exactly the same way with the same ratio, so if you have turkey on hand, use it (and check out my best ground turkey recipes for more ideas).

Plain Breadcrumbs

This is my secret: 1/4 cup of breadcrumbs per pound of ground chicken or turkey.

Use the finely ground plain breadcrumbs, not panko. Fine crumbs spread evenly through the meat and soak up moisture so the meatballs hold their shape, while panko’s big, airy flakes leave gaps. Plain (unseasoned) also means you control the salt, which matters with feta in the mix. Use gluten-free breadcrumbs to make this dish gluten-free.

FYI: Beef meatball recipes often soak the breadcrumbs in milk to keep lean beef tender, but ground chicken is already wet and tender, so milk only makes it mushier. If you need these gluten-free, look for fine gluten-free breadcrumbs and use the same amount.

Sumac

If you’ve never had sumac, it’s worth keeping around! Sumac is a deep red, tangy spice made from dried sumac berries, and it’s used all over Middle Eastern and Mediterranean cooking. It tastes bright and lemony and makes the finished platter look gorgeous. You’ll find it in the spice aisle at most grocery stores or at any Middle Eastern market. If you can’t find it, finish with a little extra lemon zest instead.

To save on groceries, I buy my avocado oil, dried herbs, spices (even sumac!), and other pantry staples on Thrive Market, a high-quality online grocer. Get 40% off your first order at Thrive Market here.

How to Make Greek Chicken Meatballs

The key is drying the meat, searing hot enough to brown but not burn, and finishing in the oven. Here’s how:

1. Preheat the oven and dry the chicken. Preheat the oven to 350°F. Spread the ground chicken on paper towels and let it sit for 5 minutes. Wet meat steams instead of sears, so this tiny step is what gets you that golden crust.
2. Mix gently. In a large bowl, combine the breadcrumbs, oregano, granulated garlic, granulated onion, feta, salt, and pepper. Add the chicken and mix with your hands just until the mixture looks uniform. Overmixing makes meatballs dense and tough.
3. Roll 12 meatballs. Aim for about 1-inch to 1.5 inches, roughly the size of a ping pong ball. Lightly wet your hands with water so the mixture doesn’t stick to them. Chicken needs to cook all the way through so don’t make them too big. I usually get about 12, but anywhere from 10-14 meatballs is probably fine.
4. Sear in an oven-safe pan. Heat a 12-inch oven-safe skillet over medium-high heat and add enough oil to coat the bottom (about 3-4 tablespoons). When the oil shimmers (but not smoking), add the meatballs with a little room between each one. Turn them every couple of minutes so they brown on multiple sides, about 6 to 7 minutes total. Let them form a crust before you turn them and they’ll release easily.
5. Finish in the oven. Move the whole pan to the oven and cook until the center of the meatballs reads 165°F on an instant-read thermometer, about 8 to 10 minutes. The sear builds flavor and the oven cooks them through gently, so the outside doesn’t burn before the inside is done.
6. Make the sauce and toppings while they bake. Whisk the Greek yogurt with the fresh garlic, 1 tablespoon of lemon juice, salt, and pepper. Toss the thinly sliced red onion with the remaining tablespoon of lemon juice so it starts to quick-pickle and soften. Slice the cucumber and prep the herbs.
7. Build the platter. Spread the garlic yogurt across the bottom of a large plate, add the meatballs, and top with the cucumber and onion. Scatter the mint and dill over everything and finish with a sprinkle of sumac.

One quick tip: the pan handle stays very hot after it comes out of the oven, so keep an oven mitt on it.

See the full recipe and tips in the printable recipe card below.

How to Serve Greek Chicken Meatballs

• As a platter: the way the recipe is written, with warm pita bread for scooping up the yogurt.
• In pita pockets: stuff warm pitas with meatballs, a big spoonful of garlic yogurt, cucumber, and pickled onion.
• As a bowl: serve over rice, orzo, or quinoa with all the toppings.
• With a salad: my Easy Greek Salad is the perfect side.
• As an appetizer: roll them smaller, sear, and serve on toothpicks with the yogurt for dipping. Smaller meatballs cook faster, so start checking the temperature sooner.
• For meal prep: pack meatballs, yogurt, and toppings in separate containers for easy lunches all week. For more ideas, here are my healthy meal prep ideas.

Have extra mint left over? Here are easy ways to use fresh mint leaves.

How to Store Greek Chicken Meatballs

• Store leftover meatballs in an airtight container in the fridge for up to 4 days.
• Sore components separately. Keep the garlic yogurt sauce in its own container and store, covered in the fridge, for up to 3 days. Same with the veggies, in their own container.
• Reheat the meatballs in a 350°F oven for about 10 minutes or in a covered skillet over medium-low heat with a splash of water. The microwave works in a pinch, just use short bursts so they don’t dry out.

Cooked meatballs freeze beautifully for up to 3 months. Freeze them in a single layer on a sheet pan, then transfer to a freezer bag so they don’t stick together. Reheat from frozen at 350°F for about 15 to 20 minutes, until hot all the way through. The yogurt sauce doesn’t freeze well, so make it fresh.

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Greek Chicken Meatballs FAQs

Why Do Chicken Meatballs Fall Apart?

Chicken meatballs usually fall apart from too much moisture and not enough binder. Ground chicken holds a lot of water, so blot it on paper towels for 2-5 minutes and use 1/4 cup of fine, plain breadcrumbs per pound. Also make sure the oil is hot before the meatballs go in, and let them form a golden crust before you turn them.

Do Chicken Meatballs Need Egg?

Not this recipe. Ground chicken is naturally sticky, and with the breadcrumbs and feta, the mixture holds together beautifully on its own. Leaving out the egg (and the milk) also keeps the mixture from getting too wet, which is the real reason most chicken meatballs turn out soft.

What Temperature Should Chicken Meatballs Be Cooked To?

Chicken meatballs are done when they reach 165°F in the center, which is the safe minimum internal temperature for ground poultry according to the USDA’s safe temperature char. Check the largest meatball with an instant-read thermometer. It’s the easiest way to get meatballs that are fully cooked but still juicy.

Can I Bake Chicken Meatballs Without Searing Them?

Yes. Line a sheet pan with parchment, brush the meatballs lightly with oil, and bake at 400°F for about 15 to 20 minutes, until they reach 165°F. You’ll miss some of that golden crust, so I prefer the sear, but baking is great when you want it totally hands-off.

What’s the Difference Between This Garlic Yogurt Sauce and Tzatziki?

Tzatziki is Greek yogurt mixed with grated, squeezed cucumber, garlic, and usually dill. Here I keep the sauce thick and garlicky and put the cucumber on top in slices for crunch. If you’d rather have tzatziki, grate half the cucumber, squeeze out the water in a clean towel, and stir it into the yogurt.

Can I Make Chicken Meatballs Ahead of Time?

Yes. Roll the raw meatballs up to 1 day ahead and keep them covered in the fridge, then sear and bake when you’re ready. You can also cook them fully, refrigerate for up to 4 days, and reheat. The garlic yogurt can be made a day ahead, too.